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French Onion Soup From A Master Chef
Jan 30th, 2014 by

In France they just call this onion soup.

In France they just call this onion soup.

One of my favorite cookbooks is one I picked up in Paris more than 20 years ago. I got it in a small bookshop across from the Luxembourg Gardens: one of my favorite spots for coffee and a walk.

It’s written by French chef Paul Bocuse and it’s called “French Home Cooking.” It has the best French Onion Soup recipe: one that’s easy and pretty quick too.

Don’t worry about making your own beef stock just buy your favorite store brand. Although you don’t need individual soup crocks it’s fun to have them and you can probably pick up some cheap at a dollar store, the Christmas Tree Shop, Target, Sears or online at Amazon and eBay.

Stir the onions from time to time as they cook.

Stir the onions from time to time as they cook.

Ingredients:

  • Butter (2 ounces)
  • Onions (About two medium, peeled and sliced into circles)
  • Flour (About one ounce)
  • Beef Stock (or bouillon or even water. I’ve never used water but Mr. Bocuse says it works) (About 2 1/2 pints)
  • French Bread (Two slices per serving, toasted)
  • Gruyere Cheese (About 3 1/2 ounces grated)
  • Pepper (To taste)
  • Breadcrumbs (About an ounce)
  • Port (optional) (About 1/4 cup)

Preparation:

Melt half of the butter in a large saucepan.

Add onions, breaking them into rings. Cook until lightly brown or just starting to turn lightly brown.

Stir in the flour, scraping the bottom of the pan so the flour doesn’t stick.

When flour starts to turn brown add the beef stock and stir constantly. Cook over moderate heat for about 15 minutes. Stir in (optional) port about half-way through.

Preheat oven to 350 degrees.

In a soup tureen or in separate french onion soup crocks create two or three layers of the following: bread, cheese, pepper and sliver of butter.

Add soup.

Then top it off with breadcrumbs and more cheese.

Bake in oven for about 20 minutes or until the cheese and breadcrumbs have browned.

Serve immediately.

Find more recipes in the Recipe index.

Carrots in Cream
Apr 5th, 2010 by

Amelia serves the carrots to Nan (of Nan's Mashed Potato fame).

Amelia serves the carrots to Nan (of "Nan's Mashed Potato" fame).

This is one of our favorites and a tradition every Easter.

I got the recipe from one of my favorite cookbooks, “Paul Bocuse: French Home Cooking,” which I purchased in a small shop on the Left Bank many years ago.

In keeping with our RootsLiving philosophy: it’s easy to make and uses simple, fresh ingredients.

Ingredients/Shopping List

  • Butter (3 oz.)
  • Carrots, peeled and cut into thick sticks 2-inches long (2 pounds)
  • Baby onions (5)
  • Salt, to taste.
  • Sugar (1 tsp.)
  • Parsley, chopped (2 tbsp.)
  • Heavy cream (6 tbsp.)

What I did:

Melt butter in a frying pan. Add carrots and onions. Salt lightly. And sprinkle with sugar.

Cover pan and simmer for 40 minutes, stirring from time to time.

When carrots are done cooking, mix parsley with cream and pour on the carrots. Cook another 5 minutes or until very hot. BUT DON’T LET THE CREAM BOIL.

Find more recipes from the Easter dinner menu.

Find more recipes in the Food section.

(Note: If you’d like to print this recipe, click here or on the headline on this post and then use the print button at the bottom of the post. In other words, print from the “permalink” not from the homepage.)

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