Recipes
Be it classic, traditional, modern, vegan or gluten free, you'll find a variety of
French Onion Soup Recipes here to choose from.
Julia Child's French Onion Soup
by JuliaChildsRecipes.com
This recipe by Julia Child takes a little longer than many simpler
recipes, but it’s well worth the time spent. So get out your apron,
and prepare to indulge in a classic French favorite!
INGREDIENTS:
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5-6 Cups Yellow Onions, sliced thin
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1/2 Yellow Onion, raw
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Olive Oil, 4 Tbsp
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French Bread, about 8 slices
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Cogniac, 2-3 Tbsp (optional)
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Parmesan Cheese, 4 ounces
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Swiss Cheese, Grated, about 12 ounces
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Salt and Pepper
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Sage, Ground, 1/2 tsp
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Bay Leaf, 1 leaf
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White Wine, 1 cup
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Beef Stock, 6 cups
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Flour, 3 Tbsp
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Sugar, 1/2 tsp
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Butter, 2 Tbsp
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Cooking Oil, 1 Tbsp
COOKING INSTRUCTIONS:
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Heat a heavy, oven-safe, stock pot over medium-low heat and add the cooking oil once the pot is hot.
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Melt the butter into the hot oil.
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Stir the sliced onions into the oil/butter mix, ensuring they are evenly coated.
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Cover the stock pot and cook for around 20 minutes checking to make sure they aren’t burning. Onions should be clear and very tender once finished.
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Turn up the heat to medium-high, and add the sugar and 1tsp salt.
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Continue cooking while stirring until onions are thoroughly browned (caramelized).
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Reduce heat to medium-low and stir in 3 Tbsp flour.
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Cook 2-3 minutes until flour forms a thick paste (add more butter if needed).
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Stir in 1 cup of beef stock, and stir heavily for a couple seconds.
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Add the rest of the stock, wine, sage, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes.
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Pre-heat oven to 325 degrees F.
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Drizzle both sides of french bread slices with olive oil, and place on a baking sheet. Cook the bread in the oven for 15 minutes on each side.
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Taste soup, and add salt and pepper as needed, then remove the bay leaf.
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Add cognac, and grate the 1/2 raw onion into the soup.
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Add a little bit of the swiss cheese and a little parmesan cheese to the soup, preserving most of it for the top.
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Cover the soup mixture with the bread, forming a single layer bread top. Sprinkle the rest of the swiss cheese and parmesean cheese over the top of the bread, forming a thick layer.
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Drizzle melted butter or oil over the cheese, and place the pot into the oven uncovered.
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Bake for around 30 minutes, or until cheese is melted. Turn the broiler on and brown the cheese.
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Remove pot from oven and let stand to cool.
Serve up to some lucky guests and enjoy all the kudos you receive.
Bon Ap·pé·tit
It is hard to imagine
a civilization without onions.
-Julia Child-
Traditional French Onion Soup
by Elise Bauer at www.simplyrecipes.com
PREP TIME 10 mins
COOK TIME 70 mins
TOTAL TIME 80 mins
SERVINGS 4 to 6 servings
Much of the success of this soup depends on the stock that you are using,
and stock varies tremendously in its taste. Depending on your stock, you
may need to bump up the flavor with some beef bouillon. Taste the soup
before putting it in the oven, and if it needs more seasoning, don't be
afraid to add more!
INGREDIENTS:
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6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem (see How to Slice an Onion), about 10 cups of sliced onions total
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4 tablespoons extra virgin olive oil
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2 tablespoons butter
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1 teaspoon sugar
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Kosher salt
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2 cloves garlic, minced
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8 cups beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
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1/2 cup dry vermouth or dry white wine
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2 bay leaves
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1 tablespoon fresh thyme leaves (can also use a few sprigs of fresh thyme) OR 1/2 teaspoon dried thyme (more to taste)
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1/2 teaspoon freshly ground black pepper
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2 tablespoons brandy (optional)
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8 slices (1 inch thick) French bread or baguette
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1 1/2 cups grated Gruyere
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Sprinkling of Parmesan
METHOD:
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Caramelize the onions:
In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.
Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.
Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes.
Sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt. Continue to cook until the onions are well browned, about 10 to 15 more minutes.
Add the minced garlic and cook for a minute more.
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Deglaze the pot with vermouth or wine:
Add the wine or vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.
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Add the stock, bay leaves, and thyme:
Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.
Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.
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Toast the French bread slices:
While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven.
Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this).
Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.
Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.
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Serve:
To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup.
Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned.
For more images and nutirional informationon this receipe go to www.simplyrecipes.com
Classic French Onion Soup
by DamnDelicious.com
This french onion soup recipe is made with perfectly caramelized onions, fresh thyme sprigs, crusty baguette slices and two types of melted cheese right on top!
INGREDIENTS:
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1/4 cup unsalted butter
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3 pounds (about 5 medium) sweet onions, sliced
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2 cloves garlic, minced
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1/3 cup dry white wine
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6 cups beef stock
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4 sprigs fresh thyme
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2 bay leaves
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2 teaspoons white wine vinegar
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Kosher salt and freshly ground black pepper, to taste
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12 (3/4-inch-thick) French baguette slices
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1 cup shredded Swiss cheese
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1 cup shredded Gruyère cheese
DIRECTIONS:
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Melt butter in a large stockpot or Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.* Stir in garlic until fragrant, about 1 minute.
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Stir in wine, scraping any browned bits from the bottom of the stockpot.
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Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
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Stir in white wine vinegar; season with salt and pepper, to taste.
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Preheat oven to broil.
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Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
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Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes.
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Serve immediately.
NOTES;
*If the onions begn to burn on the bottom of the pot, reduce heat slightly, and stir in 1/4 cup water.
For more information on this receipe visit www.DamnDelicious.com
