3 tbsp butter
1 tbsp oil
3 lb onion, sliced very thinly
1 tsp salt
1 tsp white sugar
3 tbsp flour
4 can beef consomme
4 can water
2 cup dry red wine
1 bay leaf
1 tsp sage
1 sliced french bread, toasted
1 mozzarella cheese, shredded
1 parmesan cheese, shredded
Directions
Melt butter with oil in large soup pot - add sliced onions and stir
to coat - cover pot and cook over moderately low heat for 15 - 20
minutes - stirring occasionally until onions are tender and
translucent. Uncover pot and raise heat to moderately high - stir in
salt and sugar (sugar carmelizes and helps onions to brown) - cook
about 30 minutes - stirring frequently until onions have turned an
even deep golden brown. Lower heat to moderate - stir in flour and
add a bit more butter if flour does not absorb into a paste with the
onions. Cook slowly, stirring constantly for 12 minutes to brown
flour lightly.
Remove from heat - pour about 1 cup of warmed consomme into
onion/flour mixture to blend flour and consomme - add rest of
consomme, water, wine, bay leaf and sage - bring to a simmer. Simmer
slowly for 30 - 40 minutes.
If you are not serving right away, let cool, uncovered, then cover and
refrigerate. Reheat when ready to serve - place in ovenproof soup
bowls - top with a slice of toasted french bread, shredded mozzarella
cheese and parmesan cheese. Place under broiler to melt cheeses until
bubbly.
Servings: 6 servings
Baked French Onion Soup Recipe brought to you by Recipe Ideas
Categories: French; Soup; Vegetable
The History of Recipes
Historians have found proof that recipes existed way back into history, in truth as far back into history as early Egypt, and possibly even further than that. Interesting though that is, generally, these ancient recipes were just very basic hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to experts is a series of ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Later on, in Roman times 25BC a roman called Apicius compiled a few documents which described recipes enjoyed by the Romans. In his works, he recounts how the roman meals were split into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient cooks made use of many spices, including a few that will be familiar to modern chefs for example basil, fennel and dill. Closer to modern times, there were two interesting recipe books which appeared in the 14th Century - a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian curry that is served today, but instead descriptions of the types of meals prepared for the rich and wealthy people of the time. In the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the holy lands, such as coriander, parsley, and basil. The introduction of these new culinary ideas led to a surge in books on cookery, some of which are now in academic collections. During the succeeding few hundred years, the rich and powerful families of Europe tried to serve up the most extravagent meals, and consequentially cooks and their recipes became highly prized. However, it was during the 1800s that fine cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and publishing the recipes of their peers. By the arrival of the 1900s, cookery publications are increasing in popularity mostly as a result of better eduction, people having more free time and disposable income. Like it or not, the introduction of television brings us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Baked French Onion Soup recipe.
