chefs beware! Maynard & Benedict are here! The food was exceptional,
the presentation was brilliant and the teaching exceeded my expectations/
Had a really wonderful time. Hope to see you in Montana in 2010."
Walnut Grove Recipes
French Onion Soup with a Goats Cheese Croute
Serves 4 to 6 portions
- 10 onions
- 2 tsp brown sugar
- 2 bunches of thyme
- 1 stick rosemary
- 1 litre beef stock
- ½ litre chicken stock
- 1 bulb garlic
- 4 slices baguette
- goats cheese
- 25g butter
- 3 tbs olive oil
- black pepper
- 100g smoked bacon
- 200ml red wine
1. Slice onions finely and evenly, heat a large heavy based saucepan
until hot, add oil and onions and sugar, cook for a couple of
minutes, add sliced bacon lardons (matchsticks), and sauté
until golden brown and caramelized. Peel & finely slice garlic
2. Add butter, thyme (removed from the stalk) and garlic, and
mix into onions and continue to cook for another 3 to 4 minutes.
3. De-glaze the pan with
the red wine, bring to the boil and reduce half. Add the chicken
& beef stock, bring back to the boil. Reduce heat and simmer
for 30 to 40 minutes.
4. Season with salt & pepper, sometimes if your
stock is not very strong, you can add a little chicken bouillon
cube to bring up the flavour.
5. For the goats cheese croute, take the slices of baguette (around
2cm thick) fry in a frying pan with a little butter on both sides
until golden brown. Remove from the pan, and generously top with
your favorite goats cheese, and grill until bubbling and coloured.
6. Carefully ladle soup into warm bowls, place the croute on top,
This is good either as a starter or served as a larger portion
makes a lovely winter lunch.
This soup can be made a couple of days in advance,
in fact it improves after a day or so because the flavours intensify.
The goats cheese croute needs to be made just before you want
to serve it.
Walnut Grove cookery courses - a dream vacation - in wonderful
Experience the reality of gourmet cooking yourself.
There is only one way to learn and that is to do it! Top chefs, luxury
accommodation, set in France - the home of gourmet cuisine; what more
could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey
and Benedict Haines, two modern chefs who use the freshest ingredients
with an emphasis on distinct flavours and clean, meticulous presentation.
Their passion and enthusiasm for cooking will stimulate your own love
of food, and their expertise will help you gain confidence and perfect
your technique in the kitchen.
To find out more about our holidays, courses, accommodation
and location deep in the heart of the 'real' French countryside, please
look around our site. For further information, contact
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