Difference between revisions of "French Onion Soup"

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==Description==
 
==Description==
Better than restaurant [[Onion]] soup. Make the entire quantity and place in freezer in heavy duty freezer bags. When vidalias are in season, I double and triple the recipe to have the soup on hand.
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French Onion Soup <ref>{{cite book|last=Grausman|first=Richard |title=French Classics Made Easy |year=1988|publisher=Thomas Allen & Son Limited|isbn=978-0-7611-5854-7|pages=20}}</ref> <ref>{{cite book|last=Woodward|first=Sarah |title=the food of france |year=2006|publisher=Kyle Cathie Limited|isbn=978-1-904920-43-4|pages=103}}</ref> <ref>{{cite book|last=Greenspan|first=Dorie |title=around my french table |year=2010|publisher=Houghton Mifflin Harcourt|isbn=978-0-618-87553-5|pages=756-57}</ref> is a world recognized dish, it takes simple ingredients and transforms them.
[[Image:French Onion Soup.jpg|thumb|French Onion Soup]]
 
  
== Ingredients ==
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==Ingredients==
* ½ cup [[butter|unsalted butter]]
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*2 pounds large sweet onions (Bermuda are ideal)
* 5 lbs [[Vidalia onion]]s, thinly sliced (or substitute Spanish or Hawaiian [[onion]]s. Do not use red salad onions.)
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*3 tbsp unsalted butter
* 7 teaspoons Better than Bouillon [[beef base]] or 7 cans [[beef broth]]
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*sea salt
* 3 teaspoons Better than Bouillon [[chicken bouillon]] granules or 3 cans [[chicken broth]]
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*2 quarts beef stock
* [[Worcestershire sauce]]
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*8 slices of baguette
* 2 cups dry [[white wine]]
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*1/2 pound shredded Gruyere or Tomme
* [[French bread]], slices toasted (see below)
 
* [[olive oil]]
 
* [[Parmesan cheese]]
 
* [[cheese]] slices ([[mozzarella]], [[Swiss cheese|Swiss]], or [[gruyère]])
 
  
== Procedures ==
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==Procedures==
# Make stock by bringing 10 cups [[water]] to boil.
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# Warm oven to 350 degrees F.
# Add [[beef]] and [[chicken]] bouillon pastes (or heat canned [[beef]] and [[chicken broth]]).
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# Peel and slice onions finely.
# Lower heat to simmer and let simmer while preparing [[onion]]s.
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# Over medioum heat warm 2/3 butter in a pan, include onions & sprinkle with salt, generously.
# Melt [[butter]] slowly (so it does not brown) in large soup pot over low heat.
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# Cook and stir onions, ~15 min to achieve a lightly browned look.
# Add thinly sliced [[onion]]s.
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# In a separate pot simmer stock.
# Stir, cover, and cook on low heat until lightly brown, stirring occasionally, about 30 minutes.
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# Pour stock over onions and bring to boil.
# Add wine, bring to boil, scraping up browned bits.
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# Transfer to a ovenproof dish.
# Cook about 5 minutes stirring occasionally.
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# Put in oven, leave uncovered for ~1 hour.
# Add about 5 good shakes of [[Worcestershire sauce]].
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# Butter slices of bread and top with cheese.
# Add stock to [[onion]]s.
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# Place slices in pot for ~17 min, leaving to cook and bubble.
# Bring to boil, turn heat down to simmer and simmer uncovered about 1½ hrs.
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# Serve straight from oven, with a side of pepper (optional)
# Season to taste with [[salt]] and [[pepper]].
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# Brush olive oil on bread slices, sprinkle with Parmesan and place in oven on cookie sheet at 375°F until lightly brown.
 
# Ladle soup into ovenproof bowls.
 
# Float bread on top of soup.
 
# Top with 2 or 3 [[cheese]] slices.
 
# Place in oven or microwave until [[cheese]] melts.
 
  
 
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Revision as of 15:26, 17 September 2012

French Onion Soup
Woodsoup.jpg

Description

French Onion Soup [1] [2] [3] is a world recognized dish, it takes simple ingredients and transforms them.

Ingredients

  • 2 pounds large sweet onions (Bermuda are ideal)
  • 3 tbsp unsalted butter
  • sea salt
  • 2 quarts beef stock
  • 8 slices of baguette
  • 1/2 pound shredded Gruyere or Tomme

Procedures

  1. Warm oven to 350 degrees F.
  2. Peel and slice onions finely.
  3. Over medioum heat warm 2/3 butter in a pan, include onions & sprinkle with salt, generously.
  4. Cook and stir onions, ~15 min to achieve a lightly browned look.
  5. In a separate pot simmer stock.
  6. Pour stock over onions and bring to boil.
  7. Transfer to a ovenproof dish.
  8. Put in oven, leave uncovered for ~1 hour.
  9. Butter slices of bread and top with cheese.
  10. Place slices in pot for ~17 min, leaving to cook and bubble.
  11. Serve straight from oven, with a side of pepper (optional)


References

  1. Grausman, Richard (1988). French Classics Made Easy. Thomas Allen & Son Limited. pp. 20. ISBN 978-0-7611-5854-7. 
  2. Woodward, Sarah (2006). the food of france. Kyle Cathie Limited. pp. 103. ISBN 978-1-904920-43-4. 
  3. {{cite book|last=Greenspan|first=Dorie |title=around my french table |year=2010|publisher=Houghton Mifflin Harcourt|isbn=978-0-618-87553-5|pages=756-57}