American French Onion Soup Recipe - How to Make Onion Soup
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The BEST I've Ever Had: Julia Child's French Onion Soup
I always wanted to remake Julia Child's masterpiece: French Onion Soup (Soupe a l'oignon). The first time I made it, it was very, very good. But a few years of learning and the addition of homemade beef stock, how much does it improve?! You can find this recipe in Mastering the Art of French Cooking v1.
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Mastering the Art of French Cooking Vol 1 & 2:
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Music:
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Recipe:
(for 6)
1 1/2 pounds sliced yellow onions
3 tb butter
1 tb oil
1 tsp salt
1/4 (or a pinch more;)) sugar for the onions to brown
3 tb flour (don't be a cowboy when adding this in)
2 quarts beef stock
1/2 cup dry white wine or vermouth
salt and pepper
3 tb cognac (if you want)
rounds of french bread toasted (olive oil and a garlic clove)
1 to 2 cups of swiss or parmesan cheese... or both
beef stock:
3 to 4 pounds raw beef bones
2 each: roughly sliced carrot, onion, celery
6 or more quarts water
herb bouquet: 8 parsley sprigs, 1/4 tsp thyme, couple bay leaves, 6 peppercorns, 4 allspice berries
2 large garlic cloves smashed
large unpeeled tomato
salt and pepper
Classic French Onion Soup | Easy Recipe
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Hello Folks!
I hope I find you all well. Today I made a delicious pot of French onion soup…this was requested by one of my lovely Patrons :) So hello Murray, I hope you like it and give the soup a go! I haven’t had French onion soup for YEARS! This used to me go-to if we were out for lunch or even out to dinner…if this was on the menu, I’d usually order it :D But this is the first time I’ve made my own….it worked out wonderful and I’ll definitely be making it again.
Everything I used will be below.
-Cheryl x
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What I used - Serves 3-4
* 200g (7oz) Beef/steak (optional)
* 350g (12 oz) Brown onions - thinly sliced
* 500ml (17.5 oz) Beef stock
* 500ml (17.5 oz) Water
* 60g (2 oz) Salted butter
* 100g (3.5oz) Grated cheese per bowl of soup- I used Comte, but Gruyere works great too
* A few slices of French bread
* Salt & pepper to taste
* Pinch of sage (optional)
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Classic French Onion Soup Recipe with Crostini and Gruyere Cheese
Not much out there that makes me happier than a delicious warm pot of soup, and more specifically French Onion Soup. If you make it you appreciate the robust flavors even more knowing you spent at least 15 minutes crying over peeling and slicing onions and then again when caramelizing them over an hour while constantly stirring. Onions in there raw form are great on a burger, in ceviche or possibly with tartar, but onions that are caramelized belong on just about anything, including a soup.
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Classic French Onion Soup Recipe with Crostini and Gruyere Cheese
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 20
Author Chef Billy Parisi
Ingredients:
For the Soup:
3 ounces of unsalted butter
4 each peeled and thickly sliced yellow and white onions
1 ½ tablespoons of sugar
6 finely minced cloves of garlic
2 cups of red wine I used cabernet sauvignon
96 ounces of beef stock
2 tablespoons of chopped fresh thyme
2 tablespoons of balsamic vinegar
Kosher salt and fresh cracked pepper to taste
For the Crostini::
1 French baguette cut into ½” thick slices
1 stick of melted unsalted butter
Kosher salt and fresh cracked pepper to taste
For the Toppings:
1 pound of shredded gruyere cheese
fresh thyme sprigs for garnish
Instructions:
1. In a large rondeaux over medium-low heat, melt the butter and caramelize the onions very well (can take up to an hour).
2. Half way through the cooking process add in some sugar to help brown.
3. Once caramelized add in the garlic and sweat for 3 to 4 minutes.
4. Next, de-glaze with red wine and cook the liquid until it is most absorbed into the onions.
5. Next, add in the beef stock and simmer for at least 20 minutes.
6. Finish with fresh thyme, salt and pepper and adjust with balsamic vinegar.
7. Pour the soup into an oven safe bowl and top off with a few crostini’s and add on at least ½ cup of gruyere cheese.
Place the soup on a sheet tray and cook it under the broiler on high heat for 3 to 4 minutes or until the cheese is browned and melted. 8. Garnish with thyme sprigs.
Winter Survival Food: French Onion Soup
Winter survival was incredibly difficult for many people in the 1700’s. Food storage was absolutely critical for making it through. Sometimes there was an opportunity to have a wonderful savory meal to brighten the bleak winter. This French Onion Soup was incredible.
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Here are some of the cookbooks and a cullis recipe mentioned in this episode about French Onion Soup.
Cullis Video
The Professed Cook
The English Art of Cookery
New and Easy Method
French Onion Soup | How to make a Classic Perfection ???????? ????????????
When it's cold outside it's the perfect time to make French Onion Soup, one of our favorite soups, to warm the day a bit.????
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Tarif yorumlarda arkadaşlar????
Here's the Recipe for the Perfect Classic Onion Soup
Ingredients
2 tbsp butter
2 tbsp olive oil
6 medium yellow onion
2 cloves garlic
2 fresh thyme sprigs
Salt and black pepper
2 tbsp Worcestershire sauce
2 tbsp flour
1 cup pulled/shredded beef
8-9 cups beef broth
1 baguette, sliced
1 cup grated Gruyere or Mozzarella
Bread bowl (optional)
Instructions:
In a large Dutch oven or pot, heat butter and olive oil over medium heat. Add the onions and fresh thyme and cook by stirring occasionally until the onions are soft and caramelized for about 20-25 min.
Add garlic, flour, Worcestershire sauce, and pulled beef and continue to cook by stirring occasionally for another 10 min.
Add beef broth, salt, and pepper. Increase the heat to medium-high and bring the soup to a simmer. Cook for 10-12 min.
While the soup is simmering, preheat the oven to 450F and line sliced bread on a baking sheet, drizzle both sides of the baguette slices lightly with olive oil. Toast until lightly brown for 4-5 min.
Ladle the soup in a bread (or a regular) bowl.
Add a slice of bread onto the top of each bowl of soup and top with the gruyere cheese (or mozzarella if you prefer mild cheese). Switch the oven to broil and broil the bowl of soups until the cheese bubbles and is lightly brown.
Serve warm.
If you use bread bowl, you should serve it immediately before the bread soaks too much soup.
Bon Appétit, Buen Provecho and Afiyet Olsun!
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