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  • Onion Soup

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  • 1/4 pound (1 stick) butter
    6 large yellow onions, sliced thin
    2 tablespoons sugar
    2 tablespoons flour
    7 cups chicken stock
    1 teaspoon salt
    1/8 teaspoon pepper
    1 tablespoon butter
    2 onions, sliced
    6 (1/2-inch-thick) slices French bread
    Grated Gruyere or Parmesan cheese
    Melt butter in a large saucepan and then add 6 sliced onions. Cover with a lid and simmer for about 45 minutes. Add sugar and flour. Stir-cook a few minutes, then stir in stock, salt (remember, Parmesan is salty, so adjust accordingly if you're using it) and pepper. Simmer for 30 minutes. Taste and adjust the seasonings.
    Stir-cook 2 sliced onions in 1 tablespoon of butter until caramelized. Once they are browned and slightly crisp, add to the soup for color and taste.
    Toast French bread, then place in a warm oven to dry out. Fill individual earthenware bowls with soup. Put toasted bread atop the soup. Let it soak and sink into the soup, then sprinkle with cheese. Broil a few minutes to brown the cheese. Serve with plenty of crusty French bread.
    Makes 6 servings
    — "Hows and Whys of French Cooking," by Alma Lach
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