Description
In France, onion soup has always been considered a food of the poor, who rarely used meat, but there was always brandy or port. Surfing the net, reading books, I chose this version of onion soup "French home cooking". Now I want to go to the French for comparison.
Ingredients
-
Onion
8 piece
-
Broth
1.5 l
-
Garlic
2 tooth
-
Butter
2 Tbsp
-
Cognac
1 Tbsp
-
Baguette
1 piece
-
Olive oil
2 Tbsp
-
Salt
-
Black pepper
-
Cheese
200 g
Cooking
1. Little need products to feel like the poor Frenchman.
2. Cut the onion into very thin rings. This float saves me constantly. And rings thin, and tears are not many.
3. Melt the butter in a saucepan with a thick bottom, add olive oil.
4. Put onion and fry on medium heat, stirring frequently, until they are soft (7-10 minutes), but without color change.
5. Diminish the heat to low, put the timer on 40 minutes and begin to stir-fry the onion until brown. The first 15 minutes, stir frequently.
6. Add the chopped garlic, close the lid and another 15 minutes, stir occasionally.
7. The last 10 minutes do not stir the onions at all. As a result, the bottom of the pan should form a brown crust. NOT BURNT!
8. Add the cognac and broth at room temperature. Wait 5 minutes, scrape the crust from the bottom of the pan and stir. Bring to a boil, close the pan is not very tight with a lid and on low heat cook for 40 minutes.
9. In the meantime, cut baguette thick slices and sprinkle both sides with olive oil. Spread on a lattice in a preheated 210 degree oven for 10 minutes. The baguette really need to boil. Remove the top and turn the heat to maximum.
10. Ready soup sprinkle with salt and pepper. Lay in portion oven proof dishes (I have pots). In each Cup put a piece of baguette, liberally sprinkle with grated on a fine grater cheese.
11. Put the pot of soup on a wire rack in the upper third of the oven. Cheese should melt and brown.
12. Serve the soup immediately (just be warned that it's very hot). French poor wash down this yummy Beaujolais or Riesling. Bonne appétit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.