Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Melt half of the butter in a large pot over medium heat. Add oil and onions. Cook until soft, stirring occasionally, about 15 minutes. 2. Add salt and pepper, and continue to cook and stir until deep golden brown and caramelised, 35 - 45 minutes. 3. If onions are browning too quickly, reduce heat and remove them from heat. 4. Add wine, deglaze, raise the heat, and cook till almost au sec (evaporated and nearly dry) 8 - 10 minutes 5. Tie thyme and bay leaf into a bundle with butcher twine 6. Add broth and herb bundle to pot with onions. 7. Bring to a boil, reduce to a simmer and cook, uncovered, until broth is thick and flavorful, about 20 - 30 minutes 8. Heat broiler or salamander. 9. Toast both sides of slices until dry, NOT brown or burnt. 10. Ladle hot soup into each. Top each with the toast. Cover the bread and some of the soup with grated cheese. 11. Move to salamander and broil until cheese is melting and bubbly - 4 - 8 minutes 12. Serve carefully, very hot.

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