Subj : French Onion Soup
To   : All
From : Ben Collver
Date : Sun Feb 25 2024 22:00:08

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Soupe à L'oignon (Onion Soup)
 Categories: French, Soups
      Yield: 6 Servings
 
  1 1/2 lb Yellow onions (5 c); thinly
           -sliced
      3 tb Butter
      1 tb Oil
      1 ts Salt
    1/4 ts Sugar (helps the onions to
           -brown)
      3 tb Flour
      2 qt Brown stock, canned beef
           -bouillon; boiling -OR-
      1 qt Water; boiling, plus:
      1 qt Stock or bouillon
    1/2 c  Dry white wine or dry white
           -vermouth
           Salt and pepper; to taste
      3 tb Cognac
           French bread rounds;
           -hard-toasted
      1 c  Swiss or parmesan cheese;
           -grated
 
  The onions for an onion soup need a long, slow cooking in butter and
  oil, then a long, slow simmering in stock for them to develop the
  deep, rich flavor which characterizes a perfect brew. You should
  therefore count on 2-1/2 hours at least from start to finish. Though
  the preliminary cooking in butter requires some watching, the actual
  simmering can proceed almost unattended.
  
  Cook the onions slowly with the butter and oil in the covered
  saucepan for 15 minutes.
  
  Uncover, raise 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 30 to 40 minutes or more, skimming
  occasionally. Correct seasoning.
  
  (*) Set aside uncovered until ready to serve. Then reheat to the
  simmer.
  
  Just before serving, stir in the cognac. Pour into a soup tureen or
  soup cups over the rounds of bread and pass the cheese separately.
  
  Recipe by Julia Child
  
  Recipe FROM: Mastering the art of French Cooking by Julia Child,
  New York, Alfred A. Knopf, 2011
 
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