With the advent of much more seasonal weather back in Bozeman (snow and some genuine cold), we’ve been moping around our southern base and longing earnestly for the holiday season back home.
Somewhat easing the pain, we’ve had the pleasure of meeting several displaced Montanans and other pedestrian mountain folks like us during our exile down here in Austin. One of those kind souls (Libby) shared a bit of kindness with us this week.
See, there’s actually been a blush of cooler air blow through our locale this week dropping temps from the 80’s into the sixties for a few days and even putting nighttime temps below 40.
We’ve been freaking out the neighbors by actually opening the windows around the house (something one just doesn’t do down here) and breathing a bit of fresh air. On the other hand, the neighbors have broken out the ski jackets and boots (complete with last year’s lift tickets attached ).
It was on one of the coolest days this past week that we got a surprise invite for dinner from new friend Libby, herself a displaced, fly fishing Montanan also in work-induced exile here in Austin.
Seems Libby was missing home country too and with the cooler weather decided to cook up a pot of what was one of the best soups we’ve ever tasted – anywhere and anytime.
Libby’s Cajun Onion Soup with House Croutons was jaw-droppingly, knock-your-socks-off good.
Libby (a chef by the way) apparently spent some time working in New Orleans back in the day. As she told us about this recipe she related how there are a number of recipes similar floating around today, though she learned hers from an ancient boyfriend-at-the-time’s grandmother who prepared it all from memory over an ancient stove.
Libby notes the soup is damned good if you use canned stock and dried spices but it’s great if you use genuine home-prepared stock and fresh spices. Making the blond roux is a piece of cake and adds a depth to the soup that can’t be matched any other way.
The home toasted croutons (from day old home baked French bread of course) might have just been the best part of the meal – try it just one time and you’ll be sold forever. We sure as hell are.
1/2 cup vegetable oil
1/2 cup flour
8 cups onions, thinly sliced
2 tsp salt
1 tsp cayenne
4 bay leaves
2 tsp fresh thyme, chopped fine (or 1 tsp dry)
2 tsp fresh oregano, chopped fine (or 1 tsp dry)
2 tsp fresh basil, chopped fine (or 1 tsp dry)
3 tbsp chopped garlic
2 quarts chicken stock (best if homemade)
2 tbs brandy
1/2 cup grated white cheddar, medium sharp
1/2 cup grated yellow cheddar, medium-sharp
1/2 cup grated parmesan (no pre-grated cheese allowed)4 cups cubed french bread
4 tbsp olive oil
2 tbsp your favorite cajun spice blend
Make a roux. Heat a large sauce pan over medium heat; add the vegetable oil and flour, combine well. Stir constantly and slowly for 10-15 minutes until the mixture turns a light, reddish-brown (think classic sandpaper). You’ve just made a blond roux.
Add the good stuff. Add the onions, salt, cayenne, bay leaves, thyme, oregano and basil. Stirring often, cook for 10-15 minutes until the onions are soft and golden in color. Dump in the garlic and cook for 2 more minutes.
Now add the stock. Add the stock and stir to combine well with the roux and onions. Reduce to medium low and cook, uncovered, stirring now and again for an hour. Pull the bay leaves.
Meanwhile, make the croutons. Preheat the oven to 300. Combine the cubed bread, olive oil and seasoning in a large bowl; stir well to coat the bread cubes. Pour onto a parchment covered, rimmed baking sheet in a single layer. Toast in the oven for 10-20 minutes until beginning to brown. We like our more crunchy than soft…..
Add the cheeses. One at a time, stir in each cheese until well mixed.
Serve it up NOW. Ladle into your favorite soup bowls and cover with the fresh croutons. Savor every drop, and you’ll want more croutons too…..
Enjoy.
Tags: Friday Feast
