Your typical French Onion Soup with a twist, added shrimp and scallops and made in an IPA beer broth.
Course
Main Course, Soup
Cuisine
Fish and Seafood, French
Prep Time20minutes
Cook Time2hours
Total Time2hours20minutes
Servings4people
Ingredients
8Tbspbutterplus some for spreading on toast
4lbsMix of Spanishwhite and red onions sliced 1/8 inch thick
5shallots sliced 1/8 inch thick
Sea salt and freshly ground pepper
¾cupDry Sherry
1artisan French bread stick cut in 16 slices
1large clove garlic
1lbof gruyere cheesegrated
1lbof mozzarella cheesegrated
Freshly minced chives for garnish
1lb21/25 raw shrimp
1lb20/40 raw scallops
Broth
4IPA Black beers
1cupseafood broth
¼cupsugar
¼cupfreshly squeezed lemon juice
3sprigs of Fresh Thyme or ½ tsp dried thyme
1bay leaf
Instructions
Cook the onions
- In a large stainless sauté pan melt butter over med-high heat, add shallots and onions and cook for about 20 minutes.
- Keep cooking and deglaze with dry sherry until onions are golden brown for about 1 ½ hours in total. Season with salt and freshly cracked pepper.
Make the broth
- While the onions are cooking, in a separate pot, add the beer and seafood broth, thyme and bay leaf and simmer for 5 minutes.
- Add the sugar and the lemon juice and rectify bitterness. If the broth still too bitter, add more lemon and sugar but not too much as the onions are sweet too.
- When the onions are ready, discard the thyme stems, the bay leaf and add to the broth, mix and set aside.
- Pre-cook the scallop and shrimp in a skillet with butter and olive oil only until pink on the outside but not completely cooked. Approximately 80% cooked. Set aside.
- Toast the artisan bread slices
- Lightly add butter
- Rub the toast with the garlic clove
Assemble
- Pre-heat the oven on broil in High and place the oven rack at the top position
- Assemble the soup by ladling a small amount of broth to cover the bottom of the dish, place two toasts, place four shrimp and four scallops, cover them with broth and then the cheese mixture. Add two more toasts, cover with broth and top with cheese.
- Place the bowls in cooking sheet. Broil until cheese is melted and slightly browned. Garnish with chives and serve.