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  • French Onion Soup

    January 2nd, 2017
    French Onion Soup



    French onion soup has got to be my favorite soup, well it's actually a tie between French Onion Soup and Beef Barley Soup but I don't think it's fair to compare apples to oranges.

    I always buy a 10 pound bag of onions from Sams club and whatever don't get used in a few weeks, I'll recycle into French Onion Soup.

    I usually wing this recipe but this time I loosely followed this recipe by Tyler Florence

    Ingredients
    • 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. (took me several hours). 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 (half an hour). 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.


    Here's where I went off on my own, see pics.


    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.

    Recipe courtesy of Tyler Florence



    Lets get started

    I planned on provolone for the cheese but would have liked the Gruyere, anyhow I had neither and ended up with Mozzarella which is fine.



    Onions and 3/4 stick of butter





    Fresh Thyme from the garden, Garlic and Bay leaves





    Salt and pepper, I was careful of the salt due to me using salted butter, beef base and beef bouillon, but wanted to salt the onions to draw out the moisture.




    Red wine





    Removed Bay and Thyme sprig











    I had no beef broth so I decided to use chicken broth and doctor it up with beef base an beef bouillon.












    I like cheese so I put some on the bread in addition to the top.







    I add a bit of fresh cracked pepper on top of the cheese, it really makes the cheese pop.






    Bake at 400° until I couldn't stand it anymore!




    ♪♫ Heaven ♫♪




    I usually don't use Thyme but I don't think I would ever make this again without the thyme.
    I got a lot of complaints when making this due to smell. My oldest daughter told me she went to work and everyone was noticing this odd smell, turns out it was my French Onion Soup following her to work!
    However, the soup was fantastic!

  • #2
    Heck yeah love me some french onion soup! That looks awesome! Nice job!
    Smokem if you got em

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    Deano

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    • #3
      Yep, good stuff there!!!
      Brian

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      • #4
        Great Post SQWIB !!----

        Nice Job "Splaining" it (Lucy)!

        I could eat a bowl of that myself!!

        Bear
        Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
        Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


        Mom & 4 Cub litter---Potter County, PA:

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        • #5
          I love FOS! That looks fanfreakintastic! Thanks for sharing the recipe... now that winter has set in, it's soup thyme!!


          Drinks well with others



          ~ P4 ~

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          • #6

            also one of my favourite soups
            Made In England - Fine Tuned By The USA
            Just call me 'One Grind'



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            • #7
              That ought to warm the insides on a cold day. Looks tasty.
              Jim

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              • #8
                I've never had the pleasure of trying french onion soup, but that looks divine! One of these days I'll break down and make it, thanks for sharing your recipe !
                Mike
                Life In Pit Row

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                • #9
                  Originally posted by PitRow View Post
                  I've never had the pleasure of trying french onion soup, but that looks divine! One of these days I'll break down and make it, thanks for sharing your recipe !
                  Yeah you have to try this stuff. It is so so good. Use the vino and herbs, way better than what you get at a restaurant...
                  Brian

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                  • #10
                    Originally posted by PitRow View Post
                    I've never had the pleasure of trying french onion soup, but that looks divine! One of these days I'll break down and make it, thanks for sharing your recipe !
                    I'm with Mike. Don't know why I have never tried it. That sure does look amazing!!
                    Becky
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                    • #11
                      Originally posted by sweet_magnolia View Post
                      I'm with Mike. Don't know why I have never tried it. That sure does look amazing!!
                      Only thing better than a bowl of this Becky, is the second bowl...


                      Drinks well with others



                      ~ P4 ~

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                      • #12
                        Originally posted by HawgHeaven View Post
                        Only thing better than a bowl of this Becky, is the second bowl...
                        Also I find it freezes great!! Makes for a great easy meal!! Also if you have a pick of onions, the texas sweet or vildalia onions work best if you ask me vs the Spanish or white or red... just my opinion though!
                        Brian

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                        • #13
                          Originally posted by barkonbutts View Post
                          Also I find it freezes great!! Makes for a great easy meal!! Also if you have a pick of onions, the texas sweet or vildalia onions work best if you ask me vs the Spanish or white or red... just my opinion though!
                          I am a definite sweet onion fan... I especially LOVE Vidalia onions!! The Spanish, white and red have their place, butt in something like this... you need sweet!


                          Drinks well with others



                          ~ P4 ~

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                          • #14
                            I just ate but now I'm hungry again


                            Sent from my iPhone using Tapatalk

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                            • #15
                              OK thanks SQUIB Looks like this will be on my menu very soon...
                              Craig
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