Julias Soupe A Loignon Food

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.

JULIA'S SOUPE A L'OIGNON

Steps:

• Garnish: 6-8 croutes of hard toasted French bread rounds; 1-2 cups grated Swiss or Parmesan cheese Melt the butter and oil over low heat in a heavy soup pot. Stir in the onions, cover, and sweat til tender, about 15 minutes. Remove the cover, turn the heat up to medium, and stir in the salt and sugar. Cook 30-40 minutes, stirring often, until the onions have turned an even, deep, golden brown. Sprinkle in the flour and stir for 3 min.Take the pot off the heat and whisk in the boiling stock. Add the wine. Season to taste. Put back on the heat, bring to a simmer, and simmer, partially covered, for 30-40 minutes or more, skimming as needed. Correct seasoning (you can set it aside uncovered at this point until you are ready to serve. When ready to serve, with the soup at a simmer, stir in the cognac. Place the toast pieces in the bottoms of each bowl, pour the soup over it, and pass the cheese separately for your guests to help themselves.

ANTOINE'S SOUPE A L'OIGNON GRATINE

Steps:

• Melt butter in large soup pot and cook onions until they are golden brown.
• Stir in flour and cook for about 2 minutes.
• Add beef stock and bring to a boil.
• Turn heat down to low and simmer soup gently for 30 minutes.
• Add salt and pepper to taste.
• Mix all cheeses together.
• Ladle soup into 6 bowls that can go under a broiler, and float one piece of toast in each.
• Sprinkle toasts with the cheese mixture.
• Place bowls under broiler until cheese melts and begins to brown.
• Enjoy!

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.