Alton Brown French Onion Soup

Serves:8 servings

5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated

Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.

Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.

Place oven rack in top 1/3 of oven and heat broiler.

Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.

Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

Chocolate Truffles Alton Brown's

* 10 ounces bittersweet chocolate, chopped fine
* 3 tablespoons unsalted butter
* 1/2 cup heavy cream
* 1 tablespoon light corn syrup
* 1/4 cup brandy
* 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
* 8 ounces semisweet or bittersweet chocolate, chopped fine

Directions

Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.

In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

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irections in my Williams-Sonoma book. Put 2/3 of the chocolate in a double boiler over almost simmering water (do not let water touch bottom of bowl/pan). Melt and heat up to a temperature of 115-118 degrees. Add the remaining chocolate and stir - reducing heat to 89-91 degrees (it took a few minutes for the temperature to drop). I put this mixture on the heating pad to maintain the temperature and it worked perfectly! These are wonderful gifts for the holidays (if there are enough left to give!)

* recipe Chocolate Truffles
Rebecca lumberton, NC 12-18-2005
I changed a little...
Rated: 4 stars out of 5

I used Ameretto instead and used milk chocolate. They were terrific and very easy to make!!!

These were delicious -- I split the recipe to make half with Godiva liqueuer and half with cherry brandy. Both batches had a good rich chocolate flavor, and a very smooth texture. I don't own a melon baller, so they were a bit on the shapeless side, but other than that, this recipe was easy as could be. (I also don't own a heating pad, but a double-boiler and an instant-read thermometer worked just fine.)

* = I had a birthday party and wanted to do something special for my guests. I made these and packaged them in little petit-fours inside a clear candy bag and wrapped with a silver-colored tie tag that said, 'Thank you'. This is the first time I have tried these and several of my guests thought the restaurant provided them! I used Ghirardelli chocolate and they turned out silky smooth and fabulous! One change, next time, I will use 1/2 cup of liquor instead of the 1/4 mentioned in the recipe. Definitely a keeper!!! Thank you Alton!!! Regards, Aunt Ruth

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