Thursday, October 1, 2015

French Onion Soup by Chef Bari

Good Afternoon !  So - What's for Dinner tonight? 

How about French Onion Soup?  It's quick and extremely easy from the beginner cook to the most gourmet chef. 

When I had my ONE DAY OFF  working as a Chef, ( typically I would work 60-70 hours per day, 6 days a week)  I would spend as much time with my kids.  FROM bike riding to taking tae kwon do lessons in the evening. 

The point is, I had very little time on my side, so a fast dinner was quickly chosen.  Plus the fact I worked as a Chef, cooking all the time.  

Anyway - back on the subject : 

French Onion Soup fits perfectly into that category.

As you noticed from my first photo above, the French a Onion Soup has a nice caramelized rich brown broth. 

The following photos show you step by step photos.

Here's the Recipe : 

French Onion Soup by Chef Bari 

4-6 sweet white onions - sliced
2 tablespoons of butter
2 tablespoons of sugar
1 cup of Red Wine (If you're going for that gourmet touch - it always sherry ) 
2 tablespoons of tomato paste 
1 litre of Beef or Chicken Stock 
2 tablespoons of beef base ( dry - use a couple of the small packages ) 
2 Bay leaves (optional)


Place sliced onions and butter into pot or sauté pan. Turn heat onto medium.  Once it starts to cook begin stirring.  Your onions will become transparent to a nice Amber colour. 
Next - add your sugar. Mix throughout.
Add your tomato paste. Mix throughout.
Add the red wine or sherry.  Let reduce. 
Add beef or chicken stock. Bring back to a nice simmer. 
Add beef base. Mix throughout. 
Throw in the bay leaves and let simmer on low heat for 20 - 40 minutes. The longer the richer the broth will become. 

TIP :  Add more beef stock if required.  Remember, you are making a nice rich soup, not a sauce. 

NOW - At this point, you have a couple of options.  You may take it to the gourmet level and a nice toasty large crouton with Gruyere Cheese ( go ahead and use mozzarella if that's all you have) 

Bowl (Plate Service) Gourmet style : place in French Onion serving bowls. Gratin your toasty crouton with Gruyere Cheese and place on top. You may place in the oven if you like, but not necessary. 

BUT - if your a busy parent and looking to cut corners - serve soup as is - trust me - it's delicious by itself.  And a lot less calories too!  

So - there you have it - French Onion Soup by Chef Bari.  

Please take a minute to support my efforts by purchasing my cookbook, " Canadian Recipes of the Great White North by Chef Bari . The one and only Great Canadian Cookbook by Chef Bari since 2003.

And, just so you know, the gourmet Canadian French Onion and Wild Leek Soup version is in my cookbook.   It's the Hunters Version

Anyway - have an excellent week.  Cook'n Up A Storm by Chef Bari 

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