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Full Online Book HomeLearning KitchenSoups - Onion - Monterey Jack Crust Atop Five Onion Soup
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Soups - Onion -  Monterey Jack Crust Atop Five Onion Soup Post by :schnapf Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2145

Click below to download : Soups - Onion - Monterey Jack Crust Atop Five Onion Soup (Format : PDF)

Soups - Onion - Monterey Jack Crust Atop Five Onion Soup

2 medium Spanish onions – sliced
2 large red onions – sliced
4 leeks (white part only) – julienned & washed thoroughly
1 bunch scallions (white part & 1 inch green) – cut on the bias
2 shallots – sliced
1 1/2 quarts strong chicken stock
1/3 cup brandy
1/4 cup whiskey
4 oz. unsalted butter
1/2 cup heavy cream
salt and white pepper
6 or 8 five inch square pastry sheets
1 cup grated Monterey Jack cheese


In a heavy bottom pot, gently melt butter. Add Spanish and red onions and saute gently until they just begin to carmelize. Add leeks and shallots and cook until just tender. Add chicken stock, brandy and whiskey. Bring to boil and reduce heat and simmer for one hour. Remove from heat. Add scalllions and cool slightly. Slowly add cream, while stirring to blend. Add salt and pepper to taste. Refrigerate overnight if possible for best flavor. Be careful not to scorch when reheated.

To serve: Ladle reheated soup into ovenproof crocks or bowls. Stretch puff pastry gently to fit completely over bowl and seal edges. Divide Jack equally and sprinkle over pastry. Cook in 350 degree oven until pastry is browned and cheese is melted.
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