Wednesday, September 12, 2012

Eat with Your Eyes: Soupe A L'Oignon

Is your mouth watering?  Try making Chef Spike Mendelsohn's Soupe A L'Oignon in celebration of Kraut Rocks
I chatted with Spike about his ambassadorship with the Kraut Rocks program.  He told me that he thinks that sauerkraut is awesome and that some people are afraid of it because it is fermented.  His goal is to educate people about the super food and let them know how nutritious it is.  

He had a great time at the competition when creating this dish.  Spike's take on French onion soup adds sauerkraut, beef stock, rye croutons and Gruyere cheese.  He describes it as tangy.  He's planning to feature a sauerkraut and potato pizza at his restaurant We the Pizza this month.  

He'll have a new Good Stuff opened in Georgetown at the end of the year.  Plan to see him on Life After Top Chef in October.  You'll also find him on the Next Iron Chef on Food Network.  Try this Kraut recipe!



  • 5 cups kraut, strained
  • 5 cups thinly sliced yellow onions
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt, plus additional to taste
  • 3 tablespoons all-purpose flour
  • 8 cups beef stock
  • 1/2 cup German beer
  • Freshly ground black pepper


  • 1 to 2 cups (to taste) grated comté cheese
  • 1 tablespoon butter, melted
  • 12 2-inch thick rounds rye bread, toasted with olive oil until hard


  1. Melt the butter and oil together in the bottom of a saucepan over low heat
  2. Add the onions, toss to coat them in oil and then cover the pot. Cook the onions, stirring occasionally, until caramelized. Then add in the kraut, stir for another 5 minutes until they have turned an even, deep golden brown.
  3. After the onions and kraut are caramelized, sprinkle them with flour and cook, stirring, for 3 minutes. Add the beer. Then, add the stock a little at a time, stirring between additions. Season to taste with salt and pepper. Bring to a simmer and keep partially covered for 25 to 30 more minutes, skimming if needed.
  4. Set aside. Preheat oven to 325 degrees Fahrenheit. Arrange six ovenproof soup bowls on a foil-lined baking sheet. Bring the soup back to a boil and divide among six bowls. Add a toasted rye crouton to each bowl. Add a tablespoon of grated comté on top.
  5. Bake soups on tray for 20 minutes. Finish for a minute or two under the broiler to brown the top.

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