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Recipe: French Onion Soup [Jun. 18th, 2005|09:07 pm]
[Current Mood |contentcontent]

(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! :>

[User Picture]From: witchofnovember
2005-06-19 05:39 am (UTC)
I love french onion soup. Make a batch and send it to war with Kit. I'll figure out how to toasty the cheese, trust me.
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[User Picture]From: nicodemusrat
2005-06-19 05:51 am (UTC)
Actually, it'd be a very practical camping recipe since it requires minimal hardware and onions pack well. Takes a while to prepare (around 2 hours, start to finish). Most of that is the slicing and then the boiling, so as long as someone's around camp, it's not too hard.
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[User Picture]From: witchofnovember
2005-06-19 04:58 pm (UTC)
Does it need to sit, or is that only if you're making the broth from scratch?
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[User Picture]From: nicodemusrat
2005-06-20 04:19 pm (UTC)
To "sit"? I mean, it needs to boil for a while, if that's what you mean. But only minimal attention is required there.
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[User Picture]From: witchofnovember
2005-06-20 04:31 pm (UTC)
When I've made the broth from scratch I've found that it tastes better on the second day.
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[User Picture]From: nicodemusrat
2005-06-20 08:17 pm (UTC)
Ah, yes. Making broth or stock does require sitting (the flavors change as it cools). But I just used premade broth in the soup. Since the soup has only onions in it, the broth needs to come from somewhere else. Traditionally, I think french onion soup uses veal stock.
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[User Picture]From: sabercat
2005-06-19 08:19 am (UTC)


Also one of my FAVOURITE soups. I'll give the recipe a try too! :) The best French Onion I've had so far is in a French restaurant in Mexico. (Go figure). El Rey Sol in Ensenada. So if you're ever down that way and VERY hungry. (it's like a 10-12 course meal and takes about 3 hours) Try the soup. (And the abalone) :)
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[User Picture]From: timduru
2005-06-19 08:54 am (UTC)
vhat haboot my freinch accennttt ? :P
Yeah onion soup is nice, but I hate cutting onions
and it gets the house to smell onion badly after that too ;)
I hope your fursuits are well packed or they'll start smelling onion too :P

That's always something I've been worried about when cooking nice meals that smell a lot:
that the smell goes into the fursuits ;)
Dammit those fursuit geeks ! it's a post about cuisine and I am able to get it back onto the fursuit subject
noooo we are lost ! ;))
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[User Picture]From: nicodemusrat
2005-06-19 02:47 pm (UTC)
Moi, j'aime francais. Mais ce n'est pas vraiment "soup a l'onion" francaise, zo we need too talk en cheezay freinch accentz. ;)

And, you're right, the onion smell does get everywhere for a few days. But I generally store my suits in plastic bins or the back closet, so they should be fine. (And fursuits relate to everything in life, right? Yay, fursuit geeks!)
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[User Picture]From: minnieme4rl
2005-06-19 12:27 pm (UTC)
Looks yummy. The best onion soup I've had is Left Bank's, which I think is better than the last onion soup I had in Paris. There should be an onion-themed Iron Chef party so I can taste yours!
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[User Picture]From: nicodemusrat
2005-06-19 02:48 pm (UTC)
Thanks. I doubt I could beat a proper french onion soup, but I'd be happy to prepare my version for you some time.
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[User Picture]From: agentmiss
2005-06-19 06:30 pm (UTC)
Actual Customer, not an actor:

"Nic's French Onion soup is very, very delicious. I've not only had it in the past, but would have it again in the future. I would recommend it to all my friends. Yum!"

But the real question is: Did you make the cat cry again?
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[User Picture]From: tilt_longtail
2005-06-20 03:53 am (UTC)
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[User Picture]From: nicodemusrat
2005-06-20 04:18 pm (UTC)
Ah, yes, I love your Bender costume!

I remember stumbling across your website a while (a year?) back and being amazed at that one. ("He can even pull a friggin' beer out of his chest? This guy rules!" was, I believe, my eloquent reaction.) I also really like your Marvin; spot on recreation. Your costumes are an inspiration!
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