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French onion soup

This recipe makes french onion soup in my small souffle ramekins.

Ingredients: (per two people)
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 2 yellow onions, very thinly sliced (475g)
  • 1/4 tsp sugar
  • 2 cups chicken stock
  • 1/4 cup white wine
  • 1/4 cup dry sherry
  • 3 tbsp brandy
  • croutons (dried in broiler) of stiff / stale bread, like sourdough
  • salt, pepper, thyme, sage
  • gruyere cheese, grated
Prep:
  • grate the cheese
  • cut circles bread so that they just fit into the tops of the ramekins, one per person.
  • Or make croutons: toast the bread in the oven until dry and hard

Do:
  • Melt butter and olive oil over medium low heat
  • Add the onions and stir to coat
  • Simmer covered on low heat for 15 minutes.
  • Uncover, add 1/4 tsp sugar and 1/2 tsp salt
  • Simmer on slightly-above-low uncovered, for 40-90 minutes or until even, deep, golden brown color. Stir every 5 minutes.
  • Add the wine and brandy, reduce to paste.
  • Add the stock.
  • Season to taste with salt, pepper, thyme, sage.
  • Simmer on low, uncovered, for 10 minutes.
  • Pour soup into ramekins
  • Place 1 tbsp cheese into the soup, and stir
  • Place croutons onto each soup, it should get wet but not fall in
  • Liberally mound the gruyere onto the bread. It will melt down a lot so don't be shy.
  • Bake at 375F for 10 minutes
  • Broil for 1-2 minutes until brown
  • Cool and serve

References:
  • https://smittenkitchen.com/2019/03/essential-french-onion-soup/
  • http://www.foodnetwork.com/recipes/tyler-florence/french-onion-soup-recipe2.html






Robey recipe:
FRENCH ONION SOUP from DINNER & A MOVIE

*** robey's notes ***
Cut recipe by half to get "serves 4" (= 2 nice bowls), but use the full amount of broth. Three large onions (one each of yellow, white, red) was more than enough: probably TOO much.

This may be one of the easier recipes we've done in a while, yet it's one of the best. This hearty onion soup will warm the cockles of your heart...whatever that means.
You will need:
* 1/2-cup butter, divided
* 4 1/2 pounds red, white, and yellow onions thinly sliced
* 10 garlic cloves, sliced thinly
* 1/4-cup dry sherry
* 1/2-cup dry red wine
* 6 cups rich, low salt chicken broth or beef broth (see below)
* 2 teaspoons Dijon mustard
* 8 sourdough bread slices, toasted
* 4 cups grated Swiss Gruyere cheese

Directions:
1. Melt 1/4-cup butter in each of two heavy large Dutch ovens over medium heat. Divide onions and garlic between the two Dutch ovens and slowly sauté until very tender, sweet and golden brown, for 45 minutes to an hour. (Once the onions have cooked down, all the onions should be combined, eliminating one Dutch oven.)
2. Add the sherry, red wine and 2 cups of broth. Increase the heat to medium-high and simmer about 5 minutes until reduced to a thick glaze.
3. Stir in the remaining broth and Dijon mustard and simmer 20 minutes. Season to taste with salt and pepper.
4. Preheat broiler. Ladle soup into oven proof bowls. Top each with a slice of toast and plenty of grated cheese. Broil until the cheese is well browned and bubbly. Enjoy!

For the Easy Beef Broth (don't worry about adding onion or wine, they're in the soup):
* 2 tablespoons vegetable oil
* 6 pounds beef shank meat, cut from bone in large chunks (ask your butcher to do it)
* 1 tablespoon salt

Heat 2 tablespoons of oil in a large, heavy bottomed Dutch oven or stockpot over medium-high heat. Add the salt and brown the meat and bones in batches.
Return all meat and bones to the pot; reduce heat to low, cover tightly and sweat about 15 minutes.
Serves: 8