Charity Chomp: Chef's choice revealed

Friday 24 February 2023

He might spend all day working at a café... But what does this chef like to cook up when he gets home?

Masaki Coe is one of the chefs at Beresford Street Kitchen, which helps people with learning disabilities into paid employment in its café network.

You won't find this French Onion Soup and its accompanying crunchy crouton on the menu at BSK but if you want to make it at home, here is how to...

(Serves four)

French Onion Soup and Cheesy Crouton

Ingredients:

• 700g onions 

• 2 cloves garlic, crushed 

• 2 tablespoons of olive oil 

• 50g butter 

• 2 pints of beef stock (stock cube is fine)

•  275ml white wine 

• Crusty bread, preferably a baguette cut into 4 small slices 

• 225g hard cheese, Gruyère or Emmental is best but Cheddar works too 

Method: 

1.  Melt the butter and oil in a saucepan, then add onions and garlic and cook for about 5 minutes, the onions should turn a nice dark brown but be careful not to burn them. 

2.  Reduce the heat to its lowest, cover the pan and continue to cook for 30 mins, stirring every now and then. 

3.  Turn up to a medium heat, add the stock, wine, salt and pepper and give it a good stir. 

4.  When it is nicely simmering, turn it down again to its lowest heat and leave it for about 40 minutes uncovered. 

5.  While the soup is cooking, cut the bread into little croutons and pop them in the toaster or under the grill until a nice golden colour. Set aside.

6.  Grate the cheese.

7.  A few minutes before the soup has finished cooking, heat the grill to a high heat, put the croutons on a baking tray, cover them in cheese and place under the grill. Keep an eye on them so they do not burn. 

8.  While the croutons are cooking, pour the soup into bowls. Take the croutons from under the grill, the cheese should be melted and golden brown. 

9.  Place one cheesy crouton on top of each bowl. Sprinkle with more cheese if you wish

DONATE... 

Remember, there's one key rule with Charity Chomp... if you think it's delicious, donate!

Click HERE to give a 'tip' to BSK.

...And why not treat yourself a copy of BSK's recipe book? 'Cooking with a Conscience' is available here.

This recipe first featured on Bailiwick Wellbeing, your free guide to wellness in work and island life to help you start the weekend - and week ahead - in the right way. Sign up now here.