Tuesday, June 01, 2010
J'aime ce potage, en effet!
Here's a recipe for Creole/Cajun onion soup, courtsey of one Jason Murphy (who lives at 39 Rue de Jean, N'Awlins, if'n you wanna put pen to paper and thank him for this recipe):
Onion Soup Gratinée
2 tablespoons olive oil
10 large yellow onions, thinly sliced
2 cups sodium-free chicken stock
2 cups sodium-free beef stock
2 tablespoons brandy
2 tablespoons sherry
Salt to taste
25 slices baguette, diagonally cut and toasted
25 slices Gruyére cheese
Heat a large soup pot over medium-high heat. Add the olive oil and heat. When the pan is hot, add the onions. Stirring constantly to prevent burning, reduce the heat to medium. Keep cooking and caramelizing the onions until they begin to brown and all the natural sugars are out, 10 to 15 minutes. Remove from the heat and allow to cool for 10 minutes. Add the chicken stock and beef stock and bring the mixture to a boil over high heat. Add the brandy and sherry. Season to taste with salt.
To serve, preheat the oven to 400ºF. Ladle the hot soup into deep ovenproof soup bowls (or bistro bowls), leaving room for the toast and cheese. Top each with two or three toast points and two or three slices Gruyére cheese. Bake the soup in the bowls for 8 to 10 minutes or until the cheese is brown and bubbly. Serve immediately.