This soup is so good, so easy, so filling, and so inexpensive that it's no wonder it is the traditional "fast food" in France, where a large pot simmers as workmen file by with their bowls and a crust of bread. There are different versions, of course. This one is from Joy of Cooking, but I don't always follow it exactly. The proportions may vary, I may use plain toasted bread, I may use another type of cheese -- a slice of Gruyere draped across the top of the crock is a more traditional presentation and delicious. I've used both yellow and white onion, and both are good though I prefer the yellow -- it has more flavor. Lots of freshly ground black pepper really makes a crucial difference.
James Beard's recipe -- a hardier, more filling version which he says is actually from Switzerland-- has you stir in a little flour and red wine or sherry at the same time you add the beef broth, then add some grated Gruyere before topping with the toasted bread and more cheese then warming in the oven.
Obviously, the beef broth you use will affect the flavor of the soup (and if you make it yourself you can control the quality of ingredients), but I've been very pleased with the results using Campbell's or Swanson's. The first time I made this I used the Swanson's beef broth undiluted. It was delicious, though quite rich. I realized then that I was meant to dilute the canned broth, but when I tried that it seemed too bland. I compromised by diluting the canned broth with about 1/3 can of water instead of the full can called for. You could also use wine instead of water to dilute. And if you want a really rich soup, add more butter. Taste before adding to the oven to make sure it's just what you want!
I fix this at least once or twice a month. It's really enough by itself for a light supper. Some chopped parsley added just before serving gives a nice fresh flavor, some color, and extra nutrition. A green salad is nice on the side -- Romaine, Boston, Bibb, or "European Blend" are especially good -- with a thick slice of tomato (if you can find a good tomato) dressed with garlic Dijon vinaigrette.. And if you're hungry, adding a sandwich makes a very satisfying meal.
French Onion Soup
1 1/2 cups very thinly sliced onion
3 tablespoons butter
6 cups beef broth (or vegetable stock, for vegetarians!)
1/4 teaspoon freshly ground black pepper
6 slices toasted French bread
1 cup grated Parmesan cheese
(Cognac, sherry, or wine)
Sautee the onion slices in the butter until well browned -- and I mean brown, not golden -- but not burned, separating the slices into rings as they cook. This may take a while, but it is crucial for a tasty result. Add the broth and pepper. Cover and cook over low heat for 30 minutes.
Transfer the soup into individual crocks or into a large crock or casserole. Cover with the toasted bread. Sprinkle the cheese onto the toast and heat in the oven or broiler for about 10 minutes, or until the cheese has melted.
Add a dash of cognac, sherry, or wine, if desired.
This sandwich is a variation of the French Dip, and uses some of the broth from the soup. You can also dip it into the broth for moisture and flavor as you eat. Remember that you need quite a bit of beef, depending on the bread you are using...the proportions should be about 1/3 top bread, 1/3 beef, 1/3 bottom bread, otherwise the flavor of the beef will be lost.
Roast Beef Sandwich
roast beef, thinly sliced
butter
Dijon mustard or horseradish
French roll or other sandwich roll
hot broth
Preheat oven to 400.
Split the roll and spread with butter and Dijon mustard or horseradish. Dip beef slices into broth or simmer them for a few minutes in the broth and then place on the roll. Heat in the oven for about 5 or 10 minutes (wrap in foil if you want a softer sandwich with a more "steamed" texture).
No comments:
Post a Comment