"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pot au Feu Onion Soup Recipe

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This recipe for Pot au Feu Onion Soup, by , is from The Gladu Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Del Gladu
Added: Saturday, March 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 oz. oil
6 spanish onions, yellow
1 qt. beef stock
1 qt. chicken stock
1 cup Sherry
1 bunch fresh thyme
3 bay leaves
1/2 cup flour
1/2 cup water
3 cups Gruyere or Swiss cheese, shredded

Directions:
Directions:
Beat flour and water and strain through fine mesh. Heat oil in a large pot. Julienne onions and add to oil. Saute to a golden brown. Deglaze pan with sherry and add stock. Add herbs and bring to a boil. Add flour and water mixture and blend well. Reduce to a simmer and cook for one to one and a half hours. Season with salt and pepper. Ladle into an onion soup crock, top with a piece of bread and place a mound of grated Gruyere cheese on top. Brown under broiler and serve.

Personal Notes:
Personal Notes:
To deglaze a pan, after meats or vegetables have been browned, wine or stock is added to the pan over high heat, and the rich coloring that remains in the pan is gently scraped with a wooden spoon and combined with the wine or stock.

 

 

 

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