Monday, November 5, 2012

Texas French Onion Soup and Classic French Soupe a L'Onion Gratinee!

Texas / French  Onion Soup
In Cast Iron:

Ye Haw, I'm a Texan with a French background so this makes perfect sense to me.

Texas French Onion Soup Y'all!

1- 6 cup  dutch oven soup pot
Pre Heated Oven  350 degrees.

3 TBS vegetable oil
2 pounds of onions, halved and thinly sliced
1/4 C Bourbon
2 cloves of garlic, minced
1C heavy cream
4 eggs
2 yolks
2 tsp fresh lemon juice
salt, pepper, cayenne pepper
3 TBS cornmeal

Heat oil in a Dutch Oven over medium low heat.
Add onions and cook slowly until golden brown, about 50 minutes.
Stir during cooking
Add Bourbon and Garlic and continue cooking until the liquid evaporates,
about 5 minutes, stirring occasionally.
Remove from heat and cool slightly.
In a small bowl:
Blend cream, eggs and yolks and gently add to onions.
Season accordingly with salt, black pepper and cayenne pepper.
Sprinkle the top with cornmeal.
Bake until the center is firm and the top is golden brown, 25 - 30 minutes.

Peace in the Kitchen!

Classic French Soupe a L'Onion Gratinee:

Slice 1/2 pounds of Onion (I use Vidalia)
Saute in 2 TBS of Butter until soft but not browned.
Add 2 TBS of flour and stir with a wooden spoon for a few minutes.
Add 2 quarts of Chicken or Beef stock (I use a vegetarian version of either of those).
Simmer for 25 minutes.
Pour the soup into individual oven proof soup bowls and begin layering them with slices of oven dried sliced Baguettes, some grated Gruyere , Emmental or Swiss Cheese, and continue layering , ending with grated cheese, and a drizzle of melted butter.
Place in the oven and broil until the top is melted and golden brown.

Peace in the Kitchen!

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