Bonjour!!!
Today I had schedule
a class at "The Cordon Bleu" called "Knives Skills", super excited
about taking that specific class, and start learning the different cuts and
techniques without losing any part of my skin and/or fingers. Unfortunately the
class never took place because it got cancelled.
I was lucky enough to
have an Open House the same day, and the Lead Admissions Representative after
apologizing, he invited us to join them. I am not the type to miss an
opportunity so I stayed. I got a tour of the whole school which is expanding,
really soon it will have two floors, and a 45 minute demonstration by one of
the Chef's at the school. The Chef prepared: French Onion Soup.
I was a little bit
hesitant about asking the Chef if I could take pictures. I brazed myself for
the "no" however I got... a "yes. I took as many as I could
without losing the explanation, techniques and bits and pieces of food history,
which is the best part of taking cooking classes. The "Tricks of the
Trade" are not explained in a recipe but in a class.
I didn't know....
♥ Kosher salt is less
concentrated than table salt, and that's why on the cooking programs Chefs use
more salt.
♥ Putting baking soda with
the onions breaks the onion bonds and makes a paste.
♥ The longer the soup sets
in the stove boiling, the more flavors it will have.
♥ Broth vs. Stock, broth has
salt added to it, while stock does not.
♥ Red onions are sweeter
than yellow and white onion.
By tradition
French Onion Soup is served in their wedding night in France. The Chef also
told us that if the wedding night is successful the groom will order French
Onion Soup in the morning, so don't be surprised if you get a smile or two when
ordering French Onion Soup in the morning.
This soup was exquisite, and very easy to prepare. I selected the recipe from Ina Garten, from her book "The Barefoot Contessa Cookbook" because not only she is very scientific in her measurements but her recipes are very easy to follow. My cooking is lighter so instead of using butter I use olive oil, and the amount of salt and pepper depends on personal taste.
xoxo
♥ Natalia ♥
SOUPE
À L'OIGNON - FRENCH ONION SOUP(Serves 4-6)
♥ 2 1/2 pounds of yellow onions, halved and sliced 1/4 inch thick (8cups)
♥ 1/4 pound unsalted butter - for a lighter dish I use olive oil (quantity depends on individual taste)
♥ 1/4 teaspoon thyme
♥ 1 bay leaf
♥ 1/2 cup of brandy or Cognac
♥ 8 cups beef stock - If I don't have any in the fridge, I buy low sodium stock from the store
♥ 1 tbsp kosher salt (more or less quantity depending on taste)
♥ 1/2 tablespoon freshly grounded white pepper (more or less quantity depending on taste)
♥ 1/2 tablespoon freshly grated parmesan cheese (more or less depending on individual taste)
In a large stockpot on medium-high heat, sauté the onions with the butter (I use olive oil) and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the brandy or Cognac and simmer uncovered for 15 minutes.
Add the beef stock plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan cheese.
© The Barefoot Contessa Cookbook
