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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "SOUP-ONION" "SP" "9/3/97"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "SOUPE \*(A` L'OIGNON" "Parisian onion soup, optionally \fIgratin\*(e'e\fP"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
A \(lqlight but hearty soup\(rq with a deep rich flavor.
Not a \(lqhomeopathic soup that was made by boiling the shadow of a
pigeon that had been starved to death\(rq (A. Lincoln, as quoted by MFKF).
With a salad and fruit and coffee, this onion soup  makes a meal.
.PP
From JC, page 43, and MFKF, page 212.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "3-4 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "3 qt" "heavy-bottomed saucepan"
or \fIcasserole\fP
.IG "" "soup tureen;"
optional and in any case not needed if soup cooked in a casserole
.sp
.IG "2 or 3" "sweet onions,"
thinly sliced, at least 2-1/2 cups, 4 cups better
.IG "3 Tbsp" "butter"
.sp
.IG "1/2 tsp" "salt"
(omit if use canned beef consomm\*(e' with high salt content)
.IG "3 Tbsp" "sugar,"
to help carmelize the onions
.sp
.IG "3 Tbsp" "flour"
.sp
.IG "1-1/2 qt" "beef consomm\*(e' with gelatin"
or \fIbrown stock\fP
.IG "1 cup" "dry white wine"
or \fIdry white vermouth\fP
.IG "" "salt"
and \fIpepper\fP to taste
.sp
.IG "2 Tbsp" "Cognac"
or \fIcalvados\fP
.IG "6-8 slices" "French bread,"
3/4 to 1-inch slices toasted, or \fIrye bread\fP, sliced thin and toasted
.IG "" "olive oil"
.IG "1 cup" "Parmesan"
or \fISwiss\fP cheese, grated
.IG "2 oz" "Swiss cheese,"
cut in very thin slivers; optional
.IG "1 Tbsp" "grated raw onion;"
optional
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Cook onions slowly with the butter, @4, covered, for 15 minutes.
.SK 2
Uncover, turn heat to moderate, @5, add salt and sugar.
Cook for 30-40 minutes, stirring often, until onions are an even, deep,
golden brown.
.SK 3
Sprinkle in the flour and stir for 3 minutes.
.SK 4
Turn heat down, to @2-3, stir in the boiling beef consomm\*(e' or stock
and the wine, and season to taste.
Simmer partially covered for 30 minutes or longer, skimming if necessary.
Correct seasoning.
At this point the soup can be set aside until ready to serve, at which
time reheat to the simmer.
.SK 5
Before serving, add the Cognac or calvados.
.SK 6a
Pour soup into the tureen 
or directly into soup cups over the rounds of bread,
the \fIcro\*(u^tes\fP.
Pass the cheese separately.
.SK 6b
For \fIcro\*(u^tes au fromage\fP:
spread the toasted rounds with grated cheese and sprinkle with olive oil;
brown under a hot broiler;
then pour soup into the tureen 
or directly into soup cups over the rounds of bread.
.SK 6c
For \fIsoupe \*(a` l'oignon gratin\*(e'e\fP:
heat the oven to 325 F;
with the soup at the boil, stir in the slivered cheese and grated onion;
pour soup into tureen or soup pots;
float rounds of toast on top of the soup, spread grated cheese over them,
sprinkle with oil or butter, and bake for 20 minutes at 325 F;
set for several minutes under broiler to brown the top slightly;
serve immediately.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\"   ---------------------------------
.NX
To make the toasted rounds, place the bread in a pan and bake in a 
325 F pre-heated oven for about 30 minutes, until dry and lightly browned.
Halfway through the baking, baste each side with olive oil.
Rub each piece with garlic after baking.
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
2-1/2 hours, 
much of time with only partial attention to the simmering.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
