Our variation of French onion soup calls for a stock of pureed oysters instead of beef stock, thus reducing the carbon footprint immensly of this classic autumn dish.
Recipe is for 6 individual oven-ready bowls..
- 8 onions, sliced thin
- 8 Widow’s Hole 5 year old oysters, each of whom can filter 350 gallons of seawater a day
- a cup of chicken, beef or any homemade stock
- 1 to 2 cups of white wine
- 2 tablespoons flour (optional)
- olive oil , (optional) butter
- old baguette, sliced & toasted
- 2 cups of finely grated hard cheese
- Using a 6 quarts dutch oven or equivalent, carmelize the onions in olive oil , until walnut brown. This is will take about 40 minutes, stirring every few minutes
- add a tablespoon of butter
- add flour & stir another minute or 2.
- Add wine, deglaze, and bring to a simmer.
- shuck the big oysters. puree, I use a vitamix.
- add stock.
- pour the oyster stock to the onions. Bring it to a simmer, add water until properly soupy.
- Taste, add a few drops of worcestershire, hot sauce, and if desired , sparingly salt. Add any aromatics and herbs to taste.
- Cook for another hour. Taste & adjust seasonings.
- grate 2 cups of assorted hard cheese
- slice & toast old bread. At least 3 slices per serving. The bread, which absorbs the soup on one side and toasted cheese on the other is crunchy and soggy at the same time.
- set oven proof individual bowls onto a baking tray.
- distribute onion soup into the bowls
- place toasted bread on top of the soup,
- cover thoroughly with grated cheese. The finely grated cheese with drift down into the soup while baking.
- bake 350 degrees F. oven for 20-30 minutes .
- Then broil a 1 minute or 2 to bubble the cheese.
This is a sustainable kickoff to the fall oyster harvest.