Eating onion soup out is a real crapshoot … usually it becomes salt juice.
Recommendations in this thread are appreciated … at least by me.
If you’re ever in Manmhattan,try the Les Pyrenees restaurant. The best Onion soup I’ve ever had…even including France. I know they use two liquors(they said so),,but I don’t remember what.
I love French onion soup too. Simple too, right? Stock, onions, bread and cheese. (g)
About 1-1/3 pounds of onions are needed for each serving. This may seem like a lot, but they will reduce to about one tenth of their initial volume. They should be sauteed really, really really, slowly in 1 Tbsp. butter per pound. You don’t have to stand over them, but you cannot go far away. Get something else to do in the kitchen, or read a book there. The should cook for 4-5 hours. Stir every 15 minutes. This can be done a couple of day in advance.
Then there is the question of the broth. It starts with beef stock. If you are not willing or able to make your own, I recommend Swanson Organic. You need about 2-1/3 cups per serving.
Put onions in a pot, stir in a bit of flour and cook for 2-3 minutes. Add the broth, and a sachet of peppercorns, thyme and bay leaves. Simmer for an hour or so, until reduced to about a cup and a half per serving. Adjust salt and pepper to taste. Some sprinkle a few drops of wine, sherry or sherry vinegar in at this point; it is a matter of taste.
Trim some good white bread to fit your crocks or bowls, and dry in the oven so that the rounds will not sink too fast in the soup.
Slice some emmenthaler cheese, big enough hopefully to overlap the opening in your crocks. Grate some, also. Place cheese slices over bread, overlapping the sides. Sprinkle grated cheese on top, filling in any cracks or thin spots.
Heat your broiler.
Place soup in crocks, float the bread rounds, and lay on the cheese. Place under broiler until browned and bubbly.
Had to be said!!!
Caramel coloring??? What the **** are you thinking? The process of cooking the onions should achieve the desired color! As for the flour, I can’t even address that one. Food processor?!!? Cans of over salted broth?!!? OMG! I would be embarrassed to serve such an inferior product. Just my humble opinion.
O.K. I know that I have posted this recipe before but here goes again.
1 stick unsalted butter or 1/4 cup bacon fat
5# yellow onions sliced thin on the vertical
6 qts. beef stock (preferably home made)
1/2 cup dry sherry (NOT COOKING SHERRY)
two or three sprigs of fresh thyme stripped but not chopped
2 bay leaves
salt and pepper to taste
one French loaf cut into rounds
1/4-1/2 cup extra virgin olive oil
2 or 3 cloves fresh garlic, slightly smashed
several slices of Gruyere or Swiss cheese
On medium low heat, melt butter and add onions. Add a pinch of salt so as to draw out the moisture of the onions. Reduce the heat to low and continue to cook the onions until dark golden color. Do not blacken as you will have to start over again. Add sherry and stir up all of the caramel color off the bottom of the pan. Add bay leaves, thyme, beef stock and salt and pepper. Bring to simmer and let cook for one hour uncovered. Salt and pepper to taste. Meanwhile, brush the French bread rounds with olive oil and then toast in oven or grill until golden. Rub with the smashed garlic while still warm and crispy. Ladle out into stoneware or oven safe bowls, top with toasted bread and cheese. Place into a broiler until cheese is bubbly and browned. Eat and enjoy!!
Usually for breakfast after a long night of drinking and dancing!!!
Do I win the booby prize??
We use a large, cast-iron kettle for our onion soup. It is the perfect pan to use when slow cooking the onions which, as others have stated, is the most important step in the process. Cook them at a low heat, stir often, until very soft. If you turn up the heat, you’ll burn the onions and/or the butter. Also, toast your French/Italian bread under the broiler, rub with a raw garlic clove, and then put on top of the individual soup bowls, cover with cheese and slip under the broiler again. Great stuff!
One of my favorite Onion Soups is the O soup from the Dobbin House in Gettysburg, PA. The only real difference from the recipes above is the inclusion of what looks like cubed pieces of Roast Beef in the broth. It’s one of the first times that I have actually run into beef pieces in the soup itself. It makes the soup quite tasty.
I don’t have a recipe but French onion is my favorite soup. If it’s on the menu , I order it. Since Harrigan’s Closed, I haven’t found a decent one in the Arlington Tx area. Applebees and TGIF has it but they use hamburger buns for the crouton. It’s terrible.
Here ya go……….
Famous-Barr’s French Onion Soup
One of St. Louis’s favorite soup recipes was recently printed in the Post-Dispatch. When I was a graduate student in St. Louis and we were young and broke, my Wife and I would visit this upscale department store called " Famous-Barr " just to eat at the store’s restaurant for this famous soup.
Famous-Barr’s French Onion Soup
5 pounds unpeeled onions
1/2 cup (1 stick) butter
1 1/2 teaspoons freshly ground black pepper
2 tablespoons paprika
1 bay leaf
7 (about 16-ounce) cans beef broth, divided (recommended Swanson’s) 1 cup dry white wine, optional
3/4 cup all-purpose or instant flour (such as Wondra)
Caramel coloring or Kitchen Bouquet, optional
2 teaspoons salt, or french baguettes, optional
Swiss or Gruyere cheese, optional
Peel onions and slice 1/8 inch thick, preferably in a food processor.
Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally. (The long cooking time makes the onions mellow and sweet.)
Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.
Pour in 6 cans broth and wine. Increase heat and bring to a boil. Dissolve flour in remaining 1 can broth. Stir into boiling soup. Reduce heat and simmer slowly for 2 hours.
Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight.
To serve, heat soup in microwave or on stove top. If desired, pour into ovenproof crocks or bowls. Top with a slice of breat and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
Leftover soup can be frozen.
Yield: 4 quarts; 16 servings.
Big Kahuna Kooks
Sorry for the interruption, but I have aquestion….is anyone familiar with a St. Louis icon Famous Barr’s french onion soup? Does anyone hav ehte recipe? Would be greatly appreciated. That soup broke da mouth.
I love onion soup, but can’t stand the topping. Wet bread makes my stomach turn. When I make onion soup, I just leave off the crouton top.
2 tablespoons unsalted butter
5 medium red onions (about 3 pounds), sliced thin
6 cups low-sodium chicken broth (canned)
1 3/4 cups low-sodium beef broth (canned)
1/4 cup dry red wine
2 sprigs fresh parsley leaves
1 sprig fresh thyme
1 bay leaf
1 tablespoon balsamic vinegar
Ground black pepper
1 baguette , cut on the bias into 3/4-inch slices (2 slices per serving)
4 1/2 ounces Swiss cheese , sliced 1/16-inch thick
1 1/2 ounces grated Asiago cheese (about 3/4 cup)
Cook onions in butter until syrupy and a thick crust develops on pan bottom. (I just thick dutch oven on stovetop.)
Add broths and spices, deglaze, simmer.
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