My brother gave me a copy of Julia Child’s Mastering the Art of French Cooking for Christmas last year and after a bit of inspiration from the film Julie & Julia, I thought why not create my own little food diary..
So first up and appropriately so, here’s my attempt at Soupe à L’Oignon Gratinée au Fromage.
(For 6-8 servings)
- 5-6 cups of yellow onions, thinly sliced
- 1/2 yellow onion, grated raw
- 3 tbsp of butter
- 2 tbsp of olive oil
- 8 slices of hard-toasted french bread
- 3 tbsp of cognac
- 2 cups of Gruyere cheese
- 2 ounces of Gruyere cheese cut into very thing slivers
- 1/2 cup dry white wine
- 6 cups of boiling beef stock or beef bouillon
- 3 tbsp of flour
- 1/2 tsp of sugar
- Salt & pepper to taste
- Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes. Uncover, raise the 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.
- Off heat, blend in the boiling beef stock. Add the wine, and season to taste. Simmer partially covered for 30-40 minutes or more, skimming occasionally. Correct seasoning.
- (You can set aside uncovered until read to serve. Then simply reheat to simmer.)
- Just before serving, store in the cognac.
- Bring to a boil and pour into a soup tureen or soup pots. Stir in the slivered cheese and grated onion. Float the rounds of toase on top of the soup, and spread the grated cheese over it. Sprinkle the with oil or butter. Bake for 20 minutes in the oven, then set for minute or two under a preheated broiler to brown the top lightly. Serve immediately.