lynn in love with julia gulia wednesdays: onion soup!

Hey Dolls!
I still trying to truck through Julia Child, one yummy recipe at a time! Since my face has gotten noticably rounder, I decided to keep my french love me some butter cooking to once a week.

The first week was the boeuf bourguignon, last week was onion soup.

Oh this soup is SO soooo good. It's all deep onion flavor goodness and if you go the extra mile to gratinee or top the soup with some french bread croutons and cheese and put it under the broiler...divine!



Soupe a L'Oignon [onion soup] Time for cooking: 2-2.5 hrs

Ingredients for 6-8 servings:
1 1/2 lbs or about 5 cups of thinly sliced onions (food processor, baby)
3Tb butter, 1 Tb oil
a heave-bottomed, 4 quart covered saucepan.
1tsp salt
1/4 tsp sugar
3Tb flour
2 quarts of boiling brown stock
1/2 cup dry white wine or dry white vermouth
Salt and pepper to taste
3 Tb cognac (I ommitted this since I didn't have any)
Rounds of hard toasted French bread and 1/2 cups grated Swiss or Parmesan cheese

1. Cook the onions slowly with the butter and oil in covered saucepan for 15 minutes
2. Uncover, raise heat to moderate, and stir in salt & sugar.
3. Cook for 30-40 minutes stirring frequently until the onions to turn an even, deep golden brown.
4. Sprinkle in the flour and stir for 3 minutes.
5. Off heat, blend in the boiling broth. Add the wine, and season to taste.
6. Simmer partially covered for 30-40 minutes skimming occasionally. Correct seasoning.
7. Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over the rounds of bread and pass the cheese seperatly.
---
to Gratinee with Cheese:
1. Preheat oven to 325 degrees.
2. Pour boiling soup into tureen or soup pots.
3. Stir in some grated cheese and 1TB grated raw onion.
4. Flat rouds of toast on top of soup and spread grated cheese over it.
5. Sprinkle with butter or oil.
6. Bake for 20 m inutes in the oven, and then set for a minute or two under a preheated broiler to brown the top slightly. Serve immediately.



It's easy guys, and worth it... make it tonight! Bon Appetit!