| |
Soups and Stews | |
| 3 lbs spanish yellow onions/wallawalla or Maui onions Peeled and Julienned 1 lb assorted fresh forest mushrooms ie. Hedghogs, oyster mushrooms, morels and shitakes 1 oz minced shallots 2 oz olive oil 1.5 cup dry sherry 1 oz minced garlic 1 oz chopped fresh thyme salt and pepper to taste 1/2 gallon veal stock 1 oz butter | |
| In a large thick bottomed rondeu or sauce pot, add oilve oil and butter. Heat until foam from the butter resides, add onions and garlic. At low-medium heat, sautee onions and garlic (stirring often) until caramelized. Deglaze with sherry, add thyme and veal stock and simmer for one hour, skimming constantly to remove fat. Season with salt and pepper to taste. Reserve. Prior to service, sautee mushrooms and shallots in a bit of butter until lightly wilted. Spoon a portion of the mushrooms into the center of the serving bowl and labdle hot onion soup over the mushrooms. Garnish with rustic croutons seasoned with melted gruyere and butter. | |
Unrated | |
Sort