Post Your French Onion Soup Recipe Here

[Animal]

I have no idea how to make it.

[Reservoir Dog]

[Biker]

1. Place a saucepan of water on the stove to a boil
2. While water is boiling, toast one piece of Wonderbread
3. when water boils, stir in one package of Lipton's French Onion soup mix in until blended
4. Remove from stove and add toasted Wonderbread on top of soup
5. Sprinle Kraft Grated Parmesaen on top until coated
6. Microwave for 30 seconds
7. Serve immediately with Yuengling or Rolling Rock

[peterosehaircut]

[Reservoir Dog]

Just order it off a menu.

Heathen!!! Return to the depths of Hell from whence you came! I cast you out, DEMON !!!

[Animal]

With too many onion soups, digging through a layer of congealed cheese unearths a disappointing broth that just doesn’t taste like onions. The ideal French onion soup combines a satisfying broth redolent of sweet caramelized onions with a slice of toasted baguette and melted cheese. We wanted a foolproof method for achieving extraordinarily deep flavor from the humble onion—the star of this classic soup.The secret to a rich broth was to caramelize the onions fully. The good news is that caramelizing the onions, deglazing the pot, and then repeating this process dozens of times will keep ratcheting up the flavor. The bad news is what a laborious, hands-on process this proved to be. Fortunately, we found that if we first cooked the onions covered in a hot oven for two and a half hours, we only needed to deglaze the onions on the stovetop three or four times. Just one type of onion (yellow) was sufficient, but a combination of three different liquids (water, chicken broth, and beef broth) added maximum flavor. For the topping, we toasted the bread before floating it on the soup to ward off sogginess and added only a modest sprinkling of nutty Gruyère so the broth wasn’t overpowered.

READY IN: 3 hrs 45 mins
SERVES: 6

INGREDIENTS
3 tablespoons unsalted butter, cut into 3 pieces
6 large yellow onions, halved and cut pole to pole into 1/4-inch-thick slices (about 4 pounds)
table salt
2 cups water, plus extra for deglazing
1⁄2 cup dry sherry
4 cups low sodium chicken broth
2 cups beef broth
6 sprigs fresh thyme, tied with kitchen twine
1 bay leaf
ground black pepper
1 small baguette, cut into 1/2-inch slices
8 ounces shredded gruyere cheese (about 2 1/2 cups)

DIRECTIONS
Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
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 liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping 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 sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.

Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.
While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.

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 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

[CaptQuint]

I've never had french onion soup. I wouldn't even know where to get a french onion.

[Reservoir Dog]

That's a pretty good starter recipe.

[hawkfan8812]

I love french onion soup, and that photo makes me hungry.

[Biker]

4 large yellow onions, halved then sliced
1 large leek, halved and thinly sliced
1 fennel bulb, quartered then sliced
2 TBS flour
1 cup of dry red wine
2TBS red wine ir vermouth, for de-glazing
2 TBS demiglace
2 quarts beef bone broth
1 bay leaf
3 sprigs of thyme
8 pieces of sliced and toasted baguette
2 cups grated gruyere

[CaptQuint]

[QillerDaemon]

MasterVodo at the old UJ did a wonderful pictorial recipe for French Onion soup, including cooking the onions with baking soda in a pressure cooker for better browning and flavor development (Maillard reaction).

Damn, I miss ol' Vodo, if for his cooking posts alone...

[Antknot]

I had a dream I was eating French onion soup last night, then a blue cat appeared and I lost it.

Lost the soup or the cat or the dream?

[Whackov]

Just order it off a menu.

This

[Biker]

MasterVodo at the old UJ did a wonderful pictorial recipe for French Onion soup, including cooking the onions with baking soda in a pressure cooker for better browning and flavor development (Maillard reaction).

Damn, I miss ol' Vodo, if for his cooking posts alone...

My fav was when he made a Baked Alaska. That was fucking impressive

[CHEEZY17]

MasterVodo at the old UJ did a wonderful pictorial recipe for French Onion soup, including cooking the onions with baking soda in a pressure cooker for better browning and flavor development (Maillard reaction).

Damn, I miss ol' Vodo, if for his cooking posts alone...

Meh. He was a bitter cunt but he did have some cooking skills.

[megman]

Classic French Onion Soup

Yield: 6 servings

prep time: 15 minutes

cook time: 1 hour 5 minutes

total time: 1 hour 20 minutes

Made with perfectly caramelized onions, fresh thyme sprigs, crusty baguette slices and two types of melted cheese right on top!
Ingredients:

1/4 cup unsalted butter
3 pounds (about 5 medium) sweet onions, sliced
2 cloves garlic, minced
1/3 cup dry white wine
6 cups beef stock
4 sprigs fresh thyme
2 bay leaves
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper, to taste
12 (3/4-inch-thick) French baguette slices
1 cup shredded Swiss cheese
1 cup shredded Gruyère cheese

Directions:

Melt butter in a large stockpot or Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.* Stir in garlic until fragrant, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the stockpot.
Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
Stir in white wine vinegar; season with salt and pepper, to taste.
Preheat oven to broil.
Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
Divide soup into ramekins or ovenproof bowls. Place onto a baking sheet. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes.
Serve immediately.

Notes:

*If the onions begin to burn on the bottom of the pot, reduce heat slightly and stir in 1/4 cup water.

[QillerDaemon]

MasterVodo at the old UJ did a wonderful pictorial recipe for French Onion soup, including cooking the onions with baking soda in a pressure cooker for better browning and flavor development (Maillard reaction).

Damn, I miss ol' Vodo, if for his cooking posts alone...

Meh. He was a bitter cunt but he did have some cooking skills.

Why, just cuz he handed conservative asses back to them on a platter?

[Whackov]

MasterVodo at the old UJ did a wonderful pictorial recipe for French Onion soup, including cooking the onions with baking soda in a pressure cooker for better browning and flavor development (Maillard reaction).

Damn, I miss ol' Vodo, if for his cooking posts alone...

Meh. He was a bitter cunt but he did have some cooking skills.

Why, just cuz he handed conservative asses back to them on a platter?

I don’t remember him for that. I mostly remember his cooking threads. Howie helped him get a bug for wood working and he dropped a dime or two on the equipment. His expenditures were above and beyond a novice woodworker. The food threads slowed down tremendously after that. It could be that he couldn’t afford to buy food because of how much he spent on the equipment.

[CaptQuint]

I might make a step by step photo essay on me making shake and bake pork chops

[Burn1dwn]

MasterVodo at the old UJ did a wonderful pictorial recipe for French Onion soup, including cooking the onions with baking soda in a pressure cooker for better browning and flavor development (Maillard reaction).

Damn, I miss ol' Vodo, if for his cooking posts alone...

Meh. He was a bitter cunt but he did have some cooking skills.

Why, just cuz he handed conservative asses back to them on a platter?

I remember him being like a lefty Biker. Lots of tough guy ad hominem attacks. No? Or maybe that's what you meant.

He was posting those cooking threads when it was a lot of work to do. Or before phones were full computers.

[CaptQuint]

I don't think I paid attention to anything vodo posted

[DiverTexas]

I don't think I paid attention to anything vodo posted

Before your time I believe.

I remember jigs and him got into it over bacon wrapped scallops or something.

It was Scallops. Ended up being a multi board shit talking feud. I still think Jigs had the best recipe.

[CaptQuint]

I don't think I paid attention to anything vodo posted

Before your time I believe.

I remember jigs and him got into it over bacon wrapped scallops or something.

He was gone by 2013?

[Charliesheen]

You remember anything special about it? I got me a $40 bag of Costco scallops and a hunk of thick-.sliced bacon calling out to me.