♪
>>> THE MYSTER OUT OF FRENCH
COOKING, AND BROUGHT IT TO OUR
KITCHENS.
THE PERSONALITY THAT IS JULIA
CHILD, TODAY ON SO FLO TASTE.
THIS IS SOUTH FLORIDA, WHERE I
LIVE AND WORK.
I'M CHEF MICHELLE BERNSTEIN.
SOUTH FLORIDA IS MORE THAN
SON, SAND, AND SEE.
IT IS A LIFESTYLE OF FOOD,
CELEBRATE THE FOOD OF SOUTH
FLORIDA WITH ME IN THE PEOPLE
WHO LOVE IT. JOIN ME AS WE
EXPERIENCE SO FLO TASTE.
♪>>> WE ARE HAVING A CHEESE
AND WINE PARTY TODAY, ON TH
FRENCH CHEF!
>>> HELLO, I'M MICHELLE
BERNSTEIN.
AND THAT IS THE WAY SHE OPENED
HER T.V. SHOW, THE FRENCH CHEF,
EVERY WEEK FOR A DECADE.
JULIA CHILD WAS ONE OF THE
ORIGINAL CELEBRITY CHEFS, AND
HERSELF, A TRUE ORIGINAL.
SO THE ANNIVERSARY OF HER
BIRTHDAYCOMING
, I WANTED TO
HONOR HER WITH HER OWN RECIPES.
I HOPE I DO THEM AND HER
JUSTICE, SO LET'S GET COOKING.
THE FIRST RECIPE I WILL DO
TODAY IS FRENCH ONION SOUP.
SHE'S I THINK IS THE STRONGEST
FLAVOR PROFILE OF THE SOUP
WHICH IS WHY WE ALL GET IT IN
THE FIRST PLACE.
FIRST, WE HAVE TO PROPERLY
CARAMELIZE AND AGAIN.
THE ONLY THING THAT TAKES IS
PATIENCE, SO THIS IS WHAT WE
NEED TO DO.
WE WILL TAKE A LITTLE BIT OF
BUTTER.
AND BY THE WAY, I TOOK HER
RECIPES, AND WE FOUND SHORTCUTS
ALONG THE WAY.
SO I AM ADDING OIL AND BUTTER
TO A PAN.
IT IS A LOT OF ONIONS, AND THEY
SHRINK DOWN TO NOTHING.
PUT THEM IN YOUR POT.
WHEN THEY SHRINK DOWN, THEY
WILL LITERALLY SHRINK 75
PERCENT OF THE WAY DOWN.
THE WAY TO COOK THEM IS TO PUT
THEM ON A MEDIUM HEAT, COVER
THEM, AND LET THEM GO.
EVERY FIVE MINUTES OR SO, OPEN
IT UP, STIRRED AROUND.
HE TOOK ME 40 TO 45 MINUTES.
WHAT YOU WANT IS SOFT,
TRANSLUCENT ONIONS WHICH IS
WHAT WE HAVE HERE.
THEY ARE JUST STARTING TO
CARAMELIZE.
CAN YOU BELIEVE ALL OF THESE
ONIONS SHRUNK DOWN TO THIS?
IT IS CRAZY.
TO START THE CARAMELIZATION
PROCESS, FIRSTOF ALL, THEY
HAVE TO BE UNCOVERED.
YOU WILL ADD THE TINIEST BIT OF
SUGAR AND SALT FOR THE FLAVOR.
YOU WANT YOUR TEMPERATURE ON
THE COVERED ONIONS TO BE A
NICE, LOW, MEDIUM LOW
TEMPERATURE.
KEEP IT COVERED AND GOING UNTIL
THEY ARE TOTALLY SEE-THROUGH
AND JUST MELTINGLY SOFT.
THE BROTH OR STOCK NEEDED TO
MAKE THE PROPER TRADITIONAL
ONION SOUP IS BEEF BROTH. SO
YOU CAN BUY IT. MAKE SURE THAT
YOU BUY ONE THAT IS UNSALTED.
I WILL GO AHEAD AND ADD OUR
FLOUR TO MAKE A ROUX INSIDE THE
ONIONS , AND TO BE THE ONLY
THICKENER OF THIS SOUP.
AND YOU WANT TO REALLY WORK
THAT IN UNTIL ALL OF THE FLOWER
HAS BEEN WORKED INTO THE
ONIONS.
AND THEN, WE WILL ADD JUST THE
FIRST CUP OF BEEF BROTH.
THAT IS JUST THE START.
AND WHAT WE ARE DOING, WE ARE
MIXING THIS NONSTOP UNTIL IT
ALL COMES TOGETHER AND THE
FLOWERS FINALLY MIXED INTO THE
BROTH AND THAT STARTS THE
TICKETING PROCESS.
THIS IS JUST STARTING TO
THICKEN, SO NOW IT IS TIME TO
THE REST OF OUR LIQUID.
SO A FEW MORE CUPS OF BEEF
BROTYOU ALWAYS SAW HER ADDING
HER THINGS AND SIPPING AS SHE
DRAN--COOK.
A COUPLE OF THINGS THAT ARE
ADDED TO MIND WERE FRESH THYME
SPRIGS, A BELIEF, AND WHAT I
REALLY WANT TO WAS THE FLAVOR
OF THE CHEESE.
I DON'T KNOW ABOUT YOU ALL, BUT
I ALWAYS HAVE PARMESAN CHEESE
TO GRADE OF MY KIDS PASTA.
SO I TOOK THE BRINE FROM
PARMESAN CHEESE,AND I THREW A
PIECOF THEIR FOR FLAVOR.
THIS SET A HALF-HOUR, I LET
MINE GO FOR A GOOD 45 MINUTES.
SO, THIS IS WHAT MY LOOK LIKE
AFTER 45 MINUTE
THIS IS MY SOUP.
I STILL HAVE NOT TAKEN OUT THE
BAY LEAF.
THIS IS IT RIGHT HERE.
I HAVEN'T TAKE OUT THE TIME.
MAKE SURE YOU TAKE THAT OUT.
THE FINISHING TOUCHES ARE WRONG
GRATED ONION AND COGNA
, SO PUT
THAT INTO YOUR SOUP.
I CRACKED BLACK PEPPER.
I LIKE A NICE AMOUNT OF CRACKED
BLACK PEPPER INTO MY FRENCH
ONION SOUP.
CHECK YOUR SALT, YOU WANT A LOT
OF SALT, BUT DON'T FORGET YOU
WILL PUT A LOT OF CHEESE ON
YOUR SOUP.
SO WE WENT OUT AND GOT THE
TRADITIONAL FRENCH ONION SOUP
BOWL WITH A LION HEAD, THAT IS
THE LESO I AM GOING TO TRY TO
PUT A LOT ON HERE, AND INSTEAD
OF DOING ONE TYPE OF CHEESE
WHICH IS NORMALLY SWISS, I AM
DOING TOO.
WE ARE DOING SWISS, LITTLE
PARMESAN.
THE PARMESAN DOES NOT MELT AS
WELL, SO I WILL DO PARMESAN
FIRST.
THE PARMESAN REALLY TO ME IS
FOR FLAVO
, AND THEN, THE SWISS
ON TOP FOR MELT ABILITY.
OKAY.
SO WE HAVE THE BOILER SET AT A
MEDIUM ROYAL, NOT A HIGH
BOREAL, BECAUSE WE DON'T WANT
THIS TO BURN.