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smooth soup is a specialty of the house at
Bayona in New Orleans.
What seems like a prodigious quantity of garlic
and onions is mellowed
by the long, slow cooking. If you can, make the soup
a day ahead; the
flavor will be even better.”
Recommendation: Experiment with either a red, such as one of
wines from the Corbières region of France, or a white, such
as a fairly
high-alcohol wine from the Côtes-du-Rhône or Côtes de
Provence in France.
2 tablespoons olive oil
2 tablespoons butter
2 pounds onions, about 4, chopped
2 cups garlic cloves, about 4 large
2 quarts Chicken Stock or
low-sodium chicken broth
1/2 loaf day-old French bread (about
1/4 pound), cut into
1 bouquet garni: 6 parsley stems,
9 sprigs fresh thyme or
1/2 teaspoons dried, and 1 bay leaf
1 1/2 teaspoons salt
2 cups half-and-half
1/4 teaspoon fresh-ground black pepper
1. In a large pot, heat the oil and butter over low heat. Add
and garlic. Cover and cook, stirring occasionally, until very
to turn golden, about 30 minutes. Raise the heat to
moderate and continue cooking the onions and garlic, uncovered,
frequently, until deep golden, about 10 minutes longer.
2. Add the stock, bread, bouquet garni, and salt. Bring to a
the heat and simmer about 15 minutes.
3. Remove the bouquet garni and purée the soup in a blender
or food processor. Strain the soup back into the pot. Add the half-and-half
pepper and bring back to a boil. Serve topped with the croutons,
if you like.
-- Chef Susan Spicer
"Garlic is as good as ten mothers."
~ Les Blank
More from Bayona:
Baked Oysters Italian Style
Recipes from Chef Susan Spicer
Butterscotch Banana Pie
Featured Archive Recipes:
Oodles of Onion Soups
Roasted Garlic and Brie Soup
Index - Soup Recipe Archives
Basic Stock Recipes
Do you know what it means
to miss New Orleans?
Recipe Archives Index