Skip to content

France Onion Soup

From Treasures of Greek and International Cooking (1988).

No ratings yet

A historical recipe

Treasures of Greek and International Cooking (1988).

France

Known as a French recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. 1 slice toasted bread
  2. 3 onions

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 1/4 cup butter 1/2 cup red wine 3 onions, sliced 21/2 cups water (about 4 cups) 2 10-02 cans beef broth 1 tsp.
  2. sugar 1/2 6.
  3. Swiss cheese 1 tbsp.
  4. flour 4 — slices French bread In a 4-quart soucepan or Dutch oven, melt butter, add onions and sugar and saute 10 minutes.
  5. Stir in flour to blend well.
  6. Add water, beef broth and wine.
  7. heat to boiling and simmer 10 minutes, covered.Spoon soup into four 8-oz oven-safe soup bowls;
  8. top with 1 slice toasted bread.
  9. Fold cheese slices to fit on bread.
  10. Place soup bowls in jelly-roll pan for easier handling.
  11. Bake at 425 degrees for 10 minutes or until cheese is melted and soup is hot.

Plating

Cookware for this recipe

  • Frying pan
  • Casserole pot
  • Mixing bowl
  • Blender
  • Chef's knife
  • Cutting board
  • Wooden spoon
Source not stated by archive.org
Credit

From Treasures of Greek and International Cooking (1988), printed page 208, digitised by the Internet Archive: https://archive.org/details/treasures-of-greek-and-international-cooking

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.