FRENCH ONION SOUP ~ THE WAY JULIA MADE IT, SORT OF...
Julia Child's recipe for French Onion Soup with a couple of itty-bitty change from me :)
Provided by Julia Child (slightly adapted by Christina Conte)
Categories Soups
Time 1h40m
Number Of Ingredients 12
Steps:
- In a large, heavy bottomed Dutch oven (☚ this is the one I have), add the butter and oil, then the sliced onions. Cook slowly, with the lid on, for about 15 minutes. Stir occasionally.
- Remove the lid, turn the heat up to medium, add the salt and sugar, and stir often for about 40 minutes (mine took 45), until the onions are a deep golden brown.
- Add the flour and continue to cook and stir for another 3 or 4 minutes. Remove from heat and add the stock/water/bouillon and wine/vermouth.
- Add salt and pepper to taste and return to the cooktop, and simmer for an additional 30 to 40 minutes. Just before the soup is ready, preheat the oven to 350 degrees F.
- When the soup is ready, add the brandy/Cognac, if using and check for seasoning; ladle it into ovenproof bowls, and top with the cubes of toasted bread.
- Use the best, real Gruyere from Switzerland, if you possibly can. Sprinkle the cheese on top of the toast, as desired. I like everything in moderation (the cheese on the bowl in the photo above, from the restaurant in Santa Barbara was a bit too much for me) so this might be a wimpy amount of cheese for you; if so, add more.
- Repeat to make 6 bowls, then place them on a tray and put into the center of the oven for about 15 minutes.
- Reset the oven to broil (grill) and move the tray of bowls closer to the top to get a nice golden color on the cheese, which should be watched carefully as it can burn quickly.
- Serve immediately.
Nutrition Facts : Calories 435 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 22 grams fat, Fiber 0 grams fiber, Protein 21 grams protein, ServingSize 1 bowl, Sodium 0 milligrams sodium, Sugar 0 grams sugar
THE ULTIMATE MAKEOVER: FRENCH ONION SOUP
Angela Nilsen gives the French classic a makeover, losing the butter and beef stock to make a lighter soup that's still full of flavour
Provided by Angela Nilsen
Categories Lunch, Soup
Time 1h45m
Number Of Ingredients 12
Steps:
- Cut the onions in half lengthways, then slice down into very thin slices. Heat a very large pan, add the oil when hot, stir in the onions, 3 of the thyme sprigs and the bay leaves, then season with a little salt. It will seem like a lot of onions, but they reduce right down. Cook over a high heat for 5 mins, stirring often. The onions shouldn't brown yet, just start to soften. Lower the heat, then cook slowly for 35 mins, uncovered, stirring often until the onions have reduced right down and are very soft.
- While the onions are cooking, bring the wine to a boil in a small pan, then bubble away for 30 secs. Remove and leave to cool. Tip the flour into a small heavy pan and toast over a medium heat for a few mins, stirring occasionally, until light brown in colour. Set aside.
- When the onions are very soft and reduced, turn up the heat so they caramelise, then cook for another 12-15 mins, stirring along the bottom of the pan occasionally to mix in the brown sticky bits. When the bottom of the pan and all the onions are sticky and a rich brown colour, stir in the flour. With the heat still high, gradually pour in the wine, again stirring in the bits from the bottom. Pour in 1.2 litres of cold water. Stir in the bouillon, then slowly bring everything to the boil. Skim off any froth from the surface. Simmer for 15 mins so all the flavours can mingle.
- While the soup simmers, make the topping. Heat oven to 200C/fan 180C/gas 6. Mix the garlic and the oil together. Brush all over the bread slices, then cut each one into cubes. Scatter over a baking sheet, then bake for 8-10 mins until golden. Set aside. Line a baking sheet with baking parchment or a sheet of non-stick silicone. Remove the leaves from the remaining thyme sprig, then mix with the grated Parmesan. Scatter and spread over the lined baking sheet into a 13 x 8cm rectangle. Bake for about 8 mins until melted and turning golden. Remove, leave to firm up, then snap into jagged pieces.
- To serve, remove and discard the herbs from the soup. Ladle the soup into bowls - scatter over a few croutons, the gruyère and a grinding of pepper, then perch a parmesan crisp on top. Serve any remaining croutons separately.
Nutrition Facts : Calories 405 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium
FRENCH ONION SOUP
Our French onion soup is deliciously rich and easy to make at home. This savoury soup is perfect for using up a garden glut and great for dinner parties
Provided by Sara Buenfeld
Categories Lunch, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.
- Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don't burn.
- Add the garlic cloves for the final few minutes of the onions' cooking time, then sprinkle in the plain flour and stir well.
- Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.
- To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
- Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.
Nutrition Facts : Calories 618 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium
CLASSIC FRENCH ONION SOUP
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Time 2h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
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