French Onion Soup with Croissant Crostini
FRENCH ONION SOUP WITH CROISSANT TOPPING6-8 servingsCaramelized Onion1/2 cup unsalted butter5 onions, julienned
Broth 2 quarts beef broth / Plus 2 tablespoons of Cognac or Brandy
1-2 teaspoons beef base to enhance broth
1/4 teaspoons green peppercorns
3 bay leaves
1/4 teaspoon cracked black pepper2 medium shallots, julienned2 garlic cloves, chopped2 fresh thyme sprigsSea salt and freshly ground black adjust again at the end)
Finishing Touches to Onions 1 cup red wine2 heaping tablespoons of all-purpose flour
6 mini croissants 6 tablespoons bechamel (1 tablespoons butter, 1 tablespoons flour ½ cup Cream)12 ounces grated Gruyere
Quick Bechamel6 oz cream1 tbs. butter2 tbsp all-purpose flourInstructionsMelt the butter on slow heat in a pot.Add the flour and mix with the butterSlowly add in the cream, especially at the beginning, to avoid the formation of lumps. As the sauce becomes more liquid you may add the remainder of the cream.Continue stirring for 5 minutes. This is ready for use.
French Onion Soup Instructions1. To caramelize onions: Melt a stick of butter in a large pot over medium heat. Start by cooking low and slow until the onions are very soft and caramelized, about 35 minutes. The onions must be browned to a lovely caramel color to get the most flavor. 2. To Prepare Stock: While the onion are cooking our beef stock in soup pan, add Plus 2 tablespoons of Cognac or Brandy beef base, green peppercorns, bay leaves, cracked black pepper, shallots, garlic, and fresh thyme sprigs. Simmer for 20-30 minutes and strain. To finish onion base3. When onion are caramelized and the broth is ready. Add the wine to the onion and boil, then reduce the heat, and simmer until the wine evaporates and the onions dry, about 5 minutes. This will add the needed flavor to your soup. 4. Dust the onions with the flour and stir them. Turn the heat down to low so the flour doesn't burn and cook for 10 minutes to cook out the raw flour taste. Add the beef broth, bring the soup to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper. When ready to serve5. Preheat the oven to 450 F. Cut the croissants in half. Spread a tablespoon of bechamel on the bottom half, turn the top half to face upward, and top both bottom and top with gruyere. Broil until bubbly and golden brown, 3 to 4 minutes. Put top back on bottom. Line up the Soup Bowl; Strain the soup stock into a pitcher. Distribute the onions evenly among the bowls and place toasted croissant in the center. Make sure the soup is very hot, then pour it into each bowl and serve.
6 mini croissants 6 tablespoons bechamel (1 tablespoons butter, 1 tablespoons flour ½ cup Cream)12 ounces grated Gruyere
Quick Bechamel6 oz cream1 tbs. butter2 tbsp all-purpose flourInstructionsMelt the butter on slow heat in a pot.Add the flour and mix with the butterSlowly add in the cream, especially at the beginning, to avoid the formation of lumps. As the sauce becomes more liquid you may add the remainder of the cream.Continue stirring for 5 minutes. This is ready for use.
French Onion Soup Instructions1. To caramelize onions: Melt a stick of butter in a large pot over medium heat. Start by cooking low and slow until the onions are very soft and caramelized, about 35 minutes. The onions must be browned to a lovely caramel color to get the most flavor. 2. To Prepare Stock: While the onion are cooking our beef stock in soup pan, add Plus 2 tablespoons of Cognac or Brandy beef base, green peppercorns, bay leaves, cracked black pepper, shallots, garlic, and fresh thyme sprigs. Simmer for 20-30 minutes and strain. To finish onion base3. When onion are caramelized and the broth is ready. Add the wine to the onion and boil, then reduce the heat, and simmer until the wine evaporates and the onions dry, about 5 minutes. This will add the needed flavor to your soup. 4. Dust the onions with the flour and stir them. Turn the heat down to low so the flour doesn't burn and cook for 10 minutes to cook out the raw flour taste. Add the beef broth, bring the soup to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper. When ready to serve5. Preheat the oven to 450 F. Cut the croissants in half. Spread a tablespoon of bechamel on the bottom half, turn the top half to face upward, and top both bottom and top with gruyere. Broil until bubbly and golden brown, 3 to 4 minutes. Put top back on bottom. Line up the Soup Bowl; Strain the soup stock into a pitcher. Distribute the onions evenly among the bowls and place toasted croissant in the center. Make sure the soup is very hot, then pour it into each bowl and serve.