6 large onions (about 5 pounds), sliced thin
1/2 stick (1/4 cup) unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1 1/2 quarts beef broth (preferably homemade)
1 cup white wine
twelve 1/2-inch-thick slices of French bread, toasted
3/4 pound coarsely grated Gruyère
8 slices French bread (about 1 inch thick)
**Out of habit I grabbed some garlic which was not in the original recipe, but made a superb addition!
- In a large kettle cook the onions in the butter over moderate heat, stirring frequently, for 40 minutes, or until they are golden brown.
- Sprinkle the onions with the flour and sugar and cook the mixture, stirring, for 3 minutes.
- Add the broth slowly, stir the soup constantly until it comes to a boil, and simmer it, covered, for 20 minutes.
- Season the soup with salt and pepper.
- Put 2 slices of the toast in each of 6 heated soup bowls, top each toast with 1 tablespoon of the Gruyère, and pour the soup over the toasts.
POULET SAUTE’ AUX HERBES DE PROVENCE
1/2 cup (1 stick) butter
1 3 to 3 1/2-pound chicken, cut into 8 pieces, rinsed, patted dry
1 teaspoon dried thyme or savory
1 teaspoon dried basil
1/4 teaspoon fennel seeds, ground in spice mill or with mortar and pestle
3 unpeeled garlic cloves
2/3 cup dry white wine or 1/2 cup dry white vermouth
2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon dry white wine or dry white vermouth
2 to 3 tablespoons butter, cut into 1-inch cubes (optional)
2 tablespoons chopped fresh basil, fresh fennel fronds, or fresh parsley (optional)
- Melt butter in large wide pot over medium-high heat.
- Working in batches, if necessary, add chicken pieces and cook only until golden, turning occasionally, about 8 minutes per batch.
- Transfer chicken breast pieces to plate.
- Sprinkle remaining chicken pieces in pot with half each of thyme, basil, and fennel seeds, then salt and pepper.
- Add garlic to pot.
- Cover pot; reduce heat to medium and cook 8 to 9 minutes.
- Sprinkle chicken breasts with remaining thyme, basil, and fennel seeds, then salt and pepper.
- Return breast pieces to pot; baste chicken with butter in pot.
- Cover and cook until chicken is cooked through, turning and basting occasionally, about 15 minutes.
- Transfer to hot platter; cover.
- Remove peel from garlic cloves; mash garlic with spoon or fork in same pot.
- Add 2/3 cup wine to juices in pot; boil until liquid is reduced to 3/4 cup, occasionally scraping bottom of pan, about 8 minutes.
- Pour reduced pan juices into measuring cup and reserve for sauce.
- Off heat, whisk egg yolks in heavy small saucepan until beginning to thicken.
- Whisk in lemon juice and 1 tablespoon wine.
- Gradually whisk reserved pan juices into eggs, 1 teaspoon at a time.
- Set sauce over very low heat and whisk constantly until warm and slightly thickened, 3 to 4 minutes.
- If desired, whisk in butter, 1 piece at a time.
- Remove from heat.
- Stir in herbs, if desired.
- Season sauce to taste with salt and pepper.
- Spoon sauce over chicken and serve.