There is something about French Onion Soup that puts it in a category all its own. Maybe it’s the melted, gooey cheese on top, or the rich beef broth laced with sweet caramelized onions. Chef Sean Fowler combines French and Southern classics with modern twists at Mandolin in Raleigh, North Carolina as with his recipe for French Onion Soup with Figs, Gruyere and Duck Confit. Chef Fowler fortifies the usual beef stock with the sweetness of chopped figs and succulent duck confit meat. This Onion Soup is far from ordinary and while it takes a few extra steps to complete, it is well worth the effort.
French Onion Soup with Figs, Gruyere and Duck Confit
From Chef Sean Fowler of Mandolin in Raleigh, North Carolina