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French Onion Soup?

Posted by on Feb. 9, 2011 at 1:48 PM
  • 16 Replies

My husband's favorite soup is French onion. Does anyone have a recipe for it that they'd like to share??

by on Feb. 9, 2011 at 1:48 PM
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Replies (1-10):
4kidz916
by on Feb. 9, 2011 at 2:10 PM

I've never made it but here's a bump for you.

mommapeanut
by on Feb. 9, 2011 at 2:12 PM

BUMP!

frndlyfn
by on Feb. 9, 2011 at 3:17 PM

I will try to find a recipe for you.  Do you want a simple one or a more complex recipe?

fineyouguyswin
by on Feb. 9, 2011 at 5:35 PM

I don't but I to would love one to use in dishes

AllThatBabyJazz
by on Feb. 10, 2011 at 12:22 AM

Either is fine. I mean, simple is good in my book. Taste is what matters to me. I am a fairly good cook so I can handle a more complex recipe if someone knows a really good one.

Quoting frndlyfn:

I will try to find a recipe for you.  Do you want a simple one or a more complex recipe?


kdgord
by on Feb. 10, 2011 at 12:48 AM

I love french onion soup too. I made some awhile back that turned out really well but I didn't really use a recipe. I looked at a couple of them and then used ideas from them to make my soup. These aren't exact measurements but they are pretty close since I wrote it down right after I made it.

I just took a bunch of onions and sliced them up thinly. Then I cooked them in about 4-6 tablespoons of butter on medium-low heat until they were caramelized and golden. Then I added two of the boxes of Swanson beef broth, a little bit of thyme and a tablespoon or two of Worcestershire sauce and let that come to a boil for a minute. Then I dropped the heat and let it simmer for about 20 minutes.

frndlyfn
by on Feb. 10, 2011 at 4:02 AM
French Onion Soup

The trick to a great French onion soup is starting with good stock. French onion soup is usually made with beef stock. I've made delicious soup with stock from the leftover rib and chine bones of a rib roast. Another important element is the proper caramelization of the onions. Caramelizing onions take at least thirty minutes of slow cooking the onions over medium high heat. The browning, or caramelizing, of the onions brings out the sweetness in them.

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French Onion Soup Recipe

Ingredients

  • 6 large red or yellow onions, peeled and thinly sliced.
  • Olive oil
  • 1/4 teaspoon of sugar
  • 2 cloves garlic, minced
  • 8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
  • 1/2 cup of dry vermouth or dry white wine
  • 1 bay leaf  --  I dont use bay leaf at all
  • 1/4 teaspoon of dry thyme
  • Salt and pepper
  • 8 slices of toasted French bread
  • 1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese

Method

1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.

2 Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

3 To serve you can either use individual oven-proof soup 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 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.

Serves 4-6

JaynaMarie
by on Feb. 10, 2011 at 7:35 AM
This is very similar to mine but I add about 1/2 cup red wine (most recipes call for dry sherry or dry red but if you drink wine just use what you would normally drink). I'll check out my recipe when I get home. I've made it several times and altered it as I go.

Quoting kdgord:

I love french onion soup too. I made some awhile back that turned out really well but I didn't really use a recipe. I looked at a couple of them and then used ideas from them to make my soup. These aren't exact measurements but they are pretty close since I wrote it down right after I made it.


I just took a bunch of onions and sliced them up thinly. Then I cooked them in about 4-6 tablespoons of butter on medium-low heat until they were caramelized and golden. Then I added two of the boxes of Swanson beef broth, a little bit of thyme and a tablespoon or two of Worcestershire sauce and let that come to a boil for a minute. Then I dropped the heat and let it simmer for about 20 minutes.

Posted on CafeMom Mobile
kdgord
by on Feb. 10, 2011 at 8:28 AM
I never think about putting wine in mine. Now that my husband wants to try more red wines I will have to do that since he ends up with partial bottles that he isn't as fond of and they would work perfectly in soup! Great idea!

Quoting JaynaMarie:

This is very similar to mine but I add about 1/2 cup red wine (most recipes call for dry sherry or dry red but if you drink wine just use what you would normally drink). I'll check out my recipe when I get home. I've made it several times and altered it as I go.



Quoting kdgord:

I love french onion soup too. I made some awhile back that turned out really well but I didn't really use a recipe. I looked at a couple of them and then used ideas from them to make my soup. These aren't exact measurements but they are pretty close since I wrote it down right after I made it.



I just took a bunch of onions and sliced them up thinly. Then I cooked them in about 4-6 tablespoons of butter on medium-low heat until they were caramelized and golden. Then I added two of the boxes of Swanson beef broth, a little bit of thyme and a tablespoon or two of Worcestershire sauce and let that come to a boil for a minute. Then I dropped the heat and let it simmer for about 20 minutes.

Posted on CafeMom Mobile
DanielleK21
by on Feb. 10, 2011 at 8:41 AM

My mom made it when I was a kid but I have no idea. I have only had it in restaurants since then.

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