We cook! – Red Stripe’s French Onion Soup – Joe Peticca

by Joe Peticca, contributing chef, Sous Chef, Red Stripe

Red Stripe’s French Onion Soup

Red Stripe’s French Onion Soup is c’est magnifique! Enjoy this classic and comforting dish featuring caramelized onions simmered in a rich and flavorful broth topped with a toasted slice of bread or crostini and melted cheese, adding a savory and indulgent touch. The combination of sweet and salty flavors, along with the warm and gooey cheese, makes Red Stripe’s French Onion Soup an unbeatable choice for a hearty and satisfying meal.

Prep Time: Approximately 1.5 hours

Servings: 4 to 5 individual bowls or crocks

French Onion Soup Ingredients:

• Vidalia Onions: 2 pounds, medium-sized and sliced thin
• Vegetable Oil: 1-2 tablespoons
• Sugar: 1 tablespoon
• Sherry Wine: 1/8 cup
• Pinot Noir: 1 tablespoon
• Sherry Vinegar: 1 tablespoon
• Balsamic Vinegar: 1 tablespoon
• Garlic powder: 1/2 tablespoon
• Salt: 1/2 teaspoon
• Black Pepper: 1/2 teaspoon
• Chicken Stock: 1.5 pints
• Beef Stock: 2 cups
• Toasted Bread (for topping)
• Gruyère, Swiss, or Provolone Cheese (for topping)
• Italian Parsley (for garnish)
  

Preparation:
Step One: Heat a stockpot over medium heat and add onions, sugar, and vegetable oil. Cook until onions are soft and translucent (about 10-12 minutes). Lower the heat as necessary to avoid burning.

Step Two:  Add the sherry, pinot noir, and both vinegars to deglaze the stockpot and simmer until the combined liquids reduce to about 1/3 volume (up to 30 minutes).

Step Three: Add salt, pepper, and garlic powder, chicken stock and beef stock and bring to a boil., Reduce heat and let simmer for about 30 minutes.

Step Five: Pour into individual crocks or bowls, top with toasted bread/crostini and a thick slice of Gruyère, Swiss, or Provolone cheese. Place the crocks/bowls in the oven until the cheese is melted (about five minutes).

Step Six: Garnish with Italian parsley and enjoy!

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Joe Peticca is the Sous Chef at Red Stripe, an American brasserie located at 465 Angell Street in Providence, Rhode Island, where he and his staff meticulously prepare creatively refined comfort food with a French influence.

Peticca, who originally hails from Northern New Jersey, began his career in hospitality working as a dishwasher and prep cook at a chef-owned farm-to-table restaurant in Westchester, New York. Following that experience, he made his way to Rhode Island, where he has honed his craft holding a variety of positions and cooking in a number of kitchens, from private country clubs to local Irish pubs.

Established in 2005, Red Stripe Providence is located in fashionable Wayland Square and just minutes from the campuses of Brown University and Rhode Island School of Design. It features a newly expanded 1,650 sq. ft. private dining room, bar, and 70+ seat function space to accommodate a total of 170 diners.

Designed by award-winning Interior Designer Judd Brown, the restaurant sports a red outdoor awning, dark wood walls, high tin ceiling and striking black-and-white floor pattern that is Red Stripe’s signature brand.