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Oct 20, 2011 12:47 PM

Michael Ruhlman's French Onion Soup

Don't know how many of your saw this post by Ruhlman last week for making traditional French Onion Soup without beef broth, but it is to die for! The depth of flavor is awesome and it could not be easier to make if you are hanging around the house one day. Definitely a 10! This will become a standard in my kitchen from now on. It puts to shame many of the French Onion soups I've had in restaurants.

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  1. I agree. I just made it and it's awesome!

    2 Replies
    1. re: robdob

      I know--it is awesome! I don't know how he figured this out, but it's way better than soup made with beef broth.

      1. re: sandiasingh

        He probably didn't figure it out but rather learned it from some French folks whose families used to cook it this way out of necessity. ATK also showed this method on one of their shows. I haven't done it yet but have my Thanksgiving bargain 3 lb. bag of onions ($1!) standing by for this weekend and am looking forward to the results!

    2. A good variation and yes it was quite tasty. It was not french onion soup. Having been to Lyon and had the onion soup, the three places I visited used what appeared to be beef stock. Lyon is a great food destination. If I had known about the bouchons, I would have definately gone to at least one. But they are such a minority, I am not surprised that they are well known primarily to locals.

      So I would suggest this is french onion soup a la bouchon. Or lyonaise onion soup.

      My opinion, worthless as it may be, reflects the cringing I have for the generic use of a broad label for specific items. Don't even get me started on chocotinis, pomotinis, etc. They are simply cocktails!

      4 Replies
      1. re: INDIANRIVERFL

        Thank you guys for the clarification. Henceforth, in my kitchen, we will refer to it as Lyonaise Onion Soup. Sorry, Ruhlman!

        1. re: sandiasingh

          I had heard of Ruhlman from The Soul of a Chef and the various cookbooks he has collaborated on, but never really read any of his blog or his own cookbooks until recently. His method for making stock in the oven is terrific - easy and turns out a great stock. I just bought Ruhlman's Twenty and think it is a terrific book.

          I had been hesitant to try the onion soup with water, just because I have always made it the way Thomas Keller describes in his book Bouchon (written by Ruhlman, oddly enough) with beef stock. After reading his post I will give it a shot this weekend with water and see how it certainly does make the dish more economical, im excited to try it out.

          1. re: dcole

            Just wondering if you made this and how you think it compares to Keller's?

            1. re: angelsmom

              I made it back in December, and truthfully, I wasn't blown away. For me, the taste was rather thin, and I thought that the soup didn't have the richness I expect from good onion soup.

      2. Thanks for the link and for bringing this site to my attention. I think I must've clipped a dozen recipes already.

        1 Reply
        1. re: LUV_TO_EAT

          I like Ruhlman's writing and food concepts. He was a TED Talk recipient a year or two ago. I think he stumbled into the food world with research for his first book and he has made an excellent career of it. He has some unique approaches to food that you just don't see anywhere else.

          I also like that he's Cleveland based. He and Michael Symon (also Cleveland based) seem to keep it real, altho Symon is becoming so ubiquitous that I wonder how long it will last. I could be wrong, but Ruhlman seems to be very shy and I think he mentioned on his blog that he hates to leave his house.

          Hope he keeps writing about food and the food industry.

        2. Just printed it out and will try it. Alton Brown's recipe with apple cider had stood me fast for many years though.