French Onion Soup

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

After our last child was born, my wife told me we had to cut back on
expenses. I had to give up drinking beer. I was not a big drinker, maybe
a 12-pack on weekends. Anyway, I gave it up but I noticed the other day,
when she came home from grocery shopping, the receipt included $45 in
makeup. I said, "Wait a minute. I've given up beer and you haven't given up anything!"

She said, "I buy that makeup for you, so I can look pretty for you."

I told her, "That's what the beer was for!" I don't think she'll be back.

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             TODAY'S RECIPE
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This is one of those dishes for which there are as many recipes as there
are housewives in France. My version is easy, authentic, and oh-so-delicious.

French Onion Soup (Soupe a L'Oignon)

4 Tbs (60 ml) butter
2 Tbs (30 ml) vegetable oil
2 lbs (900 g) onions, thinly sliced (about 7 cups)
1 tsp (5 ml) salt
3 Tbs (45 ml) all-purpose flour
2 quarts (2 L) beef, chicken, or vegetable stock
Salt and freshly ground pepper to taste

For the croutes:
12 to 16 one-inch (2.5 cm) slices French bread
2 tsp (10 ml) olive oil
1 garlic clove, peeled and cut in half
1 cup (250 ml) grated Gruyere or Swiss cheese (Parmesan may be substituted)

Melt the butter with the oil in a large saucepan. Add the onions and the
salt, stirring occasionally over low heat for 20 to 30 minutes, until
the onions are golden brown. Sprinkle the flour over the onions and cook
an additional 5 minutes, stirring occasionally. Add the stock and bring
to a simmer, stirring frequently. Cook an additional 30 minutes,
partially covered over very low heat. Taste the soup and adjust the
seasoning. Meanwhile make the croutes by placing the slices of bread on
a baking sheet in a single layer and bake at 325F (160C) for 15 minutes.
Lightly brush both sides of each slice with the olive oil, turn over,
and bake an additional 15 minutes, until crisp and golden brown. Rub
each slice with the garlic clove. To serve place float the croutes on
the soup in a tureen or individual soup bowls. Serve the cheese on the
side, to be added by the diners.
Serves 6 to 8.
Received on Mon Mar 2 18:56:47 2009