Archive for February, 2016
Giselle’s Soupe a L’oignon
It’s really all very simple. So go to it and Bonne Chance. Love, giselle.
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Servings: 4
Ingredients
4 onions
2 or 3 tbsp butter (see what’s needed so the onions will not burn yet not be butter saturated either, you can always add some, easier than to take out — in French it says 40 gr)
1 liter water (a little more than a quart)
4 oz (or a bit more) grated gruyere cheese
slices dry or toasted bread
2 or 3 tbsp butter (see what’s needed so the onions will not burn yet not be butter saturated either, you can always add some, easier than to take out — in French it says 40 gr)
1 liter water (a little more than a quart)
4 oz (or a bit more) grated gruyere cheese
slices dry or toasted bread
Directions
- Slice the onions in thin slices.
- Saute (until golden) in butter. When they have une jolie coleur (nice color) (depends what you call “une jolie coleur” of course, but they mean nice and golden, not brown) add the water and a little salt.
- Let the melange boil for a few minutes.
- Pour into a “soupiere” or something oven proof. Place the thin slices of dry or toasted bread covered with grated cheese on top of the soup.
- Put in hot oven until cheese is melted and gratine (golden) — usually a few minutes.
Alternate Method
You may find this way a little easier than the other way. You can make the soup ahead of time as well as the croutons and just heat the soup and pour over the croutons when you are about to eat. Make sure it’s nice and hot.
- Start out same as above but when onions are golden, stir in a tbsp of flour that you let become golden brown (it means over slow fire).
- Add 1/2 ltr milk and 1/2 ltr water.
- Stir well, let boil a few minutes (4 or 5) and pour on fried croutons (you can buy croutons [plain not with garlic or other stuff] and fry them in butter in advance).