City chef serves up French onion soup. Bon appétit!
AU COMPTOIR’S FRENCH ONION SOUP
Ingredients 3 large white onions, peeled and thinly sliced 4 tbsp (60 mL) unsalted butter 4 tbsp (60 mL) canola oil 2 tsp (10 mL) kosher salt (or to taste, if more is needed) 1 tsp (5 mL) fresh ground black pepper 5 tbsp (75 mL) port 5 tbsp (75 mL) brandy 5 tbsp (75 mL) Madeira wine 5 tsp (25 mL) sherry vinegar 1 sachet herbs (3 sprigs thyme, 1 sprig rosemary and 1 sprig parsley, tied with kitchen twine) 2 qt (2 L) chicken stock 1 qt (1 L) vegetable stock 8 pieces thick-cut baguette, well-toasted in the oven 2 cups (500 mL) gruyere cheese, grated
Method
▶ Heat canola oil in a large, heavy-bottomed saucepan. Add onions, salt and pepper and cook on high heat, stir occasionally. ▶ While onions are cooking, add port, brandy and Madeira to a small saucepan and reduce by half (it may flame up, so be careful). Once reduced, set aside. ▶ Once onions are soft and begin to take on golden colour, add butter. Reduce heat to medium and continue stirring (be careful as this is when the onions will begin to stick). Allow to cook down for roughly 45 minutes or until soft and a deep brown caramelized colour has been achieved. ▶ Add port, brandy and Madeira reduction and bring to boil. Add sachet of herbs. Add sherry vinegar, chicken and vegetable stocks, bring to simmer and cook together for 30-45 minutes. Turn off heat, add more vinegar, salt or pepper to taste. ▶ Preheat oven to 400 F (205 C). Place four ovenproof French Onion Soup bowls on a sheet pan and divide warm soup among bowls. Place pieces of toasted baguette on top of each, sprinkle with grated gruyere and a few cranks of fresh black pepper. Bake on top rack until cheese bubbling and browned (10-15 minutes).