Evening Edge
What’s For Dinner?
DEL.ICIO.US
Creamy Onion Soup - from Brasserie Le Coze (now French American Brasserie)
Rate this recipe: (average rating = 4.00 with 2 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
FROM THE MENU OF . . . BRASSERIE LE COZE
(now French American Brasserie,
30 Ivan Allen Jr. Blvd., Suite 125
Atlanta, 404-266-1440)
Q: Brasserie Le Coze's French Onion Soup has been a favorite of mine. The base of the soup is fabulous, and I always have to restrain myself from lifting the bowl and slurping the last little drop. Good luck securing the recipe. It's a wonderful soup, and I know your readers will love it.
-- Terri Beech, Atlanta
A: Fabrice R. Vergez of Brasserie Le Coze provides the recipe with the caveat, "This soup is very complicated and time-consuming, but well worth the extra work and time." You'll use every pan in your kitchen, but indeed the soup has a unique richness of flavor.
Hands on time: 30 minutes Total time: 1 hour and 30 minutes Serves: 6-8
Ingredients:
-
7 tablespoons butter, divided
1 pound yellow onions, sliced very thinly
2 cups white wine
2 cups heavy cream
1 cup granulated sugar
1/2 teaspoon water
1/2 teaspoon fresh squeezed lemon juice
1/2 cup sherry vinegar
4 tablespoons all-purpose flour
6 cups dark chicken stock or beef stock
Salt and pepper to taste
Instructions:
In a large stockpot over low heat, melt 2 tablespoons butter. Add onions and cook, stirring occasionally, until very soft and golden brown, about 1 hour. Add the white wine and reduce by half. Add the cream and reduce by half.
Meanwhile, in a small saucepan, add sugar and moisten with water and lemon juice. Cook until the sugar melts and becomes a light caramel color. Remove from the heat immediately. Do not allow it to overcook, or it will become bitter. Cool briefly and add the vinegar to the caramel and whisk to combine (if mixture hardens, set it over low heat to liquefy again). Set aside.
In a separate saucepan over low heat, melt the remaining butter and add the flour. Whisk for 1 to 2 minutes or until flour is absorbed but mixture is still blond-colored. Set aside.
In a separate saucepan, bring the broth to a boil. Add the flour roux to the stock and cook to combine. Puree with an immersion blender or in a food processor to smooth it to a gravylike consistency. Add this mixture (called a veloute) to the onions after the cream is reduced. Add the sugar-vinegar mixture (called a gastrique), stirring to incorporate.
Season to taste with salt and pepper.
Meanwhile, in a small saucepan, add sugar and moisten with water and lemon juice. Cook until the sugar melts and becomes a light caramel color. Remove from the heat immediately. Do not allow it to overcook, or it will become bitter. Cool briefly and add the vinegar to the caramel and whisk to combine (if mixture hardens, set it over low heat to liquefy again). Set aside.
In a separate saucepan over low heat, melt the remaining butter and add the flour. Whisk for 1 to 2 minutes or until flour is absorbed but mixture is still blond-colored. Set aside.
In a separate saucepan, bring the broth to a boil. Add the flour roux to the stock and cook to combine. Puree with an immersion blender or in a food processor to smooth it to a gravylike consistency. Add this mixture (called a veloute) to the onions after the cream is reduced. Add the sugar-vinegar mixture (called a gastrique), stirring to incorporate.
Season to taste with salt and pepper.
Notes:
To properly caramelize the onions, allow yourself about one hour. Don't rush it by using too high heat or you could burn them.
Unlike traditional onion soups, this version is fortified with cream for a thicker and richer base. The restaurant serves the soup with grated Gruyere cheese, croutons and green onions, but it is filling enough to serve alone.
Unlike traditional onion soups, this version is fortified with cream for a thicker and richer base. The restaurant serves the soup with grated Gruyere cheese, croutons and green onions, but it is filling enough to serve alone.
Nutrition:
Per serving (based on 6): 644 calories (percent of calories from fat, 65), 4 grams protein, 48 grams carbohydrates, 1 gram fiber, 43 grams fat (27 grams saturated), 145 milligrams cholesterol, 2,304 milligrams sodium.
More recipes like this:
Recipes in the same category:ATL restaurant recipes
Recipes from: Brasserie Le Coze
Reviews and info for French American Brasserie (FAB)