September 26, 2011

La French soup

After "la baguette" what is the quintessential French dish? Soupe à l'onion! That is, of course, if you don't count the sweet delicacies such as macaroons, tarte tartin, millefeuilles and the list goes on!

But I am disgressing! I must admit the most scruptious Onion Soup I have made is ..... Julia Child's. So until I come across another yummier recipe (which I just might living in Paris) here goes:

Onion Soup recipe
1 1/2 lbs or about 5 cups of thinly sliced yellow onions
3 tbs butter
1 tbs oil
1 tsp salt
1/4 tsp sugar
3 tbs flour
2 quarts brown/beef stock (boiling)
1/2 cup dry white wine or dry white vermouth
3 tbs Cognac
Rounds of hard-toasted french bread
1-2 cups grated swiss or parmesan cheese
salt and pepper to taste

Cook the onions slowly with the butter and the oil in a covered saucepan for 15 minutes.

Uncover, raise the heat to moderate, and stir in the salt and sugar. Cook for 30 - 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.

Sprinkle in the flour and stir for 3 minutes.

Off heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 20 to 40 minutes or more, skimming occasionally. Correct the seasoning.

Just before serving, stir in the Cognac. Pour into soup tureen or soup cups over the rounds of bread. Pass the cheese separately.

The Italian touch: cover with smoked provolone and place the bowls under the grill for a few minutes to brown.

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