Last Updated: Wednesday, December 07, 2016
Chef David Weiss of Cordon Bleu in Tierra Verde is making a favorite: French Onion Soup.
"So in France it's a tradition to eat it after midnight when the new year’s is here," Weiss said. "It should bring good luck yeas."
Weiss' ingredients include yellow onions, red onions and garlic.
"Usually I have it on full power and I always stay next it and sear it sear it - it takes about 15 minutes to reach the right color."
The right color is caramel brown.
"You don't want it to burn it," Weiss said. "Is that the brown you are looking for - not yet, not yet."
Weiss also adds flour to make the soup thicker and then chicken broth.
He lowers the heat and cooks slow for 45 minutes.
"After that, we put it in little bowls, out our croutons and the cheese on top"
That's shredded swiss cheese broiled on top for 2 to 3 minutes.
C'est bon! tres bon. C'est excellent.
6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem, about 10 cups of sliced onions total
4 Tbsp Olive oil
2 Tbsp butter
1 teaspoon of sugar
2 cloves garlic, minced
8 cups of Chicken stock
1/2 cup of dry vermouth or dry white wine
2 bay leaves
4 teaspoons of fresh thyme (can also use a few sprigs of fresh thyme) OR 1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
2 Tbsp brandy (optional)
8 inch-thick slices of French bread or baguette
1 1/2 cups of grated Swiss Gruyere and a sprinkling of Parmesan