Gastronomer

French Onion Soup with Tuscan Crostini

 

French Onion Soup

Ingredients

4 medium-large yellow onions (about 2 lb.), thinly sliced (8 cups)

Kosher salt and freshly ground black pepper

2 cloves of garlic

2 sprigs of fresh thyme

1 tbs fresh parsley finely chopped

1 tsp. granulated sugar

2 quarts Roasted Beef stock

1 bay leaf

 

Directions

Pour oil in a 4-quart pot over medium heat. Stir in the onions and season with 1 tsp. salt and a few grinds of pepper. Reduce the heat to low. Press a piece of foil onto the onions to cover them completely, cover the pot with a lid, and cook, stirring occasionally (you will have to lift the foil), until the onions are very soft but not falling apart, 40 to 50 minutes. Remove the lid and foil and continue stirring often, until very deeply browned, 10 to 15 minutes.

 

Add the broth and bay leaf to the caramelized onions and bring the soup to a boil over medium-high heat. Reduce the heat to medium low and simmer for 10 minutes to blend the flavors. Discard the bay leaf and season to taste with salt and pepper.

Serve immediately.

 

Chicken Liver Crostini

Ingredients

400 g chicken livers

1/8 cup stock

⅛  cup of oil

1 white onion, finely chopped

2 sage sprigs

1 rosemary sprig

1 anchovy fillet, minced

Salt and freshly ground pepper

1 small baguette (1/2 lb.), cut into 1/2-inch slices

 

Directions

Trim the chicken livers of any sinews and veins and set them on paper towels to dry for about 20 minutes.  Preheat the oven to 350°. In a large skillet, add oil then add the chopped onion, sage and rosemary and cook over moderately high heat, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the minced anchovy and cook over low heat until the onion is lightly browned, about 8 minutes longer. Scrape the mixture into a medium bowl.  Add the stock to the skillet. Season the chicken livers with salt and pepper, add them to the skillet and cook over high heat until browned, about 2 minutes.

 

Flip and cook the chicken livers for 1 minute longer. Stir in the onion mixture.  Discard the herb sprigs and scrape the contents of the skillet into a food processor; let cool slightly. Pulse until chunky, then season with salt and pepper.

Place the baguette slices on a large baking sheet and toast them for about 15 minutes, until they are golden and crisp. Spread the baguette toasts with the chicken liver and serve.

 

MAKE AHEAD:   The chicken-liver spread can be refrigerated in an airtight container for up to 2 days. Bring the spread to room temperature before serving.