Monday, January 18, 2010

Thick Onion Soup

The recipe is from the book French Feasts: 299 Traditional Recipes for Family Meals and Gatherings. Although my version has the French title, Ripailles on it, I found it on clearance at Anthropologie. This makes a good appetizer, serves 6.

The recipe:

6 Sliced Onions:

Cooking to lighly brown:

1/2 cup of white wine:

Simmering (for 45mins) after adding in wine and ~6 cups of water:

Parsely is added after simmering.
4 egg yolks added in after cooling off a little.

The end result with french bread added on top:

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