Preparation:
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 |
