How about French Onion Soup? It’s quick and extremely easy from the beginner cook to the most gourmet chef.
When I had my one day off working as a Chef, ( typically I would work 60-70 hours per day, 6 days a week) I would spend as much time with my kids. It was from bike riding to taking tae kwon do lessons.
The point is, I had very little time on my side, so a fast dinner was quickly chosen.
French Onion Soup fits perfectly into that category.
As you noticed from my first photo the French a Onion Soup has a nice caramelized rich brown broth. The following photos show you step by step photos.
Here’s the Recipe :
- 4- 8 sweet white onions – sliced ( The calculation is 2 onions per person)
- 2 tablespoons of Grapeseed or Canola Oil. Butter is indeed a plus too.
- 2 tablespoons of sugar
- 1 – 2 cups Cabernet Sauvignon Or your favourite Red Wine (If you’re going for that gourmet touch – it always 1/4 cup of sherry )
- 2 tablespoons of tomato paste or rich tomato sauce
- 1 litre of Beef or Chicken Stock or Vegetable Stock
- 2 teaspoons of Worcestershire sauce
- 2 tablespoons of beef base ( dry – use a couple of the small packages )
- 2 Bay leaves (optional)
- Place sliced onions and butter into pot or sauté pan. Turn heat onto medium. Once it starts to cook begin stirring. Your onions will become transparent to a nice Amber colour.
- Next – add your sugar and the Worcestershire sauce – Mix throughout.
- Add your tomato paste. Mix throughout.
- Add the red wine and sherry. Let reduce.
- Add beef or chicken stock. Bring back to a nice simmer.
- Add beef base. Mix throughout.
- Throw in the bay leaves and let simmer on low heat for 45 – 70 minutes. The longer the richer the broth will become.
NOW – At this point, you have a couple of options. You may take it to the gourmet level and a nice toasty large crouton with Swiss or Gruyere Cheese ( go ahead and use mozzarella if that’s all you have)
Bowl (Plate Service) Gourmet style : place in French Onion serving bowls. Gratin your toasty crouton with Swiss or Gruyere Cheese and place on top. You may place in the oven under the broiler to get your cheese nice toasty brown with all the yumminess in it 😋
BUT – if your a busy parent and looking to cut corners – serve soup without cheese is an option too – trust me – it’s delicious by itself. And a lot less calories too!
So – there you have it – French Onion Soup by Chef Bari. Please take a minute to support my efforts by purchasing my cookbook, ” Canadian Recipes of the Great White North by Chef Bari .
Here’s the link :
And, just so you know, the gourmet Canadian French Onion & Wild Leek Soup version is in my cookbook. It’s the Hunters Version.
Anyway – have an excellent week. Cook’n Up A Storm by Chef Bari