Streams

Onion Soup

The Leonard Lopate Show

Thursday, December 10, 2009

 

Soupe á L’Oignon ou Potage Parisien

from I Know How To Cook

 

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 6

4 tablespoons butter
9 ounces onions, finely chopped
½ cup flour
6 1/3 cups any stock, hot
Salt and pepper
6 slices bread or 1 ¾ ounces vermicelli

 

Melt the butter  in a large pan. Add the onions and cook over low heat, stirring occasionally, for 10 minutes until golden brown. Sprinkle with the flour and cook, stirring constantly, for a few minutes until browned. Pour in the stock and simmer for 10 minutes. Season with salt and pepper.  Place the bread, if using, in a tureen, then strain the soup to remove the onion and pour it over the bread. Alternately, return the strained soup to the pan, add the vermicelli and cook briefly until the pasta is tender.

 

 

More in:

News, weather, Radiolab, Brian Lehrer and more.
Get the best of WNYC in your inbox, every morning.

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.

Sponsored

Feeds

Supported by