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Chef David Turin shares his recipe for Five Onion Soup

It's one of the best cold-weather cures: French Onion Soup. Chef David Turin shares his recipe with us.

PORTLAND, Maine (NEWS CENTER) -- David Turin owns David's Restaurant and David's Opus Ten in Portland's Monument Square, and David's 388 in South Portland.

His Five Onion soup is a classic, with a Maine twist - maple syrup.

Yield: 8 bowls


4 tbls butter (1/2 stick)

1 lg yellow onion, sliced

1 lg red onion, sliced

2 lg shallots, sliced

1 md leek, green and white parts sliced

1 bunch scallion, chopped

1/3 cup maple syrup

3 tbls flour

1/2 cup sherry

3 cup chicken broth

3 cup beef broth

1 tsp salt

1 tsp pepper

16 slices French bread

16 oz cheddar, swiss, or gruyere, shredded (David uses Vermont Cheddar ale)

Fresh thyme for garnish

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Method of Preparation:

1 Saute all of the onions with butter. Stir often with a wooden spoon until the onions start to develop some nice color, but not too dark and caramelized.

2. Stir in maple syrup. Cook onion until a little darker, careful not to burn the syrup.

3. Stir in flour to make a roux.

4. De-glaze with the sherry.

5. Add the chicken and beef broth and bring to a simmer. Taste and adjust seasoning with salt and pepper.

6. Lay slices of French bread on a lined baking sheet and top with cheese. Bake until cheese is melted and slightly brown.

7. Ladle soup into bowls or a soup terrine. Top with cheese croutons and garnish with chopped thyme.

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