French Onion Soup

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             FOOD FUNNY
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Here's a classic food funny from Thelma Hershorn in Toronto, Ontario:

A couple in their nineties are having a problem remembering things.
During a checkup, the doctor tells them that they're physically okay but
they might want to start writing things down to help them remember.
Later that night, while watching TV, the old man gets up from his chair.
"Want anything while I'm in the kitchen?" he asks his wife.

"Will you get me a bowl of ice cream?"

"Sure."

"Don't you think you should write it down so you can remember it?" she asks.

"No, I'll remember it."

"Well, I'd like some strawberries on top, too. Maybe you should write it down so as not to forget it".

He says, "I can remember that. You want a bowl of ice cream with strawberries."

"I'd also like whipped cream. I'm certain you'll forget that, write it down," she says.

Irritated, he says, "I don't need to write it down, I can remember it!
Ice cream with strawberries and whipped cream - I've got it for goodness sake!"

Then he toddles into the kitchen. After about 20 minutes, the old man
returns from the kitchen and hands his wife a plate of bacon and eggs.

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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 Wed May 13 18:38:59 2009