Before I share one recipe, let me just share to you the other dishes Chef Ariel Manuel prepared for the event:
White Onion Soup
Butter (unsalted) 200 g.
White onions (sliced) 2 big pcs.
Garlic cloves (chopped) 2 cloves
Bay leaves 2 pcs.
Fresh thyme 2 sprigs
Salt and pepper to taste
Beef stock 1 liter
Bread sticks 4 pcs.
Gruyere cheese (sliced) 300 g.
Red wine 300 ml.
Melt the stick of butter in a large pot over medium heat. Add onions, garlic, bay leaves, thyme and season with salt and pepper. Cook until the onions are very soft and caramelized for about 25 minutes. Deglaze it with wine and reduce until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Add the beef broth, bring the soup back to a boil, and cook for another 10 minutes. Using a hand blender, blend the soup just until you get a rough and thick texture. Adjust to taste, with salt and pepper.
When ready to serve, preheat the broiler. Arrange the bread sticks on a baking sheet and put the Gruyere cheese on top, then broil until it bubbly melts.
Ladle the soup in bowls and put a Gruyere crouton on top of each soup.
Yield: 4 – 6 servings
For more information about this event and past events at The Maya Kitchen, please check their website - www.themayakitchen.com or message them thru e-mail (firstname.lastname@example.org).
Thank you The Maya Kitchen for the images and recipes.
*** Jenn ***