Recipe: French onion soup
serves 4
1 1/2 pounds of onions - thinly sliced3 tablespoons of unsalted butter 3 tablespoons of olive oil 1/2 teaspoon of sugar 6 cups of beef stock (or vegetable stock)4 tablespoons of brandy 1/2 teaspoon of dijon mustard 1
show more...
teaspoon of salt 1/2 teaspoon of black pepper 1 French bread 12 slices of Swiss cheese
In a Dutch oven heat butter with oil and sugar until the butter and sugar have melted.
Add the onions and cook over moderately low heat for 15-20 minutes, stirring to brown them evenly.
When
onions have turned soft and golden brown, gradually stir in beef stock.
Bring to a boil; lower heat and simmer gently, covered, for 1 hour.
Toast rounds of French bread.
When
soup is cooked, stir in the brandy and the Dijon mustard, and taste for
seasoning, adding salt or freshly ground black pepper if necessary.
Place
ovenproof soup bowls or crocks on a baking sheet with sides.
Ladle the
hot soup into the bowls and top each serving with 1-2 slices of toasted
French bread (or croutons).
Lay 1-3 thin slices of Swiss cheese on top of the bread.
Under broiler, melt cheese until golden brown and bubbly.
Serve immediately.
Adapted from: The Robert Carrier Cookery Course (1974)
show less...
