Thursday, December 31, 2009
Cooking
FLG has never made French Onion Soup, but wants to this weekend. He's debating whether to make this recipe from Alton Brown or one from The Gourmet Cookbook, which is the FLGs' equivalent of The Joy of Cooking even though they own that one too.
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4 comments:
I'm put off that Brown calls for 'beef consume'... recipe looks good otherwise. dave.s.
I'd like to see the Gourmet reciepe. If your Joy of Cooking is the "old" version, I can attest that that particular reciepe is excellent.
What's wrong with consumme? I can't imagine!
FLG, this is one of my favorite all time recipes as it is simple and good. Robbo makes it too. - do try to get Comte (Whole Foods or Trader's Joe's ought to have it)
Onion Soup Mapie
4 yellow onions, thinly sliced
3 tablespoons unsalted butter
8 thin slices of french bread
4 teaspoons flour
1 1/2 cups of dry white wine heated
3 cups water,heated
salt and freshly ground black pepper
grated French Comte
In a soup pot, saute onions in butter over medium heat. Stir now and then to allow them to color evenly. This should be a gentle process-in 15 minutes or so, they will be golden. While onions cook, dry out bread slices in a 350 oven. They should be pale gold in color. Remove bread from oven, turn off heat and place soup bowls in oven to warm.
Stir flour into onions and cook for 3-4 minutes. Add wine and water, then salt and pepper to taste. When the soup boils up, reduce heat and simmer, uncovered for 30 minutes. Place bread slices in soup bowls (2 each),sprinkle generously with Comte and ladle the hot soup over it at once. This with a green salad and more bread and cheese is well, yummy.
Mrs. P
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