French Onion Soup with Samantha Bann

I remember my first day in culinary school. I was terrified. My chef coat was pressed, my book was in hand, my knife kit was over my shoulder, and my neckerchief was tightly secured to my neck. I could barely breathe – not just because of the neckerchief. New school, no friends, barely any experience…but I had passion, and I was determined that I to pull through every day as best I could. I would give every day my all and study all night to memorize each and every recipe if I had to.

The Culinary Institute if America not only showed me how to cook, but each and every instructor I had gave me the passion and fire to want and crave more knowledge. I hope someday I can live up to their expectations and show them that day in and day out, their hard work made me who I am today.

I will never forget – and trust me I have many funny and embarrassing stories to tell you about me in the kitchen – the time I was to prepare French onion soup. Well, let’s just say I didn’t do such a great job. I was known as the girl that always burnt the bread or the rice (that’s for another time). But my instructors were always there for me to help guide me, and my classmates always had my back. So in honor of my school, my instructors and my fellow classmates…I give you French onion soup!

French Onion Soup

Yields 1 quart

Method:

1 lb. thinly sliced Spanish, or yellow onion

2 oz. clarified butter

1 quart beef or chicken stock (if you use the stock from the store make sure its no sodium or low sodium)

Salt and pepper as needed

Calvados as needed

A small sachet of herbs: garlic, parsley, black peppercorns, and thyme. Tie in mesh and pound with the back of your knife to release the oils

Method:

1. Sautee the onions in the clarified butter slowly until golden brown.
2. Add your stock and sachet, and let simmer for 25 minutes.
3. You will need to check the soup every once in a while and skim the top if necessary.

For the topping:

Baguette sliced into nice size thickness

Brush with a garlic butter sauce and toast in the oven (watch them; don’t do what I did!)

Sliced gruyere cheese

1.  In oven-proof bowls, pour the soup and place the baguette on top of the soup.
2. Place the soup bowls on a sheet tray; the cheese will drip down the sides, so this will aid during cleaning time.
3. Place the gruyere on top and put in the oven until the cheese melts – 350 degrees.
4. Pull out of the oven and let them cool slightly and serve!

Until next time…Samantha Bann

www.vegasvalleycatering.com