See Why a Good French Onion Soup Take Days to Prepare at SHILLING CANNING COMPANY

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Host Seth Tillman heads to SHILLING CANNING COMPANY where Chef Reid Shilling presents an elevated take on French onion soup, focusing on flawless technique and high-quality ingredients. The dish starts with a sachet containing thyme, parsley, bay leaves, black peppercorns, and rinds from St. Malachi Reserve cheese, which is added to a rich beef jus made from a multi-day stock process. The soup’s star ingredient, 40 pounds of Lancaster sweet onions, is meticulously caramelized over two days before being combined with the jus. House-made sourdough croutons, seasoned and oven-dried, provide structure, while a blend of Emmenthaler and St. Malachi cheese creates a perfect gratin. Finished with chives and benne seeds, the soup is served bubbling hot and paired with champagne for a refined dining experience.

This video is part of WETA's SIGNATURE DISH series, which highlights standout dishes from top restaurants across Washington, DC, Maryland, and Northern Virginia. Host Seth Tillman explores the incredibly diverse array of cuisines that the DMV offers, chatting with chefs, restauranters and others to explore the people and cultures behind DC’s best food. From strip mall eateries to fine dining establishments, SIGNATURE DISH explores DC’s favorite restaurants and brings you the many flavors of the DMV.

Explore more DMV food with more clips from SIGNATURE DISH: https://youtube.com/playlist?list=PLx24Rcql20qI0UWTc_p3ARayxWAvdBJNz

Stream full episodes of SIGNATURE DISH: https://weta.org/watch/shows/signature-dish

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