Good Reads Library
It's Not "Jewish Penicillin", But Then I'm Allergic to Penicillin....
Okay, I'm a nice Jewish girl, but when I've got a cold, or my asthmatic bronchitis is flaring up (and it is today), I don't want chicken soup.
I want soupe a l'oignon. French onion soup
So that's what I made tonight.
The pictures on top (just click on the top left picture)give you a step by step how to for this wonderful, essential recipe, which is originally from Julia Child's Mastering the Art of French Cooking , one of my favorite cookbooks. I've changed it mainly by omitting the salt, because any kind of commercial broth or bouillon you use in this is bound to provide more than enough salt! I've also halved the recipe--made this way it will make about 6-8 cups worth.
If I have the time, I like to make this in the crockpot. I stick the onions in the crockpot overnight with 1/2 stick of marge and 4 T of oil and cook them on low until the next morning. Then I stir in the flour, mix in the broth and wine and let it simmer pretty much all day.
The stovetop version took me about 2 hours tonight.
I'm still wheezing, but it felt wonderful while I was eating it!
Try some. And,abei gezunt --stay healthy!
FRENCH ONION SOUP (Soupe a l'oignon)
Adapted from "Mastering the Art of French Cooking" (Vol 1) by Julia Child
2-3 large yellow onions, sliced into rings
4 Tablespoons of butter and/or oil (I mainly use oil, but you can use any combination)
1/4 teaspoon of sugar
3 Tablespoons of flour
1 quart beef bouillon or broth (HOT!)
1/4 cup white wine (optional)
Heat the oil/butter in a large heavy pot--I use my beloved 4qt LeCreuset pot for this.
Add the onions and stir. Cover and cook over low heat for 15 minutes.
Sprinkle with sugar (it helps the onions brown), stir and turn heat up to medium.
Cook for 30-40 minutes, stirring often.
The onions will begin to color and turn golden brown. If it takes more than 40 minutes, fine. The onions will not taste as good unless they carmelize!
Stir in the flour and cook for 3 minutes, stirring. Don't worry if the onions seem gluey--they will!
Slowly add the broth, stirring to blend it well and help the flour dissolve. Add the wine if using.
Cover partly, reduce heat and simmer for 30-40 minutes, stirring occasionally.
You can put this in an broiler safe pan, cover with slices of French bread and cheese( I use parmesan or swiss)and broil until bubbly.
Or you can do what I did here-- sprinkle some cheese on top and nuke this until the cheese melts.
Or just eat it as is...............
