To celebrate the fact that I love onions and to stay on theme, we decided to dust off the cook book project and make my favourite soup. French Onion Soup. For a little history, French Onion Soup originated in Lyon, but somewhere along the line it became a popular late-night supper in Les Halles, the old central food market in Paris.
We used the Robuchon book for this recipe. It's as follows:
- 2 pounds of onions
- 10 table spoons of butter
- 2 quarts chicken broth
- 1/2 pound country bread
- 3 cups freshly grated cheese
- Peel onions, slice into thin rounds. Melt Butter in a soup pot and add the onions, stirring to coat well with butter. Cook over low heat for 30 minutes until they are slightly golden brown.
- add broth. Stir and bring to a simmer. Cover and simmer for 15 minutes over low heat, stirring from time to time.
- Preheat broiler. When hot lightly toast bread on both sides. Remove the bread but leave the broiler on.
- Blend the soup to get onions broken up. Season to taste. Fill oven proof bowls with soup.
- Top each soup with slice of toast and cover with grated cheese. Give each soup a twist of pepper and put under broiler for 3-4 minutes, long enough to crisp the cheese but not burn.
here's what we changed
We used a combination of Swiss and mozzarella cheese. We used yellow and red onions. We used Beef broth instead of chicken. We did not blend the soup (we left the larger chunks of onion). We did season the soup (the beef broth had enough). We used French Bread.
We were very happy with the end result and we made enough to freeze in packages for soup in the future.
If you'd like to purchase the Robuchon book (it's fantastic) click on the amazon link on the right where it shows cookbooks etc.