Boyertown Area Senior High Choir Director Reveals Hidden Talent


Running, biking, and yoga, competing in triathlons and traveling are among the many activities pursued by Jeffrey K. Brunner when he is not directing the choirs or musicals at Boyertown Area Senior High. But Brunner has another skill that few people know: he is a competent chef in the kitchen, where he whips up vegetarian delights when he has time. 

One of his best creations is French Onion Soup. The recipe and directions are below, and after you enjoy the soup, be sure to attend this year's BASH musical, The Hunchback of Notre Dame.  

(If you missed the story about this year's musical, "The Hunchback of Notre Dame," you can read it here.)

Jeffrey Brunner's French Onion Soup

Caramelize 4 large, sweet onions over night by placing them in a crock pot/slow cooker for 12 hours on low with 1/2 stick of butter and 2 tablespoons of sugar and a splash of sherry wine.

Add button mushrooms sliced next morning and let everything sauté 2 more hours for a total of 12-13 hours.

Add that mixture to a soup stock pot.

Add: 3 tablespoons of sherry

1 cup of dry white wine- Pinot Grigio is a good choice.

Add a slurry of 1 tablespoon of flour. (What is a "slurry?" Click here to find out.)

2 tablespoons of salt

In separate pot heat 2 quarts of vegetable stock

When it is warm, add it to onion mixture and bring to boil.

Let it rest until it is time to serve. (Note: Make soup a few days ahead of serving and refrigerate to let flavors meld).

To serve:

Bring to room temperature.

Place in soup crocks.

Cut bread into chunks and toast on both sides. Pumpernickel and marble rye are good choices.

Place the bread chunks into the soup so it floats at the surface and place cheese on top and broil. Mozzarella, provolone, or gruyere are good choices.

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