French Onion Soup
that famous, luscious French onion soup recipe covered with
gratin that your guests will go wild about. This French Onion
soup recipe will provide about 24 servings.
Here's a bit of French onion soup history by Lynne
Olver, editor of The
Food Timeline Onions, and onion soup were enjoyed by
ancient Roman and Greek peoples. French onion soup (with the
bread and cheese topping) is reminiscent of Medieval sops.
The recipe we know today is a direct descendant of modern
French bouillon crafted in the 17th century. Onion soups are
likewise found in early English cookbooks and American
cookbooks from colonial days to present.
Curiously, it is absent from Escoffier's Guide Cuilnaire
. Onion soup enjoyed a resurgence of popularity in the
1960s, when French cooking was promoted in the United States.
Onions were common in the Old World and were used in many
recipes: boiled, baked, and fried. For many centuries they
were considered food of the poorer people. Onions were also
thought to have restorative powers, making them a perfect
choice for soup. Curiously? Early peoples thought eating raw
onions caused headaches.
- 4 oz unsalted butter
- 5 lb onion
- 6 qt beef stock
- black pepper
- 6 oz dry sherry
- 24 slices French bread
- 1 lb Gruyere cheese
Heat the butter in a stockpot over a moderate flame, add
the onions and cook until golden or brown as desired.
Add the stock, bring to a boil, reduce heat and simmer at
least 20 minutes
Season to taste with salt and pepper and sherry if
Ladle soup into individual bowls or gratin dishes. Top
each with a slice of bread. Cover with grated cheese. Brown
under the broiler. Serve very hot.
Variation: toast the bread under the broiler, top with
cheese, pass under the broiler to melt the cheese, and place
on top of serving of soup
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