Yesterday marked the one year anniversary of “What’s for Dinner”! It goes without saying that much has happened this past year. And since joining Foodbuzz three months ago (thanks to Babychili‘s invite), I have been introduced to a whole new world. Food blogging has certainly reignited my passion for food and cooking. I have always loved being in the kitchen since I was very young…whether it was doing my homework at the kitchen table accompanied by the metronomic beats of my mom’s chopping or experimenting with a recipe from the one kid’s cookbook I owned. I even designed my own dream restaurant when I was 10, complete with Saarinen tulip chairs and dining tables, and a menu of American comfort food.
Fast forward to the mid-90’s. I finished grad school and worked in one architectural sweatshop after another in New York. This can make one very jaded and unhappy, but New York is pretty much the perfect place to drown your sorrows. Let’s just say that I incurred much debt just from buying one to many rounds on more than one occasional visit to the local bar. I also threw a lot of parties that involved a lot of cooking and while exhausting, it was deeply satisfying and fulfilling. After much rumination, I needed to take action for change, or at least try. I took all I had in savings to enroll in The French Culinary Institute to take the course called “La Technique” (now called, “Culinary Techniques“), an intensive 5-month long course learning basic French technique.
I never went beyond this course *sigh* and continued grinding away as an architect. I relished the culinary experience, but felt I didn’t have the chutzpah to work in a kitchen. I continued to support the city’s watering holes and eateries. Along the way I discovered new hobbies and redefined my career several times, but food has always been a constant and a source of warmth and comfort.
Recently, I decided to make a dish from this course that I took 12 years ago. I hate to admit it, but I never recreated any of the dishes that I made during class. I know, shame on me. But I think now is a good time as any to start trying out these recipes again! I decided to try something simple – gratinée a l’oignon or French onion soup. It is an easy recipe for a very hearty and rich dish. The keys to this recipe are caramelizing the onions and using good stock. If you don’t have the time to make your own stock, look for quality stock. Bon appétit!
Gratinée a l’Oignon (French Onion Soup)
adapted from textbook for FCI’s “Introduction to Basic Techniques”
Serves 4
11 oz. Onions, sliced thinly (300 g)
1/2 oz. Butter (15 g)
1 oz. Vegetable Oil (25 ml)
3 1/2 oz. Port wine, sherry, or marsala
1 clove garlic, minced
1 1/2 qt. Chicken or beef stock, or combination
Salt
1/4 Baguette
9 oz. Emmenthaler or Gruyere cheese, or a combination
Procedure
1. Remove the core of the onions and émincer (slice thinly).
2. Heat the oil and butter in a soup pot or a rondeau. When hot, add the onions and cook over medium heat for 15 to 20 minutes. When onions are soft and sweet, turn up the heat to caramelize them for 5 to 10 minues. It is important that the onions are well cooked and brown or the soup will lack color and richness.
1- In the beginning… 2 – Getting there… 3 – Carmelized! 4 – After a hit of booze.
3. Add the garlic and cook for 2 minutes.
4. Add the liquor and reduce by half.
5. Add the hot stock. Bring to a simmer, add the salt and cook at a low simmer for 20 minutes.
6. Slice the baguette into 1/4-inch slices. Place on a sheet pan and brown in a 375°F oven for 6 to 8 minutes until nicely colored.
7. Grate the cheese.
To Order
1. Place 3 bread slices n the bottom of each bowl. Pour over the hot soup, filling bowl to the rim. Sprinkle approximately 2 oz. (60 g) of cheese on top, making sure to cover the bread and touch the edges of the bowl so it will adhere to the sides when melted.
2. Set on half-sheet pan and place in the oven until the cheese melts, 5 to 10 minutes. Run the crock under the salamander to brown. And if your kitchen isn’t pimped out with a salamander, set the crock under the broiler on high for several minutes. Serve immediately while hot and puffy.
