SOUPE A L'OIGNON GRATINEE
(adapted from Mastering the Art of French Cooking)
~ Ronni Lundy
(FRENCH ONION SOUP)
6 pounds thinly sliced yellow onions
6 Tbsp. butter
3 Tbsp. oil
1 tsp. salt
1 tsp. sugar
6 heaping Tbsp. flour
5 quarts good beef stock
2 cups dry white wine
coarse salt and cracked pepper
few drops of Kitchen Bouquet
12 Tbsp. Cognac
1 pound Swiss cheese*
1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan
- Cook onions slowly in butter and oil in covered stockpot for 15 minutes.
- Uncover, raise heat to moderate, and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until onions have turned deep golden brown. (Long slow cooking develops the deep, rich flavor).
- Sprinkle in flour and stir 3 minutes. Off heat, blend in liquid. Add wine and season to taste. Simmer partially covered for 30-40 minutes, skimming occasionally. Correct seasoning. Add Cognac and set aside until ready to serve. (*the Swiss cheese is a surprise. Place a big hunk in the bottom of the soup before assembling.)
(hard crusts of French bread for topping)
Slice several 3/4 - 1 inch pieces of French bread. Brush tops with cut garlic and drizzle with olive oil. Bake in 325 degree oven about 30 minutes or until crusty brown.
To assemble: Preheat oven to 325 degrees. Place hot soup in oven-proof crocks. Slip in hunk of Swiss cheese. Top with croutes and finish with shredded cheese. Bake 20 minutes and finish browning under broiler. (Be careful serving ~ the 'lava' soup is VERY hot)
Sunday, January 03, 2010
" The sun broke like an egg into a full sunset
and the water caught fire."
~ Pamela Johnson