Favourite French Onion Soup Recipes? (446 views)

I haven't make French Onion Soup in years. I used to have a recipe from about 30 years ago that was on a card, either from a grocery store or magazine that I used to make a lot. I know one day I will find that card again, probably between the pages of some book or among loose recipes in a box in the basement I have moved from house to house. Anyway, if I were to make the soup today, I would make one of these. They are not tried and true by me, but seem similar to the one I remember.



* Exported from MasterCook *

Authentic French Onion Soup Courtesy of Julia Child

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups yellow onions -- thinly sliced (about 1 1/2 to 2 lbs)
1 tablespoon cooking oil
2 tablespoons butter
1/2 teaspoon sugar
1 teaspoon salt
3 tablespoons flour
6 cups beef stock (preferably homemade)
1 cup wine (dry red or white)
1 bay leaf
1/2 teaspoon ground sage
salt and pepper
12 ounces swiss cheese -- grated
4 ounces parmesan cheese -- grated
1/2 raw yellow onion
2 tablespoons cognac -- (2 to 3)
8 slices French bread (about 1 inch thick)
4 tablespoons olive oil -- for drizzling

Place heavy bottom stock pot or dutch over over medium-low heat.

Add 1 Tbs cooking oil, 2Tbs butter to pot.

Add sliced onions and stir until they are evenly coated with the oil.

Cover and cook for about 20 minutes until they are very tender and translucent.

To brown or caramelize the onions turn heat under pot to medium or medium high heat.

Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.

Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.

Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).

Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.

Add the rest of the stock, wine, sage, and bay leaf to the soup.

Simmer for 30 minutes.

To make the "croutes" (toasted bread), heat oven to 325 degrees F.

Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.

Cook the croutes for 15 minutes in oven on each side (30 minutes total).

Check the soup for seasoning and add salt and pepper if needed.

Remove the bay leaf (if you can find it).

Transfer to a casserole dish.

At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.

Add a few ounces of the swiss cheese directly into the soup and stir.

Place the toasted bread in a single layer on top of the soup.

Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.

Drizzle with a little oil or melted butter.

Place in a 350 degree oven for about 30 minutes.

Turn on broiler and brown cheese well.

Let cool for a few minutes.

Bon Apetit!



* Exported from MasterCook *

Our Favorite French Onion Soup

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons unsalted butter -- divided
3 pounds Vidalia onions (about 4 medium) -- halved lengthwise, peeled, and thinly sliced
1 tablespoon vegetable oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated sugar
1 1/2 cups dry white wine
6 cups homemade beef broth or store-bought low-sodium beef broth
10 sprigs thyme
2 bay leaves
1 baguette
1 garlic clove -- cut in half lengthwise
2 teaspoons sherry -- preferably Fino or Manzanilla
4 ounces Gruyère cheese -- grated (about 1 cup)
kitchen twine -- six 8-ounce or four 16-ounce oven-safe ramekins or bowls (optional)

In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.

Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.

Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.

Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.

Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)

EPICURIOUS FEBRUARY 2015

S(Internet Address):
"http://www.epicurious.com/recipes/food/views/our-favorite-french-onion-soup-51248680"
Yield:
"4 as a main (or 6 as an appetizer)

NOTES : Buy the best beef broth you can, or better yet, make your own for a rich, full-flavored soup. And if you don't have ovenproof bowls or ramekins for the soup, don't worry-you can just top your soup with melty cheese toasts.

This is probably too late but I used to make Jacques Pepin's Onion Soup Gratinee. We loved it but I haven't made it in years. Hmmm - maybe this will be on the menu for Christmas Eve dinner. 

www.food.com/recipe/jacques-pepins-onion-soup-gratinee-142658