Soupe À L'Oignon
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Cooking time: 60 minutes for menu
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I've been reading a lot about French Onion Soup lately: whether or not to caramelize the onions, to use chicken, beef or vegetable stock, red wine or white. I decided to share mine. This recipe was given to me by a French chef (as in: from France) in a small restaurant in California. His was the best I'd ever eaten and he was kind enough to share - in French, of course. This is more like what I have found here in France than any other I've tried.
Soupe À L'Oignon (French Onion Soup) Time: 60 minutes
This recipe does not use any stock, but rather white wine with beef base. This is different than regular old 'bouillon cubes. You'll find it in jars in the soup section, normally and it's usually a paste. I always have both chicken and beef on hand to use for stock. We're having half the soup tonight and the other half on Wednesday. This makes just 4 servings, very thick with onions... as it should be.
5 large onions
2 tbs olive
oil
2 tbs butter
5 tbs flour
4 cups white wine
1 cup water
5 tbs beef base paste or powdered
2 thick slices country bread, or several smaller slices of French baguette, stale is okay
2/3 cup shredded Gruyère cheese, 3 oz (90gr)
1/2 cup grated Parmesan, 2 oz (60gr)
Cut onions in half and thinly slice. Heat butter and oil in large soup pot or Dutch oven over medium-high heat. Add onions and sauté until golden brown, about 20 minutes, stirring occasionally. Add flour and sauté briefly, stirring - about 1 minute. Slowly add the water, stirring constantly until thickened. Slowly add the wine, stirring constantly to avoid lumps. Add the beef base, stir well, cover and simmer for 30 minutes. Shred and grate cheeses if necessary. Slice bread 1" (2.5 cm) thick. Trim to fit in oven proof soup bowls. Pre-heat broiler (grill). When hot, put bread on tray and toast 1 side under broiler, about 1 minute. Place bread in the bottom of the soup bowls, toasted side down. When soup is done, ladle soup over bread. Top with both cheeses. Put bowls on a tray and slide under broiler until cheese is melted and bubbly. Serve.
Note: If you have a baguette, freeze some for Tuesday
Individual Apple Crisps Time: 45 minutes
These little Crisps are quick to go together and bake in just 30 minutes. Perfect to have in the oven while you eat a leisurely dinner. Serve with a scoop of vanilla ice cream or yogurt if you like. I use small baking dishes that are about 4" (10cm) in diameter.
1 large or 2 smaller cooking apples, Granny Smith, Golden Delicious
2 tbs brown sugar
2 tbs flour
2 tbs rolled oats
2 tbs chilled butter
1/2 tsp cinnamon
1/4 tsp nutmeg
a bit more butter
Butter individual baking dishes or one small baking dish. Peel and slice apples and spread in baking dish. Mix sugar, spices, flour and oats. Cut in butter, using a pastry cutter, 2 knives or forks, until it resembles small pebbles. Sprinkle over apples. Bake 30 minutes at 375F (185C), until top is bubbly.
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Cooking Schedule: 60 minutes |
Cut bread, get ready to toast |
Cooking for Two? Or more?
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