Still Life with Onions and a Bottle
This painting is absolutely gorgeous and reminds of why Paul Cezanne is considered one of the great masters of the Art World. Bravo Paul.
The great Paul Cezanne’s stille life of Onions and a Bottle, and what would be a more than appropriate food to pair this great French artist’s painting of Onions and a bottle than one of France’s greatest culinary dishes, Soupe au L’Oignon (French Onion Soup) an all-time French Bistro favorite …
French onion soup (French: soupe à l’oignon is a type of soup usually based on meat stock and onions, and often served gratinéed with croutons and cheese on top or a large piece of bread. Although ancient in origin, the dish underwent a resurgence of popularity in the 1960s in the United States due to a greater interest in French cuisine.
Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in Paris, France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a grill in a ramekin with croutons and Comté melted on top. The crouton on top is reminiscent of ancient soups .
FRENCH ONION SOUP
A PARISIAN CLASSIC
Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries. To make it, you’ll need six sturdy ceramic bowls that may be safely placed under the broiler.
RECIPE – FRENCH ONION SOUP
1 cup white wine
1⁄2 cup plus 3 tbsp. sherry
10 tbsp. butter
1 tsp. sugar
3 large yellow onions, thinly sliced
Kosher salt and black pepper, to taste
6 sprigs flat-leaf parsley
6 sprigs thyme
2 fresh bay leaves
2 qt. Beef Stock
12 (1⁄2“-thick) slices baguette
2 cloves garlic, smashed
6 cups grated gruyère cheese
2 cups finely grated Parmigiano-Reggiano
Heat oven to 425°. Combine wine, 1⁄2 cup of the sherry, 8 tbsp. of the butter, sugar, onions, and salt and pepper in a 9″ × 13″ casserole dish and braise, uncovered, stirring occasionally, until the onions just begin to brown, 40–45 minutes. Remove casserole from oven, cover with foil, and continue braising in oven, stirring occasionally, until caramelized, about 1 hour more. Keep the onions warm.
Meanwhile, tie parsley, thyme, and bay leaves together with kitchen twine to make a bouquet garni. Put bouquet garni and stock into a pot and bring to a boil. Reduce heat to medium-low and simmer, partially covered, for 30 minutes. Remove and discard bouquet garni. Stir in remaining sherry and cook for 5 minutes more.
While the broth simmers, spread the baguette slices with the remaining butter. Toast in a skillet over medium heat, turning once, until golden, 5–7 minutes. Rub the slices generously with garlic and set aside. Discard any remaining garlic.
Heat broiler with rack 6″ from element. Arrange 6 heatproof bowls on a foil-lined sheet tray, divide onions and broth between bowls, and stir together. Place 2 baguette slices in each bowl; top each with about 1 cup gruyère and about 1⁄3 cup Parmigiano. Broil until cheeses are browned and bubbly, 3–5 minutes. Serve immediately.
The BEST PLACE to GET FRENCH ONION SOUP
Au PIED COCHON
Inside Au Pied Cochon
Eating French Onion Soup Can Be Messy
BUT MORE THEN WELL WORTH IT
by Daniel Bellio-Zwicke