In the spirit of celebrating the season, our upcoming Farm-to-Fork Dinner on November 23rd will begin with a deliciously comforting French Onion Soup. This classic dish, elevated by Arrows Farm's fresh onions and rich local beef bone broth, captures the essence of fall and the farm-to-table Ingredients.
French Onion Soup
Ingredients
5 large Arrows Farm onions, thinly sliced
4 tablespoons unsalted butter
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon sugar (optional, to aid caramelization)
1 tablespoon flour
1/2 cup dry white wine
6 cups beef bone broth (locally sourced)
Fresh thyme sprigs
Baguette slices
Gruyère cheese, grated
Directions
Caramelize the Onions: Melt butter and oil in a large pot over medium heat. Add sliced onions, sprinkle with salt, and stir occasionally for 25-30 minutes until caramelized. Add a sprinkle of sugar for extra sweetness, if desired.
Build the Broth: Add flour to the caramelized onions, stirring to cook for 1-2 minutes. Pour in the white wine, scraping up any brown bits. Then, add the bone broth and fresh thyme, simmering for 30 minutes to allow the flavors to meld.
Serve and Finish: Ladle the soup into oven-safe bowls, top with a baguette slice, and sprinkle with Gruyère. Broil briefly until the cheese is melted and golden, and serve piping hot!
This rich, savory soup will be followed by a beautifully curated farm-to-fork menu designed by Chef Alex Stein.
Farm-to-Fork Dinner Menu
First Course - French Onion Soup: A warm start to the evening featuring our onions and thyme with local beef bone broth.
Second Course – Fresh Fennel and Kale Salad: This vibrant salad features Arrows Farm fennel and kale, topped with seasonal pomegranates and oranges, adding a delightful crunch and brightness.
Main Course – Filet Mignon with Seasonal Veggie Fritter: Chef Alex will serve perfectly cooked filet mignon, paired with a unique seasonal vegetable fritter, celebrating the earthy flavors of local produce.
Dessert – Locally Sourced Seasonal Treat: A dessert crafted with seasonal ingredients from local farms will finish off the night.
About Chef Alex Stein
Chef Alex brings a world of culinary experience to our table. Originally from Saratoga Springs, NY, he honed his skills at Johnson & Wales in Denver, CO, and further developed his culinary artistry at Nikolai’s Roof in Atlanta. Chef Alex's journey led him to North Georgia, where he now runs Local Chef, a catering business that celebrates local ingredients and the talents of regional farmers, butchers, and artisans.
Join us on November 23rd for this unforgettable dining experience celebrating the season, our community, and the incredible artistry of Chef Alex Stein. Remember, we’re offering a group discount with code GROUPDINNER for parties of four or more – we’d love to see you around the table!
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