Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Wednesday, September 5, 2012

A Soup Supper

The rainy Saturday meant that soup seemed like a good meal.    With good leftover sirloin steak bones, we started a pot of French Onion Soup or soup a l'oignonn gratinee as the French call it.    We braved the rain to go to the Farmer's Market and the onions were especially nice this week we thought.

In the winter, soups or casseroles are often Saturday night fare.    Casual food for Saturday night.    It's not winter and even though it was rainy on the prairie it really wasn't all that chilly!

The breakfast room all set for Saturday Supper 

With blue and white china and a bottle of wine.

An old damask tablecloth with a great hand crochet border.   I think it was a way to take an old (and perhaps holey) tablecloth and give it new life as a smaller cloth with a  lacy edge.     Our everyday napkins in silver napkin rings and the German silver -- love those big soup spoons!

The English barley twist candlesticks and a wee orchid in a wee Asian pot that Husband Jim brought home from Japan ages ago.

Bowls of soup, glasses of wine, and hunks of French bread.

We both adore soup a l'oignonn gratinee and although it is an easy soup it is a time consuming soup which is why we probably don't have it often.      (Even if we use beef broth rather than starting with steak bones!)

It's an old recipe that I've had "forever".    It's without wine and cognac so perhaps it is really French Onion soup rather than soup a l'oignonn grantee!    

It was so good that it reminded me that perhaps I should make it more often in the fall and winter.  


To prepare beef broth:     Simmer the bones from a large sirloin steak for several house in 4 cups of water.    Let it simmer down to 2 cups of consomme.   Strain.

1 1/2 pounds white onions
2 T. butter
2 T. flour
4 cups boiling water
2 cups beef consomme or broth
1 T. cream
French bread
3 or 4 T. grated Gruyere or Swiss cheese
salt and pepper to taste

Peel, then slice very thinly the onions.   In a large frying pan melt the butter, add the onions and cook at medium heat until the onions are a nice golden brown, about 10 minutes.    Add the flour and stir in well.   Put the onions in a Dutch oven or Staub casserole.    Pour in the water and consomme.   Cover lightly and simmer slowly for 10 minutes add salt and pepper to taste.

While the soup is cooking dry in the oven as many thin slices of French bread as will cover the bottom of a deep ovenproof casserole or “cocotte”.   Or put one slice in the bottom of each of several individual heat resistant soup bowls.    Remove soup pan from fire; add the cream.   Empty the soup into the cocotte (or individual soup bowls).   But don’t fill them too full.    The bread comes to the top.    Cover bread with the grated cheese and put the dish (or dishes) in the oven at 250 for about 20 minutes.    Serve in the dish (or individual dishes) very hot.

And, as Julia would say -- Bon Appetit!

It is Thursday and I'm sharing my Saturday Supper table with Susan at Between Naps On the Porch for Tablescape Thursday.


william said...

Martha, your soup looks perfect for a rainy Saturday! Your table for two is very pretty and I love the combination of the twisted stem wineglasses with the barleycorn (is that the right word?) candlesticks!

Bon appetit to you!

Bookie said...

Just had a sudden rain storm early this morning and now the sun peeks out again. More heat coming, not a soup day here after all. But your soup looks wonderful...lots of steps to the recipe the soup tureens you served in too!

One bolt short of a toolbox said...

I seriously need to figure out a way to get an invite to this room. ;)

Jan @Door251

Southerncook said...

I absolutely love French Onion Soup and again your post is a reminder that I have not made it in such a long time. DH would be so thrilled. I have always used Julia's recipe with my mother's tweaks, a good thing for sure. You know I have always wanted those lion head bowls but have never bought them, after seeing yours I am now REALLY wanting them. Oh the power of suggestion?????


Inspired By Felicity said...

Hi - just wanted to let you know I tried making my Dutch Babies in a cast iron skillet like you recommended and they came out wonderful. I put a post about it on my blog just now with a link to your blog crediting you with the suggestion.


On Crooked Creek said...

I love French Onion soup!!! Your tablescape is gorgeous! I adore your soup bowls!!! More wonderful (intriquing) glimpses of that gorgeous black cabinet in the breakfast room! Welcoming rainy days anytime we can get them here on our end of the Prairie, too!!!

Anonymous said...

Martha that looks wonderful!...I love blue and white dishes.
Thanks for the sweet comment at LoblollyLane,hope you'll please drop back by anytime.
I'm your new follower!!

Entertaining Women said...

I'm excited to have a good onion soup recipe! Your beloved blue and white is something that I always look forward to with anticipation. I love the effect of the lace on the edge of the cloth as an integral part of the design. Thanks for inviting us for a peak. Cherry Kay


Oh how yummy! Hubby made onion soup just yesterday, Wednesday, for us and mother.. for lunch too, he makes a great one, also in the same French soup bowls. Loved your post!
Enjoy the weekend.

Bernideen said...

French Onion Soup- ahhhhh THIS SPEAKS COMFORT TO ME! Rain away and sip along! I am going to compare your recipe to the one La Baguette (famous) gave out here!

Bernideen said...

Please come post this at "Open House"!