• Soups & Stews - 02

    From Dave Drum@1:3634/12 to All on Wed Nov 23 15:06:00 2022
    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

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  • From Dave Drum@1:18/200 to All on Wed Oct 11 18:37:32 2023
    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
    Gruy+?re. 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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