This is my favorite onion soup recipe and I've been making it for years. I believe it first came from one of Julia Child's French Chef television shows back in the '70s, but it's been so long, I'm not sure :) The sugar and the red wine add a wonderful flavor. Enjoy!
ONION SOUP LYONNAISE
(Yield: Serves 6)
2 tablespoons butter
2 tablespoons oil
5 large onions, sliced
1 teaspoon sugar
8 cups beef bouillon
1/2 cup dry red wine, if desired
Freshly ground pepper
12 slices French bread, toasted
1-1/2 cups Gruyere or other Swiss cheese, grated
~ Heat the butter and the oil in a large heavy saucepan. Add the onions and cook until translucent. Add the sugar and heat, stirring often, to carmelize the onions to a beautiful golden color.
~ Add the bouillon and wine and season to taste with pepper. Bring quickly to a boil, and boil rapidly for 5 minutes. Lower heat and simmer for 25 minutes. Taste and correct seasoning, if necessary.
~ Set broiler to 425 degrees.
~ Place half the toasted bread slices in an ovenproof tureen. Cover with half the grated cheese and then pour in the soup. Add the remaining slices of bread and top with the balance of the cheese.
~ Put the tureen under the broiler until the top is browned, about 3 to 5 minutes.
(Note: If you wish to serve the soup with the Creamed Mushroom and Cheese appetizers above, omit the bread and cheese step in the soup recipe.)
1 comment:
I have never had or made onion soup but it sounds so good! We are expecting an ice storm so next week will be perfect soup weather. I think I will get some bread and cheese and try your recipe soon.
Thanks Joanne
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