A Private Chef by Joe Ouellette

Author:Joe Ouellette [Ouellette, Joe]
Language: eng
Format: epub
ISBN: 9781426977374
Publisher: Author Solutions Inc.
Published: 2009-10-20T00:00:00+00:00

Rich Perfect Additions Veal

Stock2

You’ll need: onion soup bowls or

1

cube vegetable bouillon

other oven-proof bowls

2

cups water

1

baguette, cut into 1/2 inch

• Cut the onions in half through the stem and root. Slice as thin as possible.

• Heat a thick 4.5-quart pot over low heat. Melt the butter, then add the onions. Cook the onions until soft but without color, stirring often.

• Add the thyme and grind in some pepper.

• Pour in the beef broth, then add the vegetable bouillon cube and the water. Stir well.

• Simmer the soup until the onions are soft.

• Meanwhile, heat your broiler to high.

• Lightly butter both sides of the baguette slices.

• Put the slices on a sheet tray and broil each side to golden brown.

• Put the toasted slices on a cooling rack in a warm place until service.

TO GRATINÉE:

• Set the oven rack at the middle position and heat your broiler to high.

• Bring the soup to a boil. Remove it from the heat and ladle the bowls to about half an inch from the top.

• Put a slice of toasted baguette on top of each bowl of soup.

• Sprinkle at least 1/4 cup of cheese on each toast slice.

• Put the bowls on a sheet pan. Place under the broiler until the cheese almost turns golden.

• Serve the bowl on plates with doilies.

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