Baked Lobster with Mango Sauce - Lobster Tail 5
SOUPE A L’OIGNON (Onion Soup) – Les Halles, Paris
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"After a late night in Paris we used to like to go to Les Halles, the large outdoor markets, where we could get steaming bowls of savory onion soup to revive us. Late or early, this hearty soup is one of my all-time favorites." Vincent Price
SOUPE A L’OIGNON (Onion Soup) – Les Halles, Paris
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
"After a late night in Paris we used to like to go to Les Halles, the large outdoor markets, where we could get steaming bowls of savory onion soup to revive us. Late or early, this hearty soup is one of my all-time favorites." Vincent Price
Ingredients
Bacon Drippings
Saute
Roux
Final Step
Servings:
Units:
Instructions
Bacon Drippings
  1. In a deep saucepan heat: 3 tablespoon bacon drippings.
Saute
  1. Sauté in the drippings: 4 large onions, chopped fine. Cook over medium heat until onions are just soft.
Roux
  1. Add: 2 tablespoons flour, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1 clove garlic, mashed. Cook until mixture is golden brown but not burned.
Final Step
  1. Add: a sprig of parsley, a pinch of thyme, 1 quart chicken stock, 1 cup dry white wine, and simmer for ¾ hour. Add: 1 tablespoon cognac.
Presentation
  1. Serve in individual ovenproof bowls, with 1 slice of toasted French bread in each. If you want to serve onion soup gratinee, place in each bowl 3 layers of toasted French bread, each layer sprinkled with grated Parmesan cheese. Pour soup into bowls, top with more grated Parmesan cheese and a little melted butter, and place under broiler until the cheese melts and forms a brown crust.
Notes From Phil & Sue
  1. Bacon Fat: 4-5 slices of thick cut bacon will render about 3 tablespoon bacon fat. Refrigerate the cooked bacon and use in salads and egg dishes.
  2. Onions: We recommend a sweet onion. We sliced our onions instead of chopping them. The larger slices of onion will maintain more texture, where the chopped onions will dissipate through the cooking process.
  3. Thyme: We used fresh thyme leaves, about 3 sprigs.
Recipe Notes

Other Recipes Inspired by Vincent Price

Vincent Price
Beyond The Legend
Collector of Recipes – Food Enthusiast

I never knew or would have guessed there was more to Vincent Price then his countless horror flicks and renowned voice. Until…a dear friend loaned me his first edition copy of the “Treasury of Great Recipes” written by Vincent & Mary Price and published in 1965. The book is a collection of famous recipes from world -renowned restaurants adapted for the American kitchen. As the Price’s traveled through out the U.S. and Europe, they would ask chef’s to share their recipes. They’d take these recipes home; try their hand at preparing them and then entertain guests with their culinary creations. I loved how Vincent and Mary describe themselves as being from Hollywood but not allowing Hollywood to define them. Their approach to entertaining was very open and unpretentious. They enjoyed an eclectic group of friends and diversified menus. The entire home was there entertaining stage; dinner in the library, brunch by the pool, dessert in the kitchen. The recipes they chose to publish were diversified as well. • Harry’s Bar in Venice – Scampi Aurora (Shrimp with Hollandaise Sauce au Gratin) • Pump Room in Chicago - Flaming Shashlik (Lamb on a Skewer) • Tour d’Argent in Paris – Filets De Sole Cardinal (Fillets of Sole with Crayfish) • Santa Fe Super Chief Dining Car – Poached Eggs Harlequin The cookbooks accolades are amazing. Saveur Magazine referenced the book as “One of the most important culinary events of the 20th century.” Booklist recently named it the eighth most popular out-of-print book of any kind. Vincent and Mary’s daughter, Victoria, has published a 50th year anniversary edition of the cookbook. It includes all the original recipes and a new forward note from Wolfgang Puck. With the help of my friend and mentor, Chef Phil Behling, we have picked a few of these recipes to recreate. Our goal was to follow the recipe as close as possible. However, it is fifty years later and ingredients, equipment and techniques have changed over time. We hope you enjoy a nostalgic walk back in time as you read and/or create these timeless recipes.

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This entry was posted in Soup, on April 23rd, 2016

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