Soupe a l'Oignon

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for sharing these bizarre classified ads:

A superb and inexpensive restaurant. Fine food expertly served
by waitresses in appetizing forms.

Dinner special - Turkey $2.35; Chicken or Beef, $2.25; Children, $2.00.

Wanted: Unmarried girls to pack fresh fruit and produce at night.

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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.

Soupe a l'Oignon (French Onion Soup)

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
8 Cups (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 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 Tue Apr 5 05:47:35 2011