Chef Jacques Haeringer believes that
good food, good friends, and delicious food
are the very best things in life.
Chef Jacques is one of America’s most respected and innovative culinary personalities. Continuing in his father, François’ footsteps, Jacques loves to create and serve contemporary French fare, whether at his family’s Washington DC restaurant, L’Auberge Chez François, or at one of his popular cooking demos and luncheons. His menus feature classic Alsatian and French cuisine reinterpreted for American palates. When he isn’t in the kitchen Chef Jacques can be found sharing his gourmet cooking secrets and tips to sold-out audiences, in the pages of national magazines, and on radio and television programs across the country.
Love begins in the kitchen, don’t you agree?
Onion Soup
Serves 8
2 tablespoons butter
3 cups thinly sliced onions
2 tablespoons flour
2 quarts fonds blanc or beef stock
¾ tablespoon salt
¼ tablespoon freshly ground pepper
16 ½-inch slices French bread
8 tablespoons of equal parts grated Gruyere and Parmesan cheese combined
Melt the butter in a heavy saucepan or a Dutch oven.
Add the prepared onions and cook slowly, 30 to 40 minutes, over low heat until golden brown, stirring often.
When the onions are browned, stir in the flour and the fonds blanc or stock, blending it vigorously with a whisk.
Bring the soup to a full boil.
Reduce heat and simmer for about 30 minutes.
Taste for seasoning and add salt and pepper as needed.
Split a loaf of French bread in half, lengthwise, and cut ½-inch slices.
Place the slices on a baking sheet and brown lightly in a 375-dgeree oven for 5 to 8 minutes.
Pour the soup into ovenproof bowls.
Cover the surface with the prepared croutons and top with grated cheese.
Use 1 heaping tablespoon per bowl.
Place the filled bowls under the broiler or in a very hot oven to melt and brown the cheese.
Serve immediately.
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Chef Jacques Haeringer
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Saturday, 14 January 2012 12:54 |
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Jacques makes a holiday chocolate tart on The Today Show
Click here to watch the video |
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Tuesday, 22 February 2011 14:44 |
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Happy New Year!
The Mayans seemed to think that the world might end in 2012 (and by the state of things here in Washington, I’m wondering if they were on to something). But 2011 was a good year here at L’Auberge Chez François: we opened the brasserie downstairs to good reviews and happy customers Washingtonian Review, and I showed Kathie Lee and Hoda how to make a warm chocolate tart on the Today show.
And, to round out the year, L’Auberge was named one of the 100 Best Overall Restaurants by diners on OpenTable Diners Survey. Thank you to everyone who voted for us and thanks to all our loyal customers for a great 2011.
Looking to 2012, I’m expanding our offerings of cooking demonstrations and wine dinners. I’ve posted my January and February class schedule hereChef Jacques.
My popular Carnivore Lovers Valentines class is already sold out, but there are still a few spots for the Seafood Lovers Valentines class. Our January wine dinners feature wines from Dr.Thanisch and the Four Graces Wineries.
Wine dinners include hors d’oeuvres plus four courses with accompanying wines and tastings led by experts from the wineries themselves.
We have hosted many trade wine tastings over the years and are now pleased to offer a trade-style wine tasting open to the public on Saturday February 4, 2012; 12 wines from around the world followed by lunch Chef Jacques.
I hope you’ll come to L’Auberge for a cooking demonstration, wine dinner or wine tasting in 2012. While I can’t predict the outcome of the election or what the markets are going to do in 2012, I’m certain that people will always appreciate a good meal with family and friends.
This month I’m sharing a dish that is always good for entertaining a big group, our onion soup. This soup is popular year round at the restaurant, but it is especially satisfying on a cold winter day. You can prepare the soup days in advance and then simply reheat, adding the croutons and cheese to finish, when you are ready to serve.
Enjoy.
All the best in the New Year!
Chef Jacques
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Saturday, 26 June 2010 08:25 |
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Phil Lempert over at supermarketguru.com included Chef Jacques' Steak au Poivre recipe in his "Steal this Recipe" section of his newsletter. Click here to read the article (which includes the recipe). |
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Monday, 07 June 2010 10:25 |
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I've pulled together a collection of photos of Papa. Click below to see them.
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