French Onion Soup - Soupe à l'Oignon
To serve 6 to 8
4 tbsp. butter
2 tbsp. vegetable oil
2 lbs onions, thinly sliced (about 7 cups)
1 tsp salt
3 tbsp. flour
2 quarts beef stock, fresh or canned, or beef and chicken stock combined
1 cup grated, imported Swiss cheese or Swiss and freshly grated Parmesan cheese combined
To serve 6 to 8
4 tbsp. butter
2 tbsp. vegetable oil
2 lbs onions, thinly sliced (about 7 cups)
1 tsp salt
3 tbsp. flour
2 quarts beef stock, fresh or canned, or beef and chicken stock combined
1 cup grated, imported Swiss cheese or Swiss and freshly grated Parmesan cheese combined
In a heavy 4 to 5 quart saucepan or a soup kettle, melt the butter with the oil over moderate heat. Stir in the onions and 1 tsp salt, and cook uncovered over low heat, stirring occasionally, for 20 to 30 minutes, or until the onions are a rich golden brown. Sprinkle flour over the onions and cook , stirring, for 2 or 3 minutes. Remove the pan from the heat. In a separate saucepan, bring the stock to a simmer, then stir the hot stock into the onions. Return the soup to low heat and simmer, partially covered, for another 30 or 40 minutes, occasionally skimming off the fat. Taste for seasoning, and add salt and pepper if needed.
Preheat the oven to 375°. Ladle the soup into an ovenproof tureen or individual soup bowls, top with croutons, and spread the grated cheese on top. Sprinkle the cheese with a little melted butter or olive oil. Bake for 10 to 20 minutes, or until the cheese has melted, then slide the sou under a hot broiler for a minute or two to brown the top if desired.
- Time - Life Books The Cooking of Provincial France - page 88
Preheat the oven to 375°. Ladle the soup into an ovenproof tureen or individual soup bowls, top with croutons, and spread the grated cheese on top. Sprinkle the cheese with a little melted butter or olive oil. Bake for 10 to 20 minutes, or until the cheese has melted, then slide the sou under a hot broiler for a minute or two to brown the top if desired.
- Time - Life Books The Cooking of Provincial France - page 88