Wedding French onion soup
59I have fond memories of that French onion soup: last times I ate it was in the wee hours of my sister's Breton wedding-it's a tradition. After a beautiful wedding in a château, some dancing, some "lavender bush diving", please, don't ask- and at last, an early dip in the ocean for the irréductibles-we finished the night-or started the day- enjoying this soup. It tasted like the best thing on earth!
What you need for 2 servings: 3-4 onions- I like to use different varieties, one shallot, some butter, broth (2-3 cans), or a liter of water and 2 "Knorr cubes", and wine -white preferably. The tricky part: to avoid burning the onions.
Put a nice chunk of butter in a pan (high heat), when it gets golden, had the thinly sliced onions and shallots, then keep on stirring until they dry out, but do not let them burn!!! Had a few sips of wine (2/3 of a glass), let it cook. Once absorbed, had one liter of water or broth- I like the chicken-flavored better. Let it sit on medium to low heat for at least 30 minutes- the longer, the better!
You can "saut(é)er" some bread pieces in butter to make croutons and add shredded gruyère cheese. Et voila our wedding magic potion!
You may add some "perles du Japon" to add texture it the soup.
Early morning Onion soup--gotta be French!
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Comments
Thank you Lili ....
To all .. you have to taste this traditional French onion soup. I used to eat some to each end of parent's night party before to sleep (usually between 6-8 AM). And in france we still have some for the new-year-day on the dance floor of dico party at end of night. The advantage of this soup is to avoid the morning headache of alcool abused... Onion soup is so sweet, if you try it once, you'll finish the soup tureen.
Please Lili ... I want to eat some before to leave Britanny. Kisses my doll.
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robie2 says:
2 months ago
Yum--sounds like a great party and a great soup--reminds me of my student days in Paris many years ago when a group of us would show up at Les Halles at 3 or 4 in the morning for onion soup--more or less sober, kinda :-) The place is gone now, but the memory lingers on. I'm starting my own personal Lili Dupré cookbook--thanks.