Photos by L.G. Patterson
My fondest memories of culinary school in San Francisco are the rich diversity of cultural cuisine and the rare, fresh ingredients I found at the local shops and farmers’ markets. Going to culinary school at Le Cordon Bleu in San Francisco was a blessing because I was able to get fresh ingredients from the large farmers markets daily and exotic ingredients from places like Little Italy or Chinatown. Little did I know how much farmers markets and the healing properties of its products would hold for my future as a holistic chef.
When I chose to go to Le Cordon Bleu, I knew I wanted a rounded understanding of cooking, baking, wine and the restaurant industry. I enrolled wanting a comprehensive culinary education, covering everything from knife skills and sauce making to wine and restaurant operations. I found myself deeply inspired by the classic French techniques and global knowledge I gained there. Mindful consumption, where ingredients matter, and choosing quality products is what creates overall well-being.
When I graduated in 2008, I wanted to eat to heal my body since I was recovering from drug addiction. I began studying health and nutrition for my own healing and creating meals that healed my body while I gained experience in all culinary forms. I worked for a year at Ledson Winery as a wine consultant to further my wine knowledge. I worked at 9 Islands Portuguese Bakery and Great Harvest Bread Company, learning about many baking items and techniques. I went back to the restaurant industry and I worked as the kitchen manager for the University of Missouri and as the sous chef for a fraternity before releasing my first cookbook, “Happy Food,” and opening Happy Food Catering. I took all the experience I gained while working in the food and restaurant industry, and started sharing the recipes I created for myself with others.
One of the first recipes I learned at school was French onion soup. I want to show you how I make the classic favorite healthy and delicious with nutrient-rich ingredients.
This is a holistic version of the soup, made using Happy Food beef bone broth, local produce, dairy-free options like avocado oil and cashew ricotta, and gluten-free, vegan baguettes I make in-house. You can watch how I make them on my YouTube channel. Alongside these ingredients, we’ll use all the French cooking techniques to make this meal with all of my healthy tweaks.
When I was asked to write for the issue featuring the new French chef, Adam Horton, I had no idea what I wanted to write about — that is rare for me, with food! After taking the time to write this, it has brought back many joyful memories throughout my career. Reflecting on my time at culinary school has reminded me how deeply that training shaped my purpose today. From traditional French cooking to health-forward adaptations, I get to do what I love — helping others nourish their bodies and heal through food.
French Onion Soup
Ingredients
- 6 tbsp olive oil
- 3 lbs onion thinly sliced
- 3 cloves garlic minced
- 1/2 cup port wine or dry sherry
- 64 oz beef broth
- 1/2 tsp black pepper
- 1/4 tsp sea salt
- 24 slices baguette bread
- 2 cloves garlic peeled and halved
- 3/4 cup shredded Hemme aged cheddar
Instructions
- In a Dutch oven, heat three tablespoons of oil over medium heat. Add onions, then cook and stir until softened for 10-13 minutes. Reduce heat to medium-low and stir occasionally until golden brown for 30 minutes. Add minced garlic and cook for two minutes longer.
- Stir in wine. Boil until liquid is reduced by half for about five minutes. Add broth, pepper and salt, and return to a boil. Reduce heat. Simmer covered, stirring occasionally, for one hour.
- Meanwhile, preheat the oven to 400 degrees. Place baguette slices on a baking sheet. Brush both sides with remaining three tablespoons of oil. Bake until toasted, three to five minutes on each side. Rub toasts with halved garlic.
- To serve, ladle soup into twelve eight-ounce broiler-safe bowls on baking sheets. Place two toasts in each and top with cheese. Broil four inches from heat until the cheese is melted, which should take one to two minutes.
