Wednesday, December 20, 2006

French Onion Soup

If there's one thing SP loves almost as much as Swiss cheese and mushrooms it's French Onion Soup. With the cold weather in full swing I decided to try Ina Garten's recipe.


Wow. This is one amazing pot of soup. I halved the recipe since we didn't want leftovers this close to the holidays, but next time I think I'll make the whole recipe. We definitely could have eaten a couple bowlfuls. The onions practically melted in our mouths and the rich broth was incredibly flavorful due to the sherry, brandy and wine. I also made Ina's Parmesan croutons to go with the soup. I let the baguette sit out too long and it was very stale, but once I brushed it with oil and seasoned it with salt, pepper, Parmesan and parsley and gave it a good toasting it wasn't too bad, especially dunked in the soup.

French Onion Soup
Ina Garten

2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 pound unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup brandy or Cognac
1 1/2 cups good dry white wine
4 cups beef stock
4 cups veal stock
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
Freshly grated Parmesan

In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.

Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.
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6 comments:

  1. Wow, did you really use veal stock? Where did you find it? My parents and Jay love French onion soup, but I have had so-so experiences with it and -- this is going to be an unpopular opinion -- I don't care for that huge soggy crouton they put in the crock and then top with melted cheese. Don't care for the cheese or the bread, and then I smell like onions for days. But this recipe sounds so high-falutin' and delish that I may have to try making it.

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  2. Ha! No...didn't use veal stock. I wouldn't even know where to find it. I just used 4 cups of beef broth for half the recipe.

    You're not alone. I don't like the soggy crouton or the cheese on top. For this recipe the croutons go on the side and you can dunk them in if you like and the only cheese on top is a light dusting of Parmesan, nothing too heavy. I know SP wanted that thick gooey layer of cheese, but since they usually use Swiss I'm not a fan. Next time I'll put the cheese on for him and stick to the plain onions for myself.

    It really was delicious. SP actually put together the soup (I prepped all the ingredients over the weekend) and when I pulled into the garage the smell coming from the kitchen was out of this world!

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  3. I'm not normally a fan of onion soup merely because of the soggy bread and Swiss (yep, I also don't like Swiss either!) but this looks amazing. I might have to give it a shot! And BOO for no leftovers of it, I could've sampled it tomorrow! Ha!

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  4. Sorry about that hon! I didn't know how good it would be and I didn't want a huge batch of it sitting in my fridge uneaten. It couldn't be easier to make, either.

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  5. Amber loves french onion soup so I have looked up a lot of recipes on it. Looks like you have a good one! That is the one thing we still buy at Costco though as I have yet to attempt it.

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  6. D - you have to try it at home! It really could not be easier. All you have to do is cook some onions in some broth and alcohol then grate some cheese over it. And the way it makes your house smell....my word!

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Thanks for commenting!