Difference between revisions of "Onion Soup"

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== Description ==
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==Description==
This onion soup has a thin coating of good cheese rather than the more common gobs of mozzarella or Cheddar. It's light but incredibly deep in flavor.
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Onion soup <ref>{{cite journal|url=http://www.tasteofhome.com/recipes/French-Onion-Soup-4 |title= Test Kitchen Favorites |year=2004|pages=64|publisher=Taste of Home|work=}}</ref><ref>{{cite book|last=Bourdain|first=Anthony |title=anthony bourdain's LES HALLES COOKBOOK Strategies, Recipes and Techniques of Classic Bistro Cooking with José De Meirelles & Philippe Lajaunie |year=2004|publisher=Bloomsbury, New York and London|isbn=158234180X (hc)|pages=45-46}}</ref> light meal, yet deep taste.
  
* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
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==Ingredients==
* How to Cook Everything
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* 6 ounces butter
* Typed by: Susan alexanderjamesmom@gmail.com
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* 3 large onions, thinly sliced
* Makes 4 servings
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* 2 ounces port
* Time: about 1 hour
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* 2 ounces balsamic vinegar
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* 2 quarts/2.2 liters  dark chicken stock
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* 4 ounces/112 g slab bacon, cut into 1/2" x 1 cm cubes
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* 1 bouquet garni
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* salt & pepper
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* 16 baguette croutons (slice and toast in oven with olive oil)
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* 12 ounces/340 g grated Gruyère cheese (or swiss cheese)
  
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==Procedures==
== ingredients ==
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Melt butter on medium heat, to brown. Include onions, to brown ~20 min. Turn up heat to medium high and include port and vinegar and stir. Combine chicken stock, bacon and bouquet garni, to boil. Add salt & pepper, simmer for ~50 minutes. Skim top. Discard the bouquet garni from the broth. Ladle soup into individual pots/bowls suited for the oven. Place 2 croutons in each bowl then completely cover with cheese. Put in broiler or preheated 425 degree F oven until melted dark golden cheese covers the bowls.
* 4 tbsp (½ stick) [[butter]]
 
* 4 large [[onions]], thinly sliced (about 6 cups)
 
* 5 cups [[beef stock|beef]] or [[chicken stock]], preferably warmed
 
* 2 or 3 sprigs fresh [[thyme]] or pinch dried thyme
 
* 2 or 3 sprigs fresh [[parsley]]
 
* [[salt]] and freshly ground [[black pepper]] to taste
 
* 2 tbsp [[cognac]] (optional)
 
* 4 [[croutons]], made with bread slices and butter
 
* 1 cup freshly grated [[Parmesan cheese]]
 
  
== Directions ==
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==References==
# Melt the butter in a large, deep saucepan or casserole over medium heat.
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<References/>
# Add the onions and cook, stirring occasionally, until very soft and beginning to brown, 30 to 45 minutes.
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# Add the stock, turn the heat to medium-high and bring just about to a boil.
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[[Category:North American cuisine]]
# Turn down the heat so that the mixture sends up a few bubbles at a time.
 
# Add the seasoning herbs, salt, pepper, and cognac and cook for 15 minutes.
 
# Preheat the oven to 400°F.
 
# Fish out the parsley and thyme sprigs, if any (you may prepare the soup in advance up to this point; cover and refrigerate for up to 2 days, then reheat before proceeding).
 
# Place a crouton in each of four ovenproof bowls.
 
# Add a portion of soup and top with cheese.
 
# Place the bowls in a roasting pan or on a sturdy baking sheet and bake for 10 minutes, or until the cheese melts.
 
# Serve immediately.
 
  
 
[[Category:North American cuisine]]
 
[[Category:North American cuisine]]

Latest revision as of 17:09, 29 June 2012

Description

Onion soup [1][2] light meal, yet deep taste.

Ingredients

  • 6 ounces butter
  • 3 large onions, thinly sliced
  • 2 ounces port
  • 2 ounces balsamic vinegar
  • 2 quarts/2.2 liters dark chicken stock
  • 4 ounces/112 g slab bacon, cut into 1/2" x 1 cm cubes
  • 1 bouquet garni
  • salt & pepper
  • 16 baguette croutons (slice and toast in oven with olive oil)
  • 12 ounces/340 g grated Gruyère cheese (or swiss cheese)

Procedures

Melt butter on medium heat, to brown. Include onions, to brown ~20 min. Turn up heat to medium high and include port and vinegar and stir. Combine chicken stock, bacon and bouquet garni, to boil. Add salt & pepper, simmer for ~50 minutes. Skim top. Discard the bouquet garni from the broth. Ladle soup into individual pots/bowls suited for the oven. Place 2 croutons in each bowl then completely cover with cheese. Put in broiler or preheated 425 degree F oven until melted dark golden cheese covers the bowls.

References

  1. Test Kitchen Favorites. Taste of Home. 2004. pp. 64. http://www.tasteofhome.com/recipes/French-Onion-Soup-4. 
  2. Bourdain, Anthony (2004). anthony bourdain's LES HALLES COOKBOOK Strategies, Recipes and Techniques of Classic Bistro Cooking with José De Meirelles & Philippe Lajaunie. Bloomsbury, New York and London. pp. 45-46. ISBN 158234180X (hc).