French Onion Soup

[4thQtrGlory]

I'm making it right now for the first time, and I was just curious to see how you guys make yours.

Heres what i threw together....

8 sliced yellow onions (small onions, sauteed first in butter and olive oil and garlic) + add little flour to thicken
8 cups of beef broth
2 beef boulion cubes
2 cloves of garlic
1/2 cup of white wine
1/2 cup of worchestershire
1/2 tsp of salt
1/2 tsp of pepper

French Baquette at the bottom of the bowl. sprinkle romano cheese in the soup, and top with a slice of provolone.

[pup]

Dude. Be sure to report back on that one. Would love a good FO soup recipe!

[4thQtrGlory]

Dude. Be sure to report back on that one. Would love a good FO soup recipe!

Wow, this turned out really good. Try it Pup, its cheap to make. I recomend letting it cook on low for about an hour to get a great flavor. Also, the white wine really brings out the flavor in the onion, but at the same time the onion doesnt overpower the broth.

[peeker643]

Ya know, with Swerb's sauce recipe and this kind of thing here, I feel almost justified with the time I spend on this site. More importantly, Lisa is a lot more accepting of that time when dinner is served.

[waborat]

Very nice 4QG, love the idea of the worcestershire sauce in it...never tried that before

I try and make FO every few months or so and here's my recipe:

Drizzle of EVOO
2-3 lbs julienned onions
2.5 quarts Beef Stock
1.5 tbs lemon juice
1/2 cup favorite bourbon
salt, pepper
hard crusty bread cut into 1" chunks
2 cups grated Swiss Cheese

caramelize the onions in the EVOO for about 50 minutes, add the lemon juice and bourben until it evaporates, add the beef stock and simmer for an hour, pour into bowls and add the bread and cheese and then broil for a couple of minutes until the cheese is brown


Giada has a very simple and very good recipe when you're in a hurry...this recipe takes about 25 minutes from start to finish

onions
beef stock or broth
thyme
ciabatta bread
fontina cheese

saute onions until soft and then add the stock and some chopped thyme, let simmer for 12-15 minutes, add bread and fontina wedges over top and broil for a couple of minutes

[4thQtrGlory]

Wabs, that bourbon sounds like a great addition to the soup. I'll have to try it sometime. I think my next adventure is going to be cheeseburger soup. Its high in fat and calories but i dont care. You live once.