Difference between revisions of "Onion Soup"
(→Ingredients) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (5 intermediate revisions by 2 users not shown) | |||
| Line 1: | Line 1: | ||
| − | == Description == | + | ==Description== |
| − | + | Onion soup <ref>{{cite journal|url=http://www.tasteofhome.com/recipes/French-Onion-Soup-4 |title= Test Kitchen Favorites |year=2004|pages=64|publisher=Taste of Home|work=}}</ref><ref>{{cite book|last=Bourdain|first=Anthony |title=anthony bourdain's LES HALLES COOKBOOK Strategies, Recipes and Techniques of Classic Bistro Cooking with José De Meirelles & Philippe Lajaunie |year=2004|publisher=Bloomsbury, New York and London|isbn=158234180X (hc)|pages=45-46}}</ref> light meal, yet deep taste. | |
| − | * | + | ==Ingredients== |
| − | * | + | * 6 ounces butter |
| − | * | + | * 3 large onions, thinly sliced |
| − | * | + | * 2 ounces port |
| − | * | + | * 2 ounces balsamic vinegar |
| + | * 2 quarts/2.2 liters dark chicken stock | ||
| + | * 4 ounces/112 g slab bacon, cut into 1/2" x 1 cm cubes | ||
| + | * 1 bouquet garni | ||
| + | * salt & pepper | ||
| + | * 16 baguette croutons (slice and toast in oven with olive oil) | ||
| + | * 12 ounces/340 g grated Gruyère cheese (or swiss cheese) | ||
| − | + | ==Procedures== | |
| − | == | + | Melt butter on medium heat, to brown. Include onions, to brown ~20 min. Turn up heat to medium high and include port and vinegar and stir. Combine chicken stock, bacon and bouquet garni, to boil. Add salt & pepper, simmer for ~50 minutes. Skim top. Discard the bouquet garni from the broth. Ladle soup into individual pots/bowls suited for the oven. Place 2 croutons in each bowl then completely cover with cheese. Put in broiler or preheated 425 degree F oven until melted dark golden cheese covers the bowls. |
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | == | + | ==References== |
| − | + | <References/> | |
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | |||
| − | [[Category: | + | [[Category:North American cuisine]] |
| + | |||
| + | [[Category:North American cuisine]] | ||
[[Category:Onion Soup Recipes]] | [[Category:Onion Soup Recipes]] | ||
[[Category:Cognac Recipes]] | [[Category:Cognac Recipes]] | ||
[[Category:Parmesan cheese Recipes]] | [[Category:Parmesan cheese Recipes]] | ||
Latest revision as of 17:09, 29 June 2012
Description
Onion soup [1][2] light meal, yet deep taste.
Ingredients
- 6 ounces butter
- 3 large onions, thinly sliced
- 2 ounces port
- 2 ounces balsamic vinegar
- 2 quarts/2.2 liters dark chicken stock
- 4 ounces/112 g slab bacon, cut into 1/2" x 1 cm cubes
- 1 bouquet garni
- salt & pepper
- 16 baguette croutons (slice and toast in oven with olive oil)
- 12 ounces/340 g grated Gruyère cheese (or swiss cheese)
Procedures
Melt butter on medium heat, to brown. Include onions, to brown ~20 min. Turn up heat to medium high and include port and vinegar and stir. Combine chicken stock, bacon and bouquet garni, to boil. Add salt & pepper, simmer for ~50 minutes. Skim top. Discard the bouquet garni from the broth. Ladle soup into individual pots/bowls suited for the oven. Place 2 croutons in each bowl then completely cover with cheese. Put in broiler or preheated 425 degree F oven until melted dark golden cheese covers the bowls.
References
- ↑ Test Kitchen Favorites. Taste of Home. 2004. pp. 64. http://www.tasteofhome.com/recipes/French-Onion-Soup-4.
- ↑ Bourdain, Anthony (2004). anthony bourdain's LES HALLES COOKBOOK Strategies, Recipes and Techniques of Classic Bistro Cooking with José De Meirelles & Philippe Lajaunie. Bloomsbury, New York and London. pp. 45-46. ISBN 158234180X (hc).
