By all means, follow Julia’s recipe. Her recipes are flawless. Toast some thick slices of baguette, float them on top of the soup, add gruyere cheese and broil until the cheese is brown. Voila. By the way, does anyone here know when the French actually eat onion soup? Trivia!!!! Get this one right and I’ll be impressed…..or you lived in France. Come on Mr. Hoffman!!!

I slice the onions in a food processor.
Saute the sliced onions in butter.
add 1 to 2 large cans on chicken broth (I use chicken broth because it tastes less salty than beef broth.
Bring to boil then simmer 1 to 2 hours.

Ladle into oven safe bowls. Add slice of a crusty baget and top with swiss cheese (I sometimes use Gruy�re). Heat in oven or microwave until cheese in melted.

Serve with baget, butter and wine.

Ok, you’ve probably already made this, but I thought i’d add my two cents. The thing to remember is that the onions need to be totally carmelized (dark brown) like enginecapt said so they add nice color and flavor. This could take upwards of 30-45 minutes over a medium heat. Don’t try to rush it by turning the heat up too high. Stir often so they don’t burn. Also, it’s always a good idea to deglaze your pan/pot with some wine before adding your stock/broth. Marsala is a good choice.

The best onion soup I’ve ever made was back when I had access to the beef au jus that was a byproduct of the roasts roasted at the restaurant of a friend of mine. She used the beef for her Italian Beef sands and had no use for all the au jus. I would bring clean food grade plastic containers and she’d fill them up for me.

Back in my kitchen I’d cook down (in 100% butter) pounds and pounds of brown onions (utilizing the caramelization process to enhance the flavor and color of the soup) to which I’d added some salt and pepper and a bit of flour. The onions I’d get free of charge from the onion broker down the street. I’d then add the au jus, some sherry and some sliced carrots, a bit of water if necessary, then let it simmer for an hour and half or so.

To each serving I’d add a topping of grated Gruyere, top that with fresh grated reggiano, then pop them under the broiler until the cheese bubbled and browned.

I didn’t tried Onion soup like this ever before ,,, its so tasty …

Juliet

Greymo:

Would you post it? Please? I’ve always wanted to make my own onion soup, especially now that my kids love it too. I’d love to try Julia’s recipe – they don’t get any better than her!

quote:

Originally posted by Ivyhouse

Shelly,

I’ve made onion soup only a few times (of course, I have eaten it many times!), but the recipe I liked the best is in Julia Child’s Mastering the Art of French Cooking, Vol. I.

It is long, and Julia doesn’t cut any corners, but the result was very, very good.

Ivyhouse

This is the very best French onion soup in the world………….it is wonderful. I make it very often and everyone asks for the recipe.
I will be glad to post it if you really want it. I believe tje real secret of excellent onion soup is the long slow cooking of the onions with the sugar

here is my simple but yummy recipe:

peel and slice 3-4 onions along with a couple of cloves of garlic
saute in stick of butter or margarine till onions cooked pretty well.

then put in can or two of beef broth. Add some garlic salt

simmer for awhile or until you can’t stand the smell any longer

ladle into crocks and top with croutons and then top of with mozzarella. broil until cheese melted

good luck

Shelly,

I’ve made onion soup only a few times (of course, I have eaten it many times!), but the recipe I liked the best is in Julia Child’s Mastering the Art of French Cooking, Vol. I.

It is long, and Julia doesn’t cut any corners, but the result was very, very good.

Ivyhouse