Method
Soup
• In a heavy based pan on a low heat, melt the duck fat
• Add the onions and cook slowly to caramelise
• Add the garlic and cook for a further 2 minutes
• Deglaze the pan with the white wine
• Add the veal stock and the thyme
• Cook the liquid until it is reduced by one-third
• Remove from the heat and serve
• Sprinkle the grated gruyere over the croutons and grill for 2 minutes or until cheese has melted and started to slightly colour
Puff Pastry
• Place the soup into the bowls and leave to chill in the fridge. Measure the puff pastry to fit over the bowls with an excess of at least 2 cm. Place the puff pastry onto each dish and seal the edges firmly into the bowl. Brush the top of the pastry with egg wash then sprinkle evenly over with grated cheese
• Using a lattice cutter cut each remaining square of pastry with the cutter and spread over the top of the egg washed pastry and gently seal the edges over the top of the first layer of pastry. Rest in the refrigerator at least 30 minutes prior to baking
NB Always remember to work on cold surfaces and makes sure the pastry is always cold and straight from the fridge.
Veal Stock
• Preheat the oven to 200°C (400°F)
• Heat a baking tray in the oven for 10 minutes, add the veal bones and 1 cup of the olive oil and place in the oven for 40 minutes or until dark brown and caramelised
• Heat the remaining olive oil in a heavy-based frying pan, add the garlic, thyme, peppercorns, carrots, onions and celery and cook for 15 minutes or until coloured and soft
• Add the tomato paste and cook, stirring constantly, until a deep brown colour develops. (This is the most crucial stage of the stock, use plenty of oil to prevent the tomato paste from burning.)
• Add the red wine and reduce until evaporated
• Place the veal bones into a large stockpot and cover with cold water. Bring to the boil and skim off any impurities, this is called despumé. Add the vegetable and wine reduction
• Bring to the boil and proceed to skim off the red fat that rises to the top, this is called degrassé
• Simmer the stock on very low heat for 24 hours, continuously topping up with water to prevent the liquid level falling below the bones
• Carefully strain the stock through a coarse sieve, then a fine sieve
• Return to the stove and reduce by half, skimming any impurities that rise to the surface. Strain once more and store in the refrigerator or freezer until required
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Ingredients
50ml duck fat
8 onions, evenly sliced
2 heads of garlic, finely chopped
500ml white wine
2L veal stock (see recipe)
6 sprigs of thyme
12 large croutons from a stale baguette
6 tablespoons grated gruyere cheese
Puff Pastry Variation
12 squares of puff pastry approximately 5 mm thick and 2cm in diameter larger than the serving bowls
2 eggs beaten
6 tablespoons grated gruyere
Veal Stock
1kg veal knuckle bones
1 cups olive oil
1 headsof garlic, cut in half
1/4 bunch of thyme
5 white peppercorns
1 large carrots, roughly chopped
1 brown onions, roughly chopped
1 stick of celery, roughly chopped
200g tomato paste
½ lt red wine
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