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Onion Soup


4 servings
As needed Butter and olive oil
2 each Vidalia Onions thinly sliced
¼ cup each Amber beer, and cognac
2 oz honey
1 tsp dried thyme
1 each bay leaf
1 qt chicken stock or low sodium chicken broth.
1 cup veal stock,
As needed salt, pepper
As needed left over stale

French or Italian bread.
2 cups grated gouda, and swiss cheeses mixed

Caramelize the onions in olive oil, and butter. (this is the secret to the soup) The onions should develop really good brown color. This process if done correctly will take atleast 45 mins. Deglaze with cognac, and beer, add honey, thyme, bay leaf, and both stocks. and simmer until the soup is reduced by 30% Adjust seasoning if you have to with salt, pepper.
Pour soup in bowls, top with bread, and cheese, and bake in 450F oven for approx 10 mins until the cheese is nicely gratineed. Let rest for couple mins as soup will be extremely hot.

temptation restaurant st maarten






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