Most good (and even many not so good) restaurants serve French Onion Soup besides other soups. It really did come from France and is delicious especially with a loaf of a French Baquette However, there are some problems on how it is made and the following are just some I have heard: "This soup usually has a thick layer of melted mozzarala cheese on top. (Sometimes I wonder how many diners have choked on this)". The other complaints I have heard about serving this soup besides the cheese is "too salty" "tastes like it came out of a can" "too many onions" "too few onions". I am sure there are other complaints but you get the idea of what not to do with this great soup. This recipe is a version that I have developed which can easily serve 8 to 12 people generously. I hope you will try this recipe and let me know what you think of it. ENJOY
INGREDIENTS:
3 lbs of yellow onions, peeled, cut
in half and sliced (onions don't have
to be thin)
1/2 cup of virgin olive oil
1 stick of unsalted butter
1/4 lb of grated swiss cheese
1/2 lb of grated, half swiss, and half parmesaen cheese
1 tab sugar
1 tab coarse pepper
3 tab flour
1 bunch fresh sage tied
3 or 4 bay leafs
1 cup of sherry wine (you could
use dry white or red wine)
8 cups stock (see stock recipe below)
DIRECTIONS:
1. pour oil in lg fry pan, add the butter, and
cook over moderate heat
2. when oil is hot, butter is melted and incorporated,
add the onions and fry while continuely stiring until
onions are translucent
3. add the sugar and salt and continue frying
4. add the flour a little at a time and continue to stir
until all is incorporated
5. move to large soup pot and add a little of the
stock and stir until incorporated
6. add the rest of the stock, bay leaves, pepper, sherry wine,
1/4 lb of grated swiss cheese and simmer about
an hour or so
7. taste for flavor and adjust salt and pepper if
necessary
8. cut good French Baquette into thick slices,
brush virgin olive oil on each side and place
under broiler until brown, turn over and do
the same on the other side
9. ladle the soup, (making sure to have enough
onions) into individual soup ramkins, or ladle
into a large earthenware pot and put the
thick cut bread (one in the small ramkins, or
enough to fill the top of the large earthenware pot
10. sprinkle each piece of bread with enough grated cheese
to completely cover each piece
11. put into the broiler and bake until the top
is completely browned
12. will serve 8 or more generously
STOCK RECIPE
INGREDIENTS:
1/2 cup of virgin olive oil
2 lbs of beef bones (steak, shank, etc)
1 lb of chicken bones (back, neck etc.)
2 medium onions peeled, cut in half and
rough sliced
4 lg carrots, peeled and rough cut
4 celery stalks cut in thirds
4 cloves of garlic
DIRECTIONS:
1. pour olive oil in lg fry pan over
moderate heat
2. when oil is hot add the onions and
celery and fry until quite brown (set aside)
3. add the bones into the same fry pan and cook
until very brown remove and put into a lg soup pot
4. add a little stock into the fry pan and add the
Millers or equiv Soup Base into the fry pan
continuely stiring until it is incorporated, remove
and put into the soup pot
5. put all the bones, vegtables, garlic and
8 cups of water and soup base, in a large soup
pot and bring to boil and then reduce and
simmer uncovered for about 5 hrs (stir occasionaly
and add some water if necessary)
5. strain into another pot and stock is ready to use
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