Ingredients
1 no ingredients
Directions
4 oz unsalted butter
5 lb onion
6 qt beef stock
: kosher salt
: black pepper
6 oz dry sherry
24 sl French bread
1 lb Gruyere cheese
HEAT THE BUTTER IN A STOCKPOT, OVER A MODERATE FLAME ADD THE ONIONS
AND COOK UNTIL GOLDEN OR BROWN AS DESIRED ADD THE STOCK, BRING TO A
BOIL, REDUCE HEAT, AND SIMMER AT LEAST 20 MINUTES SEASON TO TASTE
WITH SALT AND PEPPER ADD SHERRY IF USED LADLE SOUP INTO INDIVIDUAL
SOUP BOWLS OR GRATIN DISHES TOP EACH WITH A SLICE OF BREAD COVER WITH
GRATED CHEESE BROWN UNDER THE BROILER SERVE HOT variation: toast the
bread under the broiler, top with cheese, pass under the broiler to
melt the cheese, and place on top of serving of soup
Servings: 24 servings
Classic French Onion Soup Gratin Recipe brought to you by Recipe Ideas
Categories: French; Soup; Vegetable
The History of Recipes
We can read the history of written recipes back into antiquity, in fact as far into history as the Egyptians, and potentially, even further back. In practice though, generally, these old recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe in existence, according to academics are some stone tablets in ancient Sumerian which recount 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 blissful. As we move into Roman times 25BC a man called Apicius assembled a number of documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, entrees and afters, something that is very familiar to us today. Aspicius informs us how the ancient chefs were skilled in the use of a good variety of herbs, including a few that are still present in modern kitchens like thyme, fennel and asafoetida. Later, in the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from the holy lands, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices caused a surge in manuscripts on cookery, some of which are kept safe in private cookery archives. During the next few centuries, the powerful families of Wesstern Europe competed to serve the most exotic banquets, and consequentially chefs and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and recording recipes that were common in the better off homes of the day. By the advent of the 20th century, recipe publications were highly popular due to better eduction, increased leisure time and having more disposable income. The revolution that is television brought us TV cooks and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Classic French Onion Soup Gratin recipe.
