Onion Soup Recipe - Cooking Index
Onion Soup Recipe - Cooking Index
Did you know that Les Halles in Paris was as famous for its onion soup as it was for the huge food market? Carrying fresh produce is hard work and obviously required hearty replenishment! Here is the perfect example of how the simplest ingredients can be used to create a very special soup. The addition of port turns hearty fare into a chef's delight.
Courses: Soup| 4 | Onions (medium) | |
| 3 tablespoons | 45ml | Safflower or olive oil |
| 1/2 cup | 118ml | Port |
| 8 cups | 1896ml | Chicken Stock - (see recipe) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Bouquet garni | |
| = (made with sprig of thyme, 1 bay leaf, | ||
| And 1 celery stalk) | ||
| 12 | French Bread, abt 1/4"-thick | |
| 2 cups | 292g / 10oz | Grated Swiss cheese |
Thinly slice the onions. In a large stockpot, over medium high heat, heat the oil and saute the onions until golden brown, about 20 minutes.
Deglaze the pan with port. Add the stock, salt, pepper, and bouquet garni and simmer for 30 to 40 minutes.
Dry the slices of French bread in a warm oven. Place 1 slice in each of 6 oven-proof bowls. Pour the soup over the bread. Top each bowl with 1 slice of bread and sprinkle with 1/3 cup of cheese. Brown under the broiler.
Serve immediately with French bread.
This recipe yields 6 servings.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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