5 cup thinly sliced red onions
3 tbsp butter
3 tbsp flour
1/2 cup maker's mark
2 qt beef broth
1/4 tsp basil
8 slice french bread, toasted
1 cup grated swiss cheese
Directions
In a dutch oven, saute sliced onions in butter until soft. Stir in
flour to form a paste; pour in bourbon, stirring until smooth.
Gradually stir in broth; season with basil and simmer 30-40 minutes.
Drop into bottom of each soup bowl a slice of toasted French bread,
fill with onion soup and sprinkle with cheese. Broil until cheese is
golden and bubbly. Serve immediately.
Servings: 8 servings
Classic Onion Soup Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Soup; Vegetable
The History of Recipes
We can follow the history of written recipes back into the distant past, in fact as far back as the ancient Egyptians, and possibly even further than that. Having said that, sadly, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe in existence, according to historians 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 `wonderful`. Later, there are some interesting books which date from the 14th Century : one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these are nothing to do with the indian curry that is served today, but rather descriptions of the types of food prepared by the chefs of the rich and wealthy people of the period. Later on in the 1400s, the Crusaders brought back a variety of spices and herbs from Arab cooking, such as basil and rosemary. These new spices and herbs prompted a surge in recipe books, some of which still exist in academic collections. For the centuries that followed, the powerful families of Europe strove to offer the most exotic meals, and as a consequence, cooks and their collection of recipes were greatly in demand. Even so, it wasn`t until the 1800s that cookery and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, verifying, and recording recipes of the day. By the time we get to the 20th century, recipe publications were greatly in demand mostly due to more people being able to read, people having more spare time and having more money. The arrival of television brought us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Classic Onion Soup recipe.
