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French Onion Soup

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AK1 View Drop Down
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Post Options Post Options   Thanks (1) Thanks(1)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 15 August 2012 at 18:20
Happy 100th birthday Julia.

Here's her Onion Soup recipe:

Originally posted by Julia Julia wrote:

French Onion Soup

5 -6 cups yellow onions, thinly sliced (about 1 1/2 to 2 lbs)
1 tablespoon cooking oil
2 tablespoons butter
1/2 teaspoon sugar
1 teaspoon salt
3 tablespoons flour
6 cups beef stock (preferably homemade)
1 cup wine (dry red or white)
1 bay leaf
1/2 teaspoon ground sage
salt and pepper
12 ounces swiss cheese, grated
4 ounces parmesan cheese, grated
1/2 raw yellow onion
2 to 3 tablespoons cognac
8 slices French bread (about 1 inch thick)
4 tablespoons olive oil, for drizzling


Directions:

1 Place heavy bottom stock pot or dutch over over medium-low heat.

2 Add 1 Tbs cooking oil, 2Tbs butter to pot.

3 Add sliced onions and stir until they are evenly coated with the oil.

4 Cover and cook for about 20 minutes until they are very tender and translucent.

5 To brown or caramelize the onions turn heat under pot to medium or medium high heat.

6 Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.

7 Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.

8 Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).

9 Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.

10 Add the rest of the stock, wine, sage, and bay leaf to the soup.

11 Simmer for 30 minutes.

12 To make the "croutes" (toasted bread), heat oven to 325 degrees F.

13 Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.

14 Cook the croutes for 15 minutes in oven on each side (30 minutes total).

15 Check the soup for seasoning and add salt and pepper if needed.

16 Remove the bay leaf (if you can find it).

17 Transfer to a casserole dish.

18 At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.

19 Add a few ounces of the swiss cheese directly into the soup and stir.

20 Place the toasted bread in a single layer on top of the soup.

21 Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.

22 Drizzle with a little oil or melted butter.

23 Place in a 350 degree oven for about 30 minutes.

24 Turn on broiler and brown cheese well.

25 Let cool for a few minutes.

26 Bon Apetit!

Read more at: http://www.food.com/recipe/authentic-french-onion-soup-courtesy-of-julia-child-356428


This recipe in my not so humble opinion is the ultimate Onion Soup recipe. Anything else, heck just buy a can of Campbell's Onion Soup!

This is simply the standard of French Onion Soup bar none.
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Daikon View Drop Down
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Post Options Post Options   Thanks (1) Thanks(1)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 15 August 2012 at 19:51
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 January 2014 at 21:58
Well, my learning and growing with this soup continued today, as The Beautiful Mrs. Tas requested this for supper tonight. I decided to try a couple-three little tweaks in my effort to improve, and I think I did pretty well.

For one thing, I was able to start early and cook down the onions longer than ever before, using my enameled cast iron Dutch oven and a little butter and olive oil combined. carefully managing the heat on the stovetop, I was able to cook them down for my self-imposed goal of a minimum of three hours, slowly transforming them to a nice, rich, toasty golden-brown; it was a long, arduous process, and my onions nearly disappeared, but it was worth it to get such beautiful caramelisation.

I then added the flour and allowed it to work with the residual butter and oil to form a nice, rich roux for another 30 minutes or so before adding the minced garlic and some black pepper (I added no sugar to the soup at all, and figured that the stock itself would contain enough salt). I then de-glased with white wine and added the stock.

For the wine, I used pinot grigio; I have no idea if this is a "good" wine to use with French onion soup or not, but it seemed to me as if it added a bit of acidity and maybe a little bitterness as well, which seemed to balance well with the sweetness from the caramelised onions and the salt in the stock. Where the stock is concerned, I had previously been using a 50/50 blend of chicken and beef, but the result wasn't quite right and the colour seemed a little to light, so I went with 2 parts beef to 1 part chicken, and found this to be a great improvement in terms of flavour and colour.

After adding the stock, I took a page from Julia Child, adding grated raw onion and bay leaf to the soup. I let the soup simmer for half an hour while I drizzled the 1/2-inch-thick slices of French bread with a little olive oil and toasted them under the broiler for a minute or two on each side. Each slice took up the space of half the diametre of the bowls I was using, so I planned for two croutons per bowl (side-by-side) in order to cover the surface of the soup.

When the soup was ready for serving, I ladled some into an earthenware bowl, added my toasted croutons and placed a thin slice of Swiss cheese on top. I then sprinkled a small amount of a shredded cheese blend (consisting of half sharp Cheddar and half "six-cheese Italian blend") - just enough to barely cover the Swiss. After a few short minutes under the broiler, the cheeses bubbled and toasted to near-perfection, and I served the soup.

Results were very good, and I believe that the new things I tried succeeded quite well. I'll be integrating these concepts into future preparations and would welcome input and suggestions, particularly regarding the wine. I wasn't sure if it would be a good choice, especially as tasted a little too "floral" for my tastes on its own; but it was the only white wine that I had, so I tried it and was satisfied that it worked reasonably well.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote eranils31 Quote  Post ReplyReply Direct Link To This Post Posted: 25 November 2015 at 16:14
Hello TasunkaWitko,
 
Your recipe is great  and all the comments I've read are right in the sense  the onions have to be simmered very , very  slowly in order they get "jamlike" ans equally brown ans soft.
 
Concerning the wine , in Paris  region (where this soup comes from at the beginning), they use a dry white wine (like Muscadet or Gros Plant) to balance the sweetness  of the onions. Traditionnaly, they just pour basic wines for cooking.
 
Personnaly , to add  flavours , my family traditionnaly add two or three pork bones (no meat on) at the very beginning while the onions are simmering to add extra taste .The caramelized bones really make a diiference . Try it and tell me about it.
 
There is no real right recipe in fact. This is the intersting point....
please suscribe at http://so-easycooking.blogspot.com and learn the famous chefs techniques
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 January 2016 at 18:55
Hi, eranils - please forgive my tardy response - I have been far too busy with work, family and other adventures.

Thank you for the information regarding the wine, which makes perfect sense. I also like your idea with the pork bones, and will be sure to try it the next time I make it. 

Thank you again for sharing your experiences; this soup is possibly my favourite of them all, and I am always eager to learn of ways to make it better.

Best of the new year to you -

Ron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 09 October 2018 at 16:25
Adding to the collective knowlege on the subject, here is a recipe for French Onion Soup from Time/Life’s Foods of the World - The Cooking of Provincial France (1968):

Quote Soupe a l'Oignon
French Onion Soup

To serve 6 to 8:

For the soup:

4 tablespoons butter
2 tablespoons vegetable oil
2 pounds onions, thinly sliced (about 7 cups)
1 teaspoon salt
3 tablespoons flour
2 quarts beef stock, fresh or canned, or beef and chicken stock combined

For the Croutes:

12 to 16 one-inch-thick slices of French bread
2 teaspoons olive oil
1 garlic clove, cut
1 cup grated, imported Swiss cheese or Swiss and freshly grated Parmesan cheese combined

In a heavy 4- to 5-quart saucepan or a soup kettle, melt the butter with the oil over moderate heat. Stir in the onions and 1 teaspoon salt, and cook uncovered over low heat, stirring occasionally, for 20 to 30 minutes, or until the onions are a rich golden brown. Sprinkle flour over the onions and cook, stirring, for 2 or 3 minutes. Remove the pan from the heat.

In a separate saucepan, bring the stock to a simmer, then stir the hot stock into the onions. Return the soup to low heat and simmer, partially covered, for another 30 or 40 minutes, occasionally skimming off the fat. Taste for seasoning, and add salt and pepper if needed.

While the soup simmers, make the croutes. Preheat the oven to 325°F. Spread the slices of bread in one layer on a baking sheet and bake for 15 minutes. With a pastry brush, lightly coat both sides of each slice with olive oil. Then turn the slices over and bake for another 15 minutes, or until the bread is completely dry and lightly browned. Rub each slice with the cut garlic clove and set aside.

To serve,place the croutes in a large tureen or individual soup bowls and ladle the soup over them. Pass the grated cheese separately.

ALTERNATIVE: To make onion soup gratinée, preheat the oven to 375°F. Ladle the soup into an ovenproof tureen or individual soup bowls, top with croutes, and spread the grated cheese on top. Sprinkle the cheese with a little melted butter or olive oil. Bake for 10 to 20 minutes, or until the cheese has melted, then slide the soup under a hot broiler for a minute or two to brown the top if desired.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 10 October 2018 at 08:47
Chef Bruno Albouze offers 4 options with his recipe for French Onion Soup and a different take on Demi Glace.  Interesting and informative.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 10 October 2018 at 09:05
I took a quick look, and that was pretty impressive! Truly some amazing colour in there, with the soup itself.

There are at least a couple of ideas in there that I would like to incorporate the next time I make this soup.

Thanks for sharing!
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Post Options Post Options   Thanks (1) Thanks(1)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2018 at 15:43


I have made it on rare occasion, and I do agree with Chris on the White Wine and on the  French  Gruyere ..   And the preparation techniques he suggests ..  

I shall look tomorrow for my mom´s recipe  however, being my mom was  French, I believe it was very close to Chris´s recipe ..  

 
It is a lovely autumn or winter warm up ..
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2018 at 15:53
I hope you are able to find it - sounds good!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 October 2018 at 09:23

Here is one of the récipes from my French Mom ..

30 grams of French 82% butter 
1 kilo of onions sliced finely into arcs
1 / 2 tablesp.  Golden sugar 
4 tableps.  of flour all purpose 
125 ml.  Cognac 
Evoo ( French or Italian ) 
2 tiny cloves of garlic 
1 French style  baguette 
100 grams of  French Guyère 
A few shot glasses of dry White French or similar wine (White Burgundy, Riesling or Rueda Verdejo )

Heat the butter and the Evoo in a large Dutch Oven type pot ..

Using a spatula ( wooden ) turn in one direction frequently  until the  onions are a light pale Golden color but do not over do it .. 

Add slowly the cognac, the White wine and some wáter or a beef consomme ..  

Now let it low simmer ..  and cover partially .. Approx 20 to 30 minutes .. Season to taste with S & P.

Toast your bread canapés with Evoo and garlic (rub the garlic into the slices of bread ) and drizzle a Little Evoo on them ..  Put under oven  broiler or grill until slightly Golden ..

Now add the cheese and melt it on the bread ..

This shall go into the finished onion soup .. 

I have 1 more récipe which is quite a bit more classic from maternal grandmom but more complicated.  Shall type it tomorrow ..



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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 October 2018 at 11:29
That certainly looks good ~
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 October 2018 at 16:35
Ron, 

It is a quick versión however, the consommé  is  from beef stock and the rest are basically natural ingredients and eco or bio flour .. I use an italian flour from Italy which I get from an Italian friend here.

I also use a group of mixed onions:  Cebolletas, which are on a long thick Green stem similar to a leek, and have dangling " White onions " ( 2 or 3 ! ) .. And the bio yellow golden exterior  variety ..  

I shall post the other more traditional one over the weekend ..

I really like Chris´s ..  

Something easy to prepare too ..  

Have a lovely wkend .. 
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