Russell & Bette's Recipes

A delicious French onion soup recipe from executive chef Marilyn Schlossbach, owner of Russell & Bette's in Rumson, New Jersey. 

French Onion Soup

French Onion Soup at Russell & Bette's

French Onion Soup at Russell & Bette's

French Onion Soup is one of our favorites here at Russell & Bette's.  As usual, we put executive chef Marilyn Schlossbach's twist on this classic recipe with a vegetarian broth. Chef Richard Drake execute this popular appetizer nightly and it is quickly becoming a go-to starter for our guests.  Visit us in Rumson to try this tempting soup for yourself.  For all of you home chefs, try the recipe below!

INGREDIENTS

 

Mushroom Stock

3 Tbsp olive oil

1 lb white mushrooms chopped

1 lb shiitake mushrooms chopped

2 lg onions chopped

3 med carrots  chopped

1 celery rib chopped

2 sprig rosemary

3 bay leaf

1 cup marsala

1 gal water

 

directions

Heat oil on medium high heat

add all vegetables and cook THEY BEGIN TO brown

Add herbs and marsala and cook till dry

Add water and simmer 2 hours

Strain pushing down on solids to get all flavor out

 

ONION sOUP

4 Tbsp olive oil

4 lg white onions  sliced

4 lg yellow onions sliced

1 Tbsp thyme

4 bay leaves

½ cup sherry

1 gal mushroom stock

 

DIRECTIONS

Heat oil on medium high heat

Add onions and cook till well browned

Add sherry and reduce by half

Add remaining ingredients and simmer covered 2 hours

 

preparation:

Toast 1/4 inch slices of Rye bread

Cut mediums slices of Gruyere cheese (to chef's liking)

Add soup to serving bowls

Add Rye bread

Drape one piece of cheese over top of bread (use serving bowls that you can drape cheese over)

PUT BOWL IN BROILER UNTIL CHEESE MELTS AND BROWNS AT EDGES