Masterpiece of

tres doux

There are many variations of passages of Lorem
Ipsum available, but the majority.

Sweet Onion Parmesan Soup

By Chef Josiah Citrin

  1. Heat a soup pot on medium high heat. Add a tablespoon of oil and the sliced onions. Sweat the onions. Add sugar
    and cook on low heat until almost dry. Add stock and potatoes. Bring to a boil and then reduce to a simmer and
    let cook for 15 to 20 minutes. Add the cream and cook for 5 more minutes. Transfer to a blender, add cheese and puree until fine. Season the soup to taste with salt and white pepper. Strain through a fine mesh strainer. Set aside if serving hot or chill if serving cold.

  • 6 servings
  • 1 hr 30


3 sweet onions
1 tbs. of sugar
6 cups of chicken stock
1/2 yukon gold potato, peeled and diced
1/2 cup cream
2 cups grated parmesan reggiano
2 tbs. butter
salt and pepper to taste
  1. Mix all the ingredients in a bowl. Season to taste. Form into two- inch circles about one inch high. Place
    the flour, egg and cream mixture, and panko into three separate dishes. Dip each cake into the flour,
    patting off any excess, then coat with the egg and dredge in the panko. Re-dip a second time into the egg and panko. Keep cold in the refrigerator.


10 oz. fresh lump crab meat
1 each potato, baked and smashed
chopped chives
chopped parsley
chopped shallots
1 tbs. heavy cream
1 egg
  1. Mix all ingredients together and season to taste. Add a few drops fresh lemon juice.
  • 6 servings


6 oz. jumbo limp crab
1 tbs. fine chopped lemon zest
1 tbs. chopped olives
2 tbs. extra virgin olive oil
salt and pepper to taste
a few drops of lemon juice
  1. Reheat the soup in a large saucepot and finish with 2 tbs. butter. While the soup is heating, heat a large skillet
    over high heat. Add oil about 1/8 inch deep. Add the crab cakes and cook for 2 to 3 minutes on each side or until
    evenly browned and hot. Set aside and keep hot.


all purpose flour
1 egg mixed with 1/4 cup cream
panko or bread crumbs
  1. Pre-heat the soup bowls. Place a 1⁄4 tsp. crab salad in the middle of the soup bowls (to prevent crab cake from
    sliding). Place the crab cake in bowl and cover with a mound of crab salad. Froth soup with a hand blender so it is
    light and airy. Serve to your guests. Ladle soup around the crab cakes at the table.


  1. Whip the soup before serving. Present the same way.
  • 6 servings


80gr egg yolk
160gr sugar
180gr softened butter
4gr salt
240gr flour
16 gr baking powder
5gr fleur de sel