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Jul 22, 2007 02:56 PM

French Onion Soup

Please send me good french onion soup recipe. merci merci merci!

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  1. Interestingly enough, when I saw this topic show up on the list, on the side was a link to an onion soup recipe from Anthony Bourdain. he sorta gets on my nerves, but this recipe looks pretty good.

    1. I'm no longer sure where I got this recipe, but it's just outstanding. Even better when I replace the beef broth with demi glace.

      2 tablespoons unsalted butter
      5 medium red onions (about 3 pounds), sliced thin
      Table salt
      6 cups low-sodium chicken broth
      1 3/4 cups low-sodium beef broth
      1/4 cup dry red wine
      2 sprigs fresh parsley
      1 sprig fresh thyme
      1 bay leaf
      1 tablespoon balsamic vinegar
      Ground black pepper
      1 baguette , cut on the bias into 3/4-inch slices (2 slices per serving)
      4 1/2 ounces Swiss cheese , sliced 1/16-inch thick
      1 1/2 ounces grated Asiago cheese (about 3/4 cup)

      To paraphrase:

      Melt butter in a large Dutch oven, add onions and 1/2 teaspoon salt and stir to coat. Cook over medium-high heat, stirring frequently, until onions are syrupy and inside of pot is coated with a deep brown crust, 30 to 35 minutes. Add broths, red wine, parsley, thyme, and bay leaf, and scrape bottom of pot to loosen browned bits. Bring to simmer and cook about 20 minutes; discard herbs. (If you tie the parsley and thyme together with string it makes it easier to remove.) Stir in vinegar and add S&P to taste. Toast baguette slices in a 350 degree oven until lightly brown, turning once. Place heat-proof crocks on rimmed baking sheet and fill with about 1 1/2 cups soup. Top with two slices of toasted baguette slices and arrange Swiss cheese slices on top. Sprinkle each crock with about 2 tablespoons grated Asiago cheese and broil until browned and bubbly, about 7 to 10 minutes.Let cool 5 minutes and serve.

      2 Replies
      1. re: JoanN

        This is a great recipe for a french onion soup when you don't have all day. The flavor really develops even though the onions cook for only half an hour, but I do think the longer methods are better. It's from America's Test Kitchen.

        1. re: JFla

          Thanks for the source info. Must have picked it up off the Web and forgot to make note of it. And now that you mention it, I think it did take longer than the 30 to 35 minutes to get the onions to the "syrupy" state described. I'll have to pay more careful attention when I make it again come the cool weather.

      2. you will find a lot of passion about short and long time on the onions on these boards. jfood has a recipe that you can do either depending on your schedule and desire. after many attempts, jfood likes the 3-hour onion method. they come out buttery and extremely deep in flavor. Here's jfood favorite recipe.

        ¼ cup unsalted butter
        6 large onions (about 5 pounds)
        1 clove garlic increased to 3
        ½ cup brandy
        1 cup red cooking wine
        1 T all purpose flour
        6 cups beef broth
        12 (1/2 inch thick) slices French bread (Cut into cubes)
        ¾ pound coarsely grated gruyere cheese

        1. heat butter in a soup pot over moderate heat. Add onions and cook slowly until caramelized for about 3 hours. the first hour will reduce the onions, hour 2 is when all the moisture will evaporate and hour 3 will begin the carmelization process.
        2. Add the garlic and cook, stirring frequently for 1 minute.
        3. Remove the pot from the stove and add the brandy and red wine.
        4. Return the pot to the heat and cook, stirring occasionally until almost dry
        5. Sprinkle with flour and cook for 3 minutes
        6. While stirring, slowly add the broth
        7. Bring the soup to a boil, lower heat and simmer with cover slightly ajar for about 20 minutes. Season w S&P.
        8. Arrange a rack about 4 inches from broiler
        9. Ladle soup into 6 crocks, place 2 slices on top and layer cheese on top.
        10. Broil until bubbly.


        4 Replies
        1. re: jfood

          The recipe reads using large whole onions. Is that right?

          1. re: jayt90

            5 pounds of onions ( ~6 large, yup). recipe also says 3 hours, yup.

          2. re: jfood

            thats what I like about this website lots of passion. I am just getting the hang of it..anina

            1. re: jfood

              This sounds very similar to my recipe, except I use cooking sherry instead of brandy. I slice the onions thinly to reduce cooking time. Also I prefer using a sweet onion like Walla Walla or Vidalias.

            2. I learned my French Onion Soup from my mother-in-law as a thrifty recipe. You sauté your dozen yellow onions sliced thin (I use the food processor) in a good three tbsp of oil, stirring frequently as they begin to caramelize. When the onion mixture is dark brown to black (it takes a good hour), add two tbsp of flour, stirring constantly, to make a roux. Sniff to make sure the flour is cooked before adding the water (sorry, plain old water), little by little, until the soup is the consistency you like. Simmer for ten minutes (adding salt and pepper to taste) while you prepare your toast and grated Gruyère-type (Swiss) cheese. Ladle the soup into bowls, top with toast and gruyère, and pop them under the broiler until the cheese is grilled.

              1. Maybe the bread and cheese is what makes it "French", but I will suggest that onion soup without the wet bread and cheese is a real treat. I've never liked the bread on top of the soup.

                In fact, eat the bread and cheese on the side.