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
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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