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

... "Where there is love there is life." -- Mahatma Gandhi
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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

MMMMM

... "Nil desparandum! The bubbles in the wine keep me afloat..." -M.Maxted
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