Fire-roasted onion soup with sherry cream
13 servings
Ingredients
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Directions
FIRE-ROASTED ONION SOUP WITH SHERRY CREAM ========================================= "Vaughan Estate's Cream of Onion soup is one of the finest ever, so I am hoping you can get me the recipe." writes James Potter of Brampton.
Executive chef David Adjey who shares it, has been cooking at some of Toronto's best-known restaurants for 15 years.
10 m Yellow Onions
5 ea Shallots; peeled; sliced
2 ea Matsui Apples; peeled; cored; sliced ¼ c Sweet Butter; clarified
⅛ ts Thyme, fresh; chopped
X Salt and Freshly Ground Pepper ¾ c Vintage Sherry
X Freshly-grated Nutmeg
8 c Chicken stock
¾ c Whipping Cream
X Fried Onions, garnish
1. Roast whole onions over high heat on gas or charcoal barbecue.
When outer skins are completely black, remove from heat and cool.
Slip off skins and discard. Roughly chop onions.
2. In large saucepan carmelize onions, shallots and apples in butter. Season with thyme, salt, pepper and nutmeg.
3. Deglaze pan with ½ cup sherry and chickenn stock. Bring to simmer and cook 20 minutes or until onions are tender.
4. Remove from heat, puree in blender until smooth. Return to heat and adjust seasoning. In small saucepan, reduce cream and remaining ¼ cup sherry over high heat to half the original volume. Reserve. Serve soup in warm bowl. Garnish each with some of the sherry cream and crisp fried onions.
Makes 13 cups.
SOURCE: Article: Vaughan Estate's Cream of Onion Soup in Chef's Showcase (Toronto Star Magazine - 25 November, 1995) Transcribed By: Sam Lefkowitz
Submitted By SAM LEFKOWITZ On 11-26-95
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