Gambling on Restaurant Recipes
Oddly enough, my favorite recipe for this comes from a very unusual place. It was served in the Bacchanal room in Caesar's Palace in Las Vegas, Nevada. Most of my recent food memories from Las Vegas are of extensive buffets with prime rib, and more food than anyone could ever care to eat, with a lot of glamour and bling. I am thinking so much of this particular recipe that I will add it to my collection of restaurant recipes, even though I am driving through flat farming fields rather than the desert heading into Las Vegas.
Onion Soup in Sourdough Bowls, serves four
4 8-ounce round sourdough loaves
1/4 cup (1/2 stick) butter, melted
1/4 cup (1/2 stick) butter
2 1/2 cups chopped white onions
2 1/2 cups chopped leeks (white and pale green parts only; about 3 medium)
2 1/2 cups chopped red onions
6 large garlic cloves, minced
1 large shallot, chopped
2 tablespoons all purpose flour
1 1/4 cups dry Sherry
7 cups chicken stock or canned low-salt chicken broth
1 1/2 teaspoons minced fresh thyme
1 1/2 teaspoons minced fresh rosemary
1/2 cup whipping cream
Set oven at 350°F. Cut 3/4 inch off top of bread loaves, and scoop out bread, leaving 1/2-inch-thick shell. Brush inside of bread bowls and lids with melted butter, and place both, buttered side up, directly on oven rack. Bake until crisp, about 20 min.
Melt 1/4 cup butter in heavy large pot over medium-high heat. Add white onions, leeks, red onions, garlic and shallot to pot. Cook until vegetables are dark brown, stirring occasionally, about 25 minutes. Add flour and stir 1 minute. Gradually mix in Sherry. Boil mixture until very thick, scraping up browned bits, about 5 minutes. Gradually mix in stock; add thyme and rosemary and bring to boil. Reduce heat to medium-low and simmer 30 minutes. Add cream; simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Arrange bread bowls and lids, ladle soup into bread bowls and serve.
Caesar's is no longer a part of Las Vegas, though it was for over twenty years. It is a memory for people like me who first visited Las Vegas as a young adult, and were amazed at the excess and color of the town, rising from the desert almost like a mirage. The Bacchanal Room was even more astonishing, truly like something that Caesar might preside over. The dinner went on forever, at least five or six courses, with attendants and wine and so much more. It did feel as if I had stepped into a movie set. But things continue to change, and it is good that I can bring up those memories again with a great restaurant recipe.
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