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French Onion Soup

post #1 of 7
11/10/12 at 5:58pm
Thread Starter 

I've made it three different ways now. First recipe was from a friend it was OK. Second was Julia Child's, very wine tasting but still good. Third was Thomas Keller's which was very good, of all of these the couple things I noticed that made improvements were 1. pre toasting the bread to get moisture out, it seemed to hold the cheese more stable and second more importantly was in using a cheese called: Compte' wow that stuff is great but expensive. Thought it might help someone.   

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post #2 of 7
11/11/12 at 11:46am

Can you share the recipe from thomas keller's

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post #3 of 7
11/11/12 at 12:30pm

R2R: Thomas Keller's French Onion Soup & Homemade Beef Stock

 

Thomas Keller's Onion Soup Recipe at Epicurious.com

 

Thomas Keller's French Onion Soup - My Garden Plate

 

Market Manila - French Onion Soup a la Thomas Keller - General

 

French Onion Soup Traditional) Recipe - Food.com - 293906

 

French Onion Soup - Keller recipe - Home Cooking - Chowhound

 

 

Take your pick. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #4 of 7
11/11/12 at 1:53pm

Good Beef stock. good red wine. I use Vadalia onion when possible. I always toast baguettes  for crouton and good Gruyer Cheese NOT MOZZERELLA. which to me is melted poly- vinyl plastic and will ruin a great soup.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #5 of 7
11/12/12 at 4:11am

Mrdecoy1 I use Julia Child's recipe all the time.

Her's calls for dry Vermouth at the end but you could use a dry white wine as well. If you think it is too "winey" then add less.

 

Julia's recipe is very much the same as all the other's in that it all depends on the technique to develop the onion flavor.

 

When I was younger I was all over the French Onion soup with the crouton and melted cheese. I could never get enough.

I loved the gooey, crunchy flavors going on in my mouth.

 

Now I view French Onion differently. I want to enjoy it by itself with none of the garnish on top. Now the idea of gooey cheese and crouton turns me off.

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post #6 of 7
11/12/12 at 7:43am
Thread Starter 

I liked her's the best actually it had the most depth. And no way I would give up that cheese. I love it when it browns up on the top but compte cheese spoiled me, I have to have it. As far as the technique of browning onions I just took it very slowly and made sure no onions burned. How do you do your onions?

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post #7 of 7
11/12/12 at 6:28pm
Quote:
Originally Posted by mrdecoy1 View Post

How do you do your onions?

Heavy cast iron pot (7.5 qt Le Creuset bouillabaisse to be exact), butter, very thinly sliced onions, salt, low heat, and lots of time. There is no way to rush a good french onion soup.

"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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