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French Onion Soup.....

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stacylyn Oct 24, 2006 12:39 PM

Now that it's cold here on the East Coast....looking to start experimenting with soup recipes. Anyone have an excellent French Onion Soup recipe?

Thanks!

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    ubermasonfan RE: stacylyn Oct 24, 2006 12:48 PM

    I used to make this one for my ex-SO. Not sure if its the reason we broke up but I liked the soup.

    http://www.epicurious.com/recipes/rec...

    1. m
      Main Line Tracey RE: stacylyn Oct 24, 2006 10:50 PM

      I read the recipe on epicurious and I am upset by the idea of celery in onion soup. It's just wrong.

      Here is a kind of recipe (I usually don't measure, but this is pretty close)

      3 T. butter
      4 large yellow onions (sliced thin)
      2 T. flour
      1/2 t salt
      1/4 t pepper
      3 cups beef broth
      3 cups chicken broth
      1 teaspoon dried thyme
      1/3 cup dry red wine
      slices of firm French bread
      1 1/2 cup grated Gruyere
      chopped fresh parsley (optional)

      In large saucepan, melt butter. Over medium heat, cook onions until fully brown and caramelized (15-20 mins). Stir flour, salt& pepper and cook for 2-3 mins. Pour in broths and boil. Add thyme and red wine. Reduce heat and simmer uncovered for about 1/2 hour. Ladle soup into bowls and top with bread, then cheese (parsley). Melt under broiler.

      DO NOT skimp on the caramelization. It takes a while, but it makes SUCH a difference in the richness of the soup.

      3 Replies
      1. re: Main Line Tracey
        MMRuth RE: Main Line Tracey Oct 24, 2006 10:53 PM

        Do you by any chance have the Balthazar cookbook - I love their French onion soup. Definitely agree w/ other poster about allow onions to carmelize properly. The Balthazar recipe adds a lovely dose of port at the end of cooking. I like a combination of gruyere and fontina for the cheese - because I have a "bottom" broiler, I melt the cheese on bread slices in the broiler and then add to the soup, along with a health amount of grated cheese to the bowl before I pour in the soup.

        1. re: Main Line Tracey
          tbear RE: Main Line Tracey Oct 24, 2006 10:58 PM

          ML Tracy's recipe is right on, though..

          Bacon is also sometimes added, giving a little more richness and a smokey touch. Use a large piece and remove at the end. I prefer madera to red wine, and finishing with a splash of good port is a nice touch.
          I must reiterate that browning the onions is the key, though one must be careful not to burn them.

          1. re: tbear
            m
            Main Line Tracey RE: tbear Oct 24, 2006 11:13 PM

            Adding port DOES sound nice. I also like the idea of adding fontina. It melts so nicely.

        2. p
          Petitpois RE: stacylyn Oct 25, 2006 12:52 AM

          I just made Julia Child's recipe from Mastering the Art on Sunday. It was delicious. She uses white wine instead of red and adds cognac at the end, which adds a luscious, rich flavor.

          1. Davwud RE: stacylyn Oct 25, 2006 01:19 AM

            The only one I've made was Alton Brown's and it was great.

            DT

            3 Replies
            1. re: Davwud
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              coconutz RE: Davwud Oct 25, 2006 02:11 AM

              The cider in that is scary, I would think it would be too sweet.

              To the OP: If you want to make one with a homemade stock (and this soup really benefits from that), the Washington Post ran an excellent series of cooking lessons from an instructor at La Academie de Cuisine and they started off with French Onion Soup. The instructions on the broth and caramelizing the onions are excellent and simply told. The soup is rich and deep-- wonderful.
              http://www.washingtonpost.com/ac2/wp-...

              1. re: coconutz
                n
                noodlie RE: coconutz Oct 26, 2006 03:22 AM

                I've made the Alton recipe without the cider and added more broth. Topped it with sliced baguette and swiss cheese ala Cook's Illustated's recipe. Very yummy!

              2. re: Davwud
                Karl S RE: Davwud Oct 25, 2006 11:36 AM

                HIs method of using an electric skillet is perfection as a technique. It really is superior to anything else.

              3. w
                wurstle RE: stacylyn Oct 25, 2006 09:12 PM

                Cook's Illustrated's best recipe - for French Onion Soup is pretty good, but I've only made it when I made the beef stock from scratch using their recipe.

                1. twodales RE: stacylyn Oct 26, 2006 02:41 AM

                  Recipe from "Parisian Home Cooking" by Michael Roberts

                  2 pounds medium yellow onions, finely-chopped (about 6 cups)
                  5 cups low-sodium beef broth
                  2 Bay Leaves
                  2 sprigs fresh thyme or 1 teaspoon dried
                  1/4 t freshly grated nutmeg
                  2 t salt
                  Freshly ground pepper
                  3 T unsalted butter
                  1/3 cup medium-dry sherry (optional)
                  3 T bread crumbs
                  1/4 c freshly grated parmesan cheese
                  1/4 c grated Gruyere cheese

                  1) Place half (3 cups) of the onions in a soup pot with the broth, bay leaves, thyme, nutmeg, salt and pepper. Cover and bring to a boil over high heat. Lower the heat to medium and simmer for 2 hours, or until the onions have completely fallen apart.

                  2) Meanwhile, melt 1 T of the butter in a small heavy skillet over low heat. add the remaining onions and the sherry, if using, and cook, stirring occasionally, until the onions turn a dark golden color, about 1 hour.

                  3) Scrape the onions in the skillet into the soup pot, add the bread crumbs, and simmer, uncovered, over medium heat for 30 minutes. Remove the bay leaves and thyme sprigs.

                  4) Preheat the oven to 300 F.

                  5) Add the parmesan cheese to the soup and simmer for another 5 minutes. Place six ovenproof bowls on a baking sheet, pour the piping-hot soup into the bowls, sprinkle with the Gruyere cheese, and place on a rack in the oven. Leave in the oven for 5 minutes to melt the cheese before serving.

                  Here is what I did. I used dried thyme. I used the sherry. Out of fresh parmesan so that was a no-go. Also, poured a bit of the soup into the skillet to de-glaze the sauteed onions.

                  My dh (who is not a "foodie") thought this was delicious. I agree. It is restaurant quality soup.

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