[abefroman]

I need some help with French Onion Soup?

What is the best onions to use?

What is the best cheese(s) to use?

What is the best way to flavor the bread?

If the soup will be the main course what else can I serve that will go well?

Thanks in advance.

[Jim]

Onions.... that's a subjective answer to a broad question. I often use leeks, Spanish onions and garlic. While traditionalists flavor their beef stock with red wine, I opt to accent the sweetness of the onions with white wine rather than add a contrasting flavor.
Gruyerre is the classic cheese, while I have seen provolone or even Swiss used, as well.
For the bread, I use crusty French bread that has been left to stale a bit and then brush it with oil and rubbed with a garlic clove.
As for accompaniments... can you provide some parameters, so we could answer a little more specifically.
Hope this helps.

[Jeebus]

Personally i use Vidalia onions for my soup, they are very high in sugar and caramelize well. French onion soup is all in the cooking of the onions, this will take a LONG time over very low heat. Think 2 hours minimum.

As for cheese you can really use any cheese you enjoy. my favourite is with a non traditional 6 year old white cheddar.

[chrose]

I have to agree with Jim on this one and disagree with Jeebus somewhat. I don't think you need to cook the onions nearly that long. The cellular structure isn't so great that cooking past 20-30 minutes is really going to do much more softening. Not to mention that it's going to continue cooking during the addition of stock, and cooling down, reheating etc.
I have always used beef stock and for wine I use Madeira. I use yellow and or Spanish onions and some garlic. I also add a little Thyme, salt and white pepper.
For cheese I also prefer Gruyere and an old piece of stale french bread.

Crepes and or a salad also make a nice accompaniment with the soup.

[Pete]

Personally, I just use Spanish or yellow onions for my French Onion Soup. The key to really good French Onion soup, IMHO, is in properly caramelizing the onions. I agree with Chrose, I don't feel it is neccessary to cook the onions for 2+ hours, but it will take a good amount of time to develop the proper amount of caramelization. This is were most people fail. They either don't caramelize the onions enough, leading to a weak flavored soup (again IMO) or they try and hurry the process resulting burnt, bitter onions. I look for a nice rich brown color and usually deglaze the pan a couple of times with just a couple tablespoons of water to keep the bottom from burning. As for the wine, I have discovered that I like a 50-50 mix of sherry and red wine for my French Onion Soup. I first deglaze and reduce the sherry, then add the red wine and reduce that. My soup also contains beef broth, garlic, thyme, salt, and a hefty dose of black pepper. For the bread I like toasted French bread and topped with either Gruyere or Swiss, and lots of it.

I also make a wonderful creamy onion soup that is basically the recipe above with added cream, thickened with a roux and finshed with Gorgonzola cheese stirred into it. Not traditional, but absolutely heavenly.

[dickie]

Caramelizing the onions is a critical step. You want to cook them slowly on medium low heat - so they gently caramelize. The time is very dependent on the volume, but I would count on 45 minutes or so. Stir frequently so they cook evenly. If I want to make the best soup I use homemade beef stock. Roast the bones and spend the time... It makes a great soup.

Dickie

[Andrew563]

I use a mix of sweet white and red onions and garlic.
First I carmelize the onions , thyme, bay leaf, in a rondeau in olive oil.
Then when they are almost brown stir in whole butter.
then I add minced garlic and deglaze with port.
Reduce the port and add a nice beef stock.
Simmer to infuse the flavors.
I top with a crostini with gruyere and brown under a broiler.

I love this with a nice salad and some fresh fruit.

[liv4fud]

any vegetarian broth spins on this?

love the soup but the only problem in making @ home is beef stock/broth..

[MarkV]

Originally Posted by Pete

The key to really good French Onion soup, IMHO, is in properly caramelizing the onions. ........... They either don't caramelize the onions enough, leading to a weak flavored soup (again IMO) .

IMHO

IMO

Translation please???????

Mark

[shroomgirl]

IMO=in my opinion IMHO= in my humble opinion


i use yellow onions,deglaze with some brandy, add white/red wine, beef and roasted chicken stock if I gots it, guyere or Emmenthalier...toasted bagette....and of all things dillweed.

if it's my bowl I'm layering toast and cheese then pourring then soup on and topping with cheese and throwing it in the oven until it's got a crust. Ummmm now I know what I'm going to do with that 30 lbs of onions sitting in storage, got 4# of shallots too.....hmmmmm.

[chrose]

Shroomgirl forgive me for this, I am not trying to hijack the thread, I just have always wondered something. And now more than ever I feel the need to ask.... Does this picture mean anything to you?

[shroomgirl]

nope should it?

[chrose]

Apparently not. We now return you to the previous thread. Onion soup

[Andrew563]

in response to the vegeterian spin, I have done it succesfully using veg stock. I actually found it to have a sweeter flavor.

[liv4fud]

Originally Posted by Andrew563

in response to the vegeterian spin, I have done it succesfully using veg stock. I actually found it to have a sweeter flavor.

thanx for the encouragement.

I was worried that I would loose flavor as I would not have the beefy flavor

was thinking if something like veggie stock boiled with some portabello (to get the beefy flavor) might do the trick?
pointers welcome...