Ingredients
2 tbsp (1/4 stick) unsalted butter
1/4 cup vegetable oil
3 1/2 lb onions, thinly sliced
2 cup dry wine
6 cup chicken stock or canned
1 low-salt broth
12 1/2-inch thick french bread
1 baguette slices, toasted
1 cup gruye're cheese (about 4 oz)
Directions
Melt butter with oil in heavy large pot over medium heat. Add onions,
cover and cook until lightly colored, stirring occasionally, about 45
minutes. Add wine and bring to boil, scraping up any browned bits.
Cook 5 minutes. Add browned bits. Cook 5 minutes. Add stock and
bring to simmer. Simmer uncovered 1-1/2 hours. Season to taste with
salt and pepper. (Can be prepared 1 day ahead. Cover and
refrigerate. Bring to simmer before continuing.)
Preheat broiler. Ladle soup into boilerproof bowls. Top with slices
of toasted French bread. Sprinkle with grated Gruyere cheese. Broil
until cheese melts. Serve immediately.
SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II
Shared by Cate Vanicek
Servings: 6 servings
Au Pied De Cochon Re (French Onion Soup) Recipe brought to you by Recipe Ideas
Categories: Dessert; French; Pie; Soup; Vegetable
The History of Recipes
Written cooking instructions as a concept can be found way back into the far past, in fact as far as the ancient Egyptians, and maybe further still. Interesting though that maybe, in the main part, these ancient cook books were just very simple pictorial instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Progressing into The time of the romans around 25BC a roman called Apicius created some scripts which described recipes prepared by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the chefs of Roman times used many spices and herbs, including a few that will be familiar to modern cooks for example basil, fennel and parsley. Later, in the 15th century, people returning from the crusades brought back many new foods and spices from Arab cooking, including spices like coriander, parsley, and rosemary. The introduction of these new tastes prompted an explosion in cookery books, some of which are now in academic collections. Like it or not, the introduction of TV gave 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 everybody to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Au Pied De Cochon Re (French Onion Soup) recipe.
