Cheese – TasteFood

entertaining, Main Course, one-pot, Switzerland, Uncategorized, Vegetarian

Cheese Fondue

Cheese fondue – a taste of the Alps

When the rural inhabitants of Swiss and French mountainous villages devised a warming winter dish incorporating their local cheese and white wine, little did they know it would become an international dinner party hit. It’s no wonder why this dish has crossed borders. During the cold and dark months, it’s universally appealing to hunker down and cozy up by the fire, and when you can bring the fire to your dinner table for a meal that encourages and embraces interaction, warmth, and – best of all – a cauldron of melted cheese, it’s hard to resist.

I lived in Switzerland for 10 years, where I had my fair share of fondues. Depending on the region, fondues may vary in terms of the cheese used, favoring the local cow’s milk cheese produced, or additional ingredients (such as porcini mushrooms or even tomato purée*). While the ingredients may veer slightly, the tradition remains firmly in place, and fondue is unquestionably a national dish. I had plenty of time to practice the technique of making fondue, and this recipe is my takeaway which has become our family tradition. It takes inspiration from the traditional Swiss method with just a few tweaks (apologies, my Swiss friends). For instance, fruity Calvados (apple brandy) is substituted for the traditional kirsch. And, in addition to serving the fondue only with bread, as the Swiss insist, I pass bowls of parboiled baby potatoes, broccoli, and cauliflower florets for dipping (a great way to get your kids to eat their vegetables) and serve other alpine accompaniments, such as dried meats and cornichons on the side (as I said, mes excuses, my Swiss friends). What should not be tweaked – and where I will put my American foot down – is the provenance of the cheese: Purchase the best quality, cave-aged Swiss or French alpine cheese you can find, such as Gruyère, Emmental, Vacherin Fribourgeois, Comté, or Beaufort, and feel free to blend them to your taste. I like to use a blend of 2/3 Gruyère and 1/3 Emmental or Comté.

Depending on how long the cheese is aged, flavor can range from a young, mild, and creamy cheese to an aged piquant cheese with earthy, nutty, and/or salty notes. Aim for an aged alpine cheese, especially when you are using Gruyère, which will add nuance and an earthy-umami depth of flavor to your pot of cheese.

*Yes, that is indeed a tomato fondue, which is a popular iteration in the Valais region or canton. It’s delicious, and high on my must-make list. I promise I’ll publish the recipe when I’ve made it.

Alpine Cheese Fondue

Serves 6
Active time: 25 minutes
Total time: 25 minutes

Note: Have all your ingredients ready before you begin. Once you begin, the fondue will come together quickly, and during this time it must be constantly stirred. The fondue must not come to a boil during this time.

1/4 cup Calvados brandy
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus extra for serving
1/4 teaspoon nutmeg
3 cups dry, un-oaked white wine, such as Sauvignon Blanc
1 large garlic clove, minced
1 1/2 pounds alpine cheese, such as Gruyère and Emmental, coarsely grated
1 loaf country style or levain bread, cut in 3/4-inch cubes

1. Whisk the Calvados, cornstarch, salt, black pepper, and nutmeg in a small bowl, until smooth. Set aside.
2. Combine the wine and garlic in a large heavy saucepan, Dutch oven, or fondue pot. Heat over medium heat until tiny bubbles form, giving the wine a fizzy appearance, without coming to a boil.
3. Add the cheese, one handful at a time, stirring constantly with a wooden spoon until each handful is melted before adding the next. When all the cheese is added, continue stirring for about one minute to slightly thicken – do not let the fondue boil during this entire process.
4. Stir in the cornstarch mixture and continue to stir until the cheese thickens to a fondue consistency. (Note: Some cornstarch brands thicken more easily than others. If your fondue remains thin, whisk 1 more tablespoon cornstarch with 2 tablespoons white wine and stir into the cheese.)
5. When the fondue is ready, remove from the heat. Pour the cheese into a warm fondue pot if necessary and place over a fondue burner. Serve immediately with extra ground pepper, the bread, and parboiled vegetables such as small potatoes, cauliflower, and broccoli florets.

Appetizers, Fish and Shellfish, gluten-free, Guacamole, Main Course

Fresh and Cheesy Nachos with Shrimp and Avocado

July 29, 2019July 29, 2019by Lynda Balslev2 Comments

Call it Nacho Night – You Deserve It

I confess: Foodie I may be, parent I certainly am, and health-minded … almost without fail – but there is always a time and place for nachos. We can all do with a little cheesy nacho goodness from time to time to balance out a healthy diet, to dig into with our hands, and to wash down with an ice cold drink. And as a heaping platter of chips goes, this one is relatively, um, light. Is it possible to call nachos healthy? Where there is a will, there is a way.

This recipe for fun food isn’t as decadent as you might think. On the nacho scale of goop and weight, it scores relatively high on lightness and freshness. Sure, it’s layered with the requisite melty cheese (as any bonafide nacho plate should). Otherwise, it is not bogged down with mounds of meat, cream, and beans rendering its nest of chips soggy and heavy. Instead, there’s a generous helping of plump garlicky shrimp, and a colorful smattering of chopped fresh vegetables and herbs, such as tomato, onion, avocado, and cilantro, layered throughout the chips in the spirit of a deconstructed salsa.

The point is that these nachos are tasty, more-ish finger food, inviting interactive, family-style dining. And we can also all do with a little fun and togetherness when it comes to sharing our food and eating. These nacho score top points for that.

Shrimp Nachos

Active Time: 20 minutes
Total Time: 30 minutes
Serves 6

Shrimp:
1 tablespoon extra-virgin olive oil
1 small garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 pound medium (21/25) shrimp, shelled and deveined

1 large ripe, but not mushy, avocado, diced
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

8 to 10 ounces salted tortilla chips
4 cups grated sharp Cheddar and/or Monterey Jack cheese
3 scallions, white and green parts separated, thinly sliced
2 jalapeño peppers, stemmed and seeded, finely chopped
1 small red onion, finely chopped, about 1/2 cup
1 large vine-ripened tomato, cored and seeded, diced
1/2 cup cilantro leaves

1. Heat the oil in a large skillet over medium heat. Add the garlic, cumin, and red pepper flakes, and stir until fragrant, about 20 seconds. Add the shrimp in one layer and cook until pink and just cooked through, turning once, 2 to 3 minutes. (It’s ok if the shrimp are a little under-done. They will continue to cook in the oven.) Transfer the shrimp to a plate lined with a paper towel.

2. Combine the avocado, lime juice, cumin, salt, and pepper in a small bowl and gently stir to coat.

3. Preheat the oven to 375°F. Spread half of the tortilla chips in a 9 by 13-inch baking dish or sheet pan. Sprinkle 1 1/2 cups cheese, half of the white scallions, half of the jalapeños, and half of the red onion over the chips. Spread the remaining chips over the top and sprinkle 1 1/2 cups cheese over the chips. Scatter the remaining white scallions, jalapeños, and red onion over the top. Bake in the oven until the cheese is melted and the nachos are hot, 10 to 12 minutes. Remove the pan from the oven and turn on the broiler.

4. Arrange the shrimp over the cheese. Sprinkle the remaining 1 cup cheese over the shrimp. Transfer to the oven and broil until the cheese melts, 1 to 2 minutes. Remove the pan from the oven and scatter the avocado, tomatoes, green scallions, and cilantro evenly over the top. Serve immediately.

Appetizers, Autumn, Fall, Baking, Vegetables and Salads, Vegetarian

Caramelized Onion Tart with Gruyere

October 22, 2015by Lynda Balslev11 Comments

This tart is a vehicle for two of my favorite things – caramelized onions and Gruyere cheese. Caramelized onions are super sweet, thanks to the cooking process which takes the time to allow the natural juices and sugars to release and reduce, resulting in a squidgy caramelized heap of onion. Gruyere cheese is a wonderful Swiss melting cheese (and a key ingredient in fondue) which is nutty and piquant and tames the sweetness of the onions. Serve this tart as a light meal, or cut into thin slivers and pass around as an appetizer.

Caramelized Onion and Gruyere Tart
Serves 8

Dough:
1 cup all-purpose flour
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut in 1/4-inch cubes
3 tablespoons ice water

Filing:
2 tablespoons olive oil
2 pounds yellow onion, peeled and thinly sliced
1 teaspoon salt
2 tablespoons Calvados
1 teaspoon freshly ground black pepper
2 ounces finely grated Gruyère cheese
1 teaspoon fresh thyme, plus extra for garnish
1 egg, slightly beaten

1. Prepare the crust: Combine the flour and salt in a food processor and pulse once or twice to combine. Add the butter and pulse until the dough resembles coarse meal, with some pieces of the butter visible. Add the water and pulse once or twice – just until the dough comes together, adding another tablespoon of water if necessary. Dump the dough onto a work surface and form it into a disk. Wrap in plastic and refrigerate for at least 1 hour.
2. Preheat the oven to 375°F.
3. Heat the olive oil over medium heat in a deep skillet or pot. Add the onions and salt. Cook the onions, stirring occasionally, until they are golden brown, soft and squidgy, about 30 minutes. Add the Calvados and black pepper and cook until the liquid evaporates, about 2 minutes, stirring frequently. Remove from the heat and cool slightly.
4. Roll out the dough to fit in the bottom and up the sides of a 10-inch round tart tin. Sprinkle half of the cheese over the bottom of the tart. Spread the onions in the shell and sprinkle the thyme over the onions. Brush the exposed crust rim with the egg wash. Sprinkle the tart and crust with the remaining cheese.
5. Bake the tart until the crust is firm and golden and the onions are deeply colored. without blackening, about 30 minutes. Remove and cool slightly. Serve slightly warm or at room temperature garnished with additional thyme.

Appetizers, Condiment, Vegetables and Salads, Vegetarian

Havarti Cheese Fonduta

February 26, 2015August 1, 2016by Lynda Balslev5 Comments

Roasted Potatoes and Broccolini with Havarti Cheese Fonduta

No, this is not about fondue…or not quite. Fonduta, is an Italian specialty hailing from the Piedmont and Valle d’Aosta regions. Like its French and Swiss alpine cousins, fonduta consists of melted cheese. Where it differs is in its preparation. While fondue is made in a pot with wine and simmered table-side over a flame, requiring constant stirring to prevent curdling, fonduta is a melty blend of cheese, milk, and often egg yolk, with a creamy yet stable consistency, allowing for more versatility, such as dipping or pouring.

Vegetable Cruditées with Havarti Cheese Fonduta

This recipe is an easy variation of fonduta, which takes advantage of the robust flavors of havarti cheese. The egg is omitted and the milk is partly replaced with cream, creating a rich canvas to allow the cheese to shine through. Served warm on a plate with roasted vegetables, it provides a comforting “soup” or drizzle. Served warm in a cup, it’s a lovely complement to crisp fresh cruditées.

Havarti Cheese Fonduta
Makes about 1/2 cup

4 ounces melting cheese, such as Havarti, coarsely grated
1 teaspoon cornstarch
1/4 cup heavy cream
1/4 cup whole milk
Pinch of freshly ground black pepper

In a bowl, toss the cheese and cornstarch to coat. Heat the cream and milk in a small saucepan until it just comes to a boil. Reduce the heat to low. Add the cheese in 2 batches, stirring constantly to melt the cheese before adding the next batch. Stir until smooth, then remove from the heat. Season with black pepper. Serve immediately as a bed for hearty roasted vegetables or with cruditées for dipping.

cookbook, gluten-free, Tians and Casseroles, Vegetarian

The Cowgirls’ Guide to Cheese and Potato Gratin

September 21, 2014January 6, 2019by Lynda Balslev14 Comments

Posted by Lynda Balslev

I am not going to lie. I am a cheese fanatic. Those of you who know me already know this. I adore cheese, and relish serving it on pretty boards, tumbled into salads and cooked with gratins, pastas, eggs, you name it. I even call it dessert when given the choice. I think I know a little about cheese, gleaning knowledge from my international life, tasting, favoriting and cooking with locally produced cheese from the various countries I’ve called home and traveled to. People ask me about cheese, seek recommendations, and even pay me to create lavish baskets and wooden boards covered with blocks, rounds, wedges, and slabs of mild, creamy, floral, moldy cheese. And then I met this book: Cowgirl Creamery Cooks and realized that while I know about cheese, the gals at Cowgirl live it. And I envy them.

Sue Conley and Peggy Smith are the Cowgirls behind the Marin creamery, located in Point Reyes, California. They met in college, and have both worked as chefs in Berkeley restaurants before launching Tomales Bay foods, which promoted West Marin’s farms and dairies to Bay area chefs. From there it was a quick leap to producing their own cheese from locally produced milk from Strauss Family Creamery. Nearly 20 years later, the Cowgirls are known throughout the Bay area and beyond, garnering numerous awards, including the induction into the Guilde des Fromagers.

This book is a great read for cheese lovers and organic food aficionados. Not only is it Conley and Smith’s personal story, it’s a how-to on all things cheese – including tasting, buying, storing, and pairing with 75 recipes and photographs by Christopher Hirsheimer and Melissa Hamilton. It will entertain and enlighten, and most importantly, leave you very hungry. Here is a taster.

Red Hawk Potato Gratin

Red Hawk is a rich triple-crème washed-rind cheese with a strong aroma and mellow flavor. Camembert may be substituted. Serves 6 to 8.

Recipe reprinted with permission from Cowgirl Creamery Cooks

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium yellow onion, julienned
3 garlic cloves, minced
1 cup heavy cream
2 ounces Parmesan cheese, grated
2 pounds Yukon gold potatoes, peeled and thinly sliced
10 ounces Red Hawk cheese, cut into 16 wedges

1. Preheat the oven to 350°F. Heat a cast iron skillet or saucepan over medium-high heat. Add the butter and olive oil to the pan. When the butter has melted, add the onion and garlic and sauté until soft, about 5 minutes. Take the pan off the heat and add the cream and half of the Parmesan.

2. Transfer half of the onion-cream mixture to a glass 13 by 9-inch baking dish or casserole. Arrange half the potatoes in an overlapping layer on top of the mixture, and then top with 8 of the Red Hawk wedges. Add the remaining potatoes in an even layer, the remaining half of the Red Hawk, and the remaining onion-cream mixture. Sprinkle with the remaining Parmesan.

3. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake until the top is browned and bubbly, about 30 minutes. Let the casserole cool for 10 to 20 minutes. Serve warm.

Disclosure: I received a complimentary copy of Cowgirl Creamery Cooks. All opinions are my own.

Appetizers

Holiday Entertaining: Perfecting the Cheese Board

December 10, 2013September 28, 2018by Lynda Balslev11 Comments

During the party season, let the cheese board take center stage. Cheese and charcuterie are a perfect accompaniment to cocktails, and, with a little thought, provide a stunning centerpiece. I never tire of arranging cheese platters and baskets, using the season and holidays for inspiration. For this wintry cheese basket I picked sturdy deeply colored greens with firm, spiky and frizzy leaves to provide the bed and border and studded it with woody gnarled garnishes such as burdock root and Jerusalem artichokes. The cheese selection was equally hearty and texturally diverse: Ash-rubbed goat cheese, crumbling blue veined gorgonzola, a pungent brandy-washed rind cheese, and billowy soft white cheese. The crisps and crackers were dark, rough and seeded, weaving through the cheese like paths in a forest.

A cheese board can be lavish or simple. No matter the size or level of fanciness, try to balance your cheese selection in strength, texture, flavor and color. As a simple rule of thumb, serve a blue, a soft white molded cheese such as Camembert, a goat cheese and a hard alpine cow or sheep milk cheese. Vary the shapes as well, choosing wedges, bricks and molded rounds.

Use edible garnishes and decorations with a variety of colors and textures that emphasize the season. Snipped rosemary sprigs, mustard greens, chicories, purple kale, frisée, miniature red pears, black radishes, burdock root, gourds, black olives, pumpkins seeds, dried currants and cranberries are all great cold weather decorations. Scatter the crisps and snacks throughout the board, piled in small bowls or nestled in cabbage heads or radicchio leaves. Nuts and seeds, black sesame rice crackers, dried fruit and nut crisps, crisp flatbread, and chunks of dense fig and almond cake are perfect for December. Arrange the cheese on a background of black slate or a weathered cutting board, or place a cutting board in a large wide basket. Arrange smaller wooden plates or decorative bowls on the boards to fill with olives, nuts or to contain runny cheese. Finally, don’t skimp – enjoy and don’t hold back!

Appetizers, Crostini, entertaining, Fruit

Figs and Brie

August 29, 2013February 5, 2019by Lynda Balslev11 Comments

Figgy cheese – or would that be cheesy figs?

Simplicity combined with fresh ingredients is the essence of great summer food. There need not be a lot of fuss when produce is at it’s peak in flavor. Keep it simple so that nature’s flavors shine through. I made these figs as an appetizer the other night with a minimum of ingredients in 10 minutes. You can too.

Oven Roasted Figs and Brie with Thyme

Drizzle a little honey over the figs after they roast, if desired. These figs were so sweet and sublime I chose not to add anymore sugar. These figs are also delicious on crostini.

Makes 12

6 large ripe fresh figs, halved lengthwise
4 ounces soft rind cheese, such as brie, camembert, reblechon
Extra-virgin olive oil
Salt and freshly ground black pepper
Fresh thyme sprigs

Heat the oven broiler. Place the figs in a cast iron pan or baking dish cut-side up. Slice the cheese and cut in squares no larger than the width of the figs. Lay the slices in the center of the figs. Broil until the cheese is melted and lightly golden. Remove from the oven and drizzle with a little olive oil. Lightly season with a few pinches of salt and a grinding or two of black pepper. Garnish with fresh thyme. Serve immediately.

Main Course, Switzerland, Vegetarian, Winter

Alpine Cheese Fondue

January 31, 2013December 29, 2020by Lynda Balslev9 Comments

~ Alpine Cheese Fondue ~
(from the TasteFood archives, because it’s that time of year)

It perplexes me when the subject of cheese fondue comes up, and it’s often accompanied by a snide reference to the seventies. I find it sad that this quintessential alpine dish is relegated to a by-gone era evoking images of shag rugs, unfortunate hair and textured bell-bottoms. Certainly this was not intended when the rural inhabitants of Swiss and French mountainous villages devised a warming winter dish incorporating their local cheese and winter staples.

I may be biased. I was never a fan of the seventies, even when I lived in them. Conversely, I am a huge fan of Switzerland. After all, I lived there for 10 years following my stint at cooking school in Paris. My husband and I were married in Switzerland, and our children were born there. As a result, Switzerland holds a special place in our hearts and will always be considered home to our family.

The best way to a country’s soul is to experience its cuisine. As an expat in Geneva it was a delicious pleasure to embrace Swiss specialties, namely chocolate and cheese. We’ll leave the chocolate for another post. As for the cheese, we enjoyed it in all of its forms, and the Swiss tradition of melting it in deep pots with wine and spirits quickly became a favorite. When we eventually moved from Geneva to London, and then on to Copenhagen, I became more reliant on making my own version of fondue for wintry family dinners to satisfy our wistful cravings.

This recipe has been tweaked and fine-tuned over the years, influenced by taste and available ingredients. In addition to serving it with the usual bread, I like to pass around bowls of parboiled baby potatoes, cauliflower and broccoli florets for dipping.

Alpine Cheese Fondue

Do not skimp on the cheese. Purchase the best quality, cave-aged Swiss or French alpine cheese you can find such as Gruyère, Emmental, Comté, Beaufort.

Active Time: 20 minutes
Total Time: 20 minutes
Serves 6

1/4 cup Calvados or Poire William brandy
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus extra for serving
1/4 teaspoon nutmeg
3 cups dry white wine, such as Sauvignon Blanc
1 garlic clove, minced
1 1/2 pounds alpine cheese, such as Gruyère and Emmental, coarsely grated
1 loaf country style or levain bread, cut in 3/4 inch cubes

Note: Have all of your ingredients ready before you begin. Once you start, the fondue will come together quickly, and during this time it must be constantly stirred. The fondue must not come to a boil during this time.

1. Whisk the Calvados, cornstarch, salt, 1/2 teaspoon black pepper, and the nutmeg in a small bowl, until smooth. Set aside.
2. Combine the wine and garlic in a large heavy saucepan or fondue pot. Heat over medium heat until tiny bubbles form, giving the wine a fizzy appearance without bringing to a boil. Add the cheese one handful at a time, stirring constantly until each handful is melted before adding the next – do not let the fondue boil.
3. Once the cheese is added, continue stirring one minute – do not let the fondue boil.
Stir in the cornstarch mixture and continue to stir until it thickens to a fondue consistency. (Some cornstarch brands thicken more easily than others. If your fondue remains thin, whisk 1 more tablespoon cornstarch with 2 tablespoons white wine and stir into the cheese.)
4. When the fondue is ready, remove from the heat. Pour cheese into a warm fondue pot if necessary and place over a fondue burner. Serve immediately with extra ground pepper, the bread, and parboiled vegetables such as small potatoes, cauliflower and broccoli florets.

Appetizers, side dish, Vegetarian

A Taste of Italy and a recipe for Montasio Frico

January 21, 2013August 1, 2016by Lynda Balslev7 Comments

In the lead up to San Francisco’s Fancy Food Show, I was invited by Legends from Europe to a sneak preview and tasting of their products and a cooking demonstration by award winning chef, author, and restauranteur Joanne Weir. I needed no prodding to accept.

Legends from Europe is a 3 year campaign funded by the European Union and launched in the U.S. to increase awareness and celebrate “the legendary quality, tradition and taste” of five authentic PDO products (Protected Designation of Origin) from Europe: Prosciutto di Parma, Parmigiano Reggiano, Prosciutto di San Daniele, Grana Padano and Montasio. These happen to be 5 of my favorite products to cook with and to eat. I know them well from when I lived in Europe, and now that I live in the US, I continue to use them – either presented on a cheese and charcuterie board or integrated in a number of my recipes. It’s no secret that I am a huge fan of rustic European cuisine, and each of these superior products bring a little taste of old world Europe to my California kitchen.

~ Joanne Weir presenting her Montasio Frico ~

Not only am I a fan of Legends products, I am equally a fan of Joanne Weir, an award winning chef, author, television personality and chef-owner of the popular Copita Tequileria y Comida in Sausalito. As an added treat for this event, Weir created 5 mouthwatering recipes with the Legends products including Endive with Prosciutto San Daniele and Gradano; Orecchiette with Cauliflower, Brown Butter and Parmigiano Reggiano; and a Fennel Radicchio and Arugula Salad with Shaved Grana Padano. My 2 favorites (which says a lot) were a Prosciutto di Parma wrapped Halibut on a bed of Spiced Lentils and a sinfully rich Montasio Frico – a crispy wafer-thin cheese and potato tart for which I would have no qualms to wrestle my children for the last bite. Finally, to complete the experience, each dish was perfectly paired with a wine selected by Elisabetta Fagioli representing Cantine Giacomo Montresor, a well known Italian wine producer in Verona Italy.

~ Prosciutto di Parma-Wrapped Halibut with Spiced Lentils and Arugula ~

Of the 5 products represented by Legends from Europe, Montasio is perhaps the least well-known. Montasio cheese is a firm cows milk cheese that ranges in color from ivory (fresh or young aged) to straw yellow (medium aged). Its origins may be traced back to a 17th century mountain monastery in the Alps of Friuli Venezia Giulia in Northeastern Italy. The fresh cheese is mild and delicate in flavor while the aged cheese is firmer in body with more strength in flavor. Fresh Montasio cheese is used in making the Friulan cheese crisp known as frico.

Montasio Frico with Bacon and Potatoes – recipe courtesy of Joanne Weir

For a vegetarian option, omit the bacon.

2 slices bacon, cut into 1/2-inch pieces
2/3 cup sliced and boiled potatoes
5 ounces Montasio cheese, shredded

Cook the bacon until golden in an 8-inch non-stick pan over medium heat. Pour off all of the fat. Add the cheese and cook until the cheese is melted and the edges are golden brown. The frico should be firm enough that it moves in the pan. (You may have to use a spatula and shake the pan a little). Blot with paper towels if there is an excess of oil on the top.

Place the potatoes in a single layer on the cheese. Invert a plate onto the top and turn the pan and the plate. Slide the frico back into the pan. Continue to cook until the second side is golden and the inside is still a little soft. Cut into wedges and serve immediately.

Disclaimer: I was not paid to write this post and all opinions are my own.

Appetizers, Soups and Stews, Winter

Onion Soup au Gratin

January 18, 2013December 10, 2018by Lynda Balslev10 Comments

~ More Bowl-Food: French Onion Soup au Gratin ~

When I think of winter I think of skiing and fireside dinners at the end of an active day spent outdoors. I think of warm, rich, soul-satisfying meals that are deeply flavorful and nourishing. I think of French Onion Soup.

The key to a good onion soup is time and patience. I’ve written about this before, and there is no denying that the best way to attain a full flavored onion soup – the one with a mahogany burnished broth, butter rich and slick with caramelized onions – is to cook the onions for a long long time. As they cook, they will sweat, break down, release their juices, caramelize and melt into a sweet slump of slurp worthy soup. I’ve posted a recipe which requires 3 hours of slow cooking in the oven, and by all means if you have the time to do this I encourage you to do so. But if you are spending the day skiing the slopes of your favorite mountain (lucky you) or simply working during the week, 3 hours of cooking is simply not possible without a crock pot.

So here is a recipe that still respects the time involved to extract the sweet goodness of onions, yet may be prepared in little over one hour. This gives you plenty of time to warm up from the cold, stoke the fire, pour some wine and relax by the fireplace before your soup is ready.

Onion Soup au Gratin

This soup is very rich, even without the gratineed bread. For a simple rustic meal serve with a big green salad and a platter of salami and cured meats.

Serves 4 to 6

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
5 large yellow onions, about 3 pounds, thinly sliced
3 leeks, white parts only, thinly sliced
Salt
1/2 teaspoon sugar
3 tablespoons all-purpose flour
6 cups organic beef stock
3/4 cup dry white wine
1/2 cup Calvados brandy
Freshly ground black pepper

6 slices peasant style or Levain bread, 3/4-inch thick
1 1/2 cups grated Gruyere and/or Emmental cheese

Melt the butter with the oil in a large Dutch-oven or soup pot over medium heat. Add the onions, leeks and 1 teaspoon salt. Cover and cook until the onions begin to soften, about 10 minutes. Remove lid and continue to cook, uncovered, stirring from time to time until onions are dark golden brown, about 45 minutes. (As a brown crust forms on the bottom of the pot, be sure to stir it up into the onions). When the onions are golden, sprinkle with flour and cook, stirring, for 2 minutes. Add wine and bring to a boil. Add 4 cups stock, Calvados, 1 teaspoon salt and 1 teaspoon pepper. Stir to blend, and add additional stock to desired consistency. Simmer, partially covered, for 15 minutes. Taste for seasoning.

While the soup is cooking, prepare the bread. Heat oven to 350 F. Place bread on a baking sheet. Bake for 15 minutes, then turn the oven off without removing the bread. Leave bread in until crisp, about 15 more minutes.

Heat oven broiler. Ladle soup into oven-proof bowls or crocks. Cover the soup with bread slices. Sprinkle cheese over the bread. Broil until bread is golden and cheese is bubbly, 2 to 3 minutes. Serve hot.