Out Of The Ordinary Onion Soup
From MGH Cookbook (Massachusetts General Hospital)1984 (1984).
A historical recipe
MGH Cookbook (Massachusetts General Hospital)1984, by the employees of Massachusetts General Hospital (1984).
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 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- 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
Chef Wood
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- 12-16 large onions 6 c.
- stock 1/2 ec.
- butter slices of French bread, salt and pepper to taste toasted 2 Tbsp.
- sugar Parmesan cheese 1 tsp.
- basil 4 Tbsp.
- sherry or 1 tsp.
- tarragon Burgundy Slice onions in lines and saute in 1/4 cup butter until tender.
- Add remaining butter, salt, pepper, sugar, basil and tarragon.
- Cook 10 minutes on low heat.
- Add stock and simmer 20 minutes.
- Butter toasted bread and sprinkle with plenty of Parmesan cheese;
- broil until brown.
- When ready to serve, add sherry or Burgundy, stirring soup gently.
- Add French bread to top of soup.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Grill or grill pan
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Chef's knife
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Cutting board
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Wooden spoon