19
20
Classic French Onion Soup
6 servings
INGREDIENTS
3 tablespoons safflower oil or olive oil
4 medium onions, peeled and thinly sliced
1/2 cup port wine
8 cups chicken stock
1 sprig thyme
1 bay leaf
1 stalk celery
salt to taste
freshly ground black pepper to taste
12 slices french bread, 1/4” thick
2 cups Swiss cheese, shredded
METHOD
1
In a large saucepan over medium-high heat, heat the oil.
2
Add the onions and sauté, stirring frequently and taking care
that the onions do not scorch. Sauté until golden brown, for about
20 minutes.
3
Add port to the pan and deglaze, stirring and scraping with a
wooden spoon to dissolve the pan deposits.
4
Stir in the stock, add the Bouquet garni (made with the thyme,
bay leaf, and celery), and season to taste with salt and pepper.
When the liquid reaches a boil, reduce the heat and simmer for
about 40 minutes.
5
Set the MODE to BAKE/TOAST, the TEMP to 250°F
,
the TIMER to
Stay On and wait for the Ready light to illuminate indicating that
your oven is preheated.
6
Once preheated, arrange the bread slices on a baking sheet and put
them in the convection oven. Set the Timer to 15 minutes.
7
When the bread slices are dry and crusty, place 1 slice in each of 6
deep ovenproof soup bowls. Set the other slices aside and place the
bowls on the baking sheet. Reset the convection oven to BROIL at
400°F. Place the rack in the upper rack of the oven.
8
Ladle the soup over the bread in each bowl. Top each bowl with
1 more slice of bread and sprinkle with cheese. Place on rack in
convection oven. Watch for browning. Remove from oven when
melted and bubbly, 2 to 3 minutes.
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House)
Recipes
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