This week's featured recipe and tips by:

Monique "Moe" Eveland


Culinary Resource Center Coordinator, Central Market Shoreline

Moe realized she liked cooking after spending her early adulthood on the road, working in restaurants and learning how to create tasty meals not from recipes, but from what was on hand. After putting down some roots, she graduated from Seattle Culinary Academy at Seattle Central Community College, and then worked for caterers, dabbled in running a specialty food company and even ran a crepe place for five years. Her favorite way of cooking is seeing what she can concoct from what’s in the pantry.  She became culinary coordinator at Central Market Shoreline in 2008.

A bright salad of greens and veggies with a zippy vinaigrette can cut the richness of this soup and make a lovely meal.

While we like sherry in this recipe, you could substitute with a red or white wine. Try using different kinds (or a mix) of onions or even shallots for a more complex flavor.

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Bistro French Onion Soup

Serves 2 (entree) or 4 (appetizer)

Ingredients

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  • 1 stick unsalted butter
  • 4 cups sliced onions (about 3 large onions)
  • 1 cup sherry
  • 4 cups beef or vegetable stock
  • 1 bouquet garni (a few sprigs each of parsley, thyme, rosemary and sage tied together with twine)
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 8 slices of baguette
  • 8-10 ounces shredded Gruyère cheese

Directions

Melt butter in a large pot over medium low heat. Add onions and a pinch of salt. Cook for about 40 minutes on medium-low heat, stirring occasionally, caramelizing onions to a rich brown.
Increase heat to medium-high and add sherry, stirring to scrape up all the bits from the bottom of the pan. Simmer and scrape for 1-2 minutes.
Add stock and bouquet garni. Bring to a boil and then reduce to a low simmer for 15-20 minutes, adjusting seasoning with salt and pepper. Skim off any foam that rises to the top. Remove bouquet garni and bay leaf.
Ladle into individual oven-safe bowls. Place two slices of baguette across the top of each bowl and top generously with cheese. Put the bowls under a hot broiler until the cheese begins to bubble and slightly brown. Serve immediately.

Recipe from Central Market Shoreline - Culinary Resource Center
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