Professor Mark Csele

French Onion Soup (Soupe a L’Oignon Gratinee)

French Onion SoupThis is a modified recipe from Chefs de France in Disney’s EPCOT park. It was modified from a recipe found on a Disney planning board.

In a large saucepan, dice 11/2 pounds of onions and saute in 1/2 cup salted butter. Cook until onions are carmelized, quite brown, and will stick to the bottom of the pan (over ten minutes) – this is important since they must be very brown and stick to the pan for a nice colour and flavour.

When the onions are cooked, add 2 Tbsp flour and stir for about 30 sec. to form a roux.

Gradually add 21/2 litres of chicken broth stirring from the bottom to dissolve the “stuck” brownings from the pan. Then add the following spices:

1 tsp. salt
1/2 tsp. pepper
1 tsp. thyme
2 Tbsp. dried parsley
2 bay leaves

Simmer, covered, on low for several hours.

Cut French bread slices 1/2-inches thick and dry in a 350F oven. Cut into pieces and place into several heat resistant ceramic bowls. Discard bay leaves and fill bowls with soup. Top with grated Gruyere cheese (or a mixture of 1/2 Gruyere and 1/2 Mozzarella if the Gruyere is strong). Place bowls in a hot oven until cheese melts and is golden brown.