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French Onion Soup

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Daikon View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 06 May 2012 at 05:59
The trick for a good onion soup is to cook the onions until they just start to caramelize.

I completely disagree.  Good onion soup is made by very slowly caramelizing the onions until they are a deep brown.

I'll agree with you on the wine and sugar, though.  My preferred recipe doesn't use any wine or sugar, but does use vinegar -- either white wine or champagne vinegar.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Posted: 06 May 2012 at 05:45

There are a few strange ingredients in the recipe you use, Ron. I notice you use Merlot wine, which is a red wine. I believe white wine is more usual and there's a good reason for it. Onion, more specific caramelized onions are quite sweet. The white wine will add a little acidity to the soup and balance it, where red wine adds even more sweetness. This brings me to the sugar in the recipe which is also a little strange since it obviously adds more sweetness.

The trick for a good onion soup is to cook the onions until they just start to caramelize.

And don't worry about the cheese, gruyère is perfect for this since it also adds a little acidity. Many french will use the french gruyère which is cheaper than the Swiss gruyère.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 05 May 2012 at 14:35
Wow, a bride who cooks for you in the middle of your vows -- that's some woman you've got there! LOL
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 05 May 2012 at 14:31
This soup got a spacial place in my Hart ,it was the first meal that my wife cooked for me as we got married.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 05 May 2012 at 12:10
Do you have a Fresh Market anywhere nearby? They have racelette.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 May 2012 at 10:09
i'll be making this today or tomorrow, both because it's a perfect weekend for it (cold, grey, breezy and dreary) and also because the beautiful mrs. tas requested it AGAIN! I'll try to get some new/better pictures in order to update the post.
 
margi, i'd love to try this with racelette cheese, but in the middle-of-nowhere, montana, this is tough to do! i'll be using a mixture that is half swiss, with the other half a blend of parmesan, romano, asiago and fontina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 27 February 2012 at 12:45
French Onion Soup ... this is very soothing and healing after a long laboral day ...

I use: Swiss Gruyère, Raclette and Emmenthal ...

Put a baguette type bread toast with the melted cheese in the broth !!! and if you have a piece a Parmesano RIND !!! This is the secret to a fine broth in the rurals ! The Shepherds swear by it !

Great post,
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www.issuu.com / Beyond Taste, Oltre il Gusto ..
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 16 January 2012 at 00:13
As with almost any French bistro food, I'm a big Thomas Keller fan, and that certainly goes for his onion soup recipe. The onions are definitely the star of his soup, and they need to be caramelized very slowly in order to fully develop their flavor.

Here are some notes and the recipe from Bouchon, as seen through one food blogger, with a bonus recipe for homemade beef stock. More notes and photos can be found by following the source link. I will mention that just the 8 pounds of onions are cooked for 5 hours. Yeah, Keller is more than a bit obsessive, but oh is it good!

Quote Onion Soup - Soupe A L’Oignon
Thomas Keller - Bouchon, with very minor changes by imafoodblog.com

Makes 6 servings

Sachet:

2 bay leaves
12 black peppercorns
6 large sprigs of thyme

Soup:

8 pounds (about 8 large) yellow onions
4 tablespoons (2 ounces) unsalted butter
4 tablespoons olive oil
Kosher salt
1 1/2 teaspoons all purpose flour
3 1/2 quarts Beef Stock (recipe below)
Freshly ground black pepper
Sherry wine vinegar or white wine/champagne vinegar

Croutons:

1 baguette (about 2 1/2 inches in diameter)
Extra Virgin Olive Oil
Kosher salt

To Finish:

6 to 12 slices (1/8 inch thick) aged Comte or Emmentaler cheese (at least 4 inches square)
1 1/2 cups grated aged Comte or Emmentaler cheeses, or a combination

The more basic the soup, the more critical the details: Slice the onions uniformly and brown them very slowly and evenly; slice the bread a half inch thick and dry it completely in the oven; and serve the soup in appropriately sized bowls so that the melted cheese extends over the rim. When you hit it right, there’s nothing more satisfying to cook or to eat than this soup.

It’s worth reiterating the importance of cooking the onions slowly so that the natural sugars caramelize rather than brown through high heating sautéing. The onions cook for about five hours and need to be stirred often, but they can be made up to two days ahead. The soup is best if refrigerated for a day or two so that the flavors of the onion and beef broth can deepen.

Comte is traditionally the cheese of choice, but Emmentaler works as well. Gruyère is a bit strong. Use an aged cheese; a younger cheese would just melt and wouldn’t form a crust.

FOR THE SACHET: Cut a piece of cheesecloth about 7 inches square. Place the bay leaves, peppercorns, and thyme in the center, bring up the edges, and tie with kitchen twine to form a sachet.

FOR THE SOUP: Cut off the tops and bottoms of the onions, then cut the onions lengthwise in half. Remove the peels and tough outer layers. Cut a V wedge in each one to remove the core and pull out any solid, flat pieces of onion running up from the core.

Lay an onion half cut side down on a cutting board with the root end toward you. Note that there are lines on the outside of the onion. Cutting on the lines (with the grain) rather than against them will help the onions soften. Holding the knife on an angle, almost parallel to the board, cut the onion lengthwise into 1/4 inch thick slices. Once you’ve cut past the center of the onion, the knife angle will become awkward: Flip the onion onto its side, toward the knife, and finish slicing it, again along the grain. Separate the slices of onion, trimming away any root sections that are still attached and holding the slices together. Repeat with the remaining onions. (You should have about 7 quarts of onions)

Melt the butter and oil in a large heavy stockpot over medium heat. Add the onions and 1 tablespoon salt, reduce the heat to low. Cook, stirring every 15 minutes and regulating the heat to keep the mixture bubbling gently, for about 1 hour, or until the onions have wilted and released a lot of liquid. At this point, you can turn up the heat slightly to reduce the liquid, but it is important to continue to cook the onions slowly to develop maximum flavor and keep them from scorching. Continue to stir the onions every 15 minutes, being sure to scrape the bottom and get in the corners of the pot, for about 4 hours more, or until the onions are caramelized throughout and a rich deep brown. (Sara’s note - like a super deep brown, like way browner than you think they need to be. Think poop. Yes I said it.) Keep a closer eye on the onions toward the end of the cooking when the liquid has evaporated. Remove from the heat. (You will need 1 1/2 cups of onions for the soup; reserve any extra for another use. The onions can be made up to 2 days ahead and refrigerated.)

Transfer the caramelized onions to a 5 quart pot (if they’ve been refrigerated, reheat until hot.) Sift in the flour and cook over medium-high heat, stirring, for 2 to 3 minutes. Add the beef stock and sachet, bring to a simmer, and simmer for about 1 hour, or until the liquid is reduced to 2 1/2 quarts. Season to taste with salt, pepper, and a few drops of vinegar. Remove from the heat.

FOR THE CROUTONS: Preheat the broiler. Cut twelve 3/8 inch thick slices from the baguette (reserve the remainder for another use) and place on a baking sheet. Brush the bread lightly on both sides with olive oil and sprinkle lightly with salt. Place under the broiler and toast the first side until golden brown, then turn and brown the second side. Set aside and leave the broiler on.

TO COMPLETE: Return the soup to a simmer. Place six flameproof soup tureens, with about 1 1/2 cups capacity on a baking sheet to catch any spills (the soup will bubble up and over the tureens). Add the hot soup to the tureens, filling them within 1/2 inch of the tops. Top each serving with 2 croutons: Lay them on the surface - do not push them into the soup. Lay the slices of cheese over the croutons so that the cheese overlaps the edges of the tureens by about 1/2 inch, Scatter the grated cheese over the sliced cheese, filling in any areas where the sliced cheese is thiner, or it may melt into the soup rather than forming a crust.

Place the tureens under the broiler for a few minutes, until the cheese bubbles, browns, and forms a thick crust. Eat carefully, the soup and tureens will be very hot.

Okay now if you are feeling like a real challenge, you can make Keller’s homemade beef stock as well. I had never made homemade beef stock before this, and I found it to be very easy and worth the effort for this soup.


Beef Stock
Thomas Keller - Bouchon

Makes 3 1/2 quarts

We use this stock for onion soup and to add in combination with veal stock to beef stews. The bones are roasted first to give the stock a roasted flavor, then simmered with caramelized vegetables for a rich brown stock.

About 2 tablespoons canola oil
5 pounds meaty beef necks or leg bones
2 small Spanish onions (about 8 ounces total), peeled
1/2 teaspoon Kosher salt
3 ounces (1 large) carrot, peeled and cut into 4 pieces
3 ounces (1 large) leek, roots trimmed, split lengthwise, rinsed well, and cut into 2 inch pieces, or leek tops
1 large sprig of thyme
1 large sprig of Italian parsley
3 bay leaves
1/4 teaspoons black peppercorns
1 head garlic, cut horizontally in half

Preheat the oven to 475F. Place a large roasting pan in the oven to preheat for about 10 minutes.

Add 1 tablespoon of the oil to the hot roasting pan and distribute the beef bones in a single layer. Roast the bones for about 45 minutes, or until richly browned, turning each piece only after it is well browned on the bottom side.

Meanwhile, cut 1 onion crosswise in half. Heat a small heavy skillet over medium-high heat for 2-3 minutes. Place 1 onion half cut side down to one side of the skillet so that it is not over direct heat and let it brown and char black, about 30 minutes. This will add color to the stock, set aside.

Remove the roasting pan of bones from the oven and reduce the oven temperature to 400F. Transfer bones to a large colander set over a baking sheet to drain.

Drain the fat from the roasting pan and discard. Add about 1 cup water to the pan, place over medium heat, and use a metal spatula to scrape the bottom of the pan and release the pan juices. Let them simmer until reduced by half. Add the resulting fond to a large deep stockpot.

Transfer the bones to the stockpot and add about 5 quarts cold water - just enough to cover the bones. Any fat present in the juices will rose to the top when the cold water is added; use a skimmer to remove and discard the fat. Add the charred onion half and the salt. Place over medium heat and bring to a simmer, skimming as impurities rise to the top of the stockpot. Reduce the heat and simmer gently, skimming often, for 5 hours. If the level of liquid falls below the bones, add additional water.

Meanwhile, cut the remaining whole onion into quarters and cut the remaining onion half in half again. Place the onions, carrots, and leeks in a roasting pan that will hold them in a single layer, toss with the remaining 1 tablespoon canola oil, and place in the oven to roast for 20 minutes.

Remove from the oven and stir, then roast for an additional 20 minutes or until the vegetables are richly caramelized. Set aside.

After the stock has simmered for 5 hours, add the caramelized vegetables, herbs, peppercorns, and garlic and simmer for 1 hour longer. Turn off the heat and allow the stock to rest for 10 minutes.

Prepare an ice bath. Place a strainer over a large bowl. Removing the bones or pouring out the liquid through the bones would cloud the stock. Instead, carefully ladle the stock out of the pot and pass it through the strainer, tilting the pot as necessary to get all the stock. Strain a second time through a chinois or fine mesh strainer lines with a dampened cheese cloth.

Measure the stock. If you have more than 3 1/2 quarts, pour it into a saucepan and reduce to 3 1/2 quarts. Strain the stock into a container and cool in the ice bath, stirring occasionally. (Store the stock in the refrigerator for up to 3 days, or freeze in several containers for longer storage.)

NOTE: If the stock will be refrigerated for longer than 3 days, bring it back to a boil after 3 days, cool it, and return it to the refrigerator.

http://www.imafoodblog.com/index.php/2009/11/01/r2r-thomas-keller-s-french-onion-soup
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Muleskinner Quote  Post ReplyReply Direct Link To This Post Posted: 15 January 2012 at 17:51
I love french onion soup.  This one is getting bookmarked.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote butchloc Quote  Post ReplyReply Direct Link To This Post Posted: 03 May 2011 at 09:55
well i sure gonna - this weekend - making a turducin for mothers day - french onion soup should go A-1 with it
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2011 at 16:14
That is one of my favorites as well...I haven't made it in a long time.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2011 at 15:12
Looks wonderful.  I love French onion soup.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2011 at 15:05
Note - The recipe in this opening post is the one that I used the first time I ever attempted French Onion Soup. As I've learned and experimented more, my knowledge, experience and method for French onion soup have evolved, leading to some very nice improvements. This soup is very good, but there is much more out there than I originally thought. Please read this entire thread, if you are interested in learning about the journey!

John's French Onion Soup
Recipe shared by John Rivera

6 or 7 softball-sized white onions
6 to 8 cups double-strength beef stock or broth
4 to 5 tablespoons butter
2 tablespoons olive oil
1 1/2 cups merlot
1 tablespoon sugar
1 tablespoons flour
3 or 4 large cloves garlic, crushed
1 teaspoon salt
1 teaspoon finely-ground black pepper
*Thick slices of stale, crusty, French-type bread; if none available, you can toast fresh bread
*Equal parts Parmesan and Swiss cheeses, coarsely grated - do not use the pre-grated stuff in a can, it will burn (you can also substitute the Swiss with 50/50 Romano/Mozzarella)

Preparation:

Slice onions into rings 1/4- to 1/2-inches wide and separate them.

In a large, heavy pot, such as an enameled cast-iron Dutch oven, melt the butter and oil over medium heat. Add all onions, stirring to coat evenly. Reduce the heat a bit, then cover and sauté gently for at least 45 minutes, or until the onions are well carmelised; reduce the heat to low, if necessary. Let onions slowly caramelise, stirring occasionally so they wont stick and burn. When they are just getting nice, add garlic and sugar and continue cooking for another 15 minutes or so. Meanwhile, make the broth, if using boullion cubes.

Remove the onions from the pot, add flour and mix it well with the remaining fat to form a roux. You may have to add another tablespoon of butter, if needed. When the roux is nice, deep brown (but not burned) deglaze with a splash of stock and stir well until the mixture is smooth with no lumps. Add all the remaining stock and the merlot, then add salt and pepper to taste. Simmer for 5 or 10 minutes, in order to develop deep, rich, colours.

Put the onions back into the pot and bring the soup to a low boil, then reduce the heat to simmer and let the soup cook uncovered for 30 minutes. At this point, the soup will keep all day, simmering, if you keep it covered.

Toast the sliced bread on both sides under the broiler for a few minutes on each side. Ladle the soup into earthenware or ovenproof bowls. Place a slice of bread on top of each bowl of soup and cover it generously and completely with the cheese mixture. Place bowls of soup under the broiler until the cgeese brown and bubbly, then serve immediately. Caution - the soup and the bowls will be hot.

Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This is a cold, grey day's meal in itself! Since my original post, I've added some notes and pictures. This thread is a continual work in progress on a very good version of a classic soup, so please do read all the posts, so that you can pick up as much information as possible. French onion soup is wonderful stuff, and a little extra care in preparation can make it even better.

Here's a shot of everything needed, as per the recipe above:



A note on onions: John's recipe calls for white onions, which work very well; however, many recipes call for yellow onions. I've tried them both ways and like them equally, in slightly-different ways. In the end, use what you have or can get - even a combination of white and yellow onions is fine. Read the posts below for some more discussion on this.

A note on wine: John's recipe uses merlot, and I very much enjoy it this way; having said that, some folks prefer white wine, such as Chardonnay or Pinot Grigio. Read the posts below for some alternate ideas and suggestions on this.

As with nearly any recipe worth making, mise en plas is the key step, making all the difference in the world; if you're well-prepared, nearly any recipe in the world can be a simple matter, and this is a good example. To prepare for this soup, I peeled and crushed the garlic:



Then, I got my stock ready to simmer - having no homemade stock on hand, i relied on these very convenient concentrates:



The recipe calls for beef stock, which is very good; lately, I've been utilising a 50/50 combination of chicken and beef stock, which I believe brings out the best of both, adding a subtle ambience to the final product.

Next, I measured out the wine (see notes above and comments below):



Grated the cheese:



And measured my flour, salt, pepper and sugar:



I prefer to use about double the flour; this, for me, creates a richer soup that is ever-so-slightly thicker in a way that is hardly noticeable, but makes all the difference in the world, in my opinion. Regarding the sugar, many more conventional recipes do not include it, relying on the carmelisation of the onions to bring the right sweetness to the party. This is, in my opinion, a judgement call - I've tried it both ways and, like with the onions, find both ways good for different reasons.

Ready to proceed, I peeled the onions (see notes above and comments below):



And then sliced them:



Yes, there are quite a few onions there! No worries, they will cook down just fine. You might choose to quarter the onions and slice them, rather than slice them into rings, which are hard to gather up on a spoon. I don't know if this would hurt the authenticity or integrity of the soup, when I do it, it sure makes things more manageable. I read with some methods that the onions are sliced with the grain running vertically, rather than across the grain. I did try this once, but for no real reason in particular, I prefer to slice them across the grain. Also, in the name of experimentation, i sliced some close to 1/4-inch thick, and some closer to 1/2-inch. The 1/4-inch ones looked nicer and more elegant, but the 1/2-inch ones stood up to the long, slow cooking better, it seemed. the best thickness is probably somewhere in-between.

Prep work complete, I melted a combination of butter and olive oil in my enameled cast-iron Dutch oven, and then tossed all the onions in to begin their cooking and browning:



They sure take up a lot of room when you first put them in!

But no worries, as you stir them to coat them in the fat, then slowly cook them over medium-low heat, stirring constantly, they will cook down:



And down:



And down:



As you can see, the onions will indeed cook down quite a bit as they sauté slowly. The key is to stir often, in order to keep them moving around so they can carmelise without burning. Also, the cooking process will release quite a bit of liquid. You want to keep the cooking slow, so that the liquid can evaporate as much as possible before the onions actually start to darken. This process will take, oh - approximately as long as it is going to take. There is no real time frame that can be attached, in my estimation. Many factors come into play, inclusing the type of onions, the type of cookware used, the temperature and properties of the stove-top and other things. It can be as little as 45 minutes or as much as a couple of hours - maybe even more. The key, as stated before, is to do it slowly so that you get good carmelisation, rather than burning. You will definitely be rewarded for your hard work in the end, with wonderful aromas and deep, rich flavours.

This concludes the "new" pictures and comments that I have to date, because my camera's battery died. From here, I will continue with my older series of photos that were taken during my first preparation of John's delicious soup, with the original notes along with some that have been added as time has passed. Some of the material from this point may be redundant now, but, as the post progresses, the pictorial will be streamlined....



i didn't realize this at the time, but the onions probably should have cooked and carmelised for a longer time. as it turns out, i don't think the onions were quite carmelised enough in the picture above, but other than that it sure looked like we're on the right track. let this be a lesson: go ahead and cook/carmelise the onions longer than the mentioned 45 minutes, if necessary, at medium-low heat.

this also applies after adding the sugar and garlic. you want most of the liquid to go away and for the onions to take on the slightly-browned, cooked quality that really brings out their flavour. if there's still a lot of "onion juice" after removing the onions, it's good to reduce that as much as possible. even if it ends up being a little over an hour and a half, total, it will be very much worth it.

here's another tip: when adding the flour to the fat left in the pan after removing the onions, stir often at medium/low heat until a nice, rich roux is formed, then de-glaze with a little broth or wine. adding twice as much flour as recommended seems to help for a slightly thicker, richer soup if you prefer it that way, but reducing the liquids is critical.

when adding the rest of the wine and stock, allow it to simmer a few minutes before adding the onions back in, so that the wine, stock, flour etc. cook a little and take on a beautiful colour, otherwise, if you add the onions back in too early, and they will turn red, like they did here:



if using broth, you might want to omit the ADDITIONAL salt, since the broth is probably salty enough. if you are fortunate enough to have true stock, adding a little salt should be fine.

after adding the onions back in the pan, simmer at least for another half-hour - longer, if necessary, until the soup is rich and dark. meanwhile, shred the swiss cheese so that it can be blended with the parmesan and top the crouton. slice the bread and toast it on both sides under the broiler.

it wasn't long until the soup was finished:



it was looking and smelling wonderful, but there was one more thing to do. i ladeled some soup into two bowls, floated a toasted slice of crusty bread, and sprinkled some cheese on top. then under the broiler in the oven it went for a few minutes. i could have toasted the cheese a little longer, but it was just fine like this:



ready to serve and enjoy!

this was a great soup and truly restaurant quality. it is always an accomplishment to take the most simple and basic ingredients and turn them into something that is more than the sum of their parts. this recipe certainly does that, and i highly recommend it.
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