How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
A bubbling tureen of onion soup "gratinee"
The best onion soup I have even made!
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Views: 19
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Comment by John Barrows on November 8, 2009 at 3:03pm -
Usually I finish this soup in individual serving bowls by ladling the soup in, covering with croutons and cheese and broiling. This time I put the croutons and cheese in the cooking pot and baked in a very hot oven to get a "pizza effect" on the surface.
I made the broth by roasting beef bones then boiling in water with onion, parsley, bay, sat, pepper and carrot - then strained. In another heavy pot I simmered finely sliced onions (tons of them) covered until it was mushy. Removed the cover, raised the heat, added some salt and sugar, evaporated the excess liquid and browned the onions. Added white wine and broth and finished cooking. Covered the surface with toasted slices of baguette rubbed with garlic and sprinkled liberally with Gruyere cheese. Baked. Scooped out bowlsfull and enjoyed. The best ever!
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Comment by Patrick on November 9, 2009 at 4:39am -
If someone does not want to make their own broth they can use store broth. However, just to keep in mind, the next time you grill some "bone-in" steaks, save the bones in the freezer and use later for your broth production.
This all in one pot method is good if you have enough people to finish it off in one sitting. Otherwise if not you will have leftover croutons sitting in the soup, although not the end of the world, is not desirable. So for a couple or 3 people, small individual bowls or smaller pot.
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Comment by Debbie on November 9, 2009 at 4:30pm
- I like this variation.
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Comment by Laura on November 10, 2009 at 1:44am - Oh oh ! ! This is the best way to get warm when winter is coming ... I love all king of soup !
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I would go with your recipe but over night 1st rise, knead, 2 hour 2nd rise, knead. Rest. Form into length. Rest for 1 hour. Put slits in. Bake, covered. ( when I say "rest", I mean the dough, not you)
Yes, the standard baguette has a very hard, crusty crust that your have to work hard to break off a piece. But the inside is very light. I was assuming you'd used the no-knead. I have baked baguettes using the no-knead, and they come out great. Ke...
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You could add cheese if you wanted but all I was trying to do here was make the standard fried potatoes & onions by baking instead.
You could cover the dough instead of using the ice water. Also, I am not so sure that a French baguette has a thick crust anyway. I tend to think that it does not. We'll have to wait until the French Connection checks in.
Actually, I used a recipe that I found in a book called "Local Breads - sourdough and whole-grain recipes from europe's best artisan bakers" (found only at the finest libraries). It's very similar to the no-knead recipe (only you knead this one). ...
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I'm sure it was the no-knead: that's what I taught him ...
maybe some cheese too
Only other thing a should have done was brown the top more.
Nancy should recall this cat climbing up her back.
What recipe for the dough did you use?
maybe leave the cover on longer - I think more moisture for a longer period may thicken the crust. only take the cover off for last few minutes to brown
I thought that was your other head
don't hurt yourself with all that complexity (don't try this at home, folks)
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