THE LAST APPRENTICE
SOUP
VIDALIA ONION SOUP
I love the sweetness of fresh Vidalia onions and prefer to use them in this classic French soup.
| Vidalia Onions |
5 cups sliced |
| Butter |
3 tablespoons |
| Garlic |
2 tablespoons |
| Maderia Wine |
1 cup |
| Beef Stock, fresh |
10 cups |
| Bay Leaf |
2 each |
| Thyme, dried |
1 tablespoon |
| Kitchen Bouquet |
2 tablespoons |
| Fish Sauce |
1 tablespoon or to taste |
| Toast round |
8 each |
| Provolone or an Soft White Cheese |
8 slices |
Melt butter in a large stock pot and add sliced onions and garlic. Sautee until onions are translucent. Add beef stock and Maderia wine. Bring to a boil and add bay leaf, thyme, Kitchen Bouquet and fish sauce. Simmer for one hour. Adjust seasonings.
Toast thin sliced French Bread until extra crisp. Just prior to service, fill oven proof soup bowls with soup, top with slice of toasted French Bread add a slice of cheese on top and heat under a broiler until cheese just starts to melt. Serve immediately.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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