4 cups mâche lettuce or butterhead lettuce, torn.** May be prepared one day before serving. Remove cover continue to cook until golden. * If you don't have this long to cook onions, cover and cook them about 10 minutes. If desired, sprinkle with additional Gruyère and/or Parmigiano-Reggiano cheese add bread slice to each. Return to boiler broil about 2 minutes or until cheese is melted and golden.ĭivide soup among 6 crocks or bowls. Sprinkle bread slices with 1/2 cup Gruyère and 1/4 cup Parmigiano-Reggiano cheeses. Broil 3 inches from heat 1 to 2 minutes per side or until lightly browned. When ready to serve, preheat oven to broil. Carefully add broths, wine, sherry, red wine vinegar, thyme, and mustard. Cook, uncovered, until tender and lightly browned, 30 to 40 minutes,* stirring occasionally. ![]() In 4-to 5-quart stockpot or Dutch oven melt butter over medium heat. * 1/4 cup butter * 6 to 8 medium-size onions, halved and thinly cut lengthwise (about 6 cups) * 4 garlic cloves, smashed * 3 cups chicken stock or broth * 3 cups beef stock or broth * 3/4 cup dry white wine * 1/4 cup dry sherry * 1 tablespoon red wine vinegar * 3 to 4 sprigs fresh thyme * 1 tablespoon Dijon-style mustard * Salt and ground black pepper * 6 sourdough bread slices cut 3/4- to 1-inch thick * 2 ounces Gruyère cheese, shredded (1/2 cup) * 1 ounce Parmigiano-Reggiano cheese, grated (1/4 cup) * Shredded Gruyère and/or grated Parmigiano-Reggiano cheese (optional) "I want my guests to experience my entire property and really live there."Įnjoy this classic French onion soup as a main course for lunch on a chilly day. "When people travel to France, they visit châteaux with a 'Don't Touch' policy," says Timothy. Votive candles-randomly placed throughout the centerpiece of greenery, oranges, pomegranates, and silver Jordan almonds-provide elegant light. Atop white linen placemats embroidered with pomegranates, the designer placed selections from his inventory of luxurious tableware, including green Limoges dinner plates with gold embellishments, lion's-head soup bowls, and cut-crystal stemware. "Conversations are at their best, and guests make the effort to dress elegantly."īacked by stately original 18th-century paneling, a Louis XVI sideboard, and a gilded English mirror, Timothy's dining table shines, subtly establishing a regal ambiance. ![]() "There is something extra-special about a formal dinner because there is an elevated level of attention, not only from the host but from the guests as well," says Timothy. In his new book, An Invitation to Château du Grand-Lucé, Timothy captures an array of dining situations, from casual outdoor luncheons and Christmas cocktails to notable formal dinners in the dining room. Second, the home would be a gathering spot for a wide variety of celebrations with friends and family, not a museum setting that lacked personality. When Los Angeles-based designer Timothy Corrigan bought his French château in 2004, he knew two things from the get-go: First, a complete restoration was in order.
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