The Balthazar Cookbook - Couverture rigide

McNally, Keith; Hanson, Lee; Nasr, Riad

Couverture rigide

ISBN 10 : 1906650330 ISBN 13 : 9781906650339

Editeur : Absolute Press, 2010

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ONION SOUP GRATINÉE

This simple and hearty soup, rich with burnished onions and sweet port, is topped with tangy Gruyère. Borrow a custom from Bordeaux and spill a little red wine into the bottom of your nearly empty soup bowl. The tradition, known as chabrot, dictates a quick swirl of wine into the tail-end of the hot broth and then a hearty gulp right from the bowl. Tradition does not dictate doing all of this while undressed, but rumor has it that it makes the soup taste even better. We've been too shy to try it.

Serves 6

1/4 cup plus 1 tablespoon olive oil
4 medium yellow onions, peeled, halved through the stem end, and sliced 1/4-inch thick
1 tablespoon unsalted butter
1 garlic clove, peeled and thinly sliced
4 sprigs of thyme
1 bay leaf
1 tablespoon salt
1/4 teaspoon freshly ground white pepper
3/4 cup dry white wine
2 quarts Chicken Stock (page 230)
1/2 cup port
6 slices of country bread, about 1 inch thick, toasted
2 cups Gruyère cheese, coarsely grated

In a 5-quart Dutch oven or other large, heavy pot, heat the olive oil over a medium flame. Add the onions and, stirring frequently to prevent burning, sauté until they reach a golden color, approximately 30 minutes. Add the butter, garlic, thyme, bay leaf, salt, and pepper and cook for 10 minutes. Raise the heat to high, add the white wine, bring to a boil, and reduce the wine by half, about 3 to 5 minutes. Add the Chicken Stock and simmer for 45 minutes.

Preheat the broiler.

Remove the thyme sprigs and bay leaf, and swirl the port into the finished soup. Ladle the soup into 6 ovenproof bowls. Fit the toasted bread into the bowls on top of the liquid, and sprinkle 1/3 cup of Gruyère onto each slice. Place under the broiler for 3 minutes, or until the cheese melts to a crispy golden brown. Allow the soup to cool slightly, about 3 minutes, before serving.

Revue de presse

"The first thing I do whenever I plan a visit to New York is make a reservation at Balthazar; this is quite the best room in Manhattan."
—Nigella Lawson

"I went for breakfast; I stayed till supper."
—Bono 

"The brandade. The bouillabaisse. The frites. These are a few of the things I would want to cook every week from Balthazar, were it not infinitely more cheerful to eat them on site."
—Joan Didion

"Keith McNally and his exceptional team have managed to consistently satisfy every American's dream of spending an evening or lunch or even breakfast somewhere in Paris without ever leaving the U.S.A."
—Martha Stewart

"From the first moment, Balthazar felt like a place that had been part of the New York landscape for a hundred years."
—Anna Wintour

"The talent and spirit of chefs Lee Hanson and Riad Nasr are at the heart of this wonderful transported brasserie, which happens to be my favorite downtown restaurant."
—Daniel Boulud

"The enchanting atmosphere of Balthazar combined with the rightness of the food and service together create an extraordinary restaurant."
—Alice Waters 

"If Balthazar did not exist, it would be necessary to invent it."
—Salman Rushdie

"Keith McNally is an old friend of mine and even I'm not treated that well."
—Lorne Michaels

Détails de l'édition

• Éditeur: Absolute Press
• Date d'édition: 2010
• Langue: anglais
• ISBN 10: 1906650330
• ISBN 13: 9781906650339
• Reliure: Relié
• Nombre de pages: 259
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible