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about? This is best described in Peter's own words:
obsessive. All my life, when something interested
me, I became obsessed with it. I learned all I
could about it. I lived it! .
. . Ive been obsessive about food as long
as I can remember. I
am now obsessive with French cookery - its preparation,
materials, history, politics, and culture".
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350 grams peeled, halved, and sliced yellow
1 tablespoon flour
1-1/4 liters water
salt and freshly ground black pepper, to taste
1 small bouquet garni
100 grams thinly sliced baguette
125 grams grated gruyère
1 egg yolk
1 tablespoon Madeira
oven to 450°F.
butter over medium heat in a large sauce pan.
Add onions and sweat until soft and golden -
do not brown. Sprinkle the flour over the onions.
Mix well and cook a bit. Add the water, salt,
pepper, and bouquet garni; bring to a boil;
reduce heat; and simmer for about 30 minutes.
the mean time, dry baguette slices in the oven.
Set aside until needed.
the bouquet garni and pass the rest of the onion
mixture through a food mill. Strain the purée
into a sauce pan. Use a rubber spatula to force
the solids through the strainer. Keep warm.
the bottom of the soup bowls with alternating
layers of bread and half the grated cheese.
Gently divide the soup among the bowls. Divide
the remaining cheese among the bowls. Place
the bowls in the oven until the cheese is melted.
the egg yolk and the wine. Divide the mixture
over the top of the melted cheese and return
to the oven until the mixture cooks.
Paul Bocuse, La Cuisine du Marché, 1998,
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