Entree

French Onion Soup

def: Soupe a l'oignon - a traditional French soup originated from Paris in the XVIII century.

INGREDIENTS

4 tbsp Unsalted Butter
4 tbsp Olive oil
8 Brown Onions Sliced thinly
½ tsp sugar
½ tsp salt
1 ½ tbsp plain flour
2 l beef stock
½ cup dry white wine
1 tsp freshly ground pepper
1 Fresh baguette
3 cloves garlic
Gruyere cheese, grated


DIRECTION

Caramelize the onions in a large fry pan over medium heat, melt butter with a little of the olive oil, add the onions and cook stirring occasionally until golden. Reduce heat; add sugar and salt stirring until the onions are caramelized for about 25 min.


In another saucepan bring the stock and wine to the boil, slowly add the stock mixture to the onion mix. Reduce heat and let simmer for 45 min until onions start to break down and melt into broth.


Preheat a grill or Broiler. On a baking tray, place sliced bread and drizzle with olive oil. Grill till golden, rub bread with garlic. Using an oven proof soup dish, ladle soup into dish, top with slices of bread, sprinkle with grated cheese and bake until cheese is golden.


Remove from oven and serve immediately. Bonne Appétit

CHARGRILLED KING PRAWNS WITH GARLIC BUTTER by MANU FEILDEL

I may be French but I can also do ‘shrimp on the barbie!’. Chasseur’s square grill is fantastic for this - the heat is intense and it grills prawns beautifully.
— Manu Feildel, Chef & Chasseur Brand Ambassador

INGREDIENTS

24 large green king prawns
150ml olive oil
Salt and pepper


Garlic Butter
250g quality salted butter (diced)
80g garlic cloves (peeled)
1 golden shallot, roughly chopped
½ bunch parsley
 

VIVE Recipes Prawns

METHOD

Place the peeled garlic cloves in a pot of cold water and bring to the boil. Once soft, place in a colander, refresh with iced water and set aside.

Finely chop the parsley and set aside.

Place the butter, shallots and garlic in a food processor and blend until smooth. Transfer to a bowl, add chopped parsley and cover with cling wrap.

Preheat your grilled pan or BBQ to medium/high.

Take the head off of each prawn and carefully butterfly them from the back with a sharp paring knife.

Drizzle the prawns with olive oil, salt & pepper. Place them onto the grill shell side down and cook for a minute or until slightly charred, then flip over to the other side for another minute.

Remove the garlic butter from the fridge, heat in a small pan until foaming and pour over the prawns.

Serve straight away. Simply delicious!