French Onion Soup Recipe?

Anyone have any good ones? Its a perfect night for it!

Re: French Onion Soup Recipe?

This recipeis Tyler Florence's

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Re: French Onion Soup Recipe?

This is my favorite - I make it a bunch of times in the winter. I think it's from Bon Appetit.

1/4 cup (1/2 stick) butter
6 onions (about 3 pounds), sliced *
6 garlic cloves, sliced
1/2 cup dry white wine
4 cups beef broth
2 cups low-salt chicken broth
1 tsp Dijon mustard
4 sourdough bread slices, toasted
1 cup grated Swiss cheese **
1/2 cup grated Parmesan

Melt butter in heavy large saucepan over medium heat. Add onions and garlic and saute until very tender and brown, about 45 minutes. Add wine and simmer until reduced to a glaze, about 3 minutes. Stir in beef broth, chicken broth, and mustard. Simmer 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refridgerate. Return soup to simmer before continuing.)

Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

Serves 4.

* Don't use sweet onions like Vidalia or Walla Walla. They make the soup taste funky.

** I use Gruyere.

Message edited 10/15/2007 7:16:43 PM.

Re: French Onion Soup Recipe?

this is from Delia Smith - she's pretty much the British Julia Child. My dad's a French Onion soup nut and he said mine's the best he ever tasted!

Ingredients
1½ lb onions, thinly sliced
2 tablespoons olive oil
2 oz butter
2 cloves garlic, crushed
½ level teaspoon granulated sugar
2 pints good beef stock
10 fl oz dry white wine
2 tablespoons Cognac
salt and freshly milled black pepper

For the croutons:
French bread or baguettine, cut into 1 inch diagonal slices
1 tablespoon olive oil
1-2 cloves garlic, crushed

To serve:
6 large or 12 small croutons (see above)
8 oz Gruyère, grated

Pre-heat the oven to 350°F

You will also need a large heavy-based saucepan or flameproof casserole of 6 pint capacity.

First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each one so that both sides have been lightly coated with the oil. Bake them in the oven for 20-25 minutes till crispy and crunchy.

Next place the saucepan or casserole on a high heat and melt the oil and butter together. When this is very hot, add the onions, garlic and sugar, and keep turning them from time to time until the edges of the onions have turned dark – this will take about 6 minutes. Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film.

After that, pour in the stock and white wine, season, then stir with a wooden spoon, scraping the base of the pan well. As soon as it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently, without a lid, for about 1 hour.

All this can be done in advance but, when you're ready to serve the soup, bring it back up to simmering point, taste to check for seasoning – and if it's extra-cold outside, add a couple of tablespoons of Cognac! Warm the tureen or soup bowls in a low oven and pre-heat the grill to its highest setting. Then ladle in the hot soup and top with the croutons, allowing them to float on the top of the soup.

Now sprinkle the grated Gruyère thickly over the croutons and place the whole lot under the grill until the cheese is golden brown and bubbling. Serve immediately – and don't forget to warn your guests that everything is very hot!