Egg yolk

Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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Onion soup is a vegetable soup made of sauteed onions and stock. Onion soup was traditionally served in poorer households and lower-class restaurants.
Onion soup is, and was, found in many countries, prepared in many different variations. What all recipes have in common are the onions and stock. From there on, anything goes……….:
Added red or white wine, beer, egg yolk, flour, cream, cheese, herbs, bread, vinegar, sugar, caramelized onions, sauteed but kept-white onions, puréed onions, sliced onion, diced onions, shallots, sausages, sherry, carrots, and probably another thousand different additions, depending on where in the world you encounter your onion soup.
Names/variations include “Pfälzer Zwiebelsuppe”, “Soupe Soubise”, “Schwaebische Zwiebelsuppe”, “Cipollata”,  “Cherbah”, and countless more.
And then, of course, there is the queen of all onion soups! –
Known and loved most everywhere in the world, it is “French Onion Soup” (Soupe à l’oignon / Soupe d’oignons aux Halles/ Soupe à l’oignon gratinée)
What makes this variation so special is the addition of bread and gruyere to the top of the onion soup, then it get’s some time in the oven or under the broiler until the top is a bubbly, fragrant, addictive, gooey mass of melted bread and cheese.
Each heavenly spoonful should contain some of the bread and cheese, some soup, and some onions.
Voilà, now you know why “French Onion Soup” is the best onion soup in the world 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Onion Soup  on  ChefsOpinion
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Click here for more  Soup  on  ChefsOpinion
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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Crab-Stuffed Twice Baked Potato

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This  is my answer to a few request’s I received for unusual potato dishes.
If you use extra large potatoes as I have, I suggest that you bake them for two hours at 410 F. They will have browned slightly inside the skin and have a very different taste and texture than if you cook them only for the usual one hour.

Bon Appetit !   Life is Good !

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Crab - Stuffed Twice Baked Potato

Crab – Stuffed Twice Baked Potato

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Caesar Salad “Royal”

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No such thing as a Caesar Salad “Royal” you say?
Maybe up until around noon today you were right. But, after I made myself a traditional caesar salad for lunch and looked at it with hungry eyes (Bella too) , we felt the strong need to embellish the salad somewhat and this was the result :

Trim and wash  romaine lettuce, cut into your preferred size or leave individual leafs whole. Prepare thinly sliced toast of your favorite bread. For the dressing, mash anchovy filets in a bowl, add egg yolks, roasted garlic pure, lemon juice, salt and cayenne pepper and in a slow, steady stream add good quality olive oil until you have a dressing the texture of  mayonnaise. Add some finely grated parmigiano reggiano, mix well. Adjust taste and texture if necessary. Mix romaine with the dressing, arrange on serving dish. If you love anchovies (I do), top salad with additional filets. Sprinkle with finely grated or finely shaved parmigiano reggiano. Serve toast on the side.     Voilà – Caesar Salad.

For Caesar Salad “Royal”, add the following items :
Prosciutto ham, salame, brie cheese, asiago cheese, manchego cheese, grape tomatoes, chives.     Voilà – Caesar Salad “Royal”

Bon Appetit !   Life is Good !

P.S.
Caesar Salad “Imperial” coming up soon. ( Think crab legs, lobster, shrimp, caviar, etc) 🙂
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Ceasar Salad "Royal"

Ceasar Salad “Royal”


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” Breakfast Of Champions ” # 2

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” Rigatone Carbonara “, with tomatoes and Basil
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Bella and I sharing breakfast.
(Don’t worry, I have my own bowl, on the table.    🙂
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My version of  “Carbonara” :
Wisk 2 egg yolks and 1 whole egg with 1/2 cup milk,
2 tbsp parmesan, kosher salt and freshly ground pepper to taste.
Saute 3 cup’s rigatone in butter (use olive oil if you prefer), until
pasta becomes lightly crispy on a few spots.
Add egg mixture, tomatoes and chiffonade of basil and cook
until egg’s start to set. Share with a loved one .

Bon Appetit ! Live is Good !
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