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ONION SOUP LES HALLES (France)

Soup was introduced to France around 1650. This classic recipe of the most famous hearty peasant bread soup, comes from "Wild Women In The Kitchen" and we felt compelled to add it, if only for the following story…."This version was made for centuries at Les Halles, a huge Parisian market where traditionally, just after mid-night, farmers would truck their wares in from the countryside to the market. By 2:00 A.M., restaurant owners & shopkeepers would arrive to buy ingredients for the day. A ring of restaurants sprang up around the markets and, because they were open all night, they became the after-hours stopover for theatregoers and other night owls. And because onion soup was believed to be an antidote to a hangover, all the restaurants in the area began serving it. Revelers typically ended an evening with a steaming bowl at Les Halles." ~ A tip of our (chef's) hat goes to the Wild Women. Thanks!

1 pound of onions (thinly sliced)
2 cups dry white wine
2 tbsp butter
6 cups unsalted beef broth or 5 cups salted broth diluted with 1 cup water
6 slices stale French bread, cut ½ inch thick
2 cups freshly grated Gruyere cheese (about ½ pound)

  1. Preheat oven to 425 degrees.
  2. In a medium flameproof dish, combine the onions, wine, & butter.
  3. Bake uncovered, stirring once or twice, until the onions are very soft & most of the liquid is evaporated, about 1 hour.
  4. Remove from the oven & set aside.
  5. In a large saucepan, bring the broth to a boil.
  6. Preheat the broiler with the rack about 6 inches from the heat.
  7. Arrange six oven-roof soup bowls on a baking sheet.
  8. Evenly distribute the onions among the bowls & cover immediately with broth.
  9. Place a round of bread on top of each.
  10. Sprinkle the cheese over the breads.
  11. Place the baking sheet under the broiler and broil until the cheese is lightly browned (about 2 minutes). SERVES 6

 

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