French Onion Soup
French Onion Soup
For the Soup
8 pounds yellow onions
4 ounces unsalted butter
kosher salt
1 ½ teaspoons all purpose flour
beef stock ( chicken or vegetable will do)
sherry wine vinegar
For the Croutons
1 baguette
extra virgin olive oil
kosher salt
6 -12 slices aged Comte or Emmentaler cheese (at lease 4 inches
square)
For the soup
Cut of tops and bottoms of the onions, then cut the onions lengthwise
in half. Remove the peels and tough outer layers. Cut a V wedge in
each one to remove the core.
Lay an onion half cut side down on a cutting board with the root end
towards you. Note that there are lines on the outside of the onion.
Cutting on the lines (with the grain) rather than against them will
help the onions soften.
Melt the butter in a large heavy stockpot over a medium heat. Add the
onions and 1 tablespoon salt, and reduce the heat to low. Cook
stirring every 15 minutes and regulating the heat to keep the mixture
bubbling gently, for about 1 hour, or until the onions have wilted and
released a lot of liquid. Continue to stir the onions every 15 minutes
being sure to scrape the bottom and corners of the pot, for about 3
hours or until the onions are caramelised throughout. Remove from the
heat (You will need 1 ½ cups of onions for the soup, reserve any extra
for another use)
Transfer the caramelized onion to a 4.5 litre pan. Sift in the flour and cook over a medium-high heat, stirring for 2 to 3 minutes. Add the beef, veg or chicken stock and sachet, bring to a simmer, and simmer for about 1 hour or until the liquid is reduced to 2 litres. Season to taste with salt, pepper and a few drops of vinegar. Remove from heat.
For the Croutons
Preheat the broiler/grill. Cut 12 3/8 inch thick slices from the
baguette (reserve the remainder for another use) and place on a baking
sheet. Brush the bread lightly on both sides with olive oil and
sprinkle lightly with salt. Place under the broiler/grill and toast
the first side until golden brown then turn and brown the second side.
Set aside and leave the broiler on.
To Complete
Return the soup to a simmer. Place six flameproof soup bowls, with
about 1 ½ cups capacity on a baking sheet to catch any spills. Add the
hot soup to the bowls and lay the cheese on top.
Place under the grill for a few minutes until the cheese bubbles, browns and forms a thick crust. Eat carefully the soup will be very hot.
Comments and faves
iheartmyshoes, latteforthetrain, 7_Seven, Kuanying Fu (Eagpic), and 17 other people added this photo to their favorites.
ms4jah (61 months ago | reply)
I absolutely love french onion soup. Maybe I should try this recipe
amoraleda (61 months ago | reply)
It's yummy! I made french onion soup 2 weeks ago and i'm seriously craving it right now...
handsforholding (61 months ago | reply)
Mmm...
Cryptia. (50 months ago | reply)
Hi, I'm an admin for a group called The frugal kitchen (photo's & recipes), and we'd love to have this added to the group!
rolling duck (48 months ago | reply)
mmmmmmmm
thumbbook (44 months ago | reply)
Hi, Great shot here. I'm with the group Foodista and I would like to invite you to join our group and share this amazing photo with us. Please feel free to post all your food pictures, your pictures are fantastic!
Thanks so much
Alisa
Pinny-K (36 months ago | reply)
Great Photo! Looks delicious!!
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