SC - onion soup (was re: no one eats lamb)
kat
kat at kagan.com
Mon Dec 29 13:57:55 PST 1997
Phlip writes:
> French onion soup is another one I got burned out on at an early age, and I
> flat haven't been tempted lately by any of the versions I've seen. If
> anyone out there has what they feel is a really good recipe, send it and
> I'll try it, but most that I've seen lately has been over-salted and filled
> with garbage.
Salt? Why on Earth spoil a perfectly good onion soup with salt??? <g>
Try this one:
5 yellow onions
Butter
Bottle of white wine (your choice)
Home made beef stock
Slice onions thin and saute in butter until they just begin to brown. Pour in wine and a little stock. Add water to increase volume if necessary. (Once the alcohol has cooked off you can adjust amount of stock to your taste.) Simmer for several hours; the longer you cook it the better it is. I thicken mine with cornstarch but that's not period; you might choose other methods (in period they thickened it with almond milk, I believe). Serve in bowls sprinkled with grated Parmesan; accompany with great hunks of French bread.
Salt! Phooey.... who needs it? <g>
- kat
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