French Onion Soup w/some pics
From Julia Child's 'Mastering the Art of French Cooking Please do not use canned stock. This has a recipe for homemade and well worth the time as it has so much flavor.
French Onion Soup w/some pics
From Julia Child's 'Mastering the Art of French Cooking Please do not use canned stock. This has a recipe for homemade and well worth the time as it has so much flavor.
Cooking Instructions
- 1
Heat oven to 450F. Arrange the meat, bones, onions, and carrots in a cast iron pan. Place in the middle portion of the oven and roast for 30-40 minutes, turning occasionally until nicely browned.
- 2
Remove from the oven and drain the fat out of the roasting pan. Transfer into an 8 or 10-quart soup kettle. Pour a cup or two of the water into the pan, set over heat (or back in the still-hot oven). Scrape up all the brown bits at the bottom. Pour all that into the kettle.
- 3
Tie the Bousquet garni in a coffee filter or cheese cloth.
- 4
Cover ingredients with 10 cups of water. Bring to a simmer, skim and add the salt, celery, and bouquet garni. Simmer, partially covered, on low for 4 to 5 hours. Strain the stock out of the kettle into a bowl.
- 5
ONIONS, COOKING AND FINAL ASSEMBLY
- 6
Melt butter, add oil to a large pot. Add sugar and onions, cover, and cook on low for 30 minutes.
- 7
Raise heat and cook, stirring often on medium until golden, around 45 minutes
- 8
Stir in flour, cook for a minute and add stock and wine. Partially cover and simmer gently for one hour.
- 9
Add Cognac, ladle into oven proof soup bowls, add bread slice and cover with cheese.
- 10
Bake at 400 degrees until lightly brown.
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