Re-Inventing the Classics with Chef Larry Edwards: French Onion Soup

When it comes to the classic dishes of the culinary arts, many people are afraid to make them at home. One of the reasons for this is the fact the word "gourmet" is usually associated with them and the word "gourmet" to many is the eqivalent of the word "impossible." Fact is, nothing could be farther from the truth. Also many of these dishes are restuarant favorites and many consider these types of dishes to be the types only trained Chef's can prepare. Once again, nothing could be farther from the truth. With this series, I will delve into the world of the "classics" and prove you too can bring the joys of the culinary arts into your home kitchen!

If you would happen to go into a French restuarant, you would see this soup on the menu as Soupe a L'Oignon Grantinee. This may very well be the most popular soup in the world and what is interesting is, it is the epitome of peasant cooking!

The perfect French onion soup has a toasted slice of French bread at the bottom of the bowl and grated cheese floating atop. With each rich and luscious spoonful, you get ribbons of melted cheese and a taste which defies words. For the preparation of this soup, you can use any type of onion. There are those who prefer the sweet types but when I learned to make this soup in school at Le Escoffier, we used simple yellow onions.

Though this soup does have an impressive list of ingredients and a lengthy list of steps, it really is quite easy to prepare at home.

Ingredients needed to make Frnech Onion Soup (serves 4):

• ½ cup butter, softened
• 2 pounds yellow onions, halved then sliced thin
• ½ cup butter, softened
• 2 tsp. flour
• 4 cups chicken stock
• ¾ cup dry white wine
• 1 tsp. salt
• 1 tsp. ground black pepper
• 2 Tbs. Cognac
• 1 tsp. Dijon-style mustard
• 1 cup grated Parmesan cheese
• 8 slices French bread
• 4 Tsp. melted butter

Steps:

1. In a large sauté pan or skillet melt 4 Tbs. butter over medium heat. Add the onions and sauté 10 minutes.

2. Stir in the flour, stock, wine, salt and pepper. Lower the heat to low and bring to a boil.
3. In a small bowl whisk together the remaining butter, Cognac and mustard. Whisk this mixture into the soup.
4. Remove the soup from the heat. Sprinkle the ¼ cup Parmesan cheese into the soup, cover the pan and set aside.
5. Pre-heat oven to 400.
6. Place the slices of French bread on a baking sheet and brush with the melted butter. Sprinkle a little cheese on each slice, place in oven and bake until the bread just begins to brown.
7. Place a slice of toasted bread in the bottom of each oven-proof bowls. Ladle the soup into the bowls and top with another slice of toasted bread.
8. Pre-heat broiler.
9. Place the bowls in a broiling pan. Sprinkle the remaining cheese over the soup.
10. Place in broiler until the cheese melted and begins to brown.
11. Let cool slightly before serving.

** Inside Google calls Chef Larry Edwards "quite possibly the most popular Chef in the world" and now you can find out what Chef Larry Edwards has coming up in the kitchen, on the road, in the restaurants and in the media by joining him on Facebook where the Chef's snarky personality and often controversial comments are always sure to cause a stir!