Idaho® Potato and French Onion Soup

Ingredients:

  • 1 Idaho® Russet potato (40 count)
  • 1 Tablespoon clarified butter
  • 1 Teaspoon kosher salt
  • 1 Teaspoon fresh ground black pepper
  • 3 slices Fontina cheese
  • Bison stock (recipe follows)
  • Sour Cream, as needed
  • Sliced scallions, for garnish

Caramelized Onion Ingredients:

  • 1 red onion, medium, thinly sliced
  • 1 yellow onion, medium, thinly sliced
  • 1 Teaspoon garlic, minced
  • 2 scallions, sliced on a bias
  • 1 Tablespoon brandy
  • 1 Tablespoon white wine
  • 1 Tablespoon butter
  • 1-1/2 Teaspoons kosher salt
  • 1 Teaspoon black pepper, freshly ground

 Crouton Ingredients:

  • 2 slices Vienna bread
  • 2 Tablespoons butter, melted
  • 1 Teaspoon garlic, minced
  • ½ Teaspoon kosher salt
  • ½ Teaspoon black pepper, freshly ground
  • 2 Tablespoons Asiago cheese, freshly grated

Bison Stock Ingredients:

  • 3 pounds bison bones (veal or beef can be substituted)
  • 1 pound onions, quartered
  • ½ pound carrots, coarsely chopped
  • ½ pound celery, coarsely chopped
  • 4 cloves garlic, smashed
  • 2 sprigs rosemary
  • 1 cup red wine
  • ¼ cup tomato paste

Directions:

  1. Scrub and rinse the potato, then coat in clarified butter and sprinkle with salt and pepper. Bake at 350°F until done (interior is cooked through and fluffy when sliced open).
  2. In a large sauté pan, sprinkle yellow onions and red onions with kosher salt and caramelize over medium heat to about 90% done. 
  3. Add minced garlic and sliced green onions. cook for a minute or so taking care not to burn the garlic. 
  4. Deglaze with brandy and white wine, finish with butter and season with salt and black pepper. Set aside.
  5. Prepare the croutons. Cut the bread into ½ inch cubes and toss with butter, garlic, salt, black pepper, and Asiago cheese. Bake at 350°F for 8 to 12 minutes, turning occasionally, until golden brown.

ASSEMBLY

  1. Cut the potato about halfway through lengthwise, press the two ends towards each other to open up the center. 
  2. Place one slice Fontina cheese on the bottom of the opened potato. Layer 3 croutons on top of the Fontina, followed by 2 Tablespoons of the caramelized onion mixture.  Cover the onion mixture with 2 more slices of Fontina.
  3. Brûlée cheese with a butane torch or under the broiler. 
  4. Finish potato by ladling 4 ounces of seasoned stock over the potato. Top with 1 Tablespoon of the onion mixture, a dollop of sour cream and garnish of sliced scallion. 

Bison Stock Directions:

  1. Place all ingredients in a large stock pot and cover with water. Bring to a boil and cover. Simmer for 8 hours on very low heat.
  2. Strain and season to taste before service.
Print Recipe

Yield: 1

Source:
Lucas Forgy
Block & Larder
Denver, CO

Share this Recipe

You Might Also Like

Dungeness Crab & Artichoke Potato Tapas Served with Mascarpone Fonduta

Dungeness Crab & Artichoke Potato Tapas Served with Mascarpone Fonduta

Chipotle Mashed Idaho® Potato & Chicken Flautas

Chipotle Mashed Idaho® Potato & Chicken Flautas

Spicy Idaho® Potato and Chicken Croquettes

Spicy Idaho® Potato and Chicken Croquettes