Jeremy Scheck

French Onion Soup POTATOES

This is one of the best recipes I’ve ever made.

Please adjust the quantities to taste and refer to the video for guidance.

For the onions:
-2 onions, sliced
-2 cups dry white wine
-2 tablespoons neutral oil
-Kosher salt
-Freshly ground black pepper

Place the onions in a large skillet. Pour over the wine and cook on medium-high heat until the liquid evaporates. Then add the oil, salt, and pepper. Cook on low at least 1 hour to caramelize. Stir occasionally. Toward the end of the hour you can prep the potatoes.

For the potatoes:
-2-3 tablespoons neutral oil
-Yellow and or red potatoes, sliced in 1/2 inch rounds
-2 teaspoons beef bouillon paste (or just use -Heef stock instead of water and skip this)
-Kosher salt for the water/stock
-Fresh thyme
-Fresh rosemary
-Flakey salt

Preheat the oven to 450° F. Pour the oil onto a half sheet pan and place in the oven to heat up. Fill a pot with water, add the bouillon paste (or just use all beef stock). Add the potatoes. Cook over high heat around 20 minutes. You want a fork to be able to pierce through, but they shouldn’t be falling apart. Drain the water/stock. Add the sliced potatoes to the preheated pan of oil in a single layer. Season with salt, pepper, thyme and rosemary. Cook 30-35 minutes or until golden brown, flipping every 10 minutes.

To bring it all together:
-Gruyere cheese (freshly shredded)
-Fresh chives

When the potatoes are done, top with the caramelized onions, and gruyere cheese. Place back in the oven 3-5 minutes to melt the cheese. Top with a lot of fresh chives.

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