SLO LIFE Feb/Mar 2018

JESSIE’S TIP:
Most onion soup recipes call for a dry
white wine, but beer gives it another layer
of flavors. Try pairing it with an American
!brown ale for a hearty winter’s night dinner.
Local harvest
DELIVERy
FRENCH ONION SOUP
1 lb yellow onion, sliced
1 lb red onion, sliced
1 lb leeks, sliced, white parts only
6-8 garlic cloves, sliced thin
2 bay leaves
1 Tbs Canola oil
½ cube butter
1 tsp salt
½ tsp course black pepper
1 Tbs + 1 tsp all purpose flour
1 cup Hefeweizen ( Jessie recommends El Hefe from
Central Coast Brewing)
6 cups (48 oz) beef stock
¼ cup Worcestershire sauce
6 - ½ in thick crostini (oven toasted slices of French
bread brushed with olive oil)
6 large slices of Gruyère (a nutty Swiss or white
cheddar works well, too)
1 Tbs Parmesan cheese, grated fine
In an 8 qt. stockpot, add oil, butter, onions, leeks,
and garlic. Sauté until onions are translucent.
Add salt, pepper, and flour. Mix until flour is well
incorporated with the onions. Add Worcestershire
sauce, stock, and bay leaves. Bring to a low
simmer for about 15 minutes.
JESSIE RIVAS is the owner
and chef of The Pairing Knife
food truck which serves the
Central Coast.
In six ovenproof wide
mouth bowls fill with
soup three quarters full.
Lay crostini on top of
each bowl and cover
with the sliced Gruyère
cheese and then the
Parmesan cheese. Set
oven to broil. Place bowls
on cookie sheet and broil
2-3 minutes until cheese
is melted and starts to
bubble. SLO LIFE
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FEB/MAR 2018 | SLO LIFE MAGAZINE | 89