For R.E., Penn Hills. From J.B., Gibsonia, who writes: "I read the letter from a reader asking about French onion soup. I have a recipe that is easy but time-consuming. It is the best I have ever had -- not my recipe but from a restaurant in St. Louis. I use a food processor to slice the onions -- much easier than hand slicing. Be sure and watch the onions while they are sauteing, stirring frequently. When serving, put a slice of French bread on the hot soup. Top with Swiss cheese and broil until golden brown."
French Onion Soup
- 3 pounds onions, peeled
- 1/2 cup (1 stick) butter or margarine
- 1 1/2 teaspoons ground black pepper
- 2 tablespoons paprika
- 1 bay leaf
- 3/4 cup all-purpose flour
- 3 quarts beef bouillon
- 1 cup white wine
- Liquid browning sauce or caramel coloring
- 2 teaspoons salt, or to taste
- French bread
- Swiss cheese
Slice the onions 1/8-inch thick.
Melt the butter in a large soup pan. Add the onions and saute slowly over low for 1 1/2 hours, stirring occasionally. Stir in the pepper, paprika, bay leaf and flour. Saute over low heat for 10 minutes more.
Add the bouillon and wine and simmer for 2 hours. Adjust the color to a rich brown with the liquid browning sauce. Season with salt.
Let cool, then place in the refrigerator overnight. Reheat to serve.
Makes 2 quarts.
For A.C.E., Penn Hills, who wanted a recipe for Chinese cookies similar to the ones at Giant Eagle. From Patty D'Ascenzo, Pittsburgh, who writes that she clipped this recipe out of the paper years ago in a Giant Eagle advertisement around the holidays. "I bake (the cookies) on parchment and substitute Crisco (vegetable shortening) for the lard."
Chinese Almond Cookies
- 1 cup lard
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons almond flavoring
- 2 cups all-purpose flour
- 1/2 cup finely ground almonds
- 1/2 teaspoon salt
- Whole almonds
- 1 large egg yolk
- 1 teaspoon water
Heat the oven to 375 degrees.
In a bowl, cream the lard, sugar, whole egg and almond flavoring. Combine the flour, ground almonds and salt. Stir into the creamed mixture to blend.
Shape the dough into 1 1/2-inch balls. Place 2 inches apart on a baking sheet. Press an almond into the center of each cookie. Beat the egg yolk and water together and brush over the cookies to glaze.
Bake for 12 to 15 minutes.
Makes 3 dozen.
Does anyone have these recipes?
-- M.T., Penn Hills
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