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Unforgettable Soup

September 07, 1995|ROSE DOSTI

DEAR SOS: I can't forget the wonderful onion soup that was served at Maison Gerard in Beverly Hills until it closed. Can you help with a recipe?


DEAR ROBERT: We never had the recipe from the old Maison Gerard, which in the '50s was one of the best French restaurants in Los Angeles. But can we interest you in a recipe from another fine French restaurant of the past? We'll bet it's almost identical to Gerard's.


1/2 cup oil

3 large onions, sliced thin

1 tablespoon flour

6 cups beef stock

1 tablespoon dry white wine

2 small bay leaves

Pinch thyme

Pinch salt and pepper

6 slices French bread, toasted

6 tablespoons shredded Swiss cheese

Heat oil over medium-high heat in soup pot. Add onions and saute until browned.

Add flour, mixing until smooth, and cook until flour is lightly browned, about 30 seconds. Add stock, wine, bay leaves, thyme, salt and pepper. Bring to boil and cook until onions are soft, about 20 minutes.

Correct seasoning. Ladle soup into 1 large or 6 individual earthenware crocks. Top crock with bread slices and cover with cheese. If using individual crocks, top each with 1 slice bread and 1 tablespoon cheese. Broil until golden and bubbly.

Makes 6 servings.

Each serving contains about:

336 calories; 903 mg sodium; 5 mg cholesterol; 21 grams fat; 27 grams carbohydrates; 11 grams protein; 0.41 gram fiber,

West Virginia Dessert

DEAR SOS: Is it possible to get the recipe for the bread pudding at the Greenbrier in White Sulphur Springs, W.Va.?


DEAR THERESE: Certainly. The bread pudding comes with a vanilla sauce made in part from ice cream.



1/4 loaf white bread, sliced

1/2 cup melted butter

6 eggs, beaten

1 quart milk

1 cup sugar

1 cup raisins

1 tablespoon vanilla extract

Cut bread slices into 1-inch squares and toast in hot oven until golden on all sides. Place in bottom of casserole and drizzle with melted butter.

Place eggs, milk, sugar, raisins and vanilla extract in bowl and mix until blended. Pour over bread in casserole. Bake at 350 degrees until custard is firm, about 45 minutes. Serve with Vanilla Sauce.


2 cups heavy whipping cream

1/2 cup sugar

4 egg yolks

1 tablespoon flour

1 tablespoon vanilla extract

1/4 teaspoon salt

2 scoops vanilla ice cream

Combine whipping cream and sugar in 2-quart saucepan and bring to boil. Remove from heat.

Beat egg yolks, flour, vanilla extract and salt. Stir small amount of hot cream mixture into yolk mixture. Add to remaining hot cream in saucepan. Cook, stirring constantly, just until thickened. Do not overcook. Remove from heat and add ice cream, stirring until melted. Serve with pudding.

Makes 6 servings.

Each serving contains about:

979 calories; 542 mg sodium; 568 mg cholesterol; 60 grams fat; 97 grams carbohydrates; 19 grams protein; 0.39 gram fiber.

In a Pickle

DEAR SOS: Pickled beets seem to have disappeared from the grocery shelves. They've been a family favorite, and we miss them. Do you have a recipe?


DEAR OLIVIA: We do, and we happily share it.


1 (16-ounce) can sliced beets

1/4 cup cider vinegar

1 tablespoon undiluted apple juice concentrate

1 tablespoon whole pickling spice

Drain beet juice into saucepan and add vinegar, apple juice concentrate and pickling spice. Simmer 5 minutes. Add beets and heat through. Pour into non-metallic dish. Cover and refrigerate several hours for flavors to blend. Drain before serving. Serve cold or reheat and serve hot.

Makes 4 servings.

Each serving contains about:

42 calories; 206 mg sodium; 0 cholesterol; 1 gram fat; 10 grams carbohydrates; 1 gram protein; 0.66 gram fiber.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles CA 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.

You may also reach Dosti on the TimesLink Wining & Dining bulletin board or TimesLink e-mail at wesd47e. For TimesLink information, call (800) 792-LINK, ext. 274.

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