Читать книгу Kingitud maitsed - Evelin Ilves - Страница 14

I made my first long car trip, in the summer, about 20 years ago. It was even a hot summer in Estonia that year, but in France the thermometer topped 40 degrees for several days in a row. In the evening, one could relieve the heat of the day by taking a cold bath, because, as a recent college graduate, I did not have enough money for an air-conditioned room. However, in addition to the revived story of Jeanne d’Arc, which I discovered at the Castle of Chinon, the world-famous Loire Valley, with its magnificent palaces and castles, gave me another special gift – the taste of French onion soup, a simple and rustic peasant dish, which is imbedded in my memory forever.

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250 G ONIONS

2 TBSP MELTED BUTTER

1 TBSP WHEAT FLOUR

1 LITRE BOUILLON

GROUND SEA SALT

FRESHLY GROUND BLACK PEPPER

4 SLICES OF WHITE BREAD WITH A CRISPY CRUST

GRATED SHARP CHEESE (EMMENTHAL, GRUYÈRE, CHEDDAR)

Slice the onions into rings and fry them in butter over low heat until golden – do not brown! Sprinkle with flour and stir thoroughly. Pour enough bouillon onto the onions to create a proper, thick soup. Cover and simmer for 20–30 minutes. Season with salt and pepper.

Before serving, toast the bread and put a slice in the bottom of each soup dish. Pour the soup over the toast. If you wish, you can cut the bread into cubes, but in France, I always saw whole slices put into the soup. Sprinkle with grated cheese and serve.

⇒ You can also put the cheese on the bread and grill it before putting it in the dish.

⇒ Make the bouillon yourself – in only 30 minutes – from unpeeled onions, unpeeled carrots and potatoes. Add a bay leaf, peppercorns, seasoning, herbs – if you have them – and garlic. If you prefer bouillon cubes or powder, choose ones without additives.