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SOUPE A L'OIGNON GRATINEE (onion soup au gratin)

Serves 3 to 4

Soften the onions gently in the butter: they must not color.

Pour in the consommé or the bouillon and season with salt and pepper. Cover and simmer for 20 minutes.

Remove and pour into an earthenware pot, or an ovenproof casserole.

Add the port beaten with the yolk of the egg. Stir well.

Place the pieces of toasted bread on the surface of the soup.

Sprinkle with the cheese and place in the oven till nicely browned. Serve very hot straight from the pot or the casserole.

From "The Art of Simple French Cookery" by Alexander Watt

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Whenever possible, use dry white wine, wine vinegar, and fresh, unsweetened cream in cooking.
And when I mention butter, I mean pure butter, and not a substitute.
Brillat-Savarin, the celebrated author of The Physiology of Taste, claimed that one of the basic principles of cooking was the use, in the kitchen, of the finest quality table butter.
Two conclusions can be drawn from Alexandra Dumaine's remark that "exactness in cooking is difficult to achieve."
One is that the difficulty resides in achieving the exact required result, according to the precise indications in the recipe; the other, that you have to reckon with your own particular taste and that of the family, or of your guests.
We are not all born with uniform palates: you may like garlic, others may not; some prefer lemon juice, instead of vinegar, in the salad dressing, etc.
There must, therefore, remain a margin in the prescribed amount of herbs and seasoning to be used in the preparation of these dishes.

From "The Art of Simple French Cookery" by Alexander Watt
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From "The Art of Simple French Cookery" by Alexander Watt
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