Caramelized French Onion Soup "en Croute" baked with Gruyere and Petit Basque Cheeses
- 3 tablespoons butter Add to list
- 1 leek, thinly sliced Add to list
- 2 shallots, peeled and thinly sliced Add to list
- 3 yellow onions, peeled, halved and thinly sliced Add to list
- 1/4 cup dry sherry Add to list
- 6 cups rich chicken or vegetable broth or stock (see note) Add to list
- 3 cloves garlic, minced Add to list
- Salt and freshly ground white pepper to taste Add to list
- 8 ramekins or soup bowls Add to list
- 4 ounces Petit Basque cheese, grated Add to list
- 4 ounces Gruyère cheese, grated Add to list
- Chopped parsley, for garnish Add to list
- 1 package puff pastry dough, thawed Add to list
- 1 egg beaten with 1 tablespoon water (this is called an egg wash) Add to list
For the soup
Melt the butter in a heavy soup pot and add the leek, shallots and onions over medium heat, stirring frequently, for 15 to 20 minutes, until deep golden. Add the sherry and cook for 1 minute more. Stir in the broth and the garlic. Bring to a simmer and cook, uncovered, for 20 minutes.
You may either leave the soup chunky or you may push the soup through a food mill or puree in a food processor until smooth. Season to taste with salt and pepper.
To finish the dish
Preheat oven to 425° F. Ladle the soup into the individual ramekins or soup bowls. Combine the cheeses and top each cup of soup with a layer of cheese, making sure to distribute the cheese all the way to the edges of the cups. Sprinkle each with chopped parsley.
Using a biscuit cutter or a sharp knife, cut 8 rounds from the puff pastry, 1-1/2 inches larger than the opening to your ramekins. Very lightly brush each round with the egg wash. Lay a pastry round, egg wash side down, over each of the ramekins and press down around the outer edges to seal well. Brush the tops lightly with the egg wash and bake for 20 to 25 minutes, or until the top is golden brown.
PCC sells several excellent brands of chicken and vegetable broth. You may use these "as is" or make your own. I have included a recipe for a rich homemade chicken stock that works beautifully here.
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show which aired January 19, 2008
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.