8 cup sliced spanish onions
7 beef oxo cubes
3 chicken oxo cubes
2 cup garlic, chopped
2 tbsp worcestershire sauce
2/3 cup napoleon vsop brandy
1/2 cup butter
10 cup boiling water
1 oregano, thyme, parsley
1 cayenne pepper
1 mozzerella cheese, grated
1 swiss cheese, grated
1 croutons
Directions
1) Melt butter and onions in a large pot. Stir until soft (but not
brown).
2) Dissolve OXO cubes in 1 cup boiling water. Add this to pot along
with
remaining boiling water. Do not add cubes directly to pot until
they
are dissolved.
3) Add garlic cloves, worcestershire sauce, brandy.
4) Add spices to taste. Quite a few dashes of each. Stir until mixed
in.
5) Simmer on low (2-3) heat on stove for 1 1/2 hours.
6) Fill french onion soup bowl 2/3 full of soup.
7) Add covering of croutons. Add covering of grated cheeses. Be
generous
with the cheese!
8) Bake at 350 F until the cheese is bubbling and slightly brown.
The remaining soup can be stored in the fridge for weeks, and simply
baked as needed.
From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
315-786-1120
Servings: 8 servings
Bruce's Favorite French Onion Soup Recipe brought to you by Recipe Ideas
Categories: French; Soup; Vegetable
The History of Recipes
Recipes as a concept can be observed back into history, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. However, in the main part, these old records were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to food historians is a series of ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few documents describing recipes prepared by his fellow Romans. In his works, he describes how the meals were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. He also describes how the ancient Romans made use of many spices and herbs, including a few that will be familiar to modern cooks like basil, fennel and parsley. As our culinary historical trip moves to more modern times there are a couple of interesting books published in the 14th Century : a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these have no connection with the spicy food that we all know today, but instead descriptions of the types of meals prepared by the chefs of the rich people of the time. In the 15th century, the Crusaders brought back many foods and spices from middle-east cuisine, including coriander, parsley, basil and rosemary. These new herbs and spices caused an explosion in books on cooking, most of which are now in private collections. When we get to the 1900s, cooking books were in great demand, as a result of higher levels of literacy, people having more leisure time and having more money to spend. The arrival of TV brought us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Bruce's Favorite French Onion Soup recipe.
