CHEF ROBERT MANCUSO
FRENCH ONION SOUP
Preparation time: 1 hour
Serves: 12 portions
INGREDIENTS
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4 lbs Georgia Sweet Onions, Sliced
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.25 cup Brandy
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2.5 cup Veal Stock
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2.5 cup Beef Stock
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3 cup Chicken Stock
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.25 cup Dry Sherry
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1.5 cup Water
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4 oz Whole Butter
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Salt & Pepper to taste
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1 (per soup) Toasted Crouton or French Bread
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1 (per soup) slice Jarlsberg or Muenster
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1 (per soup) Tbsp Grated Comte or Gruyere
METHOD
1. Simmer sliced onions in water and whole butter, once the water evaporates the onions will begin to caramelize. At this time reduce heat and keep stirring until onions are well browned.
2. Deglaze with sherry and brandy; Burn off alcohol and reduce.
3. Add all stocks and bring to simmer for 45 minutes.
4. While soup is simmering, with a ladle or large spoon, remove any grease or impurities that raise to the top.
To Serve:
1. Place hot soup into an oven proof soup cup and top with crouton or bread. Place one thick slice of Jarlsberg or Muenster atop the crouton. Sprinkle with grated Gruyere or Comte.
2. Place in the center of oven with broiler on high and brown. Serve immediately.
WINE PAIRING:
Pinot Gris
Pinot Gris offers a nice contrast in style depending on the region. Alsatian style will be more full-bodied and high acidity, where as Oregon style will be more medium-bodied with crisp lively flavors and tropical aromas. The nice hint at sweetness with a dry, long finish makes this a lovely wine to pair with the sharp, hot cheesiness of the French Onion.
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