Onion Soup Recipe - Cooking Index
Onion Soup Recipe - Cooking Index
If there is one French dish which is popular all over the world, in all categories of restaurants, it is onion soup. Every day, everywhere, people expectantly order onion soup, but what they too often get is a sorry brew, the result of a long series of deteriorations of the original recipe.
Cuisine: French| 3 tablespoons | 45ml | Onions - thinly sliced (medium) |
| 2 tablespoons | 30ml | Butter |
| 1 tablespoon | 15ml | Flour |
| 2 cups | 474ml | Consomme |
| 4 cups | 948ml | Water |
| 1/4 cup | 59ml | Boiled milk |
| 1/4 lb | 113g / 4oz | Grated Swiss cheese |
| 6 | French bread - dried in oven, not toasted | |
| Salt and pepper - to taste | ||
| 2 tablespoons | 30ml | Melted butter |
In heavy skillet, cook onions in heated butter until slightly browned. Sprinkle with flour and cook over low flame until golden, never allowing them to become dark brown. Add consomme and water. Bring to boil, stirring constantly with a wooden spoon, then simmer gently for 20 minutes uncovered. Add milk. Pour into ovenproof casserole or individual bowls. Place slices of bread on top. Sprinkle generously with cheese. Add pepper. Sprinkle with melted butter. Brown quickly under broiler flame. Serve.
Source:
THE ART OF FRENCH COOKING by Fernande Garvin
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