French Onion Soup
Paris's midnight soup: onions caramelised to mahogany sweetness in beef broth, under a raft of toast and a blistered Gruyère crust. Ingredients: yellow onions (many), butter, beef stock, white wine, thyme, bay, baguette, Gruyère and Comté, salt, pepper.
What it is
Paris's midnight soup: onions caramelised to mahogany sweetness in beef broth, under a raft of toast and a blistered Gruyère crust. Ingredients: yellow onions (many), butter, beef stock, white wine, thyme, bay, baguette, Gruyère and Comté, salt, pepper. Recipe: 1) Slice kilos of onions; cook slowly in butter 45-60 minutes, stirring, until deep amber. 2) Deglaze with wine; add stock and herbs; simmer 30 minutes. 3) Ladle into crocks; top with toasted baguette slices and a thick blanket of grated cheese. 4) Broil until bubbling and bronzed. Serve: scalding, with a spoon and patience. Flavor: profoundly sweet-savory, the cheese pull legendary. History: onion soups are ancient, but the gratinéed Paris version fed market porters at Les Halles through the night and became the city's dawn dish. See also: Coq au Vin, Ratatouille.
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World Cuisines
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