Cooking advice

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Soup- French Onion Soup (Au Pied De Cochon Re Recipe

	Category	Alcoholic Drink Recipes
	Views	134
	Ratings	0

Ingredients And Procedures

2 tb (1/4 stick) unsalted butter

1/4 c Vegetable oil

3 1/2 lb Onions, thinly sliced

2 c Dry wine

6 c Chicken stock or canned

Low-salt broth -------------------------------------------------------------------------- 12 1/2-inch thick French Bread

Baguette slices, toasted 1 c Gruye're Cheese (about 4 oz)

Melt butter with oil in heavy large pot over medium heat. Add onions, cover and cook until lightly colored, stirring occasionally, about 45 minutes. Add wine and bring to boil, scraping up any browned bits. Cook 5 minutes. Add browned bits. Cook 5 minutes. Add stock and bring to simmer. Simmer uncovered 1-1/2 hours. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Preheat broiler. Ladle soup into boilerproof bowls. Top with slices of toasted French bread. Sprinkle with grated Gruyere cheese. Broil until cheese melts. Serve immediately. SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II Shared by Cate Vanicek

Rate this recipe!

Post this recipe to your site

<h1>Soup- French Onion Soup (Au Pied De Cochon Re</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 tb (1/4 stick) unsalted butter <P>1/4 c Vegetable oil <P>3 1/2 lb Onions, thinly sliced <P>2 c Dry wine <P>6 c Chicken stock or canned <P>Low-salt broth -------------------------------------------------------------------------- 12 1/2-inch thick French Bread <P>Baguette slices, toasted 1 c Gruye're Cheese (about 4 oz) <P>Melt butter with oil in heavy large pot over medium heat. Add onions, cover and cook until lightly colored, stirring occasionally, about 45 minutes. Add wine and bring to boil, scraping up any browned bits. Cook 5 minutes. Add browned bits. Cook 5 minutes. Add stock and bring to simmer. Simmer uncovered 1-1/2 hours. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Preheat broiler. Ladle soup into boilerproof bowls. Top with slices of toasted French bread. Sprinkle with grated Gruyere cheese. Broil until cheese melts. Serve immediately. SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II Shared by Cate Vanicek <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-cookbook.co.uk" title="Free recipe">free recipes</a>