While we’re on this soup/stew kick, I’d thought I’d give you a recipe for my take on a classic French dish. Now, though I took French Immersion from kindergarten to high school, my grasp of the French language is somewhat limited. I’m sure I understand more than the average Joe, but left to wander the streets of Paris, I may have a hard time finding my way to the best place for a nice, steamy bowl of French Onion Soup. Would it still be called French Onion Soup, or just Onion Soup? Soupe D’oignan? Potage D’oignan?
In any case, this is a pretty standard, classic dish. Not much to change, only to tweak. Seasonings are up to you, so make them personal. Vegetarian? Use vegetable broth instead of beef, or if you are just looking for lighter fare, use chicken stock. My version is very heavy on the onions, so reduce those if you are having this as a side dish. I like mine as a main meal.
On another note, as you are reading this, I am kicking up my feet and relaxing in wine country for a few days. My Brother-in-Law is having a milestone birthday, I’ll spare him the indignity of having me say which one, but needless to say there’s gonna be a party. We’re driving a fair distance to attend and as the family food blogger, I must bring goodies. I’ll be frying up some doughnuts that I’m testing for a fellow blogger (who? Can’t say yet.) and slingin’ back a few glasses of local whites. I can’t say I’ve ever made doughnuts before, so wish me luck. Working with a potentially disfiguring vat of boiling hot oil scares me just a little bit. It’s all in the sake of padding these thighs though, a very worthy cause if you ask me.
Until next time!
Liz
French Onion Soup
2 Tbsp butter
6 medium to large yellow onions, sliced in half and then into half rounds
3/4 cup vermouth (like Noilly Prat)
2 cloves garlic, grated or minced
8 cups beef broth
1 bay leaf
3 large sprigs fresh thyme
s & P
Round slices of crusty bread (optionally buttered on both sides)
1 cups grated Swiss Gruyère
1/2 cup grated Parmesan
1. In a large, deep saucepan, heat the butter on medium high. Add in onions and sauté for 30 minutes. The onions should begin to caramelize and turn brown. Remember to stir often so nothing sticks to the bottom, but scraping some of the brown bits into the onions is a good thing.
2. Add garlic and sauté 3 minutes. Deglaze saucepan with vermouth, and simmer for an additional 5 minutes.
3. Add stock, herbs and salt & pepper.
4. Bring to a boil, tunr down and simmer for anywhere from 1 hour to 1 hour and 45 minutes. The longer the flavours have to meld, the better.
5. In oven proof bowls, ladle the soup. Top with some crusty bread, sprinkle on the cheese and pop under the broiler until the cheese is bubbly and brown. Bon Appetit!
Try this as a showy appetizer (in small bowls) at your next get together, or savour it alongside a light spinach salad as a full meal. Whatever you choose, just be sure to use good quality cheese, it makes all the difference.
so delicious!
.-= alison´s last blog ..supa de linte rosie =-.
oooh this is the next soup i want to tackle. so classic, yet for some reason it intimidates me. Thanks for the step by step pictures…they’re making me hungry for soup at 10:00 in the morning! 🙂
.-= megan´s last blog ..Pumpkin Whoopie Pies =-.
wonderful soup!!!!
i was wondering what kinda of bread u used on the soup cos it’s so thick and it looks so differently delicious!
yes i will definitely put on lot of butter on the bread though it’s optional!
.-= lululu´s last blog ..Chicken Marbella =-.
I actually used homemade English Muffins that I had in the freezer from a while back. Rosemary flavoured, delicious!
I am not sure what just happened I did not post anything prior but it clicked as being sent. Apologize for any double posts if that happened.
Anyway, I think this soup looks great! Perfect for the colder months ahead of us. Never tried cooking this soup before but you made it look so easy, I will give it a try real soon.
.-= WineFoodChat (Susan Harris-Kennedy)´s last blog ..What’s Cooking in Washington Now? =-.
This looks like a wonderful version of this classic soup. I’m looking forward to hearing about the donuts!
.-= Cookin’ Canuck´s last blog ..Smoked Paprika Chicken with Red-Skinned Potatoes Recipe =-.
I love onion soup, and yours looks wonderful. Love the pics!
.-= Miriam/The Winter Guest´s last blog ..Arsenio’s bica =-.
Looks amazing! You leave me craving for one!
FYI I just gave you a blogger award!
.-= Shelly @ Experimental Culinary Pursuits´s last blog ..Fall Splendor: Stuffed Acorn Squash Flavored with Miso =-.
You two and young Master Guilty made the party! Thanks ever so much for making the trip. The donuts were great and they got lots of thumbs up! Now we’re eyeing the soup. Your sister may not eat onions but the rest of us are drooling. Maybe we’ll make her a salad.
I love French Onion Soup. Great recipe! And good luck making donuts – don’t burn yourself!
.-= Nicole´s last blog ..Guest Post: Peanut Butter Lumps! =-.
Your pictures are absolutely beautiful, and the soup sounds delicious!
.-= Jen @ My Kitchen Addiction´s last blog ..Foodbuzz 24, 24, 24: Boston Inspired Italian Birthday Celebration =-.
Wow, yum. I LOVE French onion soup. This sounds divine.
One of my favorite winter soups. Your recipe is similar to what I use – from Julia Child.
Oh good, I’ve always wanted to read Julia Child’s books, but I’ve never done it. From what I hear the recipes are long and drawn out. I’ll stick to mine…
This soup looks delicious! Beautiful photo.
So good. Nice and warm on a cold cold day.. and good for the flu I had then. Leftovers are rare in this house, but the second time we ate this it was just as good! Guess it freezes well!
I made the soup last night while making dinner for the family. Added the bread with melted cheese tonight. I love a good bowl of French Onion soup so this was great! Also have enough to freeze for a quick meal. May have to try making a martini with the extra vermouth…..
You can serve me up a couple of dirty martinis next time I’m over Nancy. I like mine with lots of olives thank you. 🙂
just made your french onion soup last night, and it was amazingly tasty! (as are the leftovers today.) love the photos and thanks for the recipe!
Thanks so much for the feedback Liz! I love it when people let me know how my recipes turned out for them, so thank you!
I promise that, once in Paris, you could trip and fall into a bowl of this (soupe d’oignon, btw). Finding a spectacular one, however? That could take a bit of trial and error. However, trial and error with food in this city is an adventure in itself. Thanks for the recipe, so I can make it at home!!
.-= Lissa´s last blog ..Gravatar-Powered Profiles =-.
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