The Recipe
onion soup
COOK TIME : a few secondsPREP TIME : a few seconds
From Smitten Kitchen
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 1 1/2 pounds or about 5 cups of thinly sliced yellow onions (Deb note: I find even 6-7 cups is never too much)
- 3 tablespoons butter
- 1 tablespoon oil
- A heavy-bottomed 4-quart covered saucepan
- 1 teaspoon salt
- 1/4 teaspoon sugar (helps the onions to brown)
- 3 tablespoons flour
- 2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quart of stock or bouillon
- 1/2 cup dry white wine or dry white vermouth
- Salt and pepper to taste
- 3 tablespoons cognac
- Rounds of hard-toasted French bread (see following recipe)
- 1 to 2 cups grated Swiss or Parmesan cheese (Deb note: I always use cave-aged gruyere)
- The preceeding onion soup
- A fireproof tureen or casserole or individual onion soup pots
- 2 ounces Swiss cheese cut into very thin slivers
- 1 tablespoon grated raw onion
- 12 to 16 rounds of hard toasted French bread
- 1/2 cups grated Swiss, or Swiss and Parmesan cheese
- 1 1/2 tablespoons Champagne vinegar
- 1 teaspoon Dijon mustard
- 1 very small clove minced fresh garlic or 1 tablespoon minced shallot
- 1 egg yolk, at room temperature (Just omit it if it freaks you out)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup good olive oil
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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