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I love French Onion soup, and making it fresh tastes way better than anything out of a jar or can
For 2-4 people you will need;
6-7 large onions. (white or sweet)
32oz. beef broth
1/2 bottle of red wine
olive oil
Gruyere cheese (or swiss cheese)
thyme
Salt
Pepper
and some french bread
Start by slicing your french bread, you want it to go a little stale so it will be a bit hard.
Slice about 3 huge onions per person, this is a total of 6 sweet and 1 white onion after about 2 hours of reduction over medium heat. Use as much olive oil as you need to prevent them from burning to the pan. Then cover them with salt, pepper, and thyme
Add the half bottle of red wine and continue to reduce till the wine is almost gone. Scrape the bottom of the pan to get up all those sugars that have gotten stuck. Than add it all to the beef broth
or if you are a purist, put the whole bowl back in the broiler for a bit.
Very nice....but I'd definitely add a bit more cheese and throw it in the salamander for a spell (or under a broiler). Get a good thick coat of cheese that gets a bit browned
Very nice....but I'd definitely add a bit more cheese and throw it in the salamander for a spell (or under a broiler). Get a good thick coat of cheese that gets a bit browned
For sure!!!!
I added a bunch more to mine, but a couple of the people here were not really cheese freaks.
This is my quick (simple) recipe, and I make it like this because tomorrow it will be reduced with mushrooms to make a steak sauce/gravy.
I didn't know French Onion soup traditionally used red wine.
and broiling the soup with the crouton/cheese on top of the crock crisps the bread and melts the cheese good.
Correct.
Traditionally it is made with Sherry. But after several batches and a little experimenting I have learned that I like it with wine much better.
And as for the broiling bit . . . . . . I just HATE doing dishes after melting cheese on to the bowls.
Correct.
Traditionally it is made with Sherry. But after several batches and a little experimenting I have learned that I like it with wine much better.
And as for the broiling bit . . . . . . I just HATE doing dishes after melting cheese on to the bowls.
oh also Bgl: Instead of scraping the bottom of the pan, you can deglaze it, which is easier than just scraping and also melts the crusty bits.
To do so, after you remove the onion mush, just pour a very small amount of the wine (or even water) into the bottom and start scraping. it should basically clean everything off the bottom of the pan for you. Then you can just pour it in to the soup or whatever.
and getting bones from your local butcher is super cheap too and makes amazing from-scratch stock. you should consider trying that out, since your recipie looks pretty good. it'll make it even better!
oh and if you go to a real cheese monger and get some fresh cut Gruyere it'll make a big difference too. Not really much more expensive - if at all - either.
Whole Foods has cheese counters, or your local Italian deli could help out.
Had canned last night. I'm not much of a cook but I'm gonna try this.
cook the onions 2 hours though ???
Yes, you cook them over a medium heat until they reduce. That pan was heaped over with onions when I began. (I forgot to take a before picture)
You can also put them in the oven at 350f for about 5-6 hours, stirring every half hour.
Quote:
Originally Posted by Motormouth
oh also Bgl: Instead of scraping the bottom of the pan, you can deglaze it, which is easier than just scraping and also melts the crusty bits. .
That is what I do. But many people do not know the term 'deglazing', so I simplified it to scraping.
But folks, he is on the right track. The sugars stuck to the bottom of the pan are a major part of the flavor. Scrape, deglaze, chisel . . whatever you want to do, get those goods up.
Beagles super simple French Onion soup
titanium ultraviolet 
