Charlottenburg Cuisine Episode 9 - french onion soup, potatoes 'provencale', ginger plums

APPETIZER – FRENCH ONION SOUP
 
Ingredient for 4 servings:
50 g butter
1 tbs oil
450 g onions
50 ml white wine
1 quart of beef or vegetable broth
1 clove of garlic
grated parmesan cheese
baguette bread
nutmeg
salt
pepper

Cut the onion in half and thenslice them. Melt butter and oil in a large pot then add the onions and sautee them. Stir in the broth and let it boil for 15  minutes. Salt and pepper accordingly.

Cut the baguette in slices and toast the slices. Rub the garlic clove on the toasted baguette crust.

Season the soup with nutmeg and serve it with the baguette and some parmesan sprinkled on top.

MAIN COURSE – POTATOES "PROVENCALE"

Ingredient for 4 servings:
1 kilo potatoes
herbs de provence
olive oil
salt & pepper

Cut the potatoes in very thin slices and sautee them in olive oil. Add the herbs de provence and cook the potatoes while stirring. Season with salt and pepper.

This a delicious dish that is very quick and easy to make.

DESSERT - GINGER-PLUMS

Ingredient for 4 servings:
2 kilo of ripe pluims
1 piece of fresh ginger (3 inches)
2 pieces of lemon grass
3 cup of plum wine
2 tbs of sugar

Wash and pit the plums and slice the ginger thinly. Cut the lemon grass lengthwise. Boil the plum wine with a 2 cup of water, the ginger, lemongrass and the sugar. Add the plums and let it simmer for 20 minutes. Serve with whipped cream on top.