FRENCH ONION SOUP
The recipe is from Julia Child’s Mastering The Art of French Cooking. Like every recipe I have tried from that wonderful cookbook, Julia’s instructions are easy to follow and produce wonderful dishes.
INGREDIENTS:
1 cup of thinly sliced yellow onions
3 Tbsp butter
1 Tbsp vegetable oil
1 tsp. salt
1/4 tsp. sugar
3 Tbsp flour
1 quart of boiling water and 1 quart of chicken stock
1/2 cup dry white wine
Salt and pepper to taste
PREPARATION
Cook the onions slowly with the butter and oil in a covered saucepan for 15 minutes.
Uncover, raise heat to moderate and stir in the salt and sugar. Cook for 10 minutes stirring frequently, until the onions have turned an even, deep golden brown. Sprinkle in the flour and stir for 2 minutes.
Off heat, blend in the boiling liquid. Add the wine and season to taste. Simmer partially covered for 5-7 minutes or more, skimming occasionally. Correct seasoning.
Set aside uncovered until ready to serve. Then reheat to the simmer.
Pour into a soup tureen or soup cups over the rounds of bread and pass the cheese separately.
Note : 1 quart is 4 cups
1 cup of thinly sliced yellow onions
3 Tbsp butter
1 Tbsp vegetable oil
1 tsp. salt
1/4 tsp. sugar
3 Tbsp flour
1 quart of boiling water and 1 quart of chicken stock
1/2 cup dry white wine
Salt and pepper to taste
PREPARATION
Cook the onions slowly with the butter and oil in a covered saucepan for 15 minutes.
Uncover, raise heat to moderate and stir in the salt and sugar. Cook for 10 minutes stirring frequently, until the onions have turned an even, deep golden brown. Sprinkle in the flour and stir for 2 minutes.
Off heat, blend in the boiling liquid. Add the wine and season to taste. Simmer partially covered for 5-7 minutes or more, skimming occasionally. Correct seasoning.
Set aside uncovered until ready to serve. Then reheat to the simmer.
Pour into a soup tureen or soup cups over the rounds of bread and pass the cheese separately.
Note : 1 quart is 4 cups
Comments
Post a Comment