Soupe a l’oignon (Julia Child)

This recipe calls for slowly cooking onions in butter, then simmering in stock for them to develop a deep, rich flavor. You should therefore count on 2.5 hours at least from start to finish.

Category: Soups, Stews and Chili

Cuisine: French

☆☆☆☆☆

1 review 
Ready in 3 hours
by phred101

Ingredients

1.5 lbs yellow onions (about 5 cups), thinly sliced

3 tablespoon Butter

1 tablespoon oil

1 tsp Salt

1/4 tsp sugar

3 tablespoon Flour

2 quarts beef bouillon or brown stock (can use chicken), boiling

1/2 cup dry white wine


Directions

Cook yellow onions slowly with 3 T butter and 1 T oil in a covered saucepan for 15 minutes. Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30-40 minutes stirring frequently, until the onions have turned an even, deep, golden brown. Sprinkle in the four and stir for 3 minutes. Off heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 30-40 minutes more, skimming occasionally. Correct seasoning. Set aside uncovered until ready to serve. Then reheat to simmer.

Reviews

☆☆☆☆☆

[I posted this recipe.]

phred101

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