On Tue 10 Feb 2009 10:25:03a, Dora told us...

> merryb wrote:
>> I attempted making this this past week. I used half sweet onions, and
>> half yellow. It was waaay too sweet, even after adding plenty of
>> pepper. Guess I should have just used plain old yellow onions? Any
>> suggestions? TIA!!
>
> Here's my favorite recipe, which I can heartily recommend:
>
>
> * Exported from MasterCook *
>
> Onion Soup
>
> Recipe By :Fernande Garvin
> Serving Size : 6 Preparation Time :0:00
> Categories : *French Soups/Stews
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 medium onions -- thinly sliced
> 2 tablespoons butter
> 1 tablespoon flour
> 2 cups consommé
> 4 cups water
> 1/4 cup boiled milk
> 1/4 pound grated Swiss cheese
> 6 slices French bread -- dried in oven, not
> -- toasted
> salt and pepper -- to taste
> 2 tablespoons melted butter
>
> In heavy skillet, cook onions in heated butter until slightly browned.
> Sprinkle with flour and cook over low flame until golden, never allowing
> them to become dark brown. Add consommé and water. Bring to boil,
> stirring constantly with a wooden spoon, then simmer gently for 20
> minutes uncovered. Add milk. Pour into ovenproof casserole or
> individual bowls. Place slices of bread on top. Sprinkle generously
> with cheese. Add pepper. Sprinkle with melted butter. Brown quickly
> under broiler flame. Serve.
>
> Comments: If there is one French dish which is popular all over the
> world, in all categories of restaurants, it is onion soup. Every day,
> everywhere, people expectantly order onion soup, but what they too often
> get is a sorry brew, the result of a long series of deteriorations of
> the original recipe.
>
> Honest-to-goodness onion soup is neither expensive nor difficult to
> make. The important thing is that the taste of onion is well blended
> and not bitter or harsh. The soup has the consistency of light cream
> and is of a golden color. It is not a clear broth in which float small
> pieces of dark and desiccated onion and a few specks of grated cheese.
> Grated cheese may be added at the table, but a sufficient quantity has
> to cook in the soup itself.
>
> Note that the slices of bread should be dried in a heated oven after the
> flame has been turned off. Do not toast them.
>
> With proper care, you will get a smooth, soothing, golden soup, which
> succeeds in being both pungent and delicate -- no small achievement
> indeed!
>
> Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin
>
> Dora

That sounds delicious, Dora, and it's *SO* good to see you posting again.
How are you doing?

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
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Date: Wednesday, 02(II)/11(XI)/09(MMIX)
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Countdown till President's Day
4dys 3hrs 10mins
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The cat is, above all things, a dramatist.
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