Page 44 - Flathead Beacon // 2.10.16

SIDE DISH FVCC CHEF HOWARD KARP BAKED FRENCH
ONION SOUP
FRENCH ONION SOUP IS A wintertime favorite, but making this dish true to its roots does have some secrets. From creating a rich beef stock, to slicing the onions properly and slowly caramelizing them, to baking the nal soup, I’m sharing those secrets here.
INGREDIENTS
• 3 oz. unsalted butter
• 8 large Spanish yellow onions
(peeled, cored and thinly
sliced)
• 1 Tbsp. salt
• 2/3 oz. thyme leaves
• 2 Tbsp. fresh crushed black pepper
• 3 bay leaves
• 2 Tbsp. wondra our
• 4 quarts beef stock
• Sea salt for taste
• 1 baguette (2 1/2 inches diameter)
• Extra virgin olive oil
• 3 oz. dry sherry wine
• 3 oz., grated Gruyere or Comte or
Emmentaler cheeses
PREPARATION
This process will take time, but the results will be worth the wait. In a stock pot, over medium heat, melt the butter and add the sliced onions and salt (salt will release the sugar from the onions). Stir every 15 minutes for an hour. By this time, the onions will have wilted and released a lot of liquid. It is import- ant to continue the cooking process until the liquid has evaporated. Be careful not to scorch the onions. The goal is to car- amelize them by continuing to stir. This process will take up to 4 hours. During the latter part of cooking, add the thyme, crushed black pepper and the bay leaves. When the onions have turned a deep
golden brown, mix in the our. Add the beef stock, and bring to a boil. Simmer for one hour or until soup has reduced to two-and-a half quarts. Season with salt to taste.
CROUTONS
Cut 3/8 inch thick slices from the baguettes. Brush slices with olive oil and bake in the oven 350 degrees until crisp.
TO COMPLETE
Bring the onion soup to a simmer, line six onion soup crocks on a baking sheet. Pre-heat the oven to 325 degrees. Add one tablespoon of dry sherry to the bottom of each crock. Fill the crocks completely full with the soup. Lay a crouton on top of soup and cover with grated cheese (the soup will probably over ow, but that’s okay as it will allow the cheese to bake and brown nicely). Add enough water to cover the bottom of the sheet pan. Place into the oven and bake for at least 30 min- utes or until the cheese begins to brown.
I would love to hear your thoughts on this recipe. Please send your com- ments to me at che [email protected]. Bon Appétit!
Chef Howard Karp is an instructor at The Culinary Institute of Montana at Flathead Valley Community College. For more information about the program,
visit www.culinaryinstituteofmt.com.
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FEBRUARY 10, 2016 // FLATHEADBEACON.COM