La Bonne Soupe

Theatre Marginy

You'll just have to figure this out. First there is a great French Onion Soup recipe from "Bonne Soup" on 55th in NYC. Then there was this photo I took in the small waiting area. The rest just surrounds the thoughts.

Le Bonne French Onion Soup

• Prep time: 10 minutes
• Cook time: 40 minutes
• Serves: 8

 

Ingredients

• 3 tablespoon unsalted butter
• 1 1/2 pounds (approximately 4 large) sweet Bermuda or Spanish onions, peeled and thinly sliced
• 1 teaspoon granulated sugar
• 1 cup dry white wine
• 2 quarts (8 cup) beef broth, preferably homemade
• 2 ribs celery with leaves, each cut in half
• Salt to taste (depending upon the saltiness of the broth and the cheese)
• Black pepper to taste
• 1/4 cup dry Fino sherry
• 4 (1/4-inch thick) slices baguette (French bread)
• 1/4 cup coarsely grated Emmenthal or Gruyere cheese

  

  note the poster framed in the window

Instructions

Prepare onion mixture:
. Cook onions and sugar in butter over low heat until onions are lightly caramelized (about 20 - 30 minutes).
. Add wine. Increase flame to medium and cook until wine is reduced by half (about 5 minutes).
. Add broth, celery, salt, and pepper. Bring to boil over high flame.
. Reduce heat to low, partially cover, and simmer for approximately 40 minutes.
. Remove celery; discard it.
. Add sherry; simmer 5 minutes longer.
-- Prepare baguette-topped soup:

Voila

. Preheat oven to 375 degrees F.

. Lightly toast each slice of baguette. Set aside.

. Place soup bowls on jelly roll pan or cookie sheet.

. Put jelly roll pan or cookie sheet (containing empty soup bowls) on center shelf of oven.

. Pull out shelf (so that you can fill the soup bowls).

. Ladle soup into 4 individual oven-proof soup bowls.

 . Top each soup-filled bowl with one toasted slice of baguette.
. Sprinkle 1 tablespoon cheese over top of each bowl.
. Push back oven shelf.
. Heat until cheese melts and bubbles (approximately 5 - 6 minutes).