French Onion Soup is *one* of my favorite soups. The other is New England Clam Chowder.

I've never made it before but have always wanted to. What keeps me from making it is that I would be the ONLY one eating it.

I ordered a crock of French Onion Soup at Too Jay's Restaurant and it was pretty darn good.

One of my very favorite lunches is French Onion Soup and a piece of spinach/cheese quiche.

We love French Onion Soup and I make it several times a Winter, most often at the cottage.

I pretty much follow Julia's recipe.

Saute lots of onions maybe 3 large ones, in a combo of butter and olive oil. Cook them over a low heat for about 30 minutes.
Sprinkle onions with a little flour, stir in and add lots of hot beef broth. Add some white wine to the soup and simmer for another half hour or so. Just before done add a splash of cognac. I have used sherry.

Pour into bowls and top with a thick slice of French bread that has been toasted on both sides (I put it under the broiler, but watch it doesn't burn). Place a mound of grated Gruyere cheese on top and pop back under the broiler until golden brown and bubbly.

NOTE: I also add a few cubes of my homemade brown sauce , it adds another layer of richness.

There was a recipe for French Onion Soup in a local magazine this month that called for grilling two pieces of French bread with Gruyere in between ( grilled Gruyere sandwich) and adding that to the top of the soup and then adding Gruyere on top of that.....yikes!

I love French onion soup made with gruyere cheese, not mozzarella. IMO, the best is made with a little Sherry. The Sherry makes all the difference. I don't like Sherry but it's needed in this soup! I only use about 1/4 cup of it instead of the 1/2 cup called for in my recipe. It gives it a nice little "je ne sais quoi???" LOL
I also caramelize the onions. I've tried it with red wine... yuk!

I love French Onion Soup.

I thought I might try this recipe for English Onion Soup as it uses Stilton cheese instead of Gruyere.

Must also find some of those lovely onion soup bowls. I may find them if Anne and I go shopping in the island's biggest department store over in the main city. I also like

I hope we get some cool and rainy days soon....everything is very dry as we've hardly had any rain this winter. Then I'll really be more in the mood for hot soup. At the moment we're getting back into salads again.

SharonCb

Here is a link that might be useful: English Onion Soup Recipe

Michaelp makes it in the same manner I do. And it's such a special treat in our house, there is nothing else served with it. As long as hubby gets that huge crouton, I guess it's served as soup and "cheese sandwich".

I really like French onion soup, though I haven't had it in a loooong time.

I can't eat it without laughing though: When I was a kid, my family went out to eat while on vacation and my youngest sister (who was maybe eight at the time) ordered a big crock of the stuff on our parents' recommendation. She was trying it for the first time, and thought the Gruyere was a big ol' crouton. The cheese was absolutely molten, so when she spooned a generous portion into her mouth, the lava-cheese oozed down her throat and got stuck. I can't spell the noise she made, but it's not dissimilar to the sound a cat might make if it were choking on an ember hair ball in reverse.

She pushed the crock aside and glared at it in complete silence for the rest of our meal. Whenever this soup is mentioned in my family's presence, we all launch in to a chorus of that noise and laugh. My sister still refuses to touch the stuff.

I find that long, sloooooow, cooking of the onions is what makes the really rich tasting onion soup. So, mine are sauteed for a good half hour at least IN BUTTER. As Michael says, at that point they're just sort of a gooey mass. But, I like a bit of texture as well, so after I add the stock, pepper & sherry, I saute up a second pan of onions, just until they're nice and soft, but not falling apart, IN BUTTER and add them as well.

If I add a toasted slice of French baguette or croutons, I melt the swiss on it first, and then add Parmesan at the table. However, if I am serving the soup as a starter course, I will often omit the bread and just sprinkle the soup with Parmesan, otherwise I run the risk of not being able to eat my dinner!

In addition to texture, I've found that two batches like this makes for an added depth of flavor.

Julia Child's recipe calls for Cognac in addition to wine. I followed her recipe and a friend I served it to said it tasted like it was 40 proof! She was exaggerating, but it was a bit potent. I generally use Gruyere cheese as well but also sometimes add Parmesan. Mozzarella would not be an acceptable substitute, and most Swiss cheese would not have enough flavor either. I'm going to have lunch at the French Quarter restaurant (with a client) tomorrow, and their French onion soup has Romano cheese stirred in with Gruyere grilled on top with the bread.

Lars

I adore French onion soup, and have two ways of making it. The first is just when I decide on the spur of the moment that I want it, and don't have sherry or gruyere in the house. Then I saute the onions for 10 min. or so (until golden), add worchestershire sauce, beef broth, and pepper, and simmer for several more minutes. I cut up some sandwich bread and toast it under the broiler into largish croutons, and use those to top the soup under a thick layer of swiss (sliced or shredded, whichever I have). It never occured to me to try mozzerella...

When I plan it out ahead and can afford the "extras", I add sherry, and top with sliced French bread toasted under the broiler, and a heap of gruyere cheese. Sometimes I broil it, sometimes I just let the cheese melt - depends on how anxious we are to get at it!

I prefer sweet onions to yellow, so I always use a large Vidalia onion, sliced thinly on the mandoline. And it's definately a meal for us - we wouldn't be able to have just one bowl anyways! Two servings and we're stuffed.

And now that I've read and talked about it, I think I'm going to need some very soon...

Now I want French Onion Soup. Haven't had it for years. Have never seen it on a menu up here.

It's gotta be Gruyere. It's just gotta.

I always caramelize the onions. And use homemade veal stock. It's pure heaven in a bowl and my family thinks so too. We are so spoiled that when any of us order it at a restaurant, we always do a comparison to our homemade version. And it never..quite..measures up.

Rachel,

I like the idea of adding a "just soft" batch of onions for texture, to the original flavor base of "gooey mass". That had not occurred to me, I'll try it next time.

michaelp

Rachel I like that idea too.....thanks for the tip.

Ooh, yes, Rachel. You may have found 'the missing link'!!

Funny, we were just talking about this tonight. Chance thinks she would like to try it....so I will make it this Sunday.

Will try your tip Rachel.

Last time I made a one-off version of onion soup, I followed a devine recipe from a Canadian Living cookbook, that included a cream and blue cheese crumbled on top....mmmmm. But not quite the same.

Will try for an authentic one this weekend cause you got me craving, LindaC!!

We love french onion soup and I will do as Rachel suggested, sounds good to me. I like to use different kinds of onions. I think they are so good mixed.

I don't like to mess with onion soup too much, because usually if I make it, that's what I want. But, when I'm feeling radical, I also saute up a bunch of garlic...adding it during the last 5 minutes or so of the initial onion saute...I can't risk singing it, as singed onions are fine, but singed garlic, vile.

Y'all let me know how my two-saute method works (or doesn't) for you...I really like it.

Heres the one I've been using and the family LOVES it!!

Cheers!
Susie

French Onion Soup

From Martha Stewart

Author/Submitted by: Martha Stewart
Servings: 6
Categories: Alcohol / Cheese / Pork / Soups

Ingredients:
1/2 pound smoked bacon, cut in 1/2" pieces
3 pounds onions, thinly sliced; see notes
2 tablespoons fresh thyme, picked
8 cups beef stock
1/2 cup dry vermouth or white wine
1 tablespoon coarse salt
black pepper
6 slices white country-style bread, sliced 1/2" thick
1 tablespoon dry sherry
6 ounces Gruyere cheese, thinly sliced
6 sprigs fresh thyme, for garnish

Directions:
1. In a heavy large pot over medium heat, saute bacon until fat is rendered and bacon is crispy, about 5 to 6 minutes. Transfer bacon to a paper towel to drain. Set aside.

2. Saute onions and thyme in remaining bacon fat in pan until well caramelized, stirring occasionally, about 25 to 30 minutes. Deglaze with vermouth, and cook about 1 minute. Add stock and salt and pepper to taste. Bring to a boil, reduce heat and simmer for 30 minutes. Meanwhile, make croutons by toasting bread slices under broiler or in toaster, until golden.

3. Heat broiler. Add 1/2 teaspoon sherry and one crouton to each soup bowl. Sprinkle each crouton with 2 tablespoons of the reserved bacon. Ladle soup into bowls, top with Gruyere and place on a baking pan. Transfer to oven, and broil until cheese is melted and bubbly, about 2 to 3 minutes. Garnish with thyme sprigs.

Onions: Use red, white, and yellow, making sure one onion is of a sweet variety, such as Vidalia or Maui

I fell in love with the French onion soup at La Bonne Soupe on 57th Street in Manhattan in the early 70's and would eat there whenever I got the chance. In those days, a combo of soup, salad, French bread and a glass of wine was about $3.00!

About 25 years later, the owner of the restaurant publlished a cookbook of recipes and DH saw it and bought it for me.

Since then, their recipe is the only one I make and it has improved over the years in proportion to my patience for caramelizing the onions.

FRENCH ONION SOUP Â serves 4 to 6

3 Tbs. butter
4 large sweet onions (about 1 1/2 pounds total), peeled and thinly sliced
1 tsp. sugar (optional, see note)
1 cup dry white wine
2 quarts beef broth
2 ribs celery with leaves, each rib cut in half
Salt and freshly ground pepper to taste
1/4 cup dry fino sherry
4 to 6 slices baguette, cut 1/2 inch thick, lightly toasted
1/4 cup coarsely grated Emmental, Gruyere, or other Swiss-type cheese

Melt the butter in a 3 or 4 quart saucepan over low heat. Add the onions and sugar. Cook over low heat, stirring occasionally, until the onions are lightly caramelized, a minimum of 30 minutes. (The longer the onions cook slowly, the richer the flavor of the soup.)

Add the white wine and cook over medium-high heat until the wine reduces to about half, about 10 minutes. Add the broth, celery, salt and pepper and bring to a boil over high heat. Reduce the heat to low, cover partially, and allow the soup to simmer until the onions are meltingly tender, about 40 minutes. Remove and discard the celery. Add the sherry and simmer soup for another 5 minutes.

To serve, preheat the oven to 375 degrees. Ladle the soup into individual ovenproof bowls. Top each with 1 slice of bread, sprinkle with 1 Tbs. cheese, and place the bowls on a cookie sheet. Heat in the center of the preheated oven just until the cheese melts and bubbles, 5 to 6 minutes. Carefully remove from the oven and serve at once.

Note: The tiny bit of sugar added to the onions helps caramelize them, but the onions themselves will caramelize if theyÂre sweet enough and if youÂre patient enough. I never use it, just keep them cooking. I always use firm yellow onions. The large white onions donÂt seem to get soft enough and vidalias become soft but have such a bland flavor when cooked.

ruthanna, if you don't mind my asking is there a favorite cheese & brand name you use?
Everyone takes for granted the brand name of "Cheese" when it is actually the controlling factor in recipes associated with cheese.

I really like this soup however my introduction to it was in Killington Vermont ( restaurant near the top). It was so good my date asked the chef for his recipe, flat no, I tried to bribe him, flat no, employees, flat no!!
The only thing I know is it had onions/bread and two types of cheese, one surrounding the other. One was Mozzarella, second I don't know!

I only use yellow onions (8 cups sliced) and caramelize them in a stick of butter with 2 tab. sugar for over an hour. I also use beef broth, red wine, brandy and vermouth and simmer for several hours. I do use a very specific recipe.
The cheese and bread are superfluous to me at home anyway, although a treat in restaurants.
I freeze the soup in single servings and eat it all winter.

Changeling, it depends on what I have on hand at the time - usually Appenzeller or Vignerons. When I take it to work for lunch, I don't miss the cheese and bread because the soup is really the star of the show.

I am intrigued by the Cook's illustrated method of french onion soup, which involves deglazing the pan several times to concentrate the flavor. I have such a hard time parting with my favorite way of making the soup but I may try that next.

Recently I read about caramelizing the onions in a crock pot. That, plus the fact that I still have a good supply of onions from last summer's garden, got me thinking about onion soup. Any thoughts on the crock pot method?

Rachel's idea of two different onion preparations makes sense to me. I would do that.

I have always loved French Onion Soup - but stopped eating red meat about 20 years ago, so I never make it because I figure it wouldn't be worth it without the beef broth -- does anyone have a good recipe that is made without it?

Mine calls for 1/2 beef and 1/2 chicken broth....and I have made it with just chicken broth....and since the broth was my best simmer all day stuff....it was just about the best thing going!
Make a pot of really good chicken broth, with onions, garlic, leek, celery parsley, a yam a parsnip, bay leaf, pepper corns.....and then use that broth in your onion soup.
Change...I will bet if you had wonderful onion soup at Killington, the cheese wasn't mozzerella but more likely provolone and or gruyere, emmenthaler as well as Parmegiano reggiano.
Think I'll do that tonight again...

Mmmmmmmm. I'm of the caramelized school and a combo of beef and veal homemade broth/stocks. I don't care whether or not there is crouton or cheese. (I know, sacrilage) And I adore cheese and bread. I love the lowly onion in brodo.

Onions FYI:
- The ancient Egyptians used them as currency and gave them prominent places in the tombs of pharaohs, including the eye sockets of Ramses IV.
- The original Olympian athletes ate onions to balance the blood.
- Roman gladiators were rubbed down with onion juice for increased strength.
- Charlemagne liked them so much he ordered them planted in the royal garden.
- Ulysses S. Grant, who encouraged the use of onion juice to heal wounds, at one point refused to move his troops unless he was re-supplied with onions. The War Department promptly shipped three wagon loads.Mmmmmmmm!

Bubbe

blueiris, I have made it with chicken stock only, and it's very good.

sm

I made it last summer for a vegetarian and used veggie broth, instead of beef broth, it was suprisingly good. Used exactly the same recipe as I posted above but subbed veggie broth for beef broth with excellent results.

Onion juice on wounds???? OUCH!!!

So...no thoughts on crock potting onions for onion soup, eh?

Yeah! Ever hear of an onion poultice?

Here is a link that might be useful: Onion poultice

jim, I think it's one of those things that "works" only if you don't have high expectations...

sm

No Linda, I never heard of an onion poultice and I'm glad I didn't apply one to a wound before I read that linked site which says:

"This is used in cases of deep lung congestion and bronchial inflammation."

Even so, I think the Vicks Vaporub poultices my mom used to put on my chest when I had a cold smelled better. I hated those hot, stinky things.

omigosh, i thought I was the only one who had those vile things stuck on my chest every time I coughed..........

Jimster: That's how I do it. I slice them on a mandolin, toss with a bit of olive oil, fill the crockpot to overflowing, and cook on high for 10 hours. The onions are dark and perfectly carmelized with no attention at all. There was a thread on this a while back and some people don't like the method because there is some liquid at the end of the cooking time, but I just toss the liquid into the soup.

I divide the onions into single batch bags and then freeze them so that I can have fast onion soup on rainy winter nights. Beef broth, thyme, bay leaf, package of onions, white wine, and a dash of cognac do the trick for me. Heat is heat and I doubt that you would get better onions by carmelizing them in a pot on the stove rather than the fuss-free crockpot, but, of course, YMMV. There is no reason why you couldn't carmelize a multiple batch pile of onions on the stove either, although you have to watch them toward the end of the cooking time.

blueiris, I have made onion soup with a rich chicken stock when I've been out of beef, and it was quite good. I usually use half and half chicken and beef anyway. If you're looking for more of a rich, faux beef flavor, I suspect that a bit of Kitchen Bouquet would help. If you aren't familiar with it, Kitchen Bouquet is a blend of caramel, veggies and spices that somehow ends up a rich, dark brown that lends depth and complexity to gravies and stews that one has made "on the quick" without the bones and long simmering that really good stock takes. You can make quite a palatable "brown gravy" with chicken stock and Kitchen Bouquet" for a sauteed mushroom dish, or a dish like mixed greens and mushrooms over polenta.

One thing, add it a very small amount at a time...say a quarter teaspoon, mix it in well, and taste before adding more. A little goes a long way.

ONION SOUP Moosewood cookbook Mollie Katzen 6 serving 2 Tbs. butter 2-3 Tbs. dry white wine 4 large yellow onions thinly sliced 1/2 tsp. dry mustard 1 Tbs Soy sauce a few dashes of whitepepper a dash or two of thyme 1 tsp salt 4 cups water thin slices of swiss cheese, croutons 1) Melt butter in kettle or Dutch over. Add onoins and salt and cook over medium heat about 10 minutes, stiring occasionally. 2) Add mustard and thyme, stir and cover. Continue to cook very slowly for about 35 more minutes. The onions will be exquisitely soft and shimmering in their own liquid. 3)Add water, soy sauce, wine, and white pepper. Simmer at least 10 minutes more Serve with croutons and swiss cheese. You can serve in oven proof bowls under the broiler briefly to melt cheese.

Linda,

I never heard of onion poultices before; we got the Vicks treatment as kids.

The onion packets might be useful for flavoring other dishes... probably best use cheesecloth......diaper are too absorbent.

We we all learn around here.

Jim, here is a link to the crock pot onions thread from January. I would do it again, it was so easy and good.

My soup was easy to put together. A few cans of beef broth, the onions form the freezer as well as the leftover au jus from a standing rib roast at Christmas. The au jus was Julia Childs recipe and really added depth to the soup.

I had the electricians working here the day I made the soup and I swear they were going to head dive into the pot while it simmered. What else could I do but feed them???

Here is a link that might be useful: crockpot onions

Onions have a well known antibacterial action...and in looking at sites to support my view I found they also have an anti fungal property and reduce blood cholesterol.
But alas no support for the use as a poltice for chest congestion. What was Grandma thinking??!!
Guess I better make some more onion soup...maybe I'll add a couple of heads of garlic too. It's too cold to go anywhere, so I might as well smell like garilc, Chabby doesn't seem to mind1
Linda C

Here is a link that might be useful: medicinal onion

Thanks for all your advice, I'm going to go ahead and give it a try - I've never heard of Kitchen Bouquet, I'll look into it - thanks again

Thanks for the info on crockpot onions, folks. I should have thought to search and I would have found that previous thread. DUH

What was Grandma thinking??!!

Perhaps that if the sickie reeked of onions, others might stay away and stand less chance of getting sick themselves?

This is our current favorite recipe - undoubtedly it would be better if made with homemade stock, but that's one of those things I just never seem to get around to. We don't bother with the large bread croutons - we just sprinkle regular croutons over the top of the soup (Musso's Cheese and Garlic are great!), then lay a couple of slices of Jack cheese and some Parmesan on top before broiling.

Becky

* Exported from MasterCook *

French Onion Soup Gratinee

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons butter
1 teaspoon salt
2 large red onions -- thinly sliced
2 large sweet onions -- thinly sliced
1 can chicken broth -- (48 fluid ounce)
1 can beef broth -- (14 ounce)
1/2 cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
1 tablespoon balsamic vinegar
salt and freshly ground black pepper -- to taste
4 thick slices French or Italian bread
8 slices Gruyere or Swiss cheese -- at room temperature
1/2 cup shredded Asiago or mozzarella cheese -- at room temperature
4 pinches paprika

1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
2. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

Source:
"www.allrecipes.com"

- - - - - - - - - - - - - - - - - - -
NOTES : 11-26-07 Made using croutons instead of bread, with Jack and Parmesan cheese. Used 1 teaspoon dried thyme.

I just about panicked yesterday when I discovered I had no onions (I didn't realize how necessary they are to my every day cooking), and so I went to the market today to stock up and also got enough for onion soup. While I was at the market I bought some Gruyere cheese as well as some more Parmigiano Reggiano. I bought the cheap Parmesan - aged two years instead of three - since that works fine for soup. When I make the soup, I will go down the street to the French Market for a baguette. I'll have to go in the morning, however, as they generally don't have any in the afternoon. The only bread I keep on hand is whole grain, and that might not be best for this recipe, although I would use it in a pinch. I really do like using baguette bread for soups, however. The only cheese I would sub for the Gruyere would be Emmenthaler, but I really do prefer Gruyere for this. I don't have Cognac, but I do have appropriate wine for the recipe.

In place of beef broth (with DB will not eat), I use Better Than Bouillon Vegetarian no-Beef base from Superior Touch. (I'm thinking about checking out their chili base - I already have their lobster and mushroom bases.) Vegetable soup stock/base also works very well - better than chicken stock IMO.

Lars

Lars, while I prefer a decent bread for crouton when I make onion soup, I discovered once (when I was too lazy to go out to buy bread once I discovered I had none) that if I melted blue cheese on saltine crackers until it was toasty, it made for quite a nice change in onion soup. I tried it with Swiss, and it was good too.

Lars,

Don't overlook a Comte cheese if that's available. It's from the French side of the hill whereas Gruyere is from the Swiss side. It's very similar and great in French onion soup. I'm with you on the fresh baguette!

michaelp

With all the talk about French Onion Soup I just had to make some this weekend. It was so snowy at the cottage that this made the perfect comfort food eaten in front of the fire and accompanied by glass of red wine.

Here you go Stacy.....

oh Sharon that looks amazing. Beautiful photo - I can almost taste it - and it's sooo cold here today.

Thanks again for your help.