Hello David you're a lucky one !. as i don't have much time at the moment i very often delete the messages without reading them (shame on me ....) but decided to have a look tonight ..
......I looked for a recipe on the net because if i love soupe à l'oignon i never made any ..... and i think i have the real recipe with only onions and water ..no chicken stock or white wine or anything fussy ... or olive oil !!!!! how funny to put olive oil in an onion soup ..... here's the page so you have the pictures and see what it must look like http://www.cuisine-campagne.com/index.php?post/2008/10/09/350-soupe-gratinee-a-l-oignon-et-au-sel-fume for those who read french there are lovely digressions about the writer's mum and how she made the best soup ever ! so *SOUPE A L'OIGNON* *ingredients :* for three persons ......sorry it's in grammes and litters ...... 300g yellow onions (medium or small , the size of a wallnut. it seems to be tastier with small onions .) 30g butter 1 level spoonful of flour (about 10g) 1 liter water 1 teaspoon salt 1/2 teaspoon black pepper 9 slices of toasted baguette 100 g Comte cheese ( if you can't find it , gruyere will do nicely . Comte has a stronger taste ) preparation time : 45mn easy if you follow the recipe precisely . *no nonstick pan *, stainless steel will be perfect : the cooked juices of the onions must catch on the bottom . * the recipe : * 1. peel the onions and slice them finely. (look at the picture to have an idea of the size) put the water to the boil in a pan . 2. _on low heat_ , put the butter in a large stainless steel pan. add the onions , place a lid for the first ten minutes and stir the onions from time to time 3. cook the onions till they are "toffee brown" (see second photo ..) . During this phase which will last at least 15mn the onions will loose about 80% of their initial volume . be careful to stir at regular intervals so the onions can brown evenly without getting charred . 4. Then, sprinkle the flour and stir it in . incorporate a full laddle of boiling water . then pour the rest of the water. _on medium heat _ leave the soup to simmer for 15mn till it has lost a quarter of its volume. trick : stick a piece of onion on the inside of the pan , just above the level of the soup ; when it's a good centimeter shorter, it's ready . add the salt and pepper and check the seasonning . 5. preheat the oven grill. grate the Comté. pour the soup into three individual bowls that can go in an oven. put three slices of grilled bread in each and sprinkle with Comte. 6. put the bowls on the baking tray in the oven and let the soup brown for about 10mn / 15mn till you see the cheese is bubbling... Enjoy! it 's a very simple recipe and all the yummy taste comes from the boiling water dissolving the onion juices caught on the bottom of the pan .. the writer of the blog had to try it three times before getting it right .... i do feel like onion soup now .....lol ... dominique from Paris David C COLLYER a écrit : > > Dear dominique, > As I was cooking tonight I thought of you (despite not having a clue > what you look like) and wondered whether you might happen to have a > recipe for that wonderful REAL French Onion Soup. Mum's was never > anything to write home about. > > I do recall in the earl 70s in London having it at a French cafe, and > there seemed to be more onion than liquid. It had been cooked in > individual cast iron bowls (forget that) and had grilled cheese and > toast on top. YummoooHHH!!! > > I wonder whether we all make up pictures of each other in our minds??? > I know I do, and they're probably far removed from the real thing. > David in Ballarat > > To unsubscribe send email to [email protected] containing the line: > unsubscribe lace-chat [email protected]. For help, write to > [email protected]. > > To unsubscribe send email to [email protected] containing the line: unsubscribe lace-chat [email protected]. For help, write to [email protected].
