Subj : Soups & Stews - 02
To   : All
From : Dave Drum
Date : Wed Nov 23 2022 15:07:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Normandy-Style French Onion Soup
Categories: Soups, Breads, Vegetables, Dairy, Cheese
     Yield: 3 servings

     5 tb Unsalted butter
     2 md Yellow onions; thin sliced
     2    Italian parsley sprigs
     2    Fresh thyme sprigs
     1    Bay leaf
     1    Rosemary sprig
     1 c  Dry, Norman-style hard
          - cider; divided
   1/4 c  All-purpose flour
 2 3/4 c  Chicken stock
          Salt & fresh ground pepper
     4 sl (1/2") baguette; cut
          - diagonally
     2 oz Coarse grated Gruyere
          - cheese
   1/4 c  Heavy cream

 In a medium pot set over medium high heat, melt 3
 tablespoons butter. When the foam begins to subside, add
 the onions and cook, stirring frequently, until golden,
 35-40 minutes. Tie the parsley, thyme, bay leaf, and
 rosemary into a bundle with kitchen twine and add to the
 pan along with 1/2 cup plus 2 tablespoons cider. Bring
 to a boil, then lower the heat to maintain a simmer, and
 cook until the alcohol evaporates, about 5 minutes.
 Remove from heat and set aside.

 In a second medium pot set over medium heat, melt the
 remaining 2 tablespoons butter. When the foam begins to
 subside, add the flour and cook, stirring constantly,
 until the roux is just slightly toasty, about 2 minutes.
 Slowly pour in the stock, whisking constantly, then
 bring to a full boil. Lower the heat to maintain a
 simmer and cook until thickened, about 15 minutes.
 Scrape the reserved onion-and-cider mixture into the
 stock and cook until slightly reduced, about 15 minutes.
 Remove and discard the herb bundle, then season the soup
 to taste with salt and black pepper.

 Meanwhile, heat the broiler. Place the baguette slices
 onto a small baking sheet and broil, flipping once,
 until lightly golden and toasted all over, about 2
 minutes. Divide the remaining cider between two
 heatproof bowls. Ladle the soup into the bowls, then top
 each bowl with the toasted baguette slices. Place the
 bowls of soup on the baking sheet and sprinkle with the
 Gruyère. Drizzle the cream over the cheese, then
 transfer to the oven and broil until the cheese is
 golden and bubbling, about 2 minutes. Serve immediately.

 By Michel Roux

 Yield: serves 2 to 4

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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