Nicodemus (nicodemusrat) wrote,

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Recipe: French Onion Soup

(This is cross-posted in a community I just joined, fursthatcook.)

French Onion Soup by Nicodemus


(listed as shown, clockwise)

Loaf of bread
Beef broth
12 lg or 15 med yellow onions, shredded
herbs (2 tsp ground sage, 1 tsp thyme, pinch white pepper, pinch celery salt, etc.)
4 tbsp butter
salt (to taste; I used approx 2 tbsp)
1 tbsp chopped garlic
wine (1/2 bottle; I used a rich, fruity cabernet)
gruyere cheese (1/4 lb, grated)

1 big ol' pot
mandolin/slicer (recommended)
cheese grater
3 or 4 oven-safe bowls


Shred the onions while somehow retaining your vision. Put the pot on the stove over high heat and add the butter and onions. Add about a half tablespoon of salt.

Reduce the onions, stirring often. Don't worry if they stick a bit on the bottom; just keep things moving around. Use the high heat to steam away the moisture.

Continue until the onions begin to carmelize. They should cook down pretty far and get a nice brown color. The photo shows about what you should look for.

Onions, after being cooked down

Add half a bottle of red wine. (Properly French people will recoil at that statement since dry white wine is traditional. I prefer the heavier and richer taste you get from a full red.) Use the spoon to deglaze the bottom of the pan and get up the carmelized bits.

Add the container of beef broth and the herbs.

Reduce heat to medium (medium-high on electric) and let it bubble, stirring occasionally. Keep it at a mild boil until it thickens. (You shouldn't need to add any starches as thickener.)

Ladle into bowls and top with a sliced round of bread. Cover that with a good handful of grated gruyere cheese.

Put it under the broiler for 4 minutes or until the cheese bubbles and browns.

Makes 4 medium bowls or 3 large bowls. (The picture makes it hard to see that these are deep bowls.)

Serve, enjoy, and adopt cheesy French accents! :>
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