Good Lifestyle

This soup and many other cooking apartments and delicious wine come from my new recipe bookWashington: Wine + Food. A play on the traditional soup of the French onion, this confignce of essential combines sweet and savory flavors for a rich and full-bodied broth.

Serves 6

You will need

3 Sprigs Marjoram, more extra for the filling
2 Sprigs thyme, more extra for the trim
1 bay sheet
1/4 cup butter (1/2 stick)
5 big shallots, slices
1 tablespoon of kosher salt
1/2 cup of red wine
1/2 cup of Madeira
6 cups of calf
1 tablespoon of sherry vinegar
Salt and black pepper, to taste
1/4 cup cup
6 slices of baguette
1 cup of crumbled gorgonzola or blue cheese (such as river rogue Snape de Snape Creamery)

How to do it

1. Marjoram tie, thyme and bay leaf with a string of the kitchen.
2. Melt the butter in a heavy pan with medium-low heat.
3. Add shallots, herbs and salt and cook for 15 minutes while stirring from time to time until the shallots start to become caramelized.
4. Increase high high heat, then add wine and Madeira and cook for 3 to 4 minutes until it is half.
5. Pour into stock and cook for another 20 minutes.
6. Add vinegar and season with salt and pepper to taste.
7. Remove from heat and throw the herbs. Incorporate cognac.
8. Preheat the chicken to 400 ° F.
9. Organize baguette slices on a pastry plate and a grill for 1 minute on each side until gold.
10. Top each with Gorgonzola and grill for another minute, until Gorgonzola starts melting. (Be careful not to burn bread.)
11. Soup with pocket in bowls and up with a slice of wand. Garnish with Marjoram or thyme and serve immediately.

Extract ofWashington Wine + Food: The cookbook by Julien Perry. Photographs of Charity Burggraaf. Copyright 2020 from Julien Perry. Texts and recipes Copyright © 2020 by individual contributors. Extract from the permission of Figure 1 of the publication. All rights reserved. No part of this excerpt can be reproduced or reproduced without written authorization of the publisher.