We often make the drive to Toco Hills to dine at the venerable Petite Auberge, and it is always worth the effort. (It's all good including the Manhattans.) I see myself as a pretty good cook and French onion soup is something I do well. During Petite's 41st anniversary celebration weeks, I decided that I would order their version of this soup and see what my friends are raving about. Okay, I admit it. Theirs IS better than mine! In fact, it is actually quite memorable. I wonder if the chef would agree to give us the recipe? Fingers crossed and thanks much! — Ann Larson, Dunwoody
Petite Auberge is starting 2017 in a new home, its first move since the restaurant’s founding in 1974. Leaving its longtime location in the Toco Hills Shopping Center, Petite Auberge is now Petite Violette on Clairmont Road near the I-85 intersection.
Anthony Gropp, head chef and co-owner of Petite Auberge (now Petite Violette), was glad to share the recipe for this classic French soup that is making the move along with the rest of their diners’ favorites. They recommend using a light country French white wine in this recipe such as Nicolas Chardonnay which is the restaurant’s house wine.
If you don’t have oven-proof soup crocks, arrange the baguette slices on a baking sheet and divide Gruyere evenly between them. Run the baguettes under the broiler just until the cheese begins to brown. Then divide soup between serving bowls and top each with a baguette.
Petite Auberge’s French Onion Soup
1 tablespoon olive oil
3 yellow onions, sliced 1/8-inch thick (about 1 1/4 pounds)
8 cups chicken stock
1 cup white wine
3 dried bay leaves
1 small clove garlic, minced
1 tablespoon Worcestershire sauce
Salt and pepper
8 1/4-inch slices baguette
8 thin slices Gruyere (about 2 ounces)
In a heavy saucepan, heat olive oil for two minutes over high heat. Add onion and lower heat so onions turn translucent but are not browned. Add chicken stock, wine, bay leaves and garlic and bring to a boil. Reduce heat and simmer 1 hour. Add Worcestershire and season to taste.
Preheat broiler.
Divide soup between oven-proof crocks arranged on a baking sheet. Top each crock with a sliced baguette. Top each baguette with a slice of cheese and broil until cheese just turns brown. Carefully remove from oven and put each crock on a serving plate. Serves: 8
Per serving: 167 calories (percent of calories from fat, 34), 16 grams protein, 16 grams carbohydrates, 1 gram fiber, 7 grams fat (2 grams saturated), 8 milligrams cholesterol, 236 milligrams sodium.
Petite Violette
2948 Clairmont Road, Atlanta.
404-634-6268; www.petiteauberge.com
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