Soup’s On! Check out Left Bank’s version of French Onion
We are all eating a lot of soup right now-It’s the thing to do during the winter when you are looking for a cozy meal. Of course, French onion soup, with its melted cheese-topped crouton, is the ultimate example of perfect soup to try. David Bastide serves the classic at San Jose's Left Bank Brasserie all winter long, garnished with baguette slices -- toasted with olive oil and salt -- and caramelized Emmenthal cheese that slowly melts into the soup.
Left Bank French Onion Soup Recipe
3 tablespoons olive oil
¼ pound butter
8 yellow onions, cut in half, then sliced ¼-inch thick
1 cup white wine
1 cup sherry
3 sprigs thyme
1 bay leaf
1 tablespoon peppercorns
1 quart chicken stock
2 quarts beef stock
Emmenthal cheese, shredded, to garnish
Chives, minced, to garnish
1. Heat butter and oil in a large, heavy-bottomed soup pot. Add onions and cook, stirring occasionally, until caramelized.
2. Add white wine and sherry. Bring to boil, then reduce heat and simmer until reduced by half.
3. Tie the thyme, bay leaves and peppercorns in a square of cheesecloth to make a sachet. Add, along with stocks; simmer for 1 hour. Remove sachet from soup. Season to taste.
4. Preheat oven to 350 degrees. Brush baguette slices with olive oil, sprinkle with salt and pepper, and bake until crispy, 5-10 minutes.
5. To serve, fill warm soup bowls with onion soup, float two baguette croutons on top and add a generous sprinkling of cheese. Slide under the broiler and cook until the cheese melts and caramelizes. Garnish with chives