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In the United States, the Culinary Institute of America, New York has been the current leader and most popular school in traditional culinary cuisine education, however many other culinary schools have risen to the occasion to provide excellence in training. Many current culinary schools teach the curriculum of the Escoffier ideal. Recently the Academie D’Art Culinaire De Paris has brought the Le Cordon Bleu program to American culinary schools. Arizona has an excellent French culinary program at Scottsdale Culinary Institute, which is where I obtained my education.

Here is a classic recipe:

French Onion Soup

Ingredients:

5 Large sweet Vidalia onions, sliced
3 Cups sweet sherry
½ gallon beef stock
4 cups water
Salt and pepper
½ lb gruyere cheese
Bread
½ stick butter

Directions:

In a large stock pot melt butter and add onions. Cook onions for 5 minutes or until browned and onions have caramelized. Deglaze with sherry and add beef stock and water and cook for 30-45 minutes. Season with salt and pepper.

In a small soup crocks that are servable, ladle the soup into crocks. Top with bread and shredded Gruyere cheese and place until broiler for 3-5 minutes or until cheese is melted.