LOOKING for: french onion soup

pdcbudFebruary 22, 2009

looking for good french onion soup recipe-----thanks

Please e-mail to earms@centurytel.net

I don't frequent this forum--thanks again


Thank you for reporting this comment. Undo

Here's the one I use. If you ever stop back in again, it'll be here for you.

FRENCH ONION SOUP Â serves 4 to 6

3 Tbs. butter
4 large sweet onions (about 1 1/2 pounds total), peeled and thinly sliced
1 tsp. sugar (optional, see note)
1 cup dry white wine
2 quarts beef broth
2 ribs celery with leaves, each rib cut in half
Salt and freshly ground pepper to taste
1/4 cup dry sherry
4 to 6 slices baguette, cut 1/2 inch thick, lightly toasted
1/4 cup coarsely grated Emmental, Gruyere, or other Swiss-type cheese

Melt the butter in a 3 or 4 quart saucepan over low heat. Add the onions and sugar. Cook over low heat, stirring occasionally, until the onions are lightly caramelized, a minimum of 30 minutes. (The longer the onions cook slowly, the richer the flavor of the soup.)

Add the white wine and cook over medium-high heat until the wine reduces to about half, about 10 minutes. Add the broth, celery, salt and pepper and bring to a boil over high heat. Reduce the heat to low, cover partially, and allow the soup to simmer until the onions are meltingly tender, about 40 minutes. Remove and discard the celery. Add the sherry and simmer soup for another 5 minutes.

To serve, preheat the oven to 375 degrees. Ladle the soup into individual ovenproof bowls. Top each with 1 slice of bread, sprinkle with 1 Tbs. cheese, and place the bowls on a cookie sheet. Heat in the center of the preheated oven just until the cheese melts and bubbles, 5 to 6 minutes. Carefully remove from the oven and serve at once.

Note: The tiny bit of sugar added to the onions helps caramelize them, but the onions themselves will caramelize if theyÂre sweet enough and if youÂre patient enough. I never use it, just keep them cooking. I always use firm yellow onions. The large white onions donÂt seem to get soft enough and vidalias become soft but have such a bland flavor when cooked.

    Bookmark   February 22, 2009 at 10:06AM
Thank you for reporting this comment. Undo

Here's a GREAT French Onion Soup recipe, it's been served by the restaurant in Famous Barr (now part of Macy's) for over 40 years. The recipe makes a lot, but it freezes well. A mandolin helps make short work of the 5# of onions required.

* Exported from MasterCook *

French Onion Soup

Recipe By :Famous Barr
Serving Size : 16 Preparation Time :4:30
Categories : Onions Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Lbs Onions -- Unpeeled
1 Cup Dry White Wine
1/2 Cup Butter
3/4 Cup Flour
1 1/2 Tsp Black Pepper
Kitchen Bouquet
2 Tbs Paprika
2 Tsp Salt
1 Bay Leaf
French Bread Slices
7 Cans Beef Broth
Swiss Cheese

1. Peel Onions And Slice 1/8" Thick.

2. Melt Butter In A 6 Quart 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.

3. Stir In Pepper, Paprika And Bay Leaf. Sauté Over Low Heat 10 Minutes More, Stirring Frequently.

4. Pour In 6 Cans Broth And Wine. Increase Heat And Bring To A Boil. Dissolve Flour In Remaining Can Broth. Stir Into Boiling Soup. Reduce Heat To Low And Simmer Very Slowly For 2 Hours.

5. Adjust Color To A Rich Brown With Caramel Coloring. Season With Salt. Refrigerate Overnight.

6. To Serve, Heat Soup In Microwave Or On Stove Top. If Desired, Pour Into Ovenproof Crocks Or Bowls. Top With A Slice Of Bread And Sprinkling Of Grated Cheese. Heat Under The Broiler Until Cheese Melts And Bubbles, About 5 Minutes.

Start to Finish Time:

- - - - - - - - - - - - - - - - - - -

Per serving: 160 Calories (kcal); 6g Total Fat; (35% calories from fat); 7g Protein; 18g Carbohydrate; 16mg Cholesterol; 890mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Leftover Soup Can Be Frozen.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

    Bookmark   February 22, 2009 at 11:02AM
Thank you for reporting this comment. Undo

You can do a search on this forum & you'll find some.

    Bookmark   February 23, 2009 at 5:03AM
Thank you for reporting this comment. Undo

I recently took a cooking class and here is the recipe we made and sampled.

2 cups thinly sliced onion
2 tbsp butter
4 cups beef broth
2 tbsp. dry sherry or dry white wine (optional but def. makes the soup)
1 tsp. Worcestershire sauce
dash black pepper
6 slices French bread, toasted
1 cup shredded Swiss, Gruyere or Jarlsberg cheese

In large saucepan cook onion, covered, in hot butter over medium-low heat for 8-10 minutes. Or until tender and golden, stirring occasionally. Stir in broth, dry sherry/wine, Worcestershire sauce & pepper. Bring to a boil; reduce heat. Simmer, covered, for 10minutes.

Meanwhile, arrange toasted bread slices on baking sheet. Evenly divide cheese among slices. Broil 3-4 inches apart from heat for 3-4minutes or until cheese is light brown & bubbly. Top each serving bowl with a bread slice.

    Bookmark   February 23, 2009 at 9:31AM
Sign Up to comment
More Discussions
LOOKING for: how to use peaches
somebody just gave 60 huge beautiful peaches BUT I...
RECIPE: Corn chowder recipe
I recently had this and it was delicious. The only...
RECIPE: Help! Flan
Friend from Dominican Republic served and gave me this...
LOOKING for: Christmas Cookies
Is it time to start posting Christmas Cookies yet???...
LOOKING for: Easy Everyday Cooking Recipe Cards
Hi, I am looking for anyone that might have the "Easy...
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™