|Jack Daniel's Maui Onion Soup|
|JACK DANIEL'S MAUI ONION SOUP|
This Recipe comes from David Paul's Diamond Head Grill in Waikiki. This
looks like a gourmet soup and lots of work, but it sure sounds yummy!
2 Tbsps clarified butter
2 Tbsps grapeseed oil
1 lb Maui onions, julienne (or other sweet onion such as Vidalia)
3 lbs onions, julienne
4 Tbsps shallots, minced
2 Tbsps garlic, minced
375 ml Jack Daniel's Whiskey
1 gal veal stock (or beef stock)
1 Tbsps cornstarch
to taste, salt
to taste, freshly ground black pepper
5 each chervil leaves (or use large sweet basil leaves)
In a large, heavy bottomed sauce pot, caramelize the onions, garlic and
shallots in grapeseed oil and clarified butter. Deglaze with the Jack
Daniel's and using extreme care, allow the alcohol to flame off. Allow to
simmer for 10 minutes, then add the veal stock. Simmer the soup until the
onions become tender and the flavor has developed. Make a slurry using
some of the soup and the cornstarch. Whisk into the soup in a slow steady
stream. Adjust the seasoning with salt and pepper to taste.
Plating: Place the soup in a warm soup bowl. Garnish with a crouton that
has been topped with Gruyere cheese and baked in a 350 oven until golden
brown. Garnish with chervil leaves.
Hari's Kitchen & Sure Save Hawaii
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