Recipe of the Week


Prep Time:1½ Hours
Yields: 6 Servings

This classic soup was traditionally a hangover remedy sold in all-night cafés in Paris. It was thought that the rich beef broth flavored with sautéed onions and topped with a hearty crouton would revive revelers in the early hours of the morning following a night of indulgence.

4 large onions, finely sliced
¼ cup butter
2 tbsps olive oil
2 tbsps minced garlic
½ cup Pinot Noir
4 cups beef broth
2 large bay leaves
salt and black pepper to taste
6 thick slices French bread
¾ cup grated Swiss cheese

In a large Dutch oven, heat butter in oil over medium high heat. Add onions and garlic then cook 30–45 minutes or until caramelized but not burned, stirring occasionally. To create a slightly thickened soup, sprinkle in 1½ tablespoons flour. Preheat oven to broiler setting. When onions are caramelized, add Pinot Noir and swirl to deglaze pan. Stir in broth. Season with bay leaves, salt and pepper. Bring soup to a rolling boil, reduce to simmer, cover and cook 30 minutes. Remove bay leaves and adjust seasonings if necessary. Place 6 soup bowls on a cookie sheet and fill with soup to ¾ volume. Top with a slice of French bread and a layer of Swiss cheese. Place bowls under broiler until bread is toasted and cheese is melted. Serve immediately.



print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295