Vincent Price Soupe à L'oignon - Onion Soup
Mr. Price's "Treasury of Great Recipes" is a wonderful cookbook that I'm privileged to have on my shelf! The style of recipe format is rather different from what we're used to these days, so I'm translating for a more modern audience. Here you have a recipe adapted from one the collection, a delicious onion soup! From the market in Les Halles in Paris, circa 1965.
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INGREDIENTS
Nutrition- 3
- 4
- 2tablespoons flour
- 1⁄2teaspoon salt
- 1⁄8teaspoon fresh ground pepper
- 1
- 1sprig parsley
- 1pinch thyme
- 1quart chicken stock
- 1cup dry white wine
- 1tablespoon cognac
- 6slices toasted French bread
- 1cup grated parmesan cheese, divided, for garnish (or more, to taste or according to recipe see below)
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DIRECTIONS
- (Also needed: 6 oven-proof soup bowls.).
- Over medium temperature, heat a deep skillet with the bacon drippings or butter.
- Add the chopped onions and sauté until just soft.
- Add the flour, salt, pepper, and garlic and cook until it is golden brown (careful not to burn).
- Add the parsley sprig, thyme, chicken stock, wine, and simmer for 45 minutes, then remove from heat and add the Cognac.
- To serve: divide the servings between the six oven-proof bowls, placing the bowls on a baking sheet, with 1 slice of toasted French bread in each bowl.
- To make it Soupe à L'Oignon Gratinée: preheat your oven's broiler setting; you're going to make three layers of thinly sliced bread and Parmesan cheese in the bowl, pouring soup into the bowls, topping each layer with Parmesan and a little melted butter, then placing the bowls on a baking sheet under the broiler until the cheese melts and forms a golden brown crust.
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