Name: Petite Boucheries SOUPE À L’OIGNON Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 cups Onions; 4 tbs Butter; 2 tbs Olive oil; 2 cloves Garlic cloves, minced; 8 cups Beef broth; 1 cup Dry white wine; 1 tsp Thyme leaves; 1 leaf Bay leaf; to taste Salt; to taste Black pepper; 1 loaf Baguette; 2 tbs Olive oil; 1 tsp Garlic powder; 2 cups Gruyère cheese, grated

Lucy by Pisoni, Santa Lucia Highlands

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Traditional French onion soup, croutons and Gruyère

In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they are caramelized and golden brown (about 30-40 minutes).

Caramelize the Onions

Add the minced garlic to the caramelized onions and cook for an additional 1-2 minutes. Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer for 5 minutes.

Add Garlic and Deglaze

Stir in the beef broth, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.

Add Broth and Season

Preheat the oven to 375°F (190°C). Slice the baguette into 1-inch thick pieces. In a bowl, mix the olive oil and garlic powder, then brush this mixture onto both sides of the baguette slices.

Prepare the Croutons

Place the slices on a baking sheet and bake for about 10-15 minutes or until golden and crispy.

Bake the Croutons

Remove the bay leaf from the soup. Ladle the soup into oven-safe bowls, top with croutons, and sprinkle generously with grated Gruyère cheese.

Serve the Soup

Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Serve hot.

Broil the Cheese

Onions

Butter

Olive oil

Garlic cloves, minced

Beef broth

Dry white wine

Thyme leaves

Bay leaf

Salt

Black pepper

Baguette

Garlic powder

Gruyère cheese, grated

SOUPE À L’OIGNON

House made duck liver mousse, cherries, and crostini

MOUSSE DE FOIE GRAS

Indulge in our exquisite Homard - Lobster, featuring tender, succulent lobster meat expertly cooked to perfection. This luxurious dish is complemented by a delicate herb-infused butter sauce that enhances the natural sweetness of the lobster. Served with a side of seasonal vegetables and a hint of citrus, this culinary masterpiece promises a dining experience that is both elegant and unforgettable.

Homard - Lobster

Indulge in our succulent Crevettes, featuring plump, juicy shrimp sautéed to perfection. Each bite bursts with flavor, enhanced by a delicate blend of garlic, herbs, and a hint of citrus. Served with a side of our zesty dipping sauce, this dish is a delightful oceanic experience that will transport your taste buds to the coast. Perfect for sharing or savoring solo!

Crevettes - Shrimp

Savor the ocean's bounty with our Palourdes - succulent clams steamed to perfection, infused with fragrant garlic, fresh herbs, and a splash of white wine. Served with a zesty lemon wedge, these tender morsels offer a delightful burst of briny flavor that transports you straight to the seaside. Perfect as a starter or a light main, each bite is a celebration of coastal cuisine.

Palourdes - Clams

Plateau De Fruits De Mer

Indulge in the ocean's finest with our fresh, succulent oysters, served on a bed of crushed ice. Each oyster boasts a delicate briny flavor, complemented by a squeeze of zesty lemon and a drizzle of tangy mignonette. Perfect for sharing or savoring solo, these delightful bites capture the essence of coastal dining.

Huîtres - Oysters

Make SOUPE À L’OIGNON Recipe in just 1h 30m. Traditional French onion soup, croutons and Gruyère

Soupe À L’oignon Recipe

Ingredients

Soup Base

Croutons

Topping

Method

Preparing the Soup