Instead Let's Do.....         

"Je voudrais de la soupe oignon"  

            "French Onion Soup!"

                                               Serves 6

Ingredients:

• 4    Extra large sweet onions
• 3    Tablespoons unsalted butter
• 1     Tablespoon Extra Virgin Olive Oil
• 1     Tablespoon Brown sugar
• 4      Litres/ 4 Quarts Vegetable or Chicken Stock
•         (Fresh home made or low salt Brand Name)
• 1/4    cup Brandy....a good quality one that you like to drink
• 6       thick slices day old french bread
• 6       oz/ 200g  Gruyere or Emmental cheese, grated
•          Salt and fresh ground black Pepper to taste

Method:

Peel onions and cut in half, then fine slice the onion halves.

In a large Dutch Oven (enamelled cast iron) if you have one, melt the butter with the olive oil over medium heat.

When oil/butter is hot add the onions and sautee, stirring once to blend. 

Cook about 10 minutes until they begin to brown, then add the Brown Sugar to caramalize the onions, stirring once to combine. 

Leave to brown only - do not allow to darken.

Stir in the stock and Brandy.

Add salt and pepper to taste and bring to a boil for 1 minute.

Turn heat to minimum and simmer to 15 minutes.

Meanwhile, preheat the broiler, lay bread slices on grilling rack to toast lightly.

Divide cheese among the slices and return to broiler, when cheese is melted place in heat proof soup bowls.

When soup is done laddle into bowls and serve immediately.

                                             Bon Appetit!

Serves 4                   

Ingredients:

• 1 1/2 lbs. carrots chopped
• 1 large Acorn Squash roasted, cubed
• 1 celery stalk finely chopped
• 1 shallot finely chopped
•  2 tbs. light olive oil
• 4 Anise floweretts
• 1/4 tsp. nutmeg
• sea salt and white pepper to taste
• 1 1/4 litres vegetable stock or chicken stock (low salt or homemade)
• 4 cubes ice cold unsalted butter
• 1/4 cup dry Chardonnay

Method: Pre-heat oven to 425 F.

1. Cut Acorn squash and remove seeds.  Brush with olive oil, place upside down on baking sheet and roast until golden.  Cool and then cube.
2. Peel and slice carrots into 1/2 inch circles, set aside.
3. Finely slice shallot and celery, set aside.
4. In a large pot add olive oil over medium heat.
5. Add shallot ,celery and sweat until translucent.
6. Add carrots and stir lightly, sauteeing for 3 min.
7. Add Acorn squash, nutmeg, Anise and vegetable or chicken stock.
8. Simmer over low heat uncovered until carrots are completely soft.
9. Remove Anise floweretts.
10. Using a food processor or hand held puree machine, puree all ingredients until smooth, strain if necessary.
11. Return to pot and add 1/4 cup dry Chardonnay stirring to mix. If mixture is too thick add a 1/4 cup more of vegetable/chicken stock until desired consistancy and continue to simmer. 
12. Add cubes of cold butter, wisking in one at a time to emulsify but not melt the butter, for a rich shiny texture.
13. Salt and pepper to taste,

To Plate:

Use large bowls to serve soup, sprinkly with a pinch of nutmeg and decorate with Anise Floweretts.

Note:

 This soup makes a great appetizer or serve as a light lunch with crusty country bread and baby greens salad with  a balsamic vinaigret dressing.