French onion soup is a grand classic in France. But they don’t call it French onion soup. They call it . . . “soupe à l’oignon.” It’s just plain ole onion soup in French. Fancy that.
Remember my exciting plans for a blog schedule? The one that started this very week? Maybe you didn’t notice, but it was Faith yesterday, Food today.
Well. Life laughs at our best-laid plans, doesn’t it? Because the day after I announced that grand plan, I was offered a tutoring job at a private school, two full days a week (that I am forced to take, considering our current financial situation).
And this tutoring situation will not simply be my usual English as a Second Language gig, which is a no-brainer for me. No. I’m going to have to tutor senior high school students, helping them to analyze literary works. And I just got the class list: Brecht’s “Mother Courage and her Children,” along with Euripides’ “Medea,” and Hibberd’s “The Winter of the World: Poems of the Great War.” That’s just to name a few. I’ve read none of them, of course.
And I thought I was well read.
So there’s a chance my grand plans will be derailed, and writing/blogging will have to take a back burner to life, family and financial obligations. But now that my initial panic is over, I’ve decided it will all be okay. I can handle it. I’ll do what I can and I’ll enjoy it.
I also have to take the rest of this week off, however, because I’m losing all sensation in my hands from carpal tunnel. Again. So I’m just going to give a little snippet this week on France and Family, the two categories that will not be getting a post.
France – the school where I’m working is in a beautiful old neighborhood with wide, tree-lined avenues and really old horse stables nearby. I think it will be a fun place to go two times a week, and I’m sure I will be inspired to take lots of cool French pictures.
Also, we are going to Normandy this weekend for a church retreat, so there might be a good French post next Thursday with photos from our trip. I’m not sure where we’ll be, though, and what’s in the area.
Family – William is really relishing the fact that he speaks English now. And it’s melting my heart listening to it. He likes to remind me where he is every time he sees me, especially if my back is to him. “I’m dere Mommy,” he calls out. “Maman I’m dere.”
I love when he’s dere.
Now. Back to the food, because this is a food post, right? Onion soup?
The hardest thing about making onion soup is going out and buying those darned mini soup tureens that can go into the oven. (My sister is visiting and she bought some for me).
And yes, I suppose the onion part takes a tiny bit of effort too. Take four small to medium onions and slice them thinly.
Melt 50g of butter (2 oz).
Add a teaspoon of large sea salt and a quarter teaspoon of white pepper. Fry them, and when they first start to brown, turn the heat way down and cover them. Cook them like that for nearly and hour, stirring every so often.
Meanwhile, cut 8 rounds of thick bread, butter them and put them in the oven. Bake for about 20 minutes until they are like large croutons. (I used gluten free).
When the onions are finished, add a half tablespoon of sugar and then stir 5 more minutes over a small flame.
It’s time to make it soupy. Add a cup of white wine (we use alcohol free), 6 cups of water and 2 large beef bouillon cubes. You’ll need a bay leaf and a sprig of thyme, which you will remove when the soup is done. Cook that uncovered until it boils, and when it does come to a boil, lower the heat and let it simmer uncovered for another 20 minutes.
Place one of the toasts in the bottom of each mini soup tureen, and cover it with grated swiss cheese (not shown here). Maybe a small handful?
Ladle in the soup until it’s almost to the top and put a second toast on top.
After that, you need only sprinkle more Swiss cheese and a bit of nutmeg and white pepper. This mixture will stay nicely on top because the piece of bread floats.
Broil the soup for 5 to 10 minutes until it’s brown.
And then eat it hot, hot, hot.
Eat it! It’s dere!
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- 4 small to medium onions
- 1 t large grain sea salt
- ¼ t pepper
- 50g butter (2 oz)
- ½ T sugar
- 4 thick toasts, sliced in half
- Swiss cheese
- 2 Bouillon beef cubes
- white wine
- bay leaf
- sprig of thyme
- Slice onions thinly and cook in butter for an hour, stirring often. Cover just as soon as they start to turn brown. After they are very soft and brown, add the sugar and cook 5 more minutes.
- Butter and toast the large pieces of bread. 20 minutes in the oven at 350° until they are well toasted.
- Cook the onions with the water, wine, bay leaf, thyme and bouillon cubes. Bring to boil then simmer for 20 minutes.
- Place a piece of bread in the bottom of the tureen, followed by Swiss cheese.
- Fill with soup until close to the top.
- Add another piece of bread, then sprinkle more cheese, nutmeg and pepper.
- Broil for 5 to 10 minutes.