Classic French Onion Soup

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                            FOOD FUNNY
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This one is as old as the hills, but I still get a chuckle out of it.
Thanks to Rosemary Zwick for sharing it with us.

Two police officers respond to a crime scene behind a grocery
store. The homicide detective is already there. "What happened?"
asks the first officer.

"Male, about twenty-five, covered in Raisin Bran and dead as
a doornail."

"Good grief," says the second officer. "Didn't we have one
covered in Frosted Flakes yesterday? And Captain Crunch
last week?"

"You're right. I'm afraid," said the detective as he took a drag
from his cigar, "this is the work of a cereal killer."

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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. This version is easy, authentic,
and oh-so-delicious.

Classic 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 - 16 1-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 Oct 6 08:28:40 2010