French Onion Soup with Windigo Cheese

Serves 6 to 8

Ingredients
800 g peeled onion sliced into thin strips, from the Ferme Aux Petits Oignons
30 g all-purpose flour
2 litres veal stock (“fond de veau”)
250 ml Rivière Rouge beer from the Microbrasserie Saint-Arnould
Vegetable oil
1/2 teaspoons Herbes de Provence
2 whole cloves
Salt, pepper

For the melted cheese topping
6 to 8 slices toasted bread
250 gr grated Windigo cheese from Le P’tit train du Nord dairy
(You can ask the “Fromagerie du Lac-Carré” to grate it for you.)

In a cooking pot, gently cook the onions in the vegetable oil until they start to brown lightly.

Add the flour and roast it lightly, stirring constantly.
Deglaze with the beer and, with a whisk, beat your onions well so that they don’t get lumpy; then, little by little, whisk in the veal stock.
Add the Herbes de Provence and the cloves.
Simmer for 20 to 30 minutes, then correct the seasoning, add salt, pepper.
The soup should be smooth. If it is not, allow to cook a little longer.

Pour soup into heat-resistant bowls, place toast croutons on the soup and sprinkle with the cheese. Oven-broil on hot for a few minutes.

Pairing sought:
Supple, spicy red wine

  • France, Languedoc Roussillon, Domaine Bordes, No Limit, 100% Carignan bio et sans sulfite (organic and without sulphites), aromas of red fruits and spices $37.73, Agence Boutique Gastronomy 819 425-5233 chevaldejade.com
  • Québec, Microbrasserie St-Arnould, Bière Rivière Rouge.

Frédérique Pironneau Olivier Tali16 Posts

Chef cuisinier de renom et ancien propriétaire du restaurant Le Cheval de Jade, Olivier Tali nous présente de succulentes recettes, faciles à réaliser, qui mettent en lumière – autant que faire se peut – les produits du terroir. Ces recettes sont à découper et à conserver, car M. Tali prend soin de prodiguer les techniques de base de la cuisine française. Il est accompagné de son épouse et complice de chaque jour, Frédérique Pironneau, qui nous fait part de ses conseils en accord mets-vins et bières afin d’accompagner ces plats concoctés amoureusement. / Olivier Tali, former owner-chef of the restaurant Le Cheval de Jade, provides recipes for delicious, easy-to-make dishes that will feature – to the degree possible – products of this terroir. The recipes are to be cut out and kept, because Mr. Tali will be careful to include basic techniques of French cuisine. His spouse and everyday co-conspirator, Frédérique Pironneau, accompanies him. She will share her advice on food and wine/beer pairings to enjoy with these wonderful dishes.

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