Comments on Bon Appétempt: Saveur's French Onion Soup

thanks, julia! that sounds like a great idea.

2010-05-08T08:31:57.767-07:00

thanks, julia! that sounds like a great idea.

i just discovered this blog tonight, and so far, i...

2010-05-07T20:45:37.409-07:00

i just discovered this blog tonight, and so far, i love it. i also love french onion soup, another new discovery. i decided i wanted to cook it to freeze as a meal to bring to work.

because i knew i couldn't broil the cheese or do other fancy things, and because i didnt have most of the ingredients called for in my recipe (which is similar to this one), i did this:

1 yellow, 2 sweet onions
~40oz beef broth
2 tbsp white wine
1/2 c. unsalted butter
salt n pepa to taste
crouton and mozzarella

simmered the onions in the butter until they started browning, dumped in the broth, white wine, and salt and pepper, and let it simmer, covered, for about 30 mins. froze it. when it came time to eat it, i'd add the croutons and cheese to the soup for the last minute. not the same, no - but seriously delicious, and much appreciated coming in from the new england winter.

thanks, HMthelords! Will give a try once it gets c...

2010-03-15T09:06:22.755-07:00

thanks, HMthelords! Will give a try once it gets cold again! :)

I LOVE your blog! Great idea!! This response is p...

2010-03-15T07:44:47.607-07:00

I LOVE your blog! Great idea!! This response is prolly way to long, sorry. Although your bouquet garni was wonderful, it may be easier to fish out if you tie it with some string first. :) (I only know this from watching Alton Brown)

Thought I would share my second attempt at French Onion soup...it was delish: (I made it a again using an electric fry pan at 350 deg. for caramelizing the onion-also an idea from Alton-which was much easier and tastier)

Soupe à L’oignon Gratinée – French Onion Soup – Julia Child

The key to French Onion soup is the slow cooking of the onions in butter and oil, followed by a long, slow simmering in stock. This helps them to develop the rich flavor this soup is known for.
6-8 servings

Ingredients:

5 cups thinly sliced yellow onions (cut pole to pole then sliced – so you don’t have long strings of onion)
3 tablespoons butter
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon sugar
3 tablespoons flour
2 quarts beef stock, boiling
1/2 cup dry white wine
salt and pepper to taste
3 tablespoons cognac (can also use Sherry - I didn’t use either)
4-6 rounds of hard-toasted French bread
1-2 cups grated Swiss or Parmesan cheese (used both Swiss and Asiago – I’ll go with the two cups next time- one cup of each)
*I added 1 bay leaf, about ¼ - ½ tsp. sage and about the same amount of thyme, based on other recipes.

Directions:
1) Cook the onions slowly in the butter and oil in a covered saucepan for 15 minutes. Uncover, raise heat to medium and stir in the salt and sugar. The sugar will help the onions to brown. Cook for 30-40 minutes, stirring frequently, until the onions have turned a deep golden brown.

2) Sprinkle in the flour and stir over heat for 3 minutes but don’t let the flour burn. Off heat, blend in the stock. Add the wine and season to taste. Simmer partially covered for another 30-40 minutes or more, skimming if needed. Cook until it tastes good (full bodied) Correct seasonings.

3) Just before serving, stir in the cognac (didn’t do). Place rounds of toasted bread in soup bowls or a tureen and pour soup on top. Sprinkle with grated cheese and brown under a hot broiler until golden and bubbly. Serve immediately. I didn't have any problems broiling the bowls.

Bon appetite!

bonified: soooo glad! it really is hard to go wron...

2010-02-01T11:06:59.006-08:00

bonified: soooo glad! it really is hard to go wrong with such a classic.

Hello! I love your blog. I just made the French on...

2010-01-31T19:35:41.434-08:00

Hello! I love your blog. I just made the French onion soup following the recipe as best as I could and I have to say, even cheating my way over the moon by not letting the onions caramelize and using chicken boulillion instead of real beef stock (it was all I had to work with), it still turned out fantastic! A perfect meal on a cold, rainy Sunday evening.

Anna, We eat everything. Even this one http://www....

2010-01-14T17:30:48.987-08:00

Anna,
We eat everything. Even this one http://www.bonappetempt.com/2009/08/gourmets-cantaloupe-grappa-semifreddo.html.

mmmm, still looks good to me! I have to ask a ques...

2010-01-14T12:16:20.348-08:00

mmmm, still looks good to me!
I have to ask a question...if you have a serious FAIL etempt, what do you do? do you eat it, or do you toss it and order pizza?
-Anna

Yours actually looks decent to me, as I LOVE frenc...

2010-01-13T11:00:37.925-08:00

Yours actually looks decent to me, as I LOVE french Onion soup but hate how much cheese it tends to have... kinda grosses me out. I'm sure if it wasn't for those burnt onions it would have been fantastic.

I also want you to try these again... it was so cl...

2010-01-11T22:18:30.440-08:00

I also want you to try these again... it was so close to being so good! Cool bouquet garni.

sad!! You should try it again sometime. So worth...

2010-01-11T13:51:35.773-08:00

sad!! You should try it again sometime. So worth it. When I made this recently I just used regular glass bowls under the broiler and it was fine! They just got SUPER hot.

Your patent-pending bouquet garni is really specia...

2010-01-11T11:50:04.563-08:00

Your patent-pending bouquet garni is really special.