Subj : Soups & Stews - 02
To   : All
From : Dave Drum
Date : Wed Oct 11 2023 18:39:52

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
 
MMMMM

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