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Onion Soup
5.914 documents for Onion Soup
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Recently I was fortunate enough to spend a week in Paris. Despite what you might have heard about the French, I did not encounter any rudeness or disdain toward us Americans. On the contrary, I found the French people to be very helpful despite the fact that we spoke very little of their language. Some of my readers and friends suggested that I bring back some ideas for a French dish that could be adapted for the grill. After much thought, I decided go with what might seem an unlikely choice: French onion soup. Of course, over there it's not called that; it is simply "soupe a l'oignon.
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French onion is one of my favorite soups, especially in the fall. The hearty beef broth flavor, the silky melted cheese and the baguette slices toasted just right make it pure comfort food on a cool day. Add a side salad, and it becomes a complete, satisfying meal. One key to a tasty onion soup is the cooking of the onions. You can use plain yellow onions or sweet onions, but cook them slowly. Their natural sugars will release and melt, then brown or caramelize. If you hurry, the onions might become too crisp and brown too quickly, and their melting sugars can burn.
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In our quest to try the newest, latest and greatest ingredient or recipe, sometimes wonderful old recipes get lost or forgotten. Luckily, our customers often remind us. Yesterday, we received a call from Terri Miller, a former patron who now lives on the West Coast. She requested our recipe for Swiss Onion Soup, something I had completely forgotten about and hadn't made for years. Then, the next day, while on the telephone with my sister-in-law Kathy, as we were going over the menu for our Christmas Eve dinner and discussing what to make for the vegetarians in the family, she said, "How about your Swiss Onion Soup as a first course?
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When it's cold and snowy outside, there should be onion soup inside. Onion soup, earthy, rich and filling, can soothe the soul weary of winter. You probably don't even have to go out to the supermarket to buy the ingredients for the classic version, since onions and canned or homemade stock are the only two essentials. What you do need is some time and patience to let the onions cook slowly at very low temperatures so they can sweat off their assertiveness and transform from sharp and pungent to sweet and delicate.
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In our quest to try the newest, latest and greatest ingredient or recipe, sometimes wonderful old recipes get lost or forgotten. Luckily, our customers often remind us. Yesterday, we received a call from Terri Miller, a former patron who now lives on the West Coast. She requested our recipe for Swiss Onion Soup, something I had completely forgotten about and hadn't made for years. Then, the next day, while on the telephone with my sister-in-law Kathy, as we were going over the menu for our Christmas Eve dinner and discussing what to make for the vegetarians in the family, she said, "How about your Swiss Onion Soup as a first course?
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If you wonder why French cooking enjoys such enduring popularity, consider today's soup. This humble combination of bread, cheese, onions and broth -- once the early-morning breakfast of purveyors at the old Les Halles market in Paris -- is a classic. You might not even need to go to the store in order to make onion soup gratinee. What you do need is time and patience. The onions must cook slowly at a low temperature in order to be transformed from sharp and pungent to sweet and delicate.
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Comfort food. Doesn't that phrase have a nice ring to it? We all know what it is, and for each of us it's different. What does comfort food mean to you? Meatloaf and mashed potatoes? Macaroni and cheese? Apple pie with vanilla ice cream? Mmm.
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Dear Jeanne: This is one of my favorite recipes. Hopefully there is a lower-fat way to prepare it. -- Carolyn Cheney, Kent, Wash. Dear Carolyn: Although the soup is delicious, many people are drawn to this soup because of the gooey cheese melted on a large crouton on top of the soup.
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Soupe l'oignon is one of the defining dishes of French cuisine, up there with coq au vin, the baguette and crme brle. In North America, the term "French onion soup" can connote an entire culture, conjuring up romantic images of the Champs Elysees and cozy cafes with Edith Piaf singing in the background the dew- soaked Paris of "Amlie.
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On the same day we decided to brave the weather and head out for lunch and a movie. We went to one of [Lisa]'s favorites, Rubi's. It was steamy in the café and bustling with bundled-up patrons. Lisa knew exactly what she was going to get - the tuna melt. Turns out I knew too. It was their Cuban sandwich - porchetta (slow roasted pork), roasted prosciutto, cornichons, Asiago cheese and hot mustard on a baguette. Our final meal of the weekend was my big ta-da "thank you for the invitation" lunch. I brought some bulgogi (sweet and savory Korean marinated beef) from my freezer. I had it at a party once and was surprised to find out it was from Trader Joe's. I didn't know what I was going to do with it at the time, but was really glad it was there for inspiration. Earlier in the weekend I ha...
... had to be a hearty breakfast, piping hot soup, a comforting casserole and a hearty stew, and we ... the cheese, as its real destiny was French onion soup later in the weekend. On the same day we deci...
