French Onion Soup

Soupe à l’oignon

Serves 2

French_Onion_Soup_Homestyle_Recipes_Le_Menu_Maison_Food_Blog_Bruno_Gaget


No matter what the season, anytime is a good time for French Onion Soup! 


INGREDIENTS

1 large sweet onion

1 garlic clove

2 tbsp finely cut leek

1 tbsp butter

1tbsp olive oil

1 tbsp of unbleached flour or spelt flour

1 quart of vegetable stock or chicken stock substitute 

1/2 cup Marsala wine

8 slices of French baguette

1 cup grated Gruyère cheese

salt and pepper to taste

2 oven-safe soup bowls

Baguette_Onions_French_Soup_Recipe_Healthy_Homestyle_Food_Blog_Le_Menu_Maison_Bruno_Gaget

PREPARATION

•• Begin by peeling the sweet onion and garlic clove. •• Cut the onion into dice shapes of approximately 1/8”. •• Crunch the garlic clove with the flat side of your chef knife. •• Thoroughly wash the leek and remove the green leaves. •• Cut the leek stem vertically in half and then finely slice into half circle shapes of approximately 1/8”. •• In a heated sauté pan, combine 1 tbsp of olive oil with 1 tbsp butter over a low/medium heat. •• When the butter begins to bubble, add the onion, garlic and leeks. •• Cover and allow the mixture to sweat and caramelize. •• So as not to burn, stay on it and stir occasionally. •• When you observe a golden brown hue, taste test. •• The mixture of the ingredients should embody a sweet flavor which forms the basis for your onion soup. •• Sprinkle 1 tbsp of the flour of your choice into the onion mixture, folding gently until all of the flour has been well absorbed. •• Using a large ladle, gradually add 1 quart of vegetable stock, gently mixing in, using a wooden spoon. •• Once the texture of the soup appears smooth, gradually add more stock, repeating the same process until all of the liquid has been added.

•• Preheat your oven to 350°.•• 

•• Add 1/2 cup of Marsala wine to the soup and salt and pepper to taste. •• Cover and cook over a low/medium heat for approximately 20 minutes. •• During this time, cut the baguette into thick slices. •• In order to prevent the baguette from becoming soggy, lightly grill the slices, taking care not to burn. •• If desired, rub a garlic clove over the surfaces of the slices before grilling. •• Once the onion soup is ready, pour into individual, oven-safe soup bowls. •• Layer each bowl of onion soup with four slices of grilled baguette, covering the tops entirely. •• Generously sprinkle grated Gruyère cheese over the baguette, as desired. •• Place the soup bowls on a baking sheet and into your preheated oven of 350°. •• Cook the soups for approximately 15 minutes or until you observe the soup bubbling up from the surface of the golden and evenly melted Gruyère cheese. •• For a deeper grilled cheese effect, remove from the oven and place on a grill for a few minutes. •• Your onion soup will be bubbling hot, so take extra care when removing the baking sheet from the oven.•• 

•• Fantastique •• 


 

Save the Scraps for Vegetable Stock

alt=“Recipe for vegetable stock with leftover vegetable scraps by cook and shooter Bruno Gager"


 

Whether you’re whipping up a soup, stew, sauce or risotto, there is nothing that beats having your own homemade vegetable stock on hand. With a little advance planning and some up-cycling of unused portions of vegetables, you can create a nutrient-rich base for use in any stock. So instead of tossing away those carrot root ends or left over Brussels sprouts, save these veggie bits and pieces in a container or bag and store for future use in the freezer. This no-nonsense recipe is perfect for getting a jump on your upcoming entertaining and holiday gatherings!


INGREDIENTS

1 onion

3 carrots

4 celery stalks

1/2 fennel bulb

4 sprigs fresh thyme

1/2 bouquet fresh parsley

1 bay leaf

1 teaspoon whole peppercorns

2 tablespoons of olive oil

alt=“Fennel and zucchini in a dish at home ingredients for vegetable stock recipe and food photography by Bruno Gaget Le Menu Maison"

SUGGESTIONS FOR UP-CYCLED INGREDIENTS

leeks – particularly the green portions

Brussels sprouts – leaves and bulbs

fennel – including the feathery leaves

carrots – root ends and tips

yellow squash

zucchini

alt=“Fresh parsley at the French farmers market in Fontainebleau France food photography by Bruno Gaget"

PREPARATION

Thoroughly wash all of the fresh and up-cycled vegetables. Rough chop, as necessary.

••

Using a large enameled stockpot, mix the vegetables with 2 tablespoons of olive oil. Over a low heat, allow the vegetables to sweat (reduce) for approximately 10-15 minutes. This process softens the vegetables and also brings forth the flavors.

••

Add enough water to entirely cover the vegetables, noting that additional water levels will dilute the flavors. Lay the herbs on top of the water and cover with a lid. Bring the mixture up to a slow boil then reduce your heat to low and cook for 45 minutes to 1 hour.  Taste test for readiness.

••

Place the stockpot on a stable and heat resistant surface and remove all of the vegetables and herbs with a slotted spoon. Set your strainer (preferably a chinois strainer) over a large bowl and pour the liquid through.  For a clearer consistency, place a sheet of cheesecloth over the strainer and then pour the stock through.

••

Divide the stock into airtight storage containers and allow to completely cool before refrigerating or freezing. Store the stock in the refrigerator for up to one week or freeze for up to 3 months.

••

Lastly, leaving nothing to waste, the cooked vegetable mixture makes for a healthy and tasty treat for your canine companion!

 


 

Asparagus Tips

Asperges

Asparagus

 

alt=“Asparagus Asperges in a bouquet food photography Bruno Gaget”


Asparagus (asperges) was the favored vegetable of France’s King Louis XIV.  Also known as the Sun King, Louis even went as far as to declare asparagus, the “King of Vegetables”. When preparing this highly nutritive, flowering perennial plant, our first instinct usually finds us at the chopping block with a sharp knife in hand. But there’s a better way! From his kitchen on the Champs-Élysées in Paris, watch Professor of Cuisine, Jack Legras of Lenôtre demonstrate a simple preparation technique for asparagus.


•• French with English Subtitles ••