A fine recipe from the heart of Paris! Bon Appetit!
From La Poule au Pot
9 Rue Vauvilliers, 75001 Paris
A large bowl of this hearty soup becomes a meal in itself when served with a green salad and some fresh fruit or other dessert. The soup is even more flavorful when prepared a day in advance.
French Onion Soup
1/4 cup (2fl oz or 60ml) vegetable oil
5 large yellow onions (about 2 1/2 pounds/1.25KG, thinly sliced
2 cups (16fl oz/500ml) dry white wine
8 cups (2 liters) Chicken and Beef stock
Salt and Pepper to taste
8 – 2/4-inch thick (2cm) slices of day-old French Bread
3 cups (12 oz/375 g) shredded Gruyère cheese
In a large, heavy pot over high heat, heat the oil until almost smoking. Add the onions and reduce the heat to medium. Cook the onions for about 30-minutes, or until they are soft and an even deep golden brown; stir frequently.
Pour the wine, raise heat to high, and boil until the soup is reduced by two thirds. Stir in the the stock and bring to a boil. Reduce heat to low and simmer for 20-minutes. Season with salt and pepper.
Preheat broiler. Place 8 deep oven proof soup bowls or crocks on a baking sheet. Ladle the soup into the bowls, add a slice of the bread to each bowl, and sprinkle the shredded cheese on top. Broil for 3-4 minutes or until the cheese is golden and bubbling. Serve immediately.
Makes 8 servings