French Onion Seafood & Steak Soup Bowl By Sy - cooking recipe

Ingredients

SOUP BASE INGREDIENTS
2 tablespoons peanut oil or 2 tablespoons olive oil
2 tablespoons butter
6 large yellow onions, sliced about 1/8 inch thick (4 cups)
3 shallots, chopped
2 teaspoons fresh ginger, peeled and chopped
4 cloves garlic, minced
2 teaspoons flour
6 tablespoons harvey bristol cream dry sherry
4 cans beef stock (8+ cups, home made beef broth is best)
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/8 teaspoon granulated sugar
NOODLES VEGETABLES TOPPING INGREDIENTS
4 -6 ounces of chinese thin egg noodles (use thin noodles and a small amount Eliminate noodles if using small soup bowls)
12 slices French baguettes, thin (very thin slices is important and only two per bowl)
6 ounces swiss gruyere cheese (or substitute Swiss cheese)
2 tablespoons peanut oil or 2 tablespoons olive oil
12 white button mushrooms, cleaned
3 small plum tomatoes
1 -2 ounce bean sprouts or 1 -2 ounce alfalfa sprout
6 tablespoons peanuts
1/2 lb boneless sirloin steaks or 1/2 lb london broil beef, cut into small thin bit size pieces
12 medium shrimp, cleaned and butter-flied
6 large scallops, cut in half
lobster meat (optional)
crabmeat (optional)
1 teaspoon curry powder, mixed with
2 tablespoons water
1 teaspoon soy sauce

Preparation

STEP#1 for NOODLES, VEGETABLES, TOPPING: Place noodles in boiling water (&a little oil) and cook until 3/4 done, drain and set aside.
Toast French baguette/bread and set aside.
Cut Swiss Gruyere Cheese into small but THICK slices and slightly smaller then the toasted bread and set aside.
Cut mushrooms in half and set aside.
Cut tomatoes into thin pieces and set aside.
Add 2 tablespoon peanut/olive oil in a wok.
Add curry powder and cook for about 1-2 minutes (add a little water as needed).
Add the steak and stir fry for 1 minute (until pinkness is lost).
Add the scallops and stir fry 1 minute.
Add the shrimps (&other seafood) and stir fry 1 minute.
Add soy sauce stir fry briefly (don't over cook the meat or seafood); remove and set aside.
STEP#2 for SOUP BASE: In a large pot and using a medium heat add the oil and melt the butter.
Then add onions and saute.
Cook the onions stirring gently until they are a light golden brown (about 12+ minutes).
Put in the shallots, ginger, garlic and cook for 2+ minutes.
Then add the flour and stir for 2 minute.
Add 3 tablespoons of the wine and scrap off the onions from the bottom of the pot.
Add the beef broth, sesame oil, soy sauce, Worcestershire sauce and sugar.
Simmer on medium/low heat for about 15 minutes.
Add 3 tablespoons of the wine to taste.
Then place pot on a very low flame/heat to keep hot.
STEP#3 PUT IT ALL TOGETHER: In 6 LARGE microwave bowls, add a small portion of noodles (If you are using small microwave bowls, eliminate the noodles).
Then add some mushrooms, tomatoes, alfalfa/bean sprouts, peanuts.
Next ladle the onion soup broth into each bowl.
Then add two pieces (no more) of the toasted French bread.
Place two thick slices of the Gruyere cheese on each piece of bread.
Add the seafood and meat topping around the side of the bowl for a nice presentation.
Place the bowl in a microwave oven and cook for about 1 1/2 to 2 minutes, until the cheese melts.
Serve using a porcelain Chinese spoon& chop sticks and with a warm piece of French Bread.
Enjoy.
Note- You can use ovenproof soup bowls instead of microwave bowls.
Place bowls in an oven at 350 degrees temperature and heat for 5-7 minutes in order to melt the cheese.
Or use a salamander broiler to melt the cheese and with the cheese slightly browned in spots.