Tuesday, June 25, 2013
Recipe: Lavendou’s French Onion Soup impresses guests
It's classic comfort for all occasions.
DALLAS Pascal Cayet certainly reaps some benefits from owning one of the area’s most esteemed French restaurants – his inviting and convivial personality fits the job like a glove as he meanders from table to table greeting guests old and new with equal enthusiasm. And of course there’s the rich and luxurious desserts that Lavendou has to offer, and the wine list has plenty of good French options to enjoy.
But there’s a little bowl – a peasant dish that Cayet prefers to any other of its kind, even in his native France. It’s his French Onion Soup, and it’s a simple dish of onions, chicken stock, cheese, and some seasonings that combine to make one of the world’s classic comfort foods. Rich with a deep and complex taste, Cayet’s recipe is one for all occasions, whether it’s a formal meal meant to impress guests or one meant merely to impress your own tastebuds.
French Onion Soup
Author: Pascal Cayet
- 42 g (3 Tablespoons) butter, unsalted
- 680 g (1 ½ pounds) yellow onions, finely sliced
- 2 garlic gloves, finely chopped
- 1.8 kg (8 cups) beef stock
- 225 g (1 cup) white wine
- 1 Bay leaf
- 1 pinch Herbes de Provence
- 12 slices of baguette
- 12 slices of French Gruyere
- 1 Pinch sugar
- Salt and pepper
- Melt the butter in a heavy-bottomed saucepan and add the onions and sugar. Cook over low heat, stirring occasionally, for 20 minutes, or until the onions are a deep golden brown and begin to caramelize.
- Add the garlic and deglaze the onions with the white wine, then add the beef stock with the bay leaf and herbes de Provence. Simmer for 25 minutes, then remove the bay leaf and check the seasoning.
- Preheat the broiler.
- Toast the baguette slices, divide the onion soup in 6 narrow bowls or kettles, then add 2 slices of baguettes on top of the soup, add 2 slices of gruyere on top of the croutons and broil until the cheese melts and turn a light golden brown.
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