A little bit of the history of French Onion Soup and the recipe Im using. I love this recipe as it has limited seasoning, a bay leaf, and relies on the Sherry, Cognac and White Wine to add flavor. Historians have found evidence of soup dating as far back as 6000 BC. Boiling food or liquid was an unconventional way of preparing meals until the discovery of water-tight containers. Before clay pots were used, cooks would heat liquids in animal hides. In 1765 a Parisian entrepreneur opened a shop selling a highly concentrated inexpensive soup called restaurant (meaning: restoring [something]). The soup was advertised as an antidote to physical exhaustion. This prompted the modern use of the word restaurant. French Onion Soup Legend has it that the first French Onion Soup was created by King Louis the XV of France when all that could be found in the pantry of his hunting party’s lodge was butter, onions and champagne. It is said that he combined these ingredients to create the first French Onion Soup. It is unclear if this story is myth of fact, but it is a good story none the less! Onions have been a popular staple in preparing meals from at least as far back as the Roman Times. Onions are easily grown in most soils they are cheap abundantly available and have a long shelf-life. For this reason onions were seen as The Poor Mans food. French Onion Soup Recipe courtesy of Ina Garten Ingredients 2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups) 1/4 pound unsalted butter 1 bay leaf 1/2 cup medium-dry sherry 1/2 cup brandy or Cognac 1 1/2 cups good dry white wine 4 cups beef stock 4 cups veal stock 1 tablespoon kosher salt 1/2 teaspoon freshly ground white pepper Freshly grated Parmesan Directions In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.
Posted on: Thu, 01 Jan 2015 21:38:52 +0000
Trending Topics
Recently Viewed Topics
© 2015