In honor of the Eugene chapter of the Junior League’s A Taste of Oregon Cookbook‘s 30th Anniversary, Chef Gabriel Gil puts his personal twist on French Onion Soup.
French Onion Soup
Recipe by Gabriel Gil from The Rabbit Bistro
Ingredients:
5 lbs. Yellow Onion sliced thin
2 L Brown Chicken Stock or Beef Stock
2 TBSP unsalted butter
Canola oil
½ French baguette cut into rounds & toasted
¼ Comte or Gruyère, shredded
Sherry Vinegar
Salt & Pepper
In a heavy bottom sauce pot sweat the onions over low heat with canola oil, stirring often to prevent scorching until carmel colored, about 1 to 1½ hours. Add butter & allow to brown. Add stock & reduce until soup consistency. Season with salt and pepper & sherry vinegar. Ladle soup into crocks or bowls & top with toasted bread slices and the cheese & melt under broiler.
Enjoy!
Serves 4
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