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French onion soup recipe wanted

12 years ago

I haven't had French onion soup in ages, strong craving going on here.
Anyone have a good recipe to share?

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Comments (13)

pkramer60
12 years ago
You cannot go wrong with Julia Child's recipe for onion soup. Note that you can caramelize the onions in your crock pot simply by tossing in the onions with a bit of thyme and olive oil. Let it go for about 8 hours on low.

Ingredients
2 tablespoons butter
1/4 cup olive oil
3 lbs onions, halved and sliced thin
2 cloves garlic, minced very fine
1 teaspoon granulated sugar
2 cups dry white wine
6 cups beef stock or chicken stock (the beef will make a darker, more robust soup)
salt and freshly ground black pepper
6 ovenproof soup bowls
12 toasted slices of French baguettes, 1/2 inch thick
2 cups swiss cheese, grated
3 teaspoons parmesan cheese, grated

How to make it
In a large saucepan over medium heat melt the butter and oil together.
Add the onions, garlic, and sugar. Saute until slightly colored, stirring occasionally (don't stir too much - you want them to brown), for 7 minutes.
Add the white wine, raise temperature to medium high, and bring to a boil.
Lower temperature back down to medium and cook for 5 minutes.
Add the stock, raise temperature to medium high and bring to a simmer.
Lower temperature to low and simmer *uncovered* for 1 1/2 hours (90 minutes).
At this point you can freeze the soup for reheating later (after thawing).
To serve at this point, continue with steps: first, preheat your broiler.
Ladle the soup into the ovenproof soup bowls (6 of them).
Place two slices of toasted baguette onto the top of each soup bowl.
Sprinkle each serving with 1/3 cup of Swiss cheese, then 1/2 teaspoon of Parmesan cheese.
Place soup bowls onto a baking sheet and place in oven under preheated broiler.
Broil until the cheese melts (watch them carefully - depending on your broiler and how far the rack is from the heat, it can take anywhere to 45 to 90 seconds or so).
Serve immediately.
Nita__AZ
12 years ago
This is the one I have used for years. I used to clean for this couple and the husband would fix this all the time. I loved it for lunch at their house.

French Onion Soup

3 tbsp. Butter
1 tbsp. Oil
1 ÃÂ½ lbs. Thin sliced yellow onions
1tsp. Salt
ÃÂ½ tsp. Sugar
3 tbsp. Flour
2 quarts beef bouillon (you may dilute canned bouillon w/2c. Water)
1 cup red or white wine
1 bay leaf
ÃÂ½ tsp. Sage
Salt and pepper to taste

Melt butter with oil; add sliced onions and stir to coat with butter. Cover pan and cook over moderate heat 15-20 minutes, stir occasionally until
Onions are tender and clear. Uncover pan, turn up heat and add salt and sugar. Cook for about 30 minutes until onions are deep golden brown.

Lower heat and stir in flour, add more butter if flour doesnÃ¢ÂÂt turn to paste. Cook slowly about 2 minutes. Remove from heat. Pour in a cup of hot bouillon; stir with whip to blend. Add remaining bouillon, wine, bay leaf and sage; simmer 30 - 40 minutes.

Serve with French bread and grated parmesan cheese. Great with Swiss cheese and parmesan cheese melted into soup.
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Here's the recipe I've used for many years. FRENCH ONION SOUP - 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. Source: La Bonne Soupe - NYC Note: The tiny bit of sugar added to the onions helps caramelize them, but the onions themselves will caramelize if theyÃ¯Â¿Â½re sweet enough and if youÃ¯Â¿Â½re patient enough. I never use it, just keep them cooking. I always use firm yellow onions. The large white onions donÃ¯Â¿Â½t seem to get soft enough and vidalias become soft but have such a bland flavor when cooked. Also, this is the original recipe from the restaurant but I bake the baguette slices with the cheese by themselves and then float them on the soup.
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CREAM OF BROCCOLI SOUP (serves 2) 1 medium head broccoli 1 medium potato, thinly sliced 2 TBL butter 1/2 medium onion, coarsely chopped 2 TBL flour 1 cup warm chicken broth 1 cup warm milk 1/4 cup warm heavy cream Salt & pepper to taste 1 tsp dried basil Cook the broccoli & potatoes in salted water until tender. Set aside 4 flowerets of broccoli for garnish. Heat the butter ina saucepan & add the onion. Cook stirring until the onion is transparent, but not brown. Add the flour & cook, stirring until smooth. Place the remaining broccoli & potatoes in a processor or blender & puree the vegetables. Gradually add the broth & milk. Add the cream a little at a time until the soup is of the right consistency. Return the soup to the saucepan. Add pepper, salt & basil & reheat. Garnish each bowl w/the reserved flowerets of broccoli & serve.~~Simply Superb
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LynnNM, I made onion soup with your recipe and served it at a dinner party last night. It got rave reviews all around. I didn't need swim goggles. My 44 year old Oster Regency mixer/blender/food processor/meat grinder quickly cut the onions into perfect thin slices. Not a tear was shed. Thanks for the recipe. In return here is another soup recipe that I make that everyone loves Ina Garten’s Winter Minestrone Soup Ingredients: Good olive oil 4 ounces pancetta, ½-inch-diced 1½ cups chopped yellow onions 2 cups (½-inch) diced carrots (3 carrots) 2 cups (½-inch) diced celery (3 stalks) 2½ cups (½-inch) diced peeled butternut squash 1½ tablespoons minced garlic (4 cloves) 2 teaspoons chopped fresh thyme leaves 26 ounces canned or boxed chopped tomatoes, such as Pomi 6 to 8 cups chicken stock, preferably homemade 1 bay leaf Kosher salt and freshly ground black pepper 1 (15-ounce) can cannellini beans, drained and rinsed 2 cups cooked small pasta, such as tubetti 8 to 10 ounces fresh baby spinach leaves 1/2 cup good dry white wine 2 tablespoons store-bought pesto Garlic Bruschetta (see recipe) Freshly grated Parmesan cheese, for serving Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1-1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, add more chicken stock. Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot. Garlic Bruschetta 1 baguette Good olive oil 1 garlic clove, cut in half lengthwise Preheat the oven to 425 degrees. Slice the baguette at a 45-degree angle in 1/2-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic. Here it is as a work in progress from when I made it in November This picture is from Ina Garten's website
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rob333 (zone 7b)
12 years ago
I have a billion of these and have never found "the one" (my XH loved it, so I was trying hard! Hm, maybe that's why he left. Nah, just kidding!), but I do have a question...

is white or red wine better? Honestly, I was surprised to see peppi's with white and then Nita's says either or. It's not the ingredient that sways it is it? I think I have always used red and maybe white wine is the difference!
two25acres
12 years ago
Basically do as pkramer does but use red onions and a touch of balsamic at the end.
brightonborn
12 years ago
Julia Childs recipe is the best. Courvoissier get a little nip bottle at the liquor store. excellent recipe.
brightonborn
12 years ago
2-3 tbsp. of cognac (courvoissier) for last 1/2 hour of cooking time. in the original recipe it calls for this.
rob333 (zone 7b)
12 years ago
Hope this is helping you Cheryl!

Aha. Sounds good! Thanks for the tip to put it over the top. Julia Child+cognac. Got it. Think I'll try that soon.
Nita__AZ
12 years ago
I always use Sherry wine as that is what I always have on hand.
cwnev
12 years ago
Yea, I always made mine with sherry too. Never thought to use red or white.
cheryl_ok
Original Author
12 years ago
Thanks for the help!
Looks like a trip to the wine cellar this week and I will be set. I will let y'all know how I did. I believe I'll try Nita's first with white wine
Of course I will have to try the wine first! LOL
Terri_PacNW
12 years ago
I am going to try this one..only because it makes a small amount,..and I would be the only one eating it.

Here is a link that might be useful: French Onion Soup for two
Rosebud_MS
12 years ago
I vote for Julia Child. Takes time but is wonderful.
pkramer60
12 years ago
Oops, I left out the cognac. Sorry, it was not intentional.

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