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21 replies

French Onion Soup

F flubisMember
I am about an hour into caramelizing onions for my soup tonight. Made the beef stock yesterday, today the onions and then put it all together tonight. Do you make your own ?

What do you drink with it ? I like a nice red Burgundy or Oregon pinot.

I dont really have a recipe, I wing it.

3 1/2 quarts beef stock
1 1/2 c caramelized onions ( thats cooked down from about 8 big onions, 8 lbs or so, takes about 4 hours, very low heat)
1 heaping tsp flour
and a cheesecloth spice bomb with a couple bay leaves, about 6 sprigs of thyme and a dozen peppercorns

Add the onions to a large stock pot, if the are cold, heat them in the pot and toss the flour over them. (no this is not blanching ) and cook for 2 min or so, then add the beef stock and toss in that spice bomb. Bring to a simmer and cook it for about an hour till it reduces. Season it with salt and pepper. I also toss in a splash of whatever pinot I have for that night.

Get your soup tureens and ladel that in there leaving space to float your toasted crouton on top. I use Comte and I slice it off the chunk and lay it on top of the bread, then grate some on top as well. Stick those under the broiler till they get bubbly and crusty and damn that is some good eattin.


To prepare the onions for this, melt one stick of butter in a heavy pot large enough to hold all the onions you cut. When its melted toss in all the onions and cook on med heat till they start to wilt and release some liquid. DO NOT SCORCH THEM. Stir every 15 min or so. Turn it down to low and wait about an hour and they will have released alot of liquid. Turn the heat up and stir to evaporate alot of the liquid, then turn the heat back down to low and cook them for about 4 hours, stiring every 15 min or so till they are carmelized and not putting off liquid anymore.



And no Bella you cant shred the onions in the blender. Nor can you replace the onions with potatos.



Edited to add onion cooking instructions.
I can give the beef stock recipe if anyone wants that too.
Last edited {1}
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J jeanericMember
quote:
Originally posted by Dixie:
I make one with chicken stock instead and it is really good. Tons of onions, butter, chk stock, basil and thyme. I make some big rye croutons and bake with some gruyere or similar cheese on top. Delicious.


For us, this recipe looks good! For Irwin, no more debate... about P.N. Wink
In France we do not waste a good wine with an oigon soup for a good reason.
The tradition is to have it the morning after (I don't know if it's the correct expression) if you made some "abuse" of alcohol during the night.
J joechinonMember
I was introduced to oinion soup at my wedding in France. At sunrise, the whole family came back to the village hall and had onion soup and white wine. The wine was a little too much for most of us since the party had only ended a couple of hours before. Apparently it is tradition in my wife's region to eat the onion soup after the wedding party, but nobody has ever explained why.
board-oboard-oMember
quote:
Originally posted by Flubis:
And no Bella you cant shred the onions in the blender. Nor can you replace the onions with potatos.


Big Grin

Recipe sounds very good, Fluby, but like Dixie, I use chicken broth instead of beef broth.

I might go with a Spatlese or Auslese with the soup.

quote:
Originally posted by Jean Eric:
In France we do not waste a good wine with an oigon soup for a good reason.


There are a lot of things done in France that make no sense to Americans. Conversely, there are a lot of things done in America that make no sense to the French. Modesty prevents me from enumerating the latter category.
J jeanericMember
quote:
Originally posted by Board-O:
quote:
Originally posted by Flubis:
And no Bella you cant shred the onions in the blender. Nor can you replace the onions with potatos.


Big Grin

Recipe sounds very good, Fluby, but like Dixie, I use chicken broth instead of beef broth.

I might go with a Spatlese or Auslese with the soup.

quote:
Originally posted by Jean Eric:
In France we do not waste a good wine with an oigon soup for a good reason.


There are a lot of things done in France that make no sense to Americans. Conversely, there are a lot of things done in America that make no sense to the French. Modesty prevents me from enumerating the latter category.


Oooops, now it is USA vs Fr. ! Eek
F flubisMember
I use a dark chicken stock if I make this in the summer. In winter I like the beef. You can use either and get a great result. When chicken wings are on sale I will get them and roast to make the dark stock. The beef bones were all of 3 bucks to make the stock. So not only is this a great meal, its cheap and has some for the freezer too !!!

B-O, I cant see the spatlese with this soup. The salt will help that wine, but the stock would overpower it. Maybe with the chicken stock if it wasnt dark, but the darkness to this would put me off from Germans. Alsace I could see going with this easier. The Compte, Emmentalier I used also, maybe would help that.


Tsunami, you are invited over to dinner anytime. Dont forget the Latour !! Big Grin
K ksyrahMember
Good F.O. soup topic and good timing with the cold weather season upon us. I make mine with beef and chicken stock. I usually use 2 parts beef stock and 1 part chicken stock. However I also make a cream of Swiss onion soup that reverses the ratio or if no beef stock is available I use all chicken stock for that one. We have a restaurant in the area that is somewhat famous for that version of onion soup and I have fiddled with a recipe and searched around on the internet a few years ago and came up with a good version of it.

If anyone wants it I'll post it.

ks
K ksyrahMember
Okay, here goes:

Swiss onion soup

Ingredients
Pepper
2 pounds onions, thinly sliced
1/3 cup butter
2 tablespoons finely chopped garlic
2 tablespoons dry mustard
2 to 3 teaspoons dried sage, crushed
1/4 cup dry sherry
6 cups chicken broth and/or beef broth
1/3 cup butter
2/3 cup all-purpose flour
1 cup whipping cream
Salt
Croutons
Swiss cheese
Grated Parmesan cheese

Directions
1. In a large Dutch oven, cook onions in 1/3 cup butter until onions turn a dark golden brown. Add mustard, garlic and sage. Stir in sherry. Add broth.
2. In a medium saucepan, melt 1/3 cup butter; stir in flour. Cook and stir the mixture until light brown.
3. Stir flour mixture into onion mixture. Stir in cream. Bring to boiling. Cook for 1 minute. Season to taste with salt and pepper. Serve soup topped with croutons, Swiss cheese and Parmesan cheese. Makes 8 to 10 side-dish servings.

I grate a little fresh nutmeg on almost all of my cream soups.

I use about 12 oz of fresh grated Swiss, Guyere or Emmentayler, not sure of the spellings of the preceding cheeses but I think you get the drift.

I like Pinot Noir with this soup or a Grand Cru Beaujolais.

Oh yeah, a nice crusty multi grain bread or roll is a must too.

ks
V vinosnobMember
Turned out really good. I sort of used a little bit from everyone plus Emeril. I guess it was Swiss/French onion Soup, I would probably use a little less sage next time, but will be making again soon. I drank a Schoo Fly Shiraz from Aust. went good with the spices.

quote:
Originally posted by Flubis:
Funny this came back up, I made some over the weekend !!!

Made and clarified a bunch of beef stock for the freezer too. Found a new butcher that got me some very nice good meaty bones.

VS, let us know how it turned out and if you had it with some Pinot Wink
B bacchantinaMember
I make my own beef stock. Virtually all stocks in our house are homemade. Chicken stock works well in onion soup. Homemade is best.

I put red wine into the soup as well as a bit of Cognac.
Be sure to use a really solid, peasant style bread or it will fall apart.

I usually serve onion soup after a very long party evening.
A nice Cab, Zin or even a Malbec. For those who prefer white a Chardonnay. Those who've had too much the night before will opt for non alcoholic drinks.
G golfandpinotnutMember
Don't know how I missed this post the first time through as Onion Soup is one of my favorites. My recipe is very much like Flubis' with a couple of differences. I add a little sherry to the soup about ten minutes before serving. I'm in the chicken stock camp (usually, though, that's all we have in my house -- I forever boiling chicken carcasses, but hardly ever make beef stock). And I put a little grated parm-regg on the crouton and broil. Much more delicate than that bubbly mess that you see at chain restaurants and much better.

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