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Topic: Best French Onion Soup Recipe  (Read 3917 times)
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« on: March 01, 2009 12:09:49 PM »

This was supper easy, and so VERY tasty!


3 TBl butter, cut into pieces
6 large yellow onions (abt 4 pounds) halved and cut pole to pole about 1/4 inch slices
2 cups water
1/2 cup white wine vinegar
4 cups chicken broth
2 cups beef broth
6 sprigs of fresh thyme
1 bay leaf
Ground black pepper

1 small baguette, cubed
8 ounces Gruyere cheese


1. Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.

2. Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.

3. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary. (Scrape any fond that collects on spoon back into onions.)

4. Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.

5. Stir in the broths, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.

6. Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper.

To Serve
Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with cubes of baguette and sprinkle evenly with Gruyre. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

I didn't have a Dutch oven so I used a casserole dish.

In the oven.

After an hour.

Reducing in the pot.

De glazing.

With liquids.

My ramekins are far to small for how much I wanted, so I just put it in a bowl with a slice of cheese, a lot easier.

« Last Edit: March 01, 2009 12:12:22 PM by Cazness » THIS ROCKS   Logged
« Reply #1 on: March 01, 2009 12:23:13 PM »

oh that looks and sounds amazing! Mmmm, I love onions. Must give this a go

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« Reply #2 on: March 01, 2009 02:48:03 PM »

Hi girl! I love your recipes, I tried the tomato one but I forgot to take pics  Sad. I'm going to try this one soon. Thanks for sharing!

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« Reply #3 on: July 15, 2009 05:28:01 AM »

ooh this sounds sooo good, but my tummeh would be sooo pissed if I ate it. Sad conundrum.

« Reply #4 on: July 15, 2009 10:42:56 AM »

I will try this out, I love me some good french onion soup!! 

« Reply #5 on: October 20, 2009 04:31:49 PM »

This looks delicious! Now that it is becoming cold, I have been looking for yummy soup recipes and this one tops my list of soups to try!
« Reply #6 on: November 12, 2009 11:59:41 AM »

I made this for my tea tonight. Soooooo good! Thanks for sharing Cheesy

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