French Onion Soup?

Question

Looking for a good recipe...

Answer 1

to make it from scratch...
you'll need about 20 (no, i'm not kidding!) brown onions,
a little butter,
some red wine or brandy or dry sherry,
a little flour
some beef stock. (you can use a good powdered stock, a good commercial beef consomme or liquid stock but home made liquid stock is best)

peel the onions, cut them in half and then from each half cut thin slices like you are going to make onion gravy.

melt the butter and on a low heat, add all the onions. cook for about 15 - 20 mins, until the onions have gone completely soft. stir them often, scraping the nice brown caramel stuff that will start to stick on the bottom.

turn up the heat and add about 2 handfuls of plain all purpose flour and stir into the onions. cook for 1 minute, and then add the red wine, about 1 cup (or stock if you don't want to use wine). stir and scrape all the nice bits from the bottom and then add about 10 cups of stock and bring to a simmer for about 10 mins, stirring as you go. add some salt and pepper and enjoy!

important thing is to stir the onions a lot as they cook so they don't burn, but go a nice soft brown.

Answer 2

French Onion Soup

Ingredients:

6 each white or yellow onions
1/4 pound butter (1 stick)
1/4 cup sugar
1/4 cup sherry
1 quart beef stock
1 quart chicken stock
1 tablespoon black pepper

Preparation:

Cut the tops and bottoms off the onions and slice them in half through the center from top to bottom. Remove the outside skins and discard them.

Take a onion half and slice it in half against the natural lines on its surface, then cut it julienne style along the natural lines of the onion. Repeat until done.

In a large stockpot, melt the butter and add the onions. Sauté them for about 15 minutes, then add the sugar, sherry and the black pepper.

Add the beef and chicken stock and bring to a boil. Boil for 4-5 minutes and remove from heat. Cool as quickly as possible and store in the refrigerator covered until use.

When reheating, always bring it up quickly and to at least 140 degrees.

To serve the soup:

Ladle it into a soup crock, top the soup with a crouton, sprinkle either grated Parmesan or Romano on top of the crouton and cover all with a slice of Swiss cheese.

Heat under an overhead broiler until the cheese has melted and is slightly browned. Sprinkle with parsley flakes and serve on a bread dish.

Answer 3

Reading Andybugg's answer I can only say: Onion soup mix and cheddar! Quel horreur!!! To the guilotine for her!!!!!!

But here is a quick recipe that is relatively simple but will take time (you can do other things during preparation). It is not exactly genuine but close to it, avoiding the hassle of making a pot au feu, and the results will taste almost exactly as the best onion soup in France or Switzerland or Quebec (believe me, I've cooked it for many friends in/from each nation and received nothing but accolades).

First of all, have another dinner of boiled, in a large pot, corned beef brisket and cabbage and potatoes. Use the fattier and usually cheaper) point cut. Boil the brisket WITH [the] cabbage and potatoes and also add a medium-large peeled onion, 3 or 4 carrots, a couple of celery stalks and a pinch of taragon. Add a tablespoon (15 ml) of sweet yellow mustard and a couple of bay leaves, broken into quarters and swish around.

Enjoy eating all of these items, retaining liquid and also fat trimmed off of the meat when you carve it. Keep broth and fat trimmings refrigerated, of course.

To make soup: heat up broth. Add a couple of pinches of time. Slice about 3 or 4 medium - large onions, separating slices and rings (the spicier the better) and add to broth; this will cool the broth. Add 1/2 - 2/3 cup dry red wine. Stir. Bring up broth to a GENTLE boil, meanwhile

Answer 4

INGREDIENTS
2 onions, thinly sliced
1/4 cup butter
2 tablespoons all-purpose flour
2 (10.5 ounce) cans beef broth
2 1/2 cups water
6 slices French bread, toasted
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
DIRECTIONS
Preheat oven to 425 degrees F(220 degrees C). Separate sliced onion into single rings.
In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes.
Meanwhile, toast French bread slices.
Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes.


Servings Per Recipe: 6

Amount Per Serving

Calories: 239

Total Fat: 13.7g
Cholesterol: 36mg
Sodium: 737mg
Total Carbs: 18.8g
Dietary Fiber: 1.5g
Protein: 10.1g

Answer 5

French Onion Soup is to die for!!

For mine I sautee a couple of thinly sliced onions (or more if I'm making a big batch), along with a clove or 2 of fresh garlic. Then I add this to the juice left over from making my famous pot roast, maybe a bit more beef broth if needed. Let it simmer awhile and lightly toast a few rounds of italian or franch bread. Spoon the soup into a bowl, float the toast on top and smother it with swiss or mozzerala. Pop it under the broiler for 4 or 5 minutes until the cheese is melted and begins to brown slightly.

For an intersting taste combo, try serving it with a big plank of garlic toast, hunks of chilled sharp cheddar cheese and tart apple slices. Yum!

Answer 6

I LOVE French onion soup!

I cut up 2 onions into rings and saute in butter and olive oil until translucent. Then I add about 4 cups of water and a package of onion soup mix. I boil until it gets thick. (time varies) Then I transfer to a clear pyrex thick pan. I make large croutons with bread/butter/garlic powder in the oven til' toasted. Then I place them on top of the soup. (exactly 6 fit into my pan, you can easily cut toast with a pizza cutter). Then I put loads of cheese on top! I use chedder, I bag of shredded, but you can use any kind. I place into the oven at 350 degrees F until cheese is bubbly.

Enjoy! I love french onion soup. :)

Answer 7

a great place for recipes is epicurious.com and how many forks is how great the recipe is.