A very dear friend of mine invited me to a taping of a daytime lifestyle show called Steven & Chris last week. It was their first show of their eighth season so it was very special, that’s a long time to be on a show and what’s even more impressive is that they’ve been life partners for 22 years! My friend has been a long-time fan of the show and has been to several tapings over the years so we got the VIP treatment; we were the first to be ushered into the studio and first to be seated (front row, no less). It was truly an action packed show of which I’ll share the details after it airs, but I will share a few pics.
My dear friend invited me to another taping on September 30 when the special guest is a World Famous Chef! But I can’t say who just yet! I’m so excited. Thanks so much Angela, I really appreciate that you chose me for these exciting events!
Deconstructed French Onion Soup
- 4 ordinary cooking onions
- 3 cups beef stock
- a few stems of fresh tarragon
- 1 bay leaf
- 1 cup grated Gruyere cheese
- salt and pepper to taste
- Please refer to this recipe on baking the onions and proceed to step 4.
- Lower the oven temperature to 250° F (121° C), add the beef stock, bay leaf and tarragon stems and cover the dutch oven with a lid or foil. Continue to bake for 2-3 hours or until the onions are extremely soft.
- To make the tuiles, line a baking sheet with parchment. Turn oven to broil, high heat. Pile 4 evenly spread circles of the grated Gruyere onto the baking sheet, about 5 cm or 2 inches apart. Broil on high until cheese is completely melted and begins to colour. Watch carefully as the cheese will burn very quickly. Remove from heat and place the parchment with cheese tuiles on a cooling rack and cool completely. When cooled, gently remove the tuiles and set aside.
- Discard the bay leaf. Remove onions from the beef stock and cut into the skins in quarters to reveal the soft centre. Remove the inedible onion skin. Place cut onions into the centre of a pretty bowl and ladle in a little stock. Garnish with the Gruyere tuille and the baked tarragon stems.