Soup and Salad Dinner
A classic feel good dish, deep with flavor and warmth, can be found in that classic found just about everywhere nowadays, French Onion Soup. Sometimes it is labeled gratinée to denote that it has been topped with a crouton and cheese in the salamander, bubbling and brown on top.
I’ve seen everything used, from provolone, to Swiss, to Parmesan. I believe the appropriate, and correct cheese to use is Emmenthaler. But I did not follow a standard recipe religiously, instead, choosing my own variations.
- 5 medium to small onions, thinly sliced
- butter
- salt, fresh-ground black pepper
- brandy
- chicken stock
- 1 bay leaf
- dried thyme
- 4 cloves garlic for soup, 2 for bread
- baguette slices
- sun-dried tomato pesto
- Emmenthaler cheese, grated
I toasted the bread slices in the broiler, and later added them to the soup. I first coated each one with the sun-dried tomato mixture, then with garlic, and then covered that with cheese.
The soup was started with onions and butter, until the onions began to brown. Then I added the herbs and bay. I also added flour to soak up the fat, and thicken the soup.
Next, add your liquid. I normally go half-half on the chicken and beef, but this time used all chicken stock. I fortiifed it with one dried morel mushroom, and veal demi-glace.
The soup came to the boil, and reduced. I added the brandy, more pepper, and the crushed and chopped garlic. Finally, it was served, with the croutons floated.
The croutons were a delicious touch.
The salad was a mâche, frisée mixture, and I added sliced sweet-cured ham. The dressing was made from Gulden’s mustard, balsamic vinegar, sea salt, fresh pepper, and northern-Italian olive oil. I also added more of the grated cheese to the salad.
This was an excellent, fulfilling meal. Still better when beef stock is used, but nonetheless, a beautiful flavor.
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