This has become one of the signature dishes at Chef Susan Spicer's wonderful
French Quarter restaurant Bayona. As
far as I know, it's never been off the menu. It's been a hot seller both
at the restaurant and at Chef Spicer's Spice, Inc. Good reason, too ... it's
fabulous.
- 2 pounds onions, peeled and roughly chopped
- 2 cups garlic, peeled and chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1.5 quarts chicken stock
- 1 bouquet garni (parsley stems, thyme sprigs and bay leaf, tied together)
- 2 cups stale French bread, torn into 1/2" pieces
- 1 cup half and half (or 1/2 cup whole milk with 1/2 cup heavy cream)
In a 4-quart, heavy-bottomed pot, sauté the onions and garlic in the butter
and oil. Stir frequently over low to medium heat until the onions are a deep golden
brown, about 30 minutes. Add the chicken broth and bouquet garni and bring to a boil.
Stir in the bread cubes and simmer for 10 minutes, until the bread is soft. Remove
the bouquet garni and purée the soup in a blender, carefully! Remember that
hot liquids can splash up in a blender; you can use one of those hand-held blenders
and purée it right in the pot if you like. Strain the soup through a medium
strainer, reheat and whisk in more chicken broth if the soup is too thick for your
taste. Add the half and half, then season to taste with salt and pepper.
YIELD: 8 servings
soups page |
creole and cajun recipe page
the gumbo pages |
search this site
Chuck Taggart
(e-mail chuck)