Tuesday, 2 June 2015

Coco Chanel and Soupe A L’Oignon - Never Out of Fashion

Luxury must be comfortable, otherwise it is not luxury”. Well, I guess she was right. She learned about luxury the “difficult way”. Born to an unmarried mother “Gabrielle Bonheur Chanel” or famously known as “Coco Chanel” was a smart and a self made woman. Thanks to her smartness and a penchant for comfort, women around the world were relieved of those “breathtaking” corset. Her father sent her to a convent where she learnt this art of sewing and those days at convent had an impact on her future projects. Though she fell in love with French, Russian, German and English men - the best of them - her first and last love remained ‘fashion’. She started with Hats and then implemented revolutionary ideas in the field of fashion.

Let it be Chanel No 5 or the Little Black Dress, she sure was upto something. Her one concept which I love is of Costume Jewellery. Wear one or two expensive jewels, then add a lot of imitation jewels over it- cheap thrills for me (tight lipped smile). And yes, one more thing, she was supposedly a Nazi spy. She had her “dances” and those who knew her, saw those impeccable moves. Now here is the part where food enters. She was a French who struggled her way to the top and and today Chanel is one of the leading fashion brands. There is one more thing from France which has been on top for quite a long time now and will stay too - Soupe A L’Oignon. I love French recipes. This classic French Onion Soup will sure hit the right spot.
50 gm Butter,
1 teaspoon Sugar,
1 kg sliced Onions,
4 cups Beef Stock,
4 sliced Garlic Cloves,
4 slices French Bread,
1 tablespoon Olive Oil,
250 ml Dry White Wine,
2 tablespoons All-purpose Flour,
140 gm grated Gruyere Cheese.
Preparation Method:-
1. Melt butter and oil in a pan. Add onions and fry for 10 minutes until soft. Sprinkle sugar and cook for 20 minutes.
2. Stir till caramelized. The onions must be golden and soft. Make sure they don’t stick to the bottom of the pan.
3. Add garlic at final few minutes of the onion's cooking time. Sprinkle in the flour. Stir well.
4. Increase heat and keep stirring while adding wine, followed by stock. Cover and simmer for 20 minutes. For serving turn on the grill and toast bread.
5. Ladle soup into thick bowls. Put a slice on top of bowls of soup. Pile on the cheese. Grill until completely melted. Serve hot!

No comments:

Post a Comment