← Back to Search Results
sauteeing French
Onion Soup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Soupe à L’Oignon

The onions for an onion soup need a long, slow cooking in butter and oil, then a long, slow simmering in stock for them to develop the deep, rich flavor which characterizes a perfect brew. You should therefore count on 2½ hours at least from start to finish. Though the preliminary cooking in butter requires some watching, the actual simmering can proceed almost unattended.

Yield: 6 to 8 servings

Ingredients

  • 1½ lbs or about 5 cups of thinly sliced yellow onions
  • 3 Tb butter
  • 1 Tb oil
  • 1 tsp salt
  • ¼ tsp sugar (helps the onions to brown)
  • 3 Tb flour
  • 2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quart of stock or bouillon
  • ½ cup dry white wine or dry white vermouth
  • Salt and pepper to taste
  • 2 Tb cognac
  • Rounds of hard-toasted French bread (see below)
  • 1 to 2 cups grated Swiss or Parmesan cheese

Directions

Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes. Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown. Sprinkle in the flour and stir for 3 minutes.

Off heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning.

Set aside uncovered until ready to serve. Then reheat to the simmer.

Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over the rounds of bread, and pass the cheese separately.

Garnishings for Onion Soup (Croûtes-Hard-Toasted French Bread)

12 to 16 slices of French bread cut ¾ to 1 inch thick

Olive oil or beef drippings

A cut clove of garlic

Place the bread in one layer in a roasting pan and bake in a preheated 325-degree oven for about half an hour, until it is thoroughly dried out and lightly browned. Halfway through the baking, each side may be basted with a teaspoon of olive oil or beef drippings; and after baking, each piece may be rubbed with cut garlic.

Croûtes au Fromage (Cheese Croûtes)

Grated Swiss or Parmesan cheese

Olive oil or beef drippings

Spread one side of each croûte with grated cheese and sprinkle with drops of olive oil or beef drippings. Brown under a hot broiler before serving.

VARIATIONS:

Soupe à l’Oignon Gratinee (Onion Soup Gratineed with Cheese)

The preceding onion soup

A fireproof tureen or casserole or individual onion soup pots

2 ounces Swiss cheese cut into very thin slivers

1 Tb grated raw onion

12 to 16 rounds of hard toasted French bread

1½ cups grated Swiss, or Swiss and Parmesan cheese

1 Tb olive oil or melted butter

Preheat oven to 325 degrees. Bring the soup to the boil and pour into the tureen or soup pots. Stir in the slivered cheese and grated onion. Float the rounds of toast on top of the soup, and spread the grated cheese over it. Sprinkle with the oil or butter. Bake for 20 minutes in the oven, then set for a minute or two under a preheated broiler to brown the top lightly. Serve immediately.

Soupe Gratinee des Trois Gourmandes (Onion Soup Gratineed de Luxe)

A final fillip to the preceding onion soup may be accomplished in the kitchen just before serving or by the server at the table.

A 2-quart bowl

1 tsp cornstarch

1 egg yolk

1 tsp Worcestershire sauce

3 Tb cognac

The preceding onion soup

A soup ladle

A serving fork

Beat the cornstarch into the egg yolk, then the Worcestershire and the cognac.

Just before serving the soup, lift up an edge of the crust with a fork and remove a ladleful of soup. In a thin stream of droplets, beat the soup into the egg yolk mixture with a fork. Gradually beat in two more ladlefuls, which may be added more rapidly. Again lifting up the crust, pour the mixture back into the soup. Then reach in under the crust with the ladle and stir gently to blend the mixture into the rest of the soup. Serve.


© 1961, 1983, 2001 Alfred A. Knopf
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8, and includes 16 slices of French bread (3/4" thick), and 1 cup of grated Parmesan cheese.

376kcal (19%)
197mg (20%)
6mg (10%)
65mcg RAE (2%)
664mg
46mg
17g
6g
3g
50g
22mg (7%)
1142mg (48%)
7g (33%)
11g (16%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
martin-yans-china Martin Yan's China
by Martin Yan
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
in-the-kitchen-with-david In the Kitchen with David
by David Venable
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
mexican-everyday Mexican Everyday
by Rick Bayless
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?