Wednesday, January 14, 2009

soupe a l'oignon

this is a great classic. i love the sweet and salty flavors of the onions and broth. you can adjust the recipe to your own taste. 

2 lg onions, yellow  
2 cloves garlic 
3 c. beef broth, stock  
2 c. chicken broth, stock
swiss cheese, gruyere   
4 T. butter
1 heaping T. flour  
1/4 apple wedge
salt & pepper  
splash cognac, brandy or wine
herbs :  2 sprigs thyme, 1 bay leaf, dash of chopped parsley 

Slice and simmer onions in butter on low heat until soft & clear. Add flour, salt & pepper; stir and allow to brown  slightly. Put in stocks, 1 garlic clove, herbs, apple & cognac and and bring to gentle boil. Leave on stove low heat for about 1 hour. Heat oven to 350'. Rub bread slices with garlic clove & and bake in oven until dry & crisp. Pour soup into bowls, put 2 baguette slices in each, and lay sliced swiss on top. Bake until cheese is melted and bubbling, 10 minutes. 

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