Classic French onion soup is perfect to serve as a starter for a sit-down dinner party. To keep it elegant, use small soup bowls, and cut cheese-topped croute into small rectangles, served on a plate next to each bowl. As the main attraction for a casual supper or lunch, serve soup in larger soup bowls and float the toasts on the top just before serving. Add a light green salad to complete the menu.
The rustic texture of this kale and sausage soup is thanks to the vegetables and meat, giving it a robust flavor in every bite. Serve a green salad, crusty sprouted whole grain bread and a cheese platter with fresh fruit on the side.
Bon soup appétit!
Classic French Onion Soup(Serves 6)3 tablespoons canola oil
1 tablespoon unsalted butter
2½ pounds white onions, peeled and thinly sliced
Kosher salt, to taste
1/4 teaspoon sugar
2 tablespoons flour
2½ quarts beef stock, doctored with the following: 1 carrot, 1 stalk celery, 1 small onion, all finely diced; 4 sprigs parsley, 1 small bay leaf, 2 sprigs thyme and 1 cup full-bodied red wine
1/2 cup dry vermouth
Freshly ground black pepper, to taste
French Bread, cut into 1-inch-thick slices
Olive oil, for brushing
1 large clove garlic, halved
1 cup freshly grated Gruyère cheese, or Swiss cheeseTo prepare:Simmer beef stock with carrot, celery, onion, herbs and wine in a large saucepan over moderate-high heat for 30 minutes.
Strain out the solids.
Reserve the stock.
Add oil and butter to a large, non-reactive skillet over low heat.
Add onions and salt when the foam subsides.
Sauté, stirring frequently, until the onions are nearly done.
Sprinkle sugar over the onions.
Stir well.
Continue cooking, until onions are golden brown, about 40 minutes total.
Scatter flour over onions.
Cook, stirring constantly, for 4 to 5 minutes longer.
Transfer the onions to a stockpot.
Add doctored beef stock and vermouth.
Stir well.
Set pot over moderate heat.
Cover.
Bring to a boil.
Reduce heat.
Simmer soup 30 to 40 minutes.
Skim off any film that forms on top of the soup.
Taste and adjust the seasonings.
Bring to room temperature.
Cover the pot.
Refrigerate overnight.
To serve, reheat the soup over low heat, until simmering slowly.
Preheat the oven to 325°F.
Place sliced bread on baking sheet.
Bake, until light brown, about 15 minutes.
Lightly coat each side of the bread with oil using a pastry brush.
Rub each slice with cut side of the garlic.
Return bread to the oven.
Bake, until crisp/crunchy, about 15 minutes longer.Sprinkle grated cheese on toasts just before serving.
Place them under the broiler, until the cheese is bubbly and lightly browned (watch carefully).
Ladle soup into warmed bowls.
Top with rounds of melted cheese toasts.Kale And Sausage Soup With Leek, Onion And Parsnips(Serves 6 to 8)4 ounces chorizo sausage, cut into small dice
12 ounces chicken and apple sausages, sliced
Olive oil, as needed
1 large leek, white and light green parts only
1 medium yellow onion, chopped
2 cloves garlic, minced
3 small parsnips, peeled and diced
5 medium carrots, peeled and diced
6 3-inch celery stalk tops, with leaves
Sea salt, to taste
3 quarts good-quality chicken stock, boiling
1 large bunch kale, washed, tough stems removed, leaves roughly chopped
Grape tomatoes cut in half for garnishTo prepare:Add chorizo and sausages to a large stockpot over moderate heat.
Sauté, until crisp and brown.
Transfer sausages to a plate using a slotted spoon.
Pour off excess fat and discard.
Reduce heat.
Add a thin layer of oil to pan.
Sauté leek, onion and garlic, until softened, stirring frequently.
Add parsnips, carrots and celery.
Season with salt.
Sauté, about four minutes.
Return sausages to the pot.
Add half the kale and enough stock to completely cover the sausages and vegetables by 1½ inches.
Stir well.
Cover.
Bring to a boil.
Reduce heat.
Simmer, until vegetables are tender and kale is wilted, about 20 minutes.
To serve, reheat soup, until simmering.
Add remaining kale.
Bring to a boil.
Simmer, until the kale is tender, about 10 minutes.
Ladle into warm soup bowls.
Garnish with tomatoes.
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