epicuric
Legendary Member
The origin of the current French Onion Soup lies in the 'Le Tourin', a soup from the southwest of France. Roughly:
4tbsp duck or pork fat
600g brown onions very finely sliced
12 cloves of garlic very finely sliced
2.5l chicken stock
1 bay leaf
Sprig of thyme
Salt & pepper
3 eggs, separated
2tbsp red wine vinegar
6 slices pain de campagne
Cook down the onions in the fat until browned but not burnt - do not skimp on this process because it's where the flavour comes from. Add the garlic and cook for a further 5 mins. Add the stock, herbs and seasoning and simmer on a low heat for 30 mins. Whisk in the egg whites (they will form threads). In a separate bowl mix the egg yolks with the red wine vinegar, whisk this into the soup. Adjust the seasoning. Serve, topped with the bread, spoon some onions over the bread.
4tbsp duck or pork fat
600g brown onions very finely sliced
12 cloves of garlic very finely sliced
2.5l chicken stock
1 bay leaf
Sprig of thyme
Salt & pepper
3 eggs, separated
2tbsp red wine vinegar
6 slices pain de campagne
Cook down the onions in the fat until browned but not burnt - do not skimp on this process because it's where the flavour comes from. Add the garlic and cook for a further 5 mins. Add the stock, herbs and seasoning and simmer on a low heat for 30 mins. Whisk in the egg whites (they will form threads). In a separate bowl mix the egg yolks with the red wine vinegar, whisk this into the soup. Adjust the seasoning. Serve, topped with the bread, spoon some onions over the bread.