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Recipes
Our chef has agreed to share a selection of his winter tried and tested recipes for our diners to try at home, should they not be able to make it to La Brasserie.
Soupe a L'Oignon Gratinee (French onion soup)
Serves 4, preparation time of approx 15 mins, cooking time of 40 mins
Ingredients:
1.5 Litre Beef Stock
3 Large Onions (sliced)
2 Cloves of garlic (finely chopped)
300ml Good Red Wine
150 g Butter
2 Thyme Spriggs
2 Bay Leaves
Salt & Pepper to taste
Grated Gruyere Cheese
1 Baguette
Method :
1. Put the butter into a large pot and melt on a high heat. When the butter starts to turn nut brown in colour, add the sliced onions and cook untill golden brown and caramelized.
2. At this point add the garlic and cook gently on a lower heat for five minutes. DO NOT BURN. Now add the red wine, raise the heat to high and reduce the quantity by half. This should take about 10/15 minutes.
3. Add the beef stock, bay leaves and thyme. Bring to the boil then simmer for 20 mins and season with salt and pepper. Remove/skim off the butter that is flaoting on the top of the soup and keep hot.
4. To finish, cut eight slices of baguette (about 2 inches thick) and toast them to make large croutons. Pour the soup into four bowls and add the croutons to the top, almost floating them on the surface. Generously top the dish with grated Gruyere Cheese and grill until melted. Sprinkle with freshly chopped parsley for colour.
BON APPETIT !
Next month...........................Confit de Canard.