3 lb onion, peeled
1/2 cup butter
1 1/2 tsp pepper, black
2 tbsp paprika
1 bay leaf
3/4 cup flour
3 qt beef bouillon
1 cup wine, white
2 tsp salt
1/2 lb swiss cheese
1 french bread
Directions
Slice onions, 1/8 inch thick. Melt butter, place onions in it, saut#
slowly for 1 1/2 hours in a large soup pot. Add all other ingredients
except bouillon, wine and salt, saut# over low heat 10 minutes more.
Add bouillon and wine and simmer 2 hours. Adjust color to a brown
with caramel coloring or liquid browning sauce. Season to taste with
salt. Put in refrigerator overnight.
To serve: Heat soup. Fill ovenproof casser#le or individual oven-
proof bowls with 1 cup soup, top with 3 one-half inch slices of
French Bread and top with a slice of imported swiss cheese (Gruyere
preferred). Place under broiler to brown, approximately 5 minutes at
550 degrees. This is a five star recipe!
--- per Robert Reznikoff
Echonet RECIPE_CORNER echo
Servings: 8 servings
Onion Soup~ French Style Recipe brought to you by Recipe Ideas
Categories: French; Soup; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be tracked far back into the far past, at least as far as the Egypt of the Pharoahs, and possibly even further. However, mostly, these ancient cook books were just simple pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to experts in ancient history are some clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Later on, in The time of the romans 25BC a roman called Apicius created a few scripts describing recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main meal and desserts, something that is very familiar to us today. Aspicius also describes how the ancient cooks made use of a wide range of herbs, including a few that are still present in modern kitchens such as thyme, rue and parsley. Over the succeeding few centuries, the families of Europe competed with each other to serve the most extravagent banquests, and as a result chefs and their recipe collections increased in prestige. Even so, it was during the 19th century that fine cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy. When we get to the 20th century, cookbooks were in high demand, as a result of increased literacy, more spare time and a general increase in wealth. The TV revolution gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Onion Soup~ French Style recipe.
