Chef Alain’s Weekly Recap – Week 20
October 30, 2014
Chef Alain’s Weekly Recap – Week 20
GMO 101 Book
I am glad to announce that my book, GMO 101 is listed on Rachel Parent’s website, KidsRightToKnow HERE
Low Carb Paleo Show with Chef Alain and Mark Moxom
LCPS 024: This week, we have a discussion with Chef Christopher Daly, an executive chef and the founder of Hip4Kids Foundation teaching children healthy cooking. To Date Hip4Kids has educated over 200,000 children and their parents here and across the country, HERE
Chef Alain Webcast Interviews
Primal Show: Chef Alain Braux and Mark Moxom of the Low Carb Paleo Show hosts talk on weight loss on the Primal Show HERE
See and “like” my new postings on Facebook, Chef Alain Braux
Chef Alain’s Weekly Recipe
Soupe à l’Oignon au Vin Rouge. Red Wine Onion Soup
Traditionally, this soup was served as a mid-morning meal at bistros near Les Halles (the wholesale food market) in Paris. In some establishments, they left some of the meat used for the broth in the soup for additional flavor. This is my version with red onions and red wine. It’s a good soup to build your blood and keep you warm in the winter.
Servings: 4
Prep Time: 15 min.
Cooking Time: 45 min.
INGREDIENTS
1 quart beef broth
2 tsp sea salt
2 laurel leaves
2 sprigs fresh thyme
6 black peppercorns
2 Tbsp olive oil
2 Tbsp butter
2 lbs red onions, sliced 1/2-inch thick
4 garlic cloves
1 tsp sea salt
½ cup dry red wine
4 slices of baguette, sliced 1-inch thick
2 garlic cloves
2 cups grated Gruyère or Emmental cheese
PROCEDURE
1. Bring beef broth, sea salt, peppercorns and herbs to a boil.
2.Remove from heat and let steep 10 minutes.
3. Meanwhile, cook onions in oil and butter with the sea salt in a heavy medium pot over medium heat, stirring occasionally with a wooden spoon, until tender, about 15 minutes.
4. Add wine to onions and boil until reduced to half its volume, about 1 minute.
5. Strain broth through a sieve into onion mixture and simmer, covered, for about 30 minutes to allow all the flavors to blend. Adjust seasoning if needed.
6. Preheat broiler.
7. While the broiler is heating, toast 4 baguette slices in your toaster. Grate fresh garlic cloves over the toasted bread.
8. Ladle hot soup into 4 ceramic bowls set on a sheet pan.
9. Place toasted baguette slices on top of the soup and sprinkle each with 1/2 cup cheese.
10. Broil about 4 inches from heat until the cheese gratinée turns golden brown, about 2 minutes.
= Chef’s tip: The trick here is to cook the onions and garlic until they are slightly caramelized. That is what gives this soup its flavor. The salt added to the cooking onion help bring out their sweetness and accelerate the caramelization process. The red wine adds another layer of flavor.
= To make this recipe gluten-free, use GF bread croutons instead.
= If you prefer a sweeter taste, feel free to substitute sweet Vidalia onions for red onions.
= Some chefs like to add the bread slices without toasting them. I not only prefer mine toasted; I like to scrub fresh garlic over it to add a hint of Provencal flavor. I also like the still crunchy mouth feel of the toasted bread while eating my soup. Enjoy!
Note: This recipe is from my book, How to Lower Your Cholesterol with French Gourmet Food.
Comments?
If you have any comments or wish to be added to my email list, contact me at alainbraux@gmail.com
Until next week, I wish you a great week.
A Votre Sante – To Your Health
Chef Alain Braux
Note: If you like one of my books, can you post a review on Amazon.com? Thanks!
GMO 101 Paleo French Cuisine Gluten and Dairy-Free Healthy French Cuisine Lower Cholesterol
Merci! Chef Alain
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