Wednesday, March 10, 2010

Soupe à l'oignon

à l'
oignon ~ Traditional French Onion Soup

Julia Child's "Mastering the Art of French Cooking", Volume One

(Serve 6 - 8)

3 Tablespoons butter
1 Tablespoon olive oil
5 cups thinly sliced yellow onions
1 teaspoon salt
1/4 teaspoon sugar (to help caramelize the onions)
3 Tablespoons flour
8 cups beef stock, at a boil
1/2 cup dry white wine (like extra dry vermouth)
Salt and pepper to taste
3 Tablespoons cognac(optional)

6-8 croutes of hard toasted French bread rounds
1-2 cups grated Swiss or Parmesan cheese

1. Melt the butter and oil over low heat in a heavy soup pot. Stir in the onions, cover, and sweat until they are tender; this will take about 15 to 25 minutes.

2. Remove the cover, increase heat to medium, and stir in the salt and sugar. Cook 30-40 minutes, stirring often, until the onions have turned an even, very deep, golden brown. Sprinkle in the flour; cook and stir for 3 to 5 minutes.

3. Off the heat, whisk in the boiling stock. Add the wine. Season to taste. Place the pot back on the heat, bring to a simmer. Continue to simmer, partially covered, for 40-60 minutes or more, skim foam from surface as it appears.

4. Taste and correct seasonings. At this point you may set it aside, uncovered, until you are ready to serve.

5. When ready to serve, with the soup at a simmer, stir in the cognac. Place the toast pieces in the bottoms of each bowl , pour the soup over it, and pass the cheese separately for your guests to help themselves.

My version for #5: Pour the soup into the bowl. Place the toast piece on top of the soup. Grate some Swiss cheese on top of the toast. Put the bowl into a pre-heated oven ( 120°C ) for about a minute to melt the cheese.


Valerina said...

This looks delicious and not as difficult as I would have imagined. :)

La Petite Vancouver said...

Valerina : Yes it is not difficult to make. You might want to give it a try =)


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