Cooking Fresh with Chef Rick Recipe #11 - KCOY Santa Maria, Santa Barbara, San Luis Obispo - News

Cooking Fresh with Chef Rick Recipe #11

SOUP

4 TABLESPOONS BUTTER
2 TABLESPOONS OLIVE OIL
6 CUPS SLICED YELLOW ONIONS
1 ½ TABLESPOONS GARLIC
1 TEASPOON SUGAR
1/3 CUP COGNAC
1 TABLESPOON DIJON-STYLE MUSTARD
1/2 TEASPOON DRIED THYME
3 TABLESPOONS ALL-PURPOSE FLOUR
3 QUARTS BEEF STOCK
1 1/2 CUPS DRY WHITE WINE 

CHEESE GRATINEE

8-16 THICK SLICES FRENCH BREAD
8 OUNCES GRUYERE', SHREDDED
8 OUNCES SMOKED MOZZARELLA, SHREDDED
4 OUNCES PARMESAN, GRATED

 1. HEAT THE BUTTER AND OIL IN A LARGE STOCKPOT. ADD THE ONIONS AND COOK OVER HIGH HEAT, STIRRING OCCASIONALLY, FOR 15 MINUTES.  ADD THE GARLIC AND SUGAR.  REDUCE HEAT TO MEDIUM AND COOK, STIRRING OCCASIONALLY, UNTIL THE ONIONS ARE GOLDEN BROWN, ABOUT 40 MINUTES. 

2. POUR IN THE COGNAC, WARM IT, AND CAREFULLY FLAME WITH A MATCH.  WHEN THE FLAMES SUBSIDE, ADD THE MUSTARD AND THYME.  STIR IN THE FLOUR AND COOK, STIRRING FREQUENTLY, FOR 1 MINUTE. 

3. GRADUALLY STIR IN THE STOCK AND WINE.  SEASON TO TASTE WITH SALT AND PEPPER.  SIMMER UNCOVERED OVER MEDIUM HEAT FOR 30 MINUTES. 

4. LADLE THE HOT SOUP INTO 8 OVEN-PROOF SOUP BOWLS TO FILL THREE-FOURTHS FULL.  FLOAT ONE OR TWO SLICES OF BREAD  IN EACH BOWL.  THE BREAD SHOULD ALMOST COVER THE SOUP TO ACT AS A "RAFT" FOR THE CHEESE.  TOP EACH BOWL LAVISHLY WITH A MIXTURE OF THE CHEESES.

BROIL 6 INCHES FROM THE HEAT UNTIL THE CHEESE IS MELTED AND BUBBLING, ABOUT 4 TO 5 MINUTES.  SERVE, GET IN YOUR SNUGGY, TURN ON GLEE AND BE REALLY HAPPY.