Looking for something that will keep you warm well into the night? French onion soup from Bastille Kitchen in the Fort Point section of South Boston is What’s Cooking.
Bastille Kitchen French Onion Soup
Ingredients
- 50 LB Onions, julienne
- 4 oz Garlic, chopped
- 1 oz Thyme, chopped
- 1 oz Rosemary, chopped
- 4 oz Blended Oil
- 1 LB Whole Butter
- 1.5 L Port Wine
- 1.5 L Burgundy Wine
- 1.5 L Balsamic Vinegar
- 5 gal Second Run Veal Stock
- 5 gal Chicken Stock
- 6 Ea Bay Leaf, in a sachet
- TT Salt
- TT Pepper
Method of Preparation
- In the tilt skillet on low heat sweat the onions, garlic, and a hand full of salt in the oil and butter for an hour to an hour and a half until the onions are caramelized fully.
- Deglaze with the two wines and vinegar and reduce until all of the liquid is almost evaporated.
- Add the veal stock, chicken stock, herbs, and bay leaves and bring the soup to a simmer.
- Continue to simmer the soup for about 4-6 hours until it reduces by a third.
- Skim any excess oil and season to taste with salt and pepper.
- Cool the soup down, then label and put away.