Recipe information
Yield
for about 2 1/2 quarts, serving 6 to 8
Ingredients
Preparation
Step 1
Bring stock or broth to the simmer with the bay leaf, wine, and vegetables; simmer 5 to 6 minutes, or until the vegetables are just tender. Meanwhile, cut the chicken into thin slices, and the slices into julienne matchsticks 1 1/2 inches long. Fold them into the soup and let simmer just a minute or two, until cooked through. Correct seasoning, then let sit for 15 to 20 minutes, allowing the chicken to absorb flavors. Serve hot with melba toast or buttered toast points.
Variations
Step 2
BEEF AND VEGETABLE SOUP. In a large saucepan, sauté 1 cup each finely diced onion, celery, carrot, and leek for 2 minutes in butter. Pour in 2 quarts beef stock (page 5) or canned bouillon. Add 1/2 cup diced turnip; 1/2 cup orzo (rice-shaped pasta), quick-cooking tapioca, or rice; and, if available, any cooked and chopped beef shank or oxtail meat left from making beef stock. Simmer 10 minutes. Meanwhile, blanch for a minute or so 1 1/2 cups shredded green cabbage leaves; drain, chop, and add to soup with 3/4 cup peeled, seeded, diced tomato (see page 30). If you’ve not used meat, add also 3/4 cup cooked or canned red or white beans. Reheat to the simmer for a few moments; season to taste, and serve.
Step 3
FRENCH ONION SOUP. In a large saucepan, slowly sauté 2 quarts thinly sliced onions in 3 tablespoons butter and 1 of oil for about 20 minutes, until softened. Stir in 1/2 teaspoon each salt and sugar; sauté 15 to 20 minutes more over moderate heat, stirring frequently, until golden brown. Sprinkle 2 tablespoons flour over onions and cook slowly, stirring, for 2 minutes. Off heat, whisk in 2 cups hot beef stock or canned beef broth and 1/4 cup cognac or brandy. When well blended, stir in 2 quarts more stock or broth and 1 cup dry white wine or dry white French vermouth. Simmer, loosely covered, for 30 minutes. Season to taste, and serve.
Step 4
ONION SOUP GRATINÉE. Line the bottom of a large casserole or individual crocks with hard-toasted French-bread rounds; top with thin slices of Swiss cheese. Ladle the hot onion soup over them, float more toast rounds on top, and cover with a layer of grated Swiss or Parmesan. Bake in a 450°F oven 20 minutes, or until cheese is melted and browned.
Hard-toasted French-bread rounds—croûtes
Step 5
For about 18, made from a 16-inch baguette. Slice the bread 1/4-inch thick and dry out for 25 to 30 minutes in a 325°F oven, until light brown and crisp. You may wish to paint them with olive oil halfway through.
