Checkout with Food Editor Laurin Stamm|French Onion Soup recipe delicious, easy
Published 12:00 am Wednesday, September 23, 2009
From The Kitchen of The Cypress House, January 9, 1980:
Make your New Year’s resolution to make your own French Onion Soup in 1980. It’s so delicious and so easy.
We made a big pot last week, and as always it was a hit. If you find you like it, then ask Santa to give you a set of French Onion soup bowls next Christmas
Here’s how we speak French onion soup in the kitchen of The Cypress House.
French Onion Soup
4 large onions (we use yellow)
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon flour
1 teaspoon sugar
6 cups strong bouillon or consomme (2 cubes bouillon to a cup of water or tinned bouillon undiluted)
Salt and pepper (red and black) to taste
Small rounds of French bread, toasted
Grated cheese (Gruyere, Swiss or Parmesan. or a mixture)
Slice onions thin. Sauté onions in oil and butter until golden. Add flour and sugar and continue to cook several minutes. Add bouillon slowly, stirring constantly to prevent sticking or lumping. Season with salt and peppers.
Place the soup in an oven-proof serving bowl. Float the toasted French bread on top of soup. Sprinkle cheese all over bread and soup.
Pass the dish under broiler or place in hot oven until cheese is melted and bubbly. Serves 4 to 6.
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From The Kitchen
of The Cypress House, February 27. 1980
We don’t serve desserts very often, so when Judy Conerly requested a dessert that would be “different and delicious, easy and economical,” I had to give it some thought.
The week was that of Mardi Gras, which made me think of New Orleans, which made me think of Bananas Foster.
Cypress House Bananas Foster
4 tablespoons real butter
6 level tablespoons brown sugar
1/2 teaspoon cinnamon
4 bananas, sliced lengthwise and halved
1/3 cup banana liqueur
1/3 cup rum
4 scoops vanilla ice cream
In a large heavy skillet melt butter over low heat. Add sugar and cinnamon and mix well.
Put bananas in pan and saute until they begin to turn soft. Pour in banana liqueur and rum, and cook over low heat, spooning liquid over bananas.
Serve bananas with a scoop of ice cream on top. Spoon rest of sauce in pan over the ice cram.
Top with whipped topping if you like.