I love to cook so one of my favorite things to do while traveling is cook along with and learn traditional recipes. This recipe was passed on to me by a friend I met sailing in the Caribbean. Lilly was French and showed me that authentic French Onion Soup, doesn’t use any chicken or beef stock - just onions. Like many traditional recipes, measurements are less precise, since the technique is usually passed down from generation to generation.
In a large soup pot melt @ 1/4 to 1/2 lb of butter then tan 3 huge softball-sized diced yellow onions
Meanwhile, half-fill a small saucepan with white wine and some cognac and heat but don’t boil.
When the onions have tanned, cover well with flour.
Flame the cognac/wine mix and add to the onions.
Add water and generous amount of salt, pepper and tamari
Float butter-pad sized sides of Gruyere or Swiss cheese and homemade toasted French bread croutons.
Dee-lish!
June 1st, 2009 at 8:46 am
Oh my goodness, that sounds really scrumptious! Hmm, I’m going to have to try that. Doubt I have the alcohol at home, but I’ll find some, lol.
Leesa
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