Soupy Delights: Potage d'oignon
One of the most delectable ways of feeling the love between all the vegetables and meats is to throw them all in to a pot and let them all bubble away. It might sound a very sappy thing to say, but it is in fact quite "soup"y. A well made soup brings out the flavors of the ingredients composing it in such a burst of sensation that plays a merry jig on your taste buds all over your tongue. And as with everything that I instruct my readers about, it is a really simple thing to do. Just a matter of choosing your vegetables, your meat (Optional, in case you are one of the poor, hopeless souls inhabiting the earth and calling yourself Vegetarian just so that you can be Green, like a Martian perhaps!) and the garnish.
There are three vegetables that are almost omnipresent in every soup. The three great aromatics: Onion, Carrot and Celery. If not directly present, they are present in the form of the stock (or flavor concentrated water, if you please). Add to these, a few herbs and spices of choice, in quantities so as to not overpower the chief flavor you want to bring out. And the meat, you may brown it lightly in a bit of fat to get that delicious flavor that comes with the color. And now boil away. When everything seems cooked and smells absolutely heavenly, turn off the heat. Now, you can decide if you want a smooth soup or have it chunky to have a texturally different mouthfeel.
Potage d'oignon au dortoir (Dorm Onion Soup)
For those who might not be familiar with this extremely famous recipe straight from the Vatican of Culinary Delights, France, it might seem surprising that people are willing to drink this soup. A justified doubt, for hardly anyone likes the raw bite that an onion carries with it, nor the tears it brings to every eye. But it is not such effort as you might imagine it to be.
What you need:
Onions, sliced thinly
Oil, enough to coat the onions
Water
Stock Cubes (Optional)
Salt, to season
Pepper, to taste
Method:
Heat the oil in a heavy bottomed pan over medium heat. Using a heavy bottomed pan is necessary for the proper dissipation of heat, for we shall sauté (or lightly fry in a dab of oil) the onion slices. Do not turn up the heat too high or else the oil might get too hot.
Drop in the sliced onions. You should hear a wonderful sizzle as the onions strikes the pan. Sauté till the onion turn brown. This is called caramelizing. (Remember: If it is Brown it is Cooked, if it is Black it is Fucked) Stir occasionally so that nothing sticks to the bottom of the pan.
Add water. How much water depends on how many people you want to serve and the strength of the flavor you need. Throw in the stock cube too.
Stir well. Taste and add salt and pepper as required. The commercially available stock cubes are very salty, so don't salt with an overly heavy hand.
Boil away on high for about 10 mins so that the onion flavor gets into the water.
Serving suggestions:
Ladle into a bowl or cup and top with toasted bread of size sufficient to cover it.
Variation:
On a special occasion, you might add a bit of red wine before adding the water, if you feel like it.
Grate some parmesan on top of the bread and toast it together.
Hope you enjoy having this. For this particular soup is something that I totally love.
There are three vegetables that are almost omnipresent in every soup. The three great aromatics: Onion, Carrot and Celery. If not directly present, they are present in the form of the stock (or flavor concentrated water, if you please). Add to these, a few herbs and spices of choice, in quantities so as to not overpower the chief flavor you want to bring out. And the meat, you may brown it lightly in a bit of fat to get that delicious flavor that comes with the color. And now boil away. When everything seems cooked and smells absolutely heavenly, turn off the heat. Now, you can decide if you want a smooth soup or have it chunky to have a texturally different mouthfeel.
Potage d'oignon au dortoir (Dorm Onion Soup)
For those who might not be familiar with this extremely famous recipe straight from the Vatican of Culinary Delights, France, it might seem surprising that people are willing to drink this soup. A justified doubt, for hardly anyone likes the raw bite that an onion carries with it, nor the tears it brings to every eye. But it is not such effort as you might imagine it to be.
What you need:
Onions, sliced thinly
Oil, enough to coat the onions
Water
Stock Cubes (Optional)
Salt, to season
Pepper, to taste
Method:
Heat the oil in a heavy bottomed pan over medium heat. Using a heavy bottomed pan is necessary for the proper dissipation of heat, for we shall sauté (or lightly fry in a dab of oil) the onion slices. Do not turn up the heat too high or else the oil might get too hot.
Drop in the sliced onions. You should hear a wonderful sizzle as the onions strikes the pan. Sauté till the onion turn brown. This is called caramelizing. (Remember: If it is Brown it is Cooked, if it is Black it is Fucked) Stir occasionally so that nothing sticks to the bottom of the pan.
Add water. How much water depends on how many people you want to serve and the strength of the flavor you need. Throw in the stock cube too.
Stir well. Taste and add salt and pepper as required. The commercially available stock cubes are very salty, so don't salt with an overly heavy hand.
Boil away on high for about 10 mins so that the onion flavor gets into the water.
Serving suggestions:
Ladle into a bowl or cup and top with toasted bread of size sufficient to cover it.
Variation:
On a special occasion, you might add a bit of red wine before adding the water, if you feel like it.
Grate some parmesan on top of the bread and toast it together.
Hope you enjoy having this. For this particular soup is something that I totally love.
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