| Onions Soup | | Onions Soup
As usual…. to see better “click” on the photos!
Talking about Paris (see TRAVEL and LIFESTYLE) I’d like to give you a very good receipt that my husband sometimes prepares.
Rich people used to eat this onions soup after watching the opera or after coming back from a dance party in the early morning. They went into the bistros open all night long in the district of the old markets Les Halles. Today here, there is the Centre Pompidou.
Onions Soup
For 4 people you need (I’m sure you will eat two tellers, so prepare double quantity!):
500 gr. golden onions
20 gr. flour
1 little spoon of sugar
4 spoons of olive oil
pepper according to your taste
50 gr. butter
salt according to your taste
ca. 1 litter of beef consommé
To cook au gratin:
ca. 12 slices of baguette
100 gr. of Swiss cheese
We can start: clean your onions and cut them into very thin rings. Put them into a pan with 50 gr. of butter and 3-4 spoons of olive oil. Let cook with low fire for ten minutes, add the little spoon of sugar and let go on cooking with moderate fire till your onions sweat without getting colored. Be careful: don’t let them burn! When they start getting blond, dust them with the flour using a sieve. Mix carefully for some minutes. You can add your consommé now or if you want you can first simmer with half a glass of white wine or a little glass of brandy to make your soup more tasty. Let boil for ca. 30 minutes with low fire and add more consommé whenever necessary. When your soup is ready put the proper quantity of salt and pepper and pour everything into four baking bowls (very nice are the cocottes, the small ones with cover, but the cover must be put only after gratin). Cut your bread, put the slices on the surface of the soup, cover with a lot of grated Swiss cheese and put into the oven already hot at 250°. Let the soup in the oven till you can see a golden surface, only few minutes are enough. Serve everything very hot.
I don’t know where my husband learnt this receipt and how many times it was changed during time, but I know that I like it so much.
Bon Appétit!
| 2015-12-17 17:23:33 | - | 2013-05-06 | 24 | 257 | 14 | {"titolo":"Onions Soup","testo":" Onions Soup \r\n \r\nAs usual…. to see better “click” on the photos! \r\nTalking about Paris (see TRAVEL and LIFESTYLE) I’d like to give you a very good receipt that my husband sometimes prepares. \r\n
Rich people used to eat this onions soup after watching the opera or after coming back from a dance party in the early morning. They went into the bistros open all night long in the district of the old markets Les Halles. Today here, there is the Centre Pompidou.
\r\nOnions Soup \r\n
For 4 people you need (I’m sure you will eat two tellers, so prepare double quantity!):
500 gr. golden onions
20 gr. flour
1 little spoon of sugar
4 spoons of olive oil
pepper according to your taste
50 gr. butter
salt according to your taste
ca. 1 litter of beef consommé
To cook au gratin:
ca. 12 slices of baguette
100 gr. of Swiss cheese
We can start: clean your onions and cut them into very thin rings. Put them into a pan with 50 gr. of butter and 3-4 spoons of olive oil. Let cook with low fire for ten minutes, add the little spoon of sugar and let go on cooking with moderate fire till your onions sweat without getting colored. Be careful: don’t let them burn! When they start getting blond, dust them with the flour using a sieve. Mix carefully for some minutes. You can add your consommé now or if you want you can first simmer with half a glass of white wine or a little glass of brandy to make your soup more tasty. Let boil for ca. 30 minutes with low fire and add more consommé whenever necessary. When your soup is ready put the proper quantity of salt and pepper and pour everything into four baking bowls (very nice are the cocottes, the small ones with cover, but the cover must be put only after gratin). Cut your bread, put the slices on the surface of the soup, cover with a lot of grated Swiss cheese and put into the oven already hot at 250°. Let the soup in the oven till you can see a golden surface, only few minutes are enough. Serve everything very hot.
\r\n
I don’t know where my husband learnt this receipt and how many times it was changed during time, but I know that I like it so much.
\r\nBon Appétit! \r\n ","abstract":"Talking about Paris Iâd like to give you a very good receipt that my husband sometimes prepares"} | 194 | on | ricetta, soupe d'onion, food | yes | food | Talking about Paris Iâd like to give you a very good receipt that my husband sometimes prepares |
