Saturday, May 19, 2018

Onion soup made according to the recipe in Mastering the Art of French Cooking, Volume I.
Browning the onions takes 45 minutes or more.
Julia Child's original recipe says to simmer the soup for another 30 minutes.
I prefer the cheese toasts to be added to the soup, rather than the alternative of covering the soup with
cheese and heating it under the broiler. The latter method always results in my burning my tongue!
Today's soup was inspired by Len's bread, perfect for toasting with cheese. Or with butter and jam.
Len's overnight whole wheat loaf. What a beautiful crust! And delicious.
I've linked this post to Deb in Hawaii's soup linkup for this week!


Unknown said...

What a gorgeous loaf! I love french onion soup although i make a vegetarian version since i’m veg, and i make a special broth from lots of mushrooms and some fennel as well as the usual carrots/onion/celery/bay leaves.

Deb in Hawaii said...

Both the soup and bread look delicious, Mae. I have been craving French onion soup lately and your post makes me want it even more. ;-)

Thank you very much for linking it up to Souper Sundays this week. I saw your comment about not having a link in this post. Not to be a pain, but it is something I do hold firm on for entry into the round-up and it can easily be done after you've posted. If you get a minute this week, can you add the link to Souper Sundays at Kahakai Kitchen to this post? ( Or if you prefer not to do a quick edit and add it in, just let me know and I can delete your link in the linkup for you.
Mahalo! Deb

Tina said...

I like your soup better than mine for this week! That's a real meal, delicious. The tongue burning has always been an issue with me and this soup so I may steal your idea and cut the cheese bread up.