Julias Soupe A Loignon Recipes

FRENCH ONION SOUP (SOUPE A L'OIGNON)

French Onion Soup (Soupe A L'Oignon) image

This is a traditional French onion soup recipe. It is not difficult to make....although you can use canned/prepared stock, it is best when made with "homemade" beef stock, as the canned/prepared stocks tend to be too salty.

Provided by Dee514

Categories Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb onion, peeled
2 ounces butter
2 1/2-3 pints beef stock
4 ounces cognac (or less)
8 -12 slices French bread
4 -6 ounces grated gruyere cheese

Steps:

Slice the onions very thinly.
Cook them in butter until clear (do not let them brown).
Add stock and simmer for 45 minutes.
Just before serving, add the brandy.
Toast the bread towards the end of the cooking time, place the grated Gruyère on the toasted bread and float on the top of the soup.
If the soup is served in ovenproof bowls, you can place the filled bowls under the broiler for a minute or so to brown the cheese.

JULIA'S SOUPE A L'OIGNON

JULIA'S SOUPE A L'OIGNON image

Categories Soup/Stew Vegetable

Number Of Ingredients 10

Ingredients

· 3 Tablespoons butter
· 1 Tablespoon olive oil
· 5 cups thinly sliced yellow onions
· 1 teaspoon salt
· 1/4 teaspoon sugar (to help caramelize the onions)
· 3 T flour
· 8 cups light beef (or my chick) stock, at a boil
· 1/2 C dry white wine (like extra dry vermouth)
· 3 T cognac
· pepper to taste

Steps:

Garnish: 6-8 croutes of hard toasted French bread rounds; 1-2 cups grated Swiss or Parmesan cheese Melt the butter and oil over low heat in a heavy soup pot. Stir in the onions, cover, and sweat til tender, about 15 minutes. Remove the cover, turn the heat up to medium, and stir in the salt and sugar. Cook 30-40 minutes, stirring often, until the onions have turned an even, deep, golden brown. Sprinkle in the flour and stir for 3 min.Take the pot off the heat and whisk in the boiling stock. Add the wine. Season to taste. Put back on the heat, bring to a simmer, and simmer, partially covered, for 30-40 minutes or more, skimming as needed. Correct seasoning (you can set it aside uncovered at this point until you are ready to serve. When ready to serve, with the soup at a simmer, stir in the cognac. Place the toast pieces in the bottoms of each bowl, pour the soup over it, and pass the cheese separately for your guests to help themselves.

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