#CookingWithSki #ChefJamesWoroneski #Ski #FrenchOnionSoupWithDemiGlace
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Today I cook a Authentic French Onion Soup with Demi Glace, Baked Crouton Cap and two Melted European Cheese’s
Is there anything more comforting on a chilly day than a hot bowl of French onion soup?..with some toasted bread rubbed with garlic and loaded with melty Gruyere cheese…
James Woroneski – Chef and Executive Producer of COOKING WITH SKI Cooking Channel on Youtube: A generous approach of making things simple, sometimes more complex but always delicious.
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Full Recipe
Ingredients
**Onions**
2 tablespoons unsalted butter, plus softened butter, for spreading
4 – 5 large onions preferably Red Onion but Yellow or White will work (about 4.5 pounds), halved lengthwise and thinly sliced crosswise remove the germ in the center if it’s there.
**Bouquet Garni**
3 sprigs fresh thyme
1 fresh bay leaf
2 juniper berries
2 flat-leaf parsley sprigs, tied in cheesecloth
**Wine**
1½ cups ruby port wine
1½ cups red wine
**For Stock**
16 oz sirloin minced for beef consume
Sea salt
2 tablespoons white wine for deglazing
1 quart Rich Beef Stock Freshly ground pepper
[recipe:Beef Consumme Royale] (optional condensed beef consume 10.5 oz cans)
4 cups Demi Glacé
**Croutons**
Four 1/2-inch-thick slices sourdough bread, cut into 4-inch rounds
roasted garlic cloves (rub on toasted bread for serving)
**Bouquet Garnish**
1 bouquet garni, made with 1 bay leaf, 1 thyme sprig, 2 juniper berries and 2 flat-leaf parsley sprigs, tied in cheesecloth
**Topping Cheese**
2 cups shredded Gruyère cheese (about 6 ounces) optional for authentic cheese to conte is fontina cheese (from Harris Teeter Boars Head in Deli)
Directions
Melt the butter in a large enameled cast-iron Dutch oven. Add the onions, and a pinch of salt, bay leave and thyme (tied in a bundle)cover and cook over medium to low heat, stirring once or twice, until the onions soften, about 10 minutes. Uncover and cook over moderate heat, stirring frequently, until the onions are lightly browned, about 40 minutes.
Stir in the sherry. Add the stock and bouquet garni and bring to a boil. Cover and simmer over low heat until the soup has a deep flavor, about 30 minutes. Discard the bouquet garni and season the soup with salt and pepper.
Preheat the oven to 350°. Butter the bread on both sides and place on a baking sheet. Toast the bread for 15 minutes, turning the slices halfway through, until golden and crisp but not dried out. Raise the oven temperature to 425°. Remove and rub toasted croutons with garlic.
Bring the soup to a simmer, ladle it into 4 deep ovenproof bowls and sprinkle with half of the cheese. Place a crouton in each bowl and sprinkle on the remaining cheese. Bake the bowls of soup on a baking sheet in the middle of the oven for 10 minutes, or until the cheese is bubbling. Serve hot.
Enjoy
Chef James “Ski”
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New Here?
Hi! I’m Chef James aka “Ski”: Culinary Chef/Pitmaster from Moyock North Carolina, near Virginia Beach, Virginia. Welcome to my vlogs, recipe and fellowship gathering video channel.
Since I started cooking professionally in 2008. I have become a caterer as well as a personal chef who loves to grill and chill on my days off from my weekday job which is technical advising. Here on my channel it’s all about cooking, grilling and smoking.
There will be everyday outdoor cooking, holiday feasts, spatchcocked chicken, smoking pork, ribs, homemade sausage like keilbasa, homemade soups done in cast iron Dutch oven and much, much more!
As always follow all food safety guidelines and when commenting please keep the comments clean and respectful
Sharing BBQ Love, from my kitchen to your table, enjoy! “Ski”