French Onion Soup with Mint Chimichurri over Lamb and Jasemine Rice

French onion soup and mint chimichurri over lamb and jasmine rice 

SERVES 2 

## French Onion Soup with Cognac and White Wine (Serves 2)

#### Ingredients:

- 2 large yellow onions, thinly sliced

- 2 tablespoons unsalted butter

- 1 tablespoon olive oil

- 1 clove garlic, minced

- 1 bay leaf

- 2 sprigs fresh thyme

- 1/4 cup dry white wine

- 2 tablespoons cognac

- 3 cups beef broth

- Salt and black pepper to taste

- Baguette slices, toasted

- Gruyere cheese, grated

- Fresh parsley, chopped, for garnish

#### Instructions:

1. **Caramelize Onions:**

   - In a medium pot or Dutch oven, melt the butter with olive oil over medium-low heat. Add the thinly sliced onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 30-40 minutes.

2. **Add Aromatics:**

   - Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Add the bay leaf and fresh thyme sprigs.

3. **Deglaze with Wine and Cognac:**

   - Pour in the white wine and cognac to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine and cognac to reduce by half, about 3-4 minutes.

4. **Simmer:**

   - Pour in the beef broth and bring the soup to a simmer. Let it simmer uncovered for 15-20 minutes to allow the flavors to meld. Season with salt and black pepper to taste.

5. **Prepare the Baguette and Cheese:**

   - Preheat the oven broiler. Arrange the toasted baguette slices on a baking sheet. Ladle the hot soup into oven-safe bowls and place them on a baking sheet. Top each bowl with a few baguette slices, then sprinkle generously with grated Gruyere cheese.

6. **Broil:**

   - Place the baking sheet with the soup bowls under the broiler until the cheese is melted, bubbly, and golden brown, about 2-3 minutes.

7. **Serve:**

   - Carefully remove the soup bowls from the oven. Garnish each bowl with chopped fresh parsley and serve immediately.

A delicious sauce to pair with lamb chops and French Onion Soup is a classic Mint Chimichurri. This vibrant and flavorful sauce adds a refreshing herbal brightness that complements the rich and savory flavors of both the lamb and the soup. Here's how you can make it:

### Mint Chimichurri Sauce

#### Ingredients:

- 1 cup fresh mint leaves, packed

- 1 cup fresh parsley leaves, packed

- 2 cloves garlic, minced

- 1/4 cup red wine vinegar

- 1/2 cup extra virgin olive oil

- 1 teaspoon honey or granulated sugar (optional)

- Salt and black pepper to taste

#### Instructions:

1. **Prepare the Herbs:** 

   - Wash and pat dry the mint and parsley leaves. Remove any tough stems.

2. **Blend Ingredients:** 

   - In a food processor or blender, combine the mint leaves, parsley leaves, minced garlic, and red wine vinegar. Pulse until the herbs are finely chopped.

3. **Add Olive Oil:** 

   - With the food processor or blender running, slowly drizzle in the olive oil until the sauce is emulsified and smooth. If desired, add honey or sugar to balance the acidity.

4. **Season:** 

   - Season the chimichurri sauce with salt and black pepper to taste. Adjust the seasoning as needed.

5. **Serve:** 

   - Transfer the chimichurri sauce to a serving bowl or jar. Serve alongside grilled or pan-seared lamb chops.

This Mint Chimichurri Sauce adds a burst of freshness and herbal flavor to the lamb chops, 

Lamb chops were seasoned with salt and pepper and pan seared

Absolutely! Here's the adjusted recipe to serve 2 people:

Michelin-inspired Jasmine Rice 

#### Ingredients:

- 1/2 cup jasmine rice

- 1 cup water

- 1/2 tablespoon unsalted butter or olive oil

- 1/4 teaspoon salt (adjust to taste)

- Optional: chopped fresh cilantro or green onions for garnish

#### Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch for fluffier rice.

   

2. In a small saucepan, combine the rinsed rice, water, butter or olive oil, and salt. Stir to combine.

3. Bring the mixture to a boil over medium-high heat.

4. Once boiling, reduce the heat to low and cover the saucepan with a tight-fitting lid.

5. Simmer the rice on low heat for 15-20 minutes, or until all the water has been absorbed and the rice is tender.

6. Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam.

7. Fluff the rice with a fork to separate the grains.

8. Serve the jasmine rice hot, garnished with chopped fresh cilantro or green onions if desired.

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