Recipe and photo by GaddAboutEating,
Recipe and photographs by Gayle Hurmuses
This recipe is based on one that I originally had in Halifax, NS, at Cafe Chianti, in 2008, while in town for a conference. I happened to be there the first night and tried the lobster bisque, which took me back to the restaurant twice more during my 4 day stay.
It’s been a long time since I was there, so not sure if this is quite as good as the original, but it’s satisfying to me and regularly complimented.
I normally make this recipe with lobster, as per the original, but on the day that photos were shot, I was using crayfish, hence “crawdads” in the title.
French onion soup is a favourite for many, and simpler to make than most believe. As with all soups, the key is the right ingredients; a good stock, fresh onions and the right kind…not the cheapest by the bag onions, but big, juicy, sweet ones…Spanish onions, Vidalias, something with a full flavour.
Aside from any quantities given here, a good rule of thumb is one onion, 1.5 – 2 cups of stock , and a couple of teaspoons of port or sherry (I prefer port) per serving.
One personal favourite trick is that while the soup is simmering, I like to toss in a few parmesan rinds to add body and flavour. This is a nice trick with most soups, but especially good with French Onion, as it normally does get finished with cheese.
For a vegan stock ,Alison Cole recommends Better Than Boullion. We are looking for a great recipe for one though.