Vincent Price Soupe à Loignon Onion Soup Recipes

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VINCENT PRICE SOUPE à L'OIGNON - ONION SOUP



Vincent Price Soupe à L'oignon - Onion Soup image

Mr. Price's "Treasury of Great Recipes" is a wonderful cookbook that I'm privileged to have on my shelf! The style of recipe format is rather different from what we're used to these days, so I'm translating for a more modern audience. Here you have a recipe adapted from one the collection, a delicious onion soup! From the market in Les Halles in Paris, circa 1965.

Provided by Julesong

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons bacon drippings (you can substitute butter, if you have no drippings)
4 large onions, chopped fine
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1 clove garlic, smashed
1 sprig parsley
1 pinch thyme
1 quart chicken stock
1 cup dry white wine
1 tablespoon cognac
6 slices toasted French bread
olive oil
1 cup grated parmesan cheese, divided, for garnish (or more, to taste or according to recipe see below)

Steps:

  • (Also needed: 6 oven-proof soup bowls.).
  • Over medium temperature, heat a deep skillet with the bacon drippings or butter.
  • Add the chopped onions and sauté until just soft.
  • Add the flour, salt, pepper, and garlic and cook until it is golden brown (careful not to burn).
  • Add the parsley sprig, thyme, chicken stock, wine, and simmer for 45 minutes, then remove from heat and add the Cognac.
  • To serve: divide the servings between the six oven-proof bowls, placing the bowls on a baking sheet, with 1 slice of toasted French bread in each bowl.
  • To make it Soupe à L'Oignon Gratinée: preheat your oven's broiler setting; you're going to make three layers of thinly sliced bread and Parmesan cheese in the bowl, pouring soup into the bowls, topping each layer with Parmesan and a little melted butter, then placing the bowls on a baking sheet under the broiler until the cheese melts and forms a golden brown crust.

Nutrition Facts : Calories 461.7, Fat 15.2, SaturatedFat 6.4, Cholesterol 25.6, Sodium 1083.6, Carbohydrate 56, Fiber 3.6, Sugar 7.6, Protein 17.9

SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)



Soupe a L'oignon Gratinee (French Onion Soup) image

Years ago I fell in love with the French onion soup at a Marriott Hotel in Santa Clara, CA. This is the first time, in over 15 years, that I've tasted a truly reasonable facsimile of it with a little tweaking. No surprise that it comes from a French cookbook. It has the nicest, most savory flavor. (NOTE: Prep and cook times are rough guesses.)

Provided by Sandi From CA

Categories     Onions

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 teaspoon olive oil
3/4 lb peeled halved and sliced yellow onion
thick slices baguette, as required to form a single layer in each soup bowl
1 pinch sugar
3 cups beef stock
1 pinch dried thyme (optional)
1/2 cup dry white vermouth or 1/2 cup dry white wine
salt & freshly ground black pepper, to taste
1/8 lb coarsely grated gruyere
1/8 lb coarsely grated ementhaller swiss cheese

Steps:

  • Preheat oven to 450 °F.
  • Melt half the butter and oil in a sauce pan over low heat.
  • Add the onions, cover, and cook for about 20 minutes until soft and translucent. Stir frequently.
  • Butter the bread slices with the remaining butter and bake until toasted.
  • Remove and set aside.
  • Remove the cover, increase to medium-high, add sugar, and stir continuously until the onions turn golden.
  • Add stock and wine, increase heat to high, and bring soup to a boil. Add thyme if using.
  • Reduce heat and simmer for 30 minutes.
  • Adjust seasoning.
  • Divide the bread slices among the serving bowls in a single layer.
  • Gently divide the soup among the bowls.
  • Combine the cheeses and sprinkle half over each bowl.
  • Melt and brown the cheese under a broiler.

Nutrition Facts : Calories 443.6, Fat 31.8, SaturatedFat 18.5, Cholesterol 87.9, Sodium 1410.5, Carbohydrate 19, Fiber 2.4, Sugar 7.8, Protein 21.9

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