French Onion Seafood & Steak Soup Bowl by Sy

Skipper/Sy's Note:

This hearty and savory onion soup bowl "Surf & Turf", is a combination of French and Chinese cuisines. It has sauteed onions, seafood, steak, tomatoes, mushrooms, noodles and topped with melted Swiss cheese. You can use large soup bowls for a "Complete Meal" or small bowls if you wish. Enjoy, with a slice of warm and crusty French Baguette/Bread.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

SOUP BASE INGREDIENTS

• 2 tablespoons peanut oil or 2 tablespoons olive oil
• 2 tablespoons butter
• 6 large yellow onions , sliced about 1/8 inch thick (4 cups)
• 3 shallots , chopped
• 2 teaspoons fresh ginger , peeled and chopped
• 4 cloves garlic , minced
• 2 teaspoons flour
• 6 tablespoons harvey bristol cream dry sherry
• 4 cans beef stock (8+ cups, home made beef broth is best)
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1⁄8; teaspoon granulated sugar

NOODLES VEGETABLES TOPPING INGREDIENTS

• 4 -6 ounces of chinese thin egg noodles (use thin noodles and a small amount Eliminate noodles if using small soup bowls)
• 12 slices French baguettes , thin (very thin slices is important and only two per bowl)
• 6 ounces swiss gruyere cheese (or substitute Swiss cheese)
• 2 tablespoons peanut oil or 2 tablespoons olive oil
• 12 white button mushrooms , cleaned
• 3 small plum tomatoes
• 1 -2 ounce bean sprouts or 1 -2 ounce alfalfa sprout
• 6 tablespoons peanuts
• ½ lb boneless sirloin steaks or ½ lb london broil beef , cut into small thin bit size pieces
• 12 medium shrimp , cleaned and butter-flied
• 6 large scallops , cut in half
• lobster meat (optional)
• crabmeat (optional)
• 1 teaspoon curry powder , mixed with
• 2 tablespoons water
• 1 teaspoon soy sauce

Directions:

1. STEP#1 for NOODLES, VEGETABLES, TOPPING: Place noodles in boiling water (&a little oil) and cook until 3/4 done, drain and set aside.
2. Toast French baguette/bread and set aside.
3. Cut Swiss Gruyere Cheese into small but THICK slices and slightly smaller then the toasted bread and set aside.
4. Cut mushrooms in half and set aside.
5. Cut tomatoes into thin pieces and set aside.
6. Add 2 tablespoon peanut/olive oil in a wok.
7. Add curry powder and cook for about 1-2 minutes (add a little water as needed).
8. Add the steak and stir fry for 1 minute (until pinkness is lost).
9. Add the scallops and stir fry 1 minute.
10. Add the shrimps (&other seafood) and stir fry 1 minute.
11. Add soy sauce stir fry briefly (don't over cook the meat or seafood); remove and set aside.
12. STEP#2 for SOUP BASE: In a large pot and using a medium heat add the oil and melt the butter.
13. Then add onions and sauté.
14. Cook the onions stirring gently until they are a light golden brown (about 12+ minutes).
15. Put in the shallots, ginger, garlic and cook for 2+ minutes.
16. Then add the flour and stir for 2 minute.
17. Add 3 tablespoons of the wine and scrap off the onions from the bottom of the pot.
18. Add the beef broth, sesame oil, soy sauce, Worcestershire sauce and sugar.
19. Simmer on medium/low heat for about 15 minutes.
20. Add 3 tablespoons of the wine to taste.
21. Then place pot on a very low flame/heat to keep hot.
22. STEP#3 PUT IT ALL TOGETHER: In 6 LARGE microwave bowls, add a small portion of noodles (If you are using small microwave bowls, eliminate the noodles).
23. Then add some mushrooms, tomatoes, alfalfa/bean sprouts, peanuts.
24. Next ladle the onion soup broth into each bowl.
25. Then add two pieces (no more) of the toasted French bread.
26. Place two thick slices of the Gruyere cheese on each piece of bread.
27. Add the seafood and meat topping around the side of the bowl for a nice presentation.
28. Place the bowl in a microwave oven and cook for about 1 1/2 to 2 minutes, until the cheese melts.
29. Serve using a porcelain Chinese spoon& chop sticks and with a warm piece of French Bread.
30. Enjoy.
31. Note- You can use ovenproof soup bowls instead of microwave bowls.
32. Place bowls in an oven at 350 degrees temperature and heat for 5-7 minutes in order to melt the cheese.
33. Or use a salamander broiler to melt the cheese and with the cheese slightly browned in spots.

Reviews

[Judy-Jude]

The flavor of this soup is excellent and unique. The directions are clear and easy to follow. I removed the skins and seeds from the tomatoes and used the beef, (no shell fish, bean sprouts or noodles) and dredged the beef pieces in the peanuts, which I chopped up fine. The beef was delicious with the chopped peanuts, we almost ate all the beef before it went into the soup. I used a combination of Monterey Jack and Parmesan cheese over some garlic croutons and finished the individual bowls in the oven, per the instructions. Thank you for creating such a great recipe, we will be having this again. Good luck with this recipe in the contest.

[Nita Holleman]

Unique dish. A bit complicated for the average cook, but well explained. I would not add so much curry powder.

[BLUE ROSE]

This was so worth making! Sorry but there was no left overs. I only left out the mushrooms and curry. I also let this simmer for awhile before putting in the oven. Just love the smell. We ranked this 10 stars!