Cookaholics Bulletin Board

Anyone happen to have a favorite or "best" French onion soup recipe? I've made this numerous times but have I'm open to suggestions. I have to make it for sixteen people - at least 1-2 days before its going to be served.

I know that on TOBB we discussed the various CI recipes - and there was a preference for one over the other. Any chance anyone remembers which was the preferred one.

When I did a CI search, there were three or four different ones. There was Henri's French Onion Soup (Feb, 2005 - used yellow onions and water), Quick French Onion Soup or Best French Onion Soup (January 2008 - which uses yellow onions and a combination of chicken and beef broth), and French Onion Soup Gratinee (Jan 1999; which uses red onions and beef broth).

So - if anyone has a preference for one of these CI recipes over the other or better yet - a non-CI recipe that you really like, please let me know.

Gerard

I always use Julia Child's recipe found in Vol. 1

Jacques Pepin's is also good and can be found in Cooking at Home

fitzie

I use CC's Slow-Cooker French Onion Soup, but that's definitely weeknight soup, not company soup.

Years ago I tried the one with the red onions, and it was delicious. As always with those soups, the stock is what makes it or breaks it, IMO, so I have never tried the water based one. Julia's version was what I had used before, and that was at least as good. Also, I do remember eating it a few days after, and it was just as good, so you can make it in advance.

I have used Julia's recipe also with good results.

I've made the French Onion Soup Gratinee (Jan 1999; which uses red onions and beef broth), a couple of times, and enjoy it alot. But I also like JC's.

I mostly follow the CI recipe where the onions are cooked in the oven. The oven reduces the chance of burning and still results in the deep color and caramelization needed. The one time I used red onions, the soup was good, but I went back to yellow onions and have not strayed again.

Using 100% rich beef broth can overpower the onions so I like the mixture of beef and chicken even when both are homemade.

I prefer cognac to dry sherry. If memory serves, that is from Julia. I also go very light on the thyme or leave it out. Bay is enough green flavor for me.

Thanks for all the responses. Right now I'm thinking that I might try the JC recipe - although there are actually a few of them out there. The one below is from a website that said that this JC recipe is from one of her early TV shows. As you can see it, uses beef broth and cognac:

5 -6 cups yellow onions, thinly sliced ( about 1 1/2 to 2 lbs)
1 tablespoon cooking oil
2 tablespoons butter
1/2 teaspoon sugar
1 teaspoon salt
3 tablespoons flour
6 cups beef stock ( preferably homemade)
1 cup wine ( dry red or white)
1 bay leaves
1/2 teaspoon ground sage
salt and pepper
12 ounces swiss cheese, grated
4 ounces parmesan cheese,
grated 1/2 raw yellow onions
2 -3 tablespoons cognac
8 slices French bread ( about 1 inch thick)
4 tablespoons olive oil, for drizzling

Directions

Place heavy bottom stock pot or dutch over over medium-low heat.
Add 1 Tbs cooking oil, 2Tbs butter to pot.
Add sliced onions and stir until they are evenly coated with the oil.
Cover and cook for about 20 minutes until they are very tender and translucent.
To brown or caramelize the onions turn heat under pot to medium or medium high heat.
Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.
Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).
Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
Add the rest of the stock, wine, sage, and bay leaf to the soup. Simmer for 30 minutes.


To make the "croutes" (toasted bread), heat oven to 325 degrees F.
Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.
Cook the croutes for 15 minutes in oven on each side (30 minutes total).
Check the soup for seasoning and add salt and pepper if needed.
Remove the bay leaf (if you can find it).
Transfer to a casserole dish.
At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.
Add a few ounces of the swiss cheese directly into the soup and stir.
Place the toasted bread in a single layer on top of the soup.
Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.
Drizzle with a little oil or melted butter.
Place in a 350 degree oven for about 30 minutes.
Turn on broiler and brown cheese well. Let cool for a few minutes.
Bon Apetit!

Gerard, FO soup is one where I realy just wing it. I caremelize yellow inions on the stove, adding a pich of salt and sugar into each layer of onions ( good eats trick iirc). I add slices of garlic when the ions are just about ready and let them get soft then use about a third of beef broth to2 thirds chicken.
One way I served this to a crowd is to make up crostini with melted cheese on top (I do an emmantaler/gouda/parm mix) and then just floated these on the soup in normal soup bowls. I've even served it on a buffet this way with the soup in a crock pot and the crostini on the side.

Talk about your molecular gastronomy.

Mary