Tag Archives: TSTE

Five Onion “French Onion Soup” ~ Best Recipe!

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French Onion Soup

This really is easy to do, it just takes about 40 minutes prep time and a couple of hours of cooking time. I always make a large pot of it. It freezes well and keeps in the refrigerator for at least a week.

Ingredients:

  • 8# of assorted onions: Red, Sweet & White, cut in half and sliced in 1/4 inch slices
  • I cup of TSTE dried Shallots (or 2# of fresh shallots coarsely chopped)
  • 4 leeks greens cut off, cut in half then sliced thinly
  • 2 tablespoons of TSTE Vik’s Garlic Fix
  • several grinds of TSTE Four Peppercorn Blend
  • 1/4 cup TSTE Sweet Onion Sugar
  • 6 stems of fresh thyme or 1 teaspoon TSTE dried thyme
  • 1/4 cup of olive oil 
  • 1 bottle dry vermouth
  • 6 quarts of stock. I used duck, but chicken, beef or even vegetable stock is fine. DO get low sodium though if you buy it.
  • Splash of cognac
  • For each serving: 1/2 cup of Gruyère cheese, shredded and 1 slice of toasted baguette

Duck Stock

Method:

  • In a very large stock pot pour in the olive oil and add the onions and leeks in stages allowing the onions to caramelize a little before adding more.

Onion Soup 011

  • After all the onions are cooked deglaze pot with a bottle of vermouth. This adds immense flavor to the soup, so don’t skip this step.
  • Add seasonings, stock and the dried shallots (if you use fresh, add them with the onions).
  • Bring to a boil then allow to simmer with the lid off for about 2 hours, stirring once every 15 minutes. Liquid should reduce by about half.
  • Add the cognac to taste
  • Turn on broiler
  • Toast the baguette slices.

cheese

  • Fill oven proof crocks with soup. Place on a cookie sheet for transferring to the oven. put a baguette slice in each of the crocks. Add a tiny bit more soup on top to soften. Pile with cheese and put under the broiler till the cheese starts to brown and bubble. Remove and serve.

SO easy and so delicious!!!

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Roasted Cinnamon Gelato

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Roasted Vietnamese Cinnamon Gelato

Ingredients

2 cups heavy cream
1 cup half-and-half
3/4 cup sugar
2 sticks of TSTE Korintje Cinnamon,Chunks pan roasted and ground in a grinder
1 TSTE nutmeg grated with a microplane
1/8 teaspoon TSTE Fleur de Sel
2 large eggs + 1 yolk
1 teaspoon TSTE Tahitian Vanilla 

Method

  • Mix cream, half-and-half, sugar, roasted cinnamon, nutmeg and salt in medium saucepan. Simmer on medium heat.
  • Beat eggs in medium bowl. Gradually add 1 cup of the hot cream mixture, whisking until well blended. Gradually whisk this mixture back into the remaining cream mixture in the saucepan.
  • Cook and stir on medium-low heat 2 to 3 minutes or until mixture thickens and coats the back of a spoon. Strain custard into medium metal bowl. Stir in vanilla.
  • Place bowl over ice water bath. Lightly whisk custard occasionally until cooled.
  • Refrigerate at least 3 hours or until well chilled. Pour into an ice cream maker. Freeze according to manufacturer’s directions.