FRENCH ONION SOUP AND SALAD

FRENCH ONION SOUP AND A FRESH FALL FRISEE SALAD

 
 

 

I was fond of French Onion Soup when I was little. Maybe that is a strange thing for a kid to enjoy. Maybe it is a strange thing for an adult to enjoy. Really it’s just a soup pot full of onions. This soup must be a case of combined efforts though. The onions alone in broth seem rather unappetizing but add the bread and melted gruyere and you’ve got something so decadent it is only the French who could come up with it. I have paired it with a fresh Frisee salad of fall apples and candied walnuts, with a mixed herb and lemon dressing. It is a nice balance and welcomes the cooler nights. And for those who don’t know, French Onion Soup could not be more easy to make. Just prepare for some tears and the faint smell of onions wafting with you into the evening.

 

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RECIPE:

 

INGREDIENTS:

4 TABLESPOONS OF BUTTER, 4 LARGE ONIONS, HALVED AND THINNY SLICED, 2-3 TABLESPOONS SUGAR, SALT AND PEPPER, 6 CUPS BEEF BROTH, 2 TABLESPOONS RUBY PORT, 1 CUP GRUYERE CHEESE, 4 SLICES OF TOASTED SOURDOUGH BREAD OR RUSTIC FRENCH BREAD

PROCESS:

  1. Melt butter in a soup pot on the stove

  2. Add your sliced onions and wilt over medium heat, covered for 15-20 minutes. Stir occasionally

  3. Add sugar to onions and cook until carmelized, roughly 10 minutes.

  4. Add salt and pepper

  5. Add 3 cups of the beef broth and simmer uncovered for 12-15 minutes

  6. Add the remaining beef broth and the ruby port. Cook 30-40 minutes

  7. Preheat broiler or oven to 350 degrees

  8. Toast the slices of bread

  9. Divide soup among 4 oven safe bowls or ramekins, top with a toasted bread slice, sprinkle with gruyere cheese.

  10. Place in oven until the cheese is melted and the soup is bubbly.

 
 

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FRESH FALL FRISEE SALAD WITH A LIGHT HERB DRESSING

 
 

This is about the frisee really. Or the purple curly mustard. And maybe the young arugula leaves. It is texture. It is a wee bit of spice. It is fresh and clean. The apples and candied walnuts are for fall. Subtly sweet and crunchy. The dressing is all herbs and lemon. It is to lighten the tastebuds. To feel healthy when the dark days want you to feel full.

GARDEN INGREDIENTS FOR THE SALAD:

FRISEE, PURPLE FRILLY MUSTARD, ARUGULA, APPLES, WALNUTS AND HERBS

FOR THE DRESSING:

GARLIC, SEEDED MUSTARD, LEMON JUICE, SALT AND PEPPER TO TASTE, A DAB OF HONEY IF YOU’D LIKE, MIX OF HERBS, SUCH AS TARRAGON, DILL, BASIL, CHIVES, OLIVE OIL

FOR THE CANDIED WALNUTS:

2 CUPS WALNUT HALVES, 2 TABLESPOONS BUTTER, 1/2 CUP SUGAR, 1/2 TEASPOON SALT, PINCH OF CAYENNE

 
 

To make the candied walnuts line a sheet tray with parchment. Melt the butter and sugar together in a pan on the stove. Add the walnuts, salt and cayenne. Coat the walnuts with the melted sugar butter. Remove from stove and immediately pour onto the sheet tray, spread out and let cool.

To make the dressing finely chop the garlic and put in a bowl or jar. Add a tablespoon of mustard, a dash of honey if you want it sweet, the mixed chopped herbs and salt and pepper. Add the juice of one lemon. Then slowly mix in roughly 1/2 a cup to 3/4 cup of the olive oil.