Operating instructions

30
Classic French Onion Soup
6 servings
INGREDIENTS
3 tablespoons safflower oil or olive oil
4 medium onions, peeled and thinly sliced
1/2 cup port wine
8 cups chicken stock
1 sprig thyme
1 bay leaf
1 stalk celery
salt to taste
freshly ground black pepper to taste
12 slices french bread, 1/4” thick
2 cups Swiss cheese, shredded
METHOD
1 In a large saucepan over medium-high heat, heat the oil.
2 Add the onions and sauté, stirring frequently and taking care
that the onions do not scorch. Sauté until golden brown, for about
20 minutes.
3 Add port to the pan and deglaze, stirring and scraping with a
wooden spoon to dissolve the pan deposits.
4 Stir in the stock, add the Bouquet garni (made with the thyme,
bay leaf, and celery), and season to taste with salt and pepper.
When the liquid reaches a boil, reduce the heat and simmer for
about 40 minutes.
5 Set the FUNCTION control to CONVECTION BAKE, the TEMP to
250°F, the TIMER to 15 minutes, and press the ON/OFF button to
begin the Preheat cycle
6 Once preheated, arrange the bread slices on a baking sheet
and put them in the convection oven. Press ON/OFF to begin
the Timer
7 When the bread slices are dry and crusty, place 1 slice in each of 6
deep ovenproof soup bowls. Set the other slices aside and place the
bowls on the baking sheet. Reset the convection oven to BROIL at
400°F. Place the rack in the upper rack of the oven.
8 Ladle the soup over the bread in each bowl. Top each bowl with
1 more slice of bread and sprinkle with cheese. Place on rack in
convection oven. Watch for browning. Remove from oven when
melted and bubbly, 2 to 3 minutes.
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)
29
Recipes
Upper Oven
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