As the leaves start to fall and the weather gets colder, one’s mind begins to drift into cozier, warmer settings. Whether that be under a warm wool sweater in front of a roaring fire, or cuddling with a favorite pet watching a Christmas movie, there’s an emphasis on the heat. As a result, it’s time to start putting away the summer cookouts and barbeques, and start focusing on stovetop cuisine: warm meats, stews, and – perhaps most importantly – soups.
Luckily, Wrigley Mansion, a fine dining and event venue in Phoenix, Arizona, is here to help with their signature french onion soup recipe. The venue, originally a home owned by chewing gum legend – and noted name-provider for some of the most famous venues in America – William Wrigley Jr., is home to some of the best backdrops in America, making it a great spot for weddings and conferences. Outside of event-planning, it also hosts Jamie’s Wine Bar and Christopher’s, the latter playing host to James Beard award-winning chef Christopher Gross.
The soup, however, is the main attraction today. Made in the other restaurant at the venue – Geordie’s Restaurant and Lounge – the soup aims to provide a cozy meal to come home to and enjoy with loved ones as the elements rage on outside. Grab your warm scarf and head to the grocery store, because you’re going to need ingredients; lots and lots of ingredients.
"Onion soups have been admired as far back as Ancient Roman times. The version we know today was established in France in the 18th Century, and the soup made a surge throughout American restaurants around the 1960’s due to popularity in haute cuisine. Our recipe uses a long process of transforming veal and chicken bones into a decadent broth that everyone from established palates and ‘up and coming’ foodies can enjoy and gravitate towards,' says Chef CJ Kahley, Chef de Cuisine at Geordie's.
See the recipe below:
3 pounds yellow onion, chopped into thin strips and layers
2 cups of brandy – any will do
2 cups of dry sherry, or dry wine
1 cup of veal stock
2 cups of chicken stock
1/8 bouquet garni
2/3 tsp black peppercorn, whole
3 cloves garlic, whole
2 bay leaves
1/8 cup Worcestershire Sauce
1/4 cups butter
Pinches of salt and pepper
In a large stock pot, add butter and julienne onions. Cook until onions become golden to dark brown.
Deglaze onions with brandy. Be sure to take care, as brandy is flammable. Reduce to au sec – “nearly dry,” or almost fully evaporated – then add dry sherry and do the same. Be sure to stir continuously, so that onions do not burn at the bottom.
Add veal stock and bouquet garni, and reduce by half: wait until the stock drops by half
Add chicken stock, bay leaves and garlic, and cook for an hour. Wait until the onions are tender but not total mush.
Finish with salt, pepper and Worcestershire sauce. Taste for seasoning and add more if necessary.