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  #1  
Old 01-06-2017, 09:10 AM
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Default 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!
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  #2  
Old 01-06-2017, 09:26 AM
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Heck yeah love me some french onion soup! That looks awesome! Nice job!
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  #3  
Old 01-06-2017, 10:47 AM
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Yep, good stuff there!!!
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  #4  
Old 01-06-2017, 11:41 AM
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Great Post SQWIB !!----

Nice Job "Splaining" it (Lucy)!

I could eat a bowl of that myself!!

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  #5  
Old 01-06-2017, 11:42 AM
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I love FOS! That looks fanfreakintastic! Thanks for sharing the recipe... now that winter has set in, it's soup thyme!!
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  #6  
Old 01-06-2017, 11:52 AM
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also one of my favourite soups
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Old 01-06-2017, 12:05 PM
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That ought to warm the insides on a cold day. Looks tasty.
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Old 01-06-2017, 12:50 PM
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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 !
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Old 01-06-2017, 02:02 PM
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Quote:
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...
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Old 01-06-2017, 03:01 PM
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Quote:
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!!
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Old 01-06-2017, 03:12 PM
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Quote:
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...
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Old 01-06-2017, 03:15 PM
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Quote:
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!
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Old 01-06-2017, 03:26 PM
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Quote:
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!
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Old 01-06-2017, 09:01 PM
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Old 01-06-2017, 09:10 PM
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OK thanks SQUIB Looks like this will be on my menu very soon...
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Old 01-08-2017, 01:46 PM
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surely looks fantastic!...Cheers for the recipe!
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Old 01-10-2017, 01:52 PM
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That looks awesome.
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Old 01-10-2017, 01:55 PM
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Man that looks awesomely delicious.
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Old 01-10-2017, 06:50 PM
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Way too long since I had FO...and yours looks beautimous!
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Tom, smoker of meats and fine cigars
UDS, Viking grill
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