Soupe A Loignon Au Fromage Recipes

SOUPE A LOIGNON AU FROMAGE (FRENCH ONION SOU

Steps:

• In a large kettle, cook the onions in the butter over moderate heat, stirring until they are golden brown. Sprinkle with flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil. Simmer, covered, for 20 minutes. Season with salt and pepper. Put 2 slices of toast in each of 6 heated bowls, top each toast with 1 Tbsp cheese and pour the soup over the toasts. Top with any remaining cheese. Run bowls under broiler about 4 inches from the flame for 3 minutes or until cheese is melted and bubbly. a 1951 Gourmet Mag. favorite.

SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

Steps:

• Melt 3 tablespoons of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Saute stirring often until onions are very soft and deep golden brown. Reduce heat to medium, sprinkle in flour and cook, stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste. Preheat oven to 425 degrees. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tablespoons of butter, then toast until golden brown on both sides in the oven. Place a slice of toast in each of 8 ovenproof bowl, then fill bowls with the onion soup. Spread a thick layer of cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned.

SOUPE A L'OIGNON AU FROMAGE

Steps:

• In a large kettle, cook the onions in the butter over moderate heat, stirring until they are golden brown. Sprinkle with flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil. Simmer, covered, for 20 minutes. Season with salt and pepper. Put 2 slices of toast in each of 6 heated bowls, top each toast with 1 tablespoon cheese and pour the soup over the toasts. Top with any remaining cheese. Run bowls under broiler about 4 inches from the flame for 3 minutes or until cheese is melted and bubbly.

FRENCH ONION SOUP (SOUPE A L'OIGNON)

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.