French Onion Soup With White Vinegar
|Garlic||1 Clove (5 gm)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Stock||3 1⁄4 Cup (52 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Salt and pepper||1|
|White bread slices||4 Large|
|Cheese||1 Cup (16 tbs), grated|
|White vinegar||1⁄4 Cup (4 tbs)|
1 Peel and chop the onions. Peel and crush the garlic.
2 Melt half the butter in a saute pan. Add the onions and cook them. When they are golden, add the flour and stir with a wooden spoon until the flour browns.
3 Add the stock and the wine, mixing in well. Add the crushed garlic. Cook for about 40 minutes. Adjust the seasoning without stinting on the pepper.
4 Meanwhile, cut the bread into rounds. Toast them or dry in a low oven.
5 Boil some water in a saucepan. Add the vinegar. Break the eggs one by one into a cup, put each carefully into the pan and let them poach just enough to allow them to be removed without breaking. Keep them warm in a dish containing warm water.
6 When the soup is ready, divide it among flameproof bowls.
7 Place a poached egg in each dish. Butter the slices of bread and sprinkle with grated cheese. Put a slice of bread in each bowl and brown quickly under a hot broiler (the eggs must not continue to cook). Serve piping hot.