Be the first to Rich and creamy onion soup is hearty enough for a full meal. It is traditionally served with a cap of Gruyere cheese. This version is served over Parmesan toasts, with additional Parmesan on top, and then browned under the broiler. The soup may be made in advance. Make the toasts right before serving.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
- 2 pounds yellow onions, skinned
- 4 Tablespoons salted butter
- 1 teaspoon meat glaze
- 2 teaspoons potato flour
- 4 cups chicken stock
- 3/4 cup dry white wine or Champagne
- Salt
- Pepper, freshly cracked
- 4 Tablespoons salted butter (see instructions)
- 2 Tablespoons cognac or good brandy
- 1 teaspoon Dijon mustard
- .
- 8 to 10 slices French bread, thinly sliced (to be toasted)
- 1 cup Parmesan cheese, freshly grated
- Salted butter, melted
- Cayenne pepper
- .
- To serve:
- 6 slices French bread (untoasted), thickly sliced (or 1 slice per portion for soup bowl)
Preparation:
Cut the onions in half and then into 1/2-inch slices. In a large heavy pan, melt the first 4 tablespoons of butter and add the onions (no seasoning). Brown very slowly, stirring occasionally (very important, brown slowly). When a rich golden brown, stir in, off the heat, the meat glaze, potato flour, chicken stock, and wine. Season with salt and pepper.
Return the mixture to the heat and bring to a boil.
In a bowl, cream the second 4 tablespoons of butter. Mix in the brandy and mustard. Stir into the soup bit by bit.
Sprinkle a little grated Parmesan cheese over the top, cover, and keep warm until ready to serve. (The soup can be made to this point a day in advance and reheated to continue as follows.)
Preheat oven to 400 degrees F, brush the thin slices of French bread with a little melted butter and sprinkle with a little grated Parmesan cheese and a few grains of cayenne pepper per slice. Put the bread on a baking sheet and brown in the oven.
To serve, put a slice of the French bread in the bottom on each individual soup bowl and spoon the onion soup over it. Sprinkle with more grated Parmesan cheese and a little melted butter, and brown under a hot broiler. Serve with the thin slices of toasted and garnished French bread and more grated cheese.
Yield: 6 servings
Recipe Source: The Dione Lucas Book of French Cooking by Dione Lucas and Marion Gorman (Random House)
Reprinted with permission.
Return the mixture to the heat and bring to a boil.
In a bowl, cream the second 4 tablespoons of butter. Mix in the brandy and mustard. Stir into the soup bit by bit.
Sprinkle a little grated Parmesan cheese over the top, cover, and keep warm until ready to serve. (The soup can be made to this point a day in advance and reheated to continue as follows.)
Preheat oven to 400 degrees F, brush the thin slices of French bread with a little melted butter and sprinkle with a little grated Parmesan cheese and a few grains of cayenne pepper per slice. Put the bread on a baking sheet and brown in the oven.
To serve, put a slice of the French bread in the bottom on each individual soup bowl and spoon the onion soup over it. Sprinkle with more grated Parmesan cheese and a little melted butter, and brown under a hot broiler. Serve with the thin slices of toasted and garnished French bread and more grated cheese.
Yield: 6 servings
Recipe Source: The Dione Lucas Book of French Cooking by Dione Lucas and Marion Gorman (Random House)
Reprinted with permission.
