For nine years, Arthur Copes led his private practice, Dr. Arthur Copes Orthotics, Inc., in Baton Rouge, Los Angeles. He attended to up to 10 to 15 orthopedic patients per day in this position. Arthur Copes enjoys traveling to different national U.S. parks, going on New Orleans French market tours, and cooking Cajun and French cuisine in his free time.
Soupe à l'oignon is a traditional French soup made of onions and beef stock, served with croutons and melted cheese on top. Its unique flavor comes from the caramelization of the onions, which have brandy or sherry added during the slow-cooking process. The recipe's ingredients that serve 4-6 are 700g onions, 40g butter, 2 tbsp flour, 1.75 liters of beef stock, and 1 glass of white wine. Baguette to toast with Gruyère or Emmental. To start, peel and thinly slice the 700g onions, then leave them to soften in a bit of glug of olive oil and 40g of butter over low to medium heat while stirring regularly. You know they are ready when soft, sticky, sweet, and deep gold in color. Proceed to add a pinch of sugar at this point to help the onions caramelize. After adding a couple of teaspoons of flour and cooking for 3 to 4 minutes, pour in 1.75 liters of boiling beef stock and a glass of white wine. Cover partially with a lid and cook for 45 minutes on low heat. Season with salt and pepper, then spoon into deep heat-proof bowls, top with several small slices of toasted bread and thinly sliced Gruyère or Emmental. Bake for 20 minutes in a high oven or grill until the bread is toasted and the cheese has melted but not browned. Serve and enjoy your soupe à l’oignon.
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AuthorHealthcare-Focused Entrepreneur Arthur Copes. Archives
May 2022
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