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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. Meanwhile, arrange the bread slices on a baking
sheet and put them in the convection oven on BAKE1 at 250°F.
5
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. Set convection oven to BROIL at 400°F.
Place the rack in the center of the oven.
6
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, 2002)
My Favorite Tomato Sauce
4 servings
INGREDIENTS
1/4 cup extra virgin olive oil
2 small onions, peeled, trimmed, and minced
6 cloves garlic, minced
2 tablespoons tomato paste
4 pounds Roma tomatoes, peeled, seeded, and diced
2 cups chicken stock
14 large fresh basil leaves, washed and dried
12 tablespoons unsalted butter, cut into pieces
kosher salt & freshly ground black pepper to taste
METHOD
1
In a large saucepan, heat the olive oil over medium-high heat.
2
Add the onion and sauté until soft, about 5 minutes. Add the garlic
and cook 1 minute longer.
3
Add the tomato paste and then the tomatoes, cook for 2 - 3 minutes,
and then pour in the chicken stock.
4
Simmer briskly until the sauce is thick, 20 - 30 minutes.
For a finer consistency, pass the sauce though a wire-mesh sieve into
a clean saucepan.
5
Stack the basil leaves, roll them up lengthwise, and cut across the
roll very thinly to make a chiffonade.
6
Stir in the basil. Whisk in the butter piece by piece, then season to
taste with salt and pepper. Keep warm.
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)
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