French Onion Seafood & Steak Soup Bowl by Sy
- Ready In:
- 1hr 30mins
- Ingredients:
- 29
- Serves:
-
6
ingredients
-
SOUP BASE INGREDIENTS
- 29.58 ml peanut oil or 29.58 ml olive oil
- 29.58 ml butter
- 6 large yellow onions, sliced about 1/8 inch thick (4 cups)
- 3 shallots, chopped
- 9.85 ml fresh ginger, peeled and chopped
- 4 clove garlic, minced
- 9.85 ml flour
- 88.74 ml harvey bristol cream dry sherry
- 4 can beef stock (8+ cups, home made beef broth is best)
- 14.79 ml sesame oil
- 29.58 ml soy sauce
- 14.79 ml Worcestershire sauce
- 0.61 ml granulated sugar
-
NOODLES VEGETABLES TOPPING INGREDIENTS
- 113.39-170.09 g of chinese thin egg noodles (use thin noodles and a small amount Eliminate noodles if using small soup bowls)
- 12 slice French baguettes, thin (very thin slices is important and only two per bowl)
- 170.09 g swiss gruyere cheese (or substitute Swiss cheese)
- 29.58 ml peanut oil or 29.58 ml olive oil
- 12 white button mushrooms, cleaned
- 3 small plum tomatoes
- 28.34-56.69 g bean sprouts or 28.34-56.69 g alfalfa sprout
- 88.74 ml peanuts
- 226.79 g boneless sirloin steaks or 226.79 g 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)
- 4.92 ml curry powder, mixed with
- 29.58 ml water
- 4.92 ml soy sauce
directions
- STEP#1 for NOODLES, VEGETABLES, TOPPING: Place noodles in boiling water (&a little oil) and cook until 3/4 done, drain and set aside.
- Toast French baguette/bread and set aside.
- Cut Swiss Gruyere Cheese into small but THICK slices and slightly smaller then the toasted bread and set aside.
- Cut mushrooms in half and set aside.
- Cut tomatoes into thin pieces and set aside.
- Add 2 tablespoon peanut/olive oil in a wok.
- Add curry powder and cook for about 1-2 minutes (add a little water as needed).
- Add the steak and stir fry for 1 minute (until pinkness is lost).
- Add the scallops and stir fry 1 minute.
- Add the shrimps (&other seafood) and stir fry 1 minute.
- Add soy sauce stir fry briefly (don't over cook the meat or seafood); remove and set aside.
- STEP#2 for SOUP BASE: In a large pot and using a medium heat add the oil and melt the butter.
- Then add onions and sauté.
- Cook the onions stirring gently until they are a light golden brown (about 12+ minutes).
- Put in the shallots, ginger, garlic and cook for 2+ minutes.
- Then add the flour and stir for 2 minute.
- Add 3 tablespoons of the wine and scrap off the onions from the bottom of the pot.
- Add the beef broth, sesame oil, soy sauce, Worcestershire sauce and sugar.
- Simmer on medium/low heat for about 15 minutes.
- Add 3 tablespoons of the wine to taste.
- Then place pot on a very low flame/heat to keep hot.
- 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).
- Then add some mushrooms, tomatoes, alfalfa/bean sprouts, peanuts.
- Next ladle the onion soup broth into each bowl.
- Then add two pieces (no more) of the toasted French bread.
- Place two thick slices of the Gruyere cheese on each piece of bread.
- Add the seafood and meat topping around the side of the bowl for a nice presentation.
- Place the bowl in a microwave oven and cook for about 1 1/2 to 2 minutes, until the cheese melts.
- Serve using a porcelain Chinese spoon& chop sticks and with a warm piece of French Bread.
- Enjoy.
- Note- You can use ovenproof soup bowls instead of microwave bowls.
- Place bowls in an oven at 350 degrees temperature and heat for 5-7 minutes in order to melt the cheese.
- Or use a salamander broiler to melt the cheese and with the cheese slightly browned in spots.
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Reviews
-
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.
RECIPE SUBMITTED BY
SkipperSy
United States
Living in Metro New York City, I have a great appreciation of the many cultures and foods from far off lands. I have also traveled extensively around the world, met many wonderful people and tasted some terrific dishes!