To celebrate the opening of Balthazar in London, here's a classic recipe from its New York cousin's kitchen
Borrow a custom from Bordeaux and spill a little red wine into the bottom of your nearly empty soup bowl. The tradition, known as chabrot, dictates a quick swirl of wine in the tail-end of the hot broth and then a hearty gulp right from the bowl.
SERVES 6
olive oil 5 tbsp
Spanish onions 4, medium, peeled, halved and sliced, about 5mm thick
unsalted butter 15g
garlic 1 clove, peeled and thinly sliced
thyme 4 sprigs
bay leaf 1
salt 1 tsp
freshly ground white pepper¼ tsp
dry white wine 185ml
chicken stock 2 litres
port 125ml
country bread 6 slices,about 2.5cm thick, toasted
gruyère 200g, coarsely grated
Heat the olive oil in a large, heavy-based saucepan over a medium flame. Add the onions and, stirring frequently to prevent burning, sauté until they reach a golden colour; this will take approximately 30 minutes. Add the butter, garlic, thyme, bay leaf, salt and pepper and cook for 10 minutes. Raise the heat to high, add the white wine and boil until it has reduced by half, about 3-5 minutes. Add the stock and simmer for 45 minutes.
Preheat the grill. Remove the thyme and bay leaf, and swirl the port into the finished soup. Ladle the soup into 6 ovenproof bowls. Fit the toasted bread into the bowls on top of the liquid and sprinkle the gruyère on to each slice. Place under the grill for 3 minutes, or until the cheese melts to a crisp golden brown. Allow the soup to cool slightly, for about 3 minutes, before serving.
Taken from The Balthazar Cookbook (Absolute Press, £25). To order a copy for £20, with free UK p&p, click here