the onions slowly with the butter and the oil in the 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 flour and stir for 3 minutes.
heat, blend in the oiling liquid. Add the wine, and season to
taste. Simmer partially covered for 30-40 minutes more,
skimming occasionally. Correct seasoning. Set aside
until ready to serve.
*1 1/2 lbs or about 5 cups
of thinly sliced yellow onions
*3 Tb butter
*1 Tb oil
*a heavy-bottomed, 4-quart covered saucepan
*1 tsp salt
*1/4 tsp sugar (helps the onions brown
*3 Tb flour
*2 quarts boiling brown stock, canned beef bouillon, or 1 quart of
boiling water and 1 quart of stock or bouillon
*1/2 cup dry white wine or dry white vermouth
*salt and pepper to taste
Soupe a l'Oignon Gratinee
[Onion Soup Gratineed with Cheese]
From Mastering the Art of French Cooking Vol. 1 by Julia Child,
Simone Beck & Louisette Bertholle
The onions for an onion
soup need a long, slow cooking in butter and oil, then a long, slow
simmering in stock for them to develop the deep, rich flavor which
characterizes a perfect brew. You should therefore count on 2 1/2
hours at least from start to finish. Though the preliminary cooking in
butter requires some watching, the actual simmering can proceed almost
For 6-8 servings
1. The Soup
2. Croutes - hard
toasted French bread
the bread in one layer in a roasting pan and bake in a preheated
325-degree oven for about half an hour, until it is thoroughly dried
out and lightly browned.
through the baking, each side may be basted with a teaspoon of olive
oil or beef drippings; and after baking, each piece may be rubbed
with cut garlic.
*12-16 slices of French
bread, cut 3/4 to 1-inch thick
*Olive oil or beef drippings
*A cut clove of garlic
Cheese and assembling the soup
oven to 325 degrees. Bring the soup to the boil and pour into
the tureen or soup pots. Stir in the slivered cheese and
grated onion. Float the rounds of toast on top of the soup,
and spread the grated cheese over it. Sprinkle with the oil or
butter. Bake for 20 minutes in the oven, then set for a minute
or two under a preheated boiler to brown the top lightly.
*A fireproof tureen or
casserole or individual onion soup pots
*2 oz Swiss cheese, cut into very thin slivers
*1 Tb grated raw onion
*1 1/2 cups grated Swiss, or Swiss and Parmesan cheese
*1 Tb olive oil or melted butter