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by thomas |
wien
| 29.10.2008
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galerie: Lyoner Zwiebelsuppe in der Wehrgasse
koordinaten: 48.195713, 16.357594
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Onion Soup Lyonnaise (original recipe)
country of origin : France
reference: Paul Bocuse
category: soups, france
perishability: 3 days in the fridge
quantity for: 4 persons
ingredients:
6 big onions, finely sliced
100 grams butter
pinch of salt
2 tablespoons flour
1 lacing of cognac
500 millilitre white wine
1.5 litres water
some pepper, fresh from the mill
toast slices; crust removed and roasted
100 grams gruyere cheese
cooking
Melt butter in a pan, saute the sliced onions, season with salt and sprinkle with flour, quench with cognac and wine, pour in water and simmer for 20 minutes on medium heat.
Season to taste with salt and pepper and serve the soup on preheated plates, topped with toast and cheese.
Optionally the soup may be gratinated.
modification for the jahressuppe:
2kg onions; 240g butter; 4tbsp flour; 2 lacings of cognac; 1 litre white wine; 4 litres water; pepper; toasted white bread; 300g grated cheese (a mixture of mountain- and raclette cheese); half a litre jahressuppe.
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