French Onion SoupPosted by in Food
I love French onion soup. I order it in restaurants all the time. I’ve only attempted to make it once before and it was not good at all. I think I didn’t caramelize the onions long enough. Martha has a recipe for it in December Everyday Food and I decided to give it a try. Actually, it’s one of those articles where you make one item then can make several items from it. The main item is caramelized onions. Martha’s instructions are pretty simple and I felt confident making it. I did substitute 2 large Spanish onions for the 15 white onions she calls for because that’s what I had on hand. I cooked the onions with butter until they just started to brown on high. Then I reduced the heat to medium, added 1 tbsp sugar and 1 tsp salt and cooked the onions about another 45 minutes until they were brown and sort of sticky. This did involve a lot of stirring and required opening the windows since the kids hate the smell of onions.
To make the soup, Martha says to add one cup of the onions to 5 1/2 cups of beef broth. She suggests serving a slice of bread with melted Gruyere on the side. I added the beef broth, but also added some thyme, salt and pepper. I mixed it and brought it to a boil then turned it off and let it sit while I drove children to various places. I think that allowed the flavors to meld a bit.
For the bread, I melted Gruyere on some slices of wheat bread, but then I cut it into cubes and dumped it in the soup. I love the way French onion soup looks when you get it in a restaurant, but I find it very hard to eat – all that stringy cheese and huge clumps of bread. If I do say so myself, handling it this way was sheer genius. It was easy to eat, we got all the flavors in each spoonful, no one was wrapped in a web of cheese, and it went smoothly.
I will definitely make this again! Much easier than I expected and very delicious!
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I used to love French Onion Soup, but had a bad experience with it. This makes me wish I could eat it again.
I used to make onion soup in France, but have gotten lazy here since the Progresso tastes great. Now that there may be BPA in the can lining, I’m going back to making it from scratch. Red wine goes into mine. Have you ever tried that? Also, 45 minutes sounds like a long time to caramelize onions. Is there a way to speed up this step?
I’m not a fan of wine, so I wouldn’t add that. I think the problem with the onions is if you turn the heat up, you risk burning them.
Oh no! That does not sound good at all!
You are making me soooo hungry. I think everything is better with caramelized onions (kind of like with bacon). And the cheese technique is very clever!
At restaurants, I often order French Onion soup without the cheese, which is silly. Because without the cheese, it’s just onion soup. But I like it better that way, too. I think this recipe makes sense, too.
I love French Onion soup. I’ve made it several time and really enjoy it. Sounds good, it’s been awhile.
You should try adding the red wine. It gives depth and does not taste like wine at all after cooking. One cup per 2 quarts of bullion, Julia says in French Chef, which was my Bible in France. She also suggests a bay leaf.
We would grate our own Gruyere and sprinkle on top.
Oh, and I used to put vermicelli in this soup so my kids would eat it.
I checked Julia’s time for caramelizing the onions. 15 minutes on low until tender, Raise heat, add sugar, and 30 more minutes. Really sounds like they would be burnt to a crisp though.
Yum! I can’t wait to try this one!