French Onion Soup

MikeS.


Well I made this soup for the first time tonight. I made a beef/veal stock Monday night.

Here are the sauteed onions after they were flambeed in brandy;


The soup simmering;


Soup in the bowl with toasted bread on the side;





With the bread and cheeses added;


The finished product;

it looks like the onions didn't cook long enough to achibe any kind of caramelization. I usually let mine cook for more than 1/2 hour.  Otherwise, the method is sound and you should get a fair soup.

JMHO
[8David O.

So you think the onions needed to saute longer?

good stock (beef, chicken or otherwise..) is very time-consuming to make for most of us americans who work 40+, usually 50 hours per week..... while i do agree that a totally-homemade french onion soup is the best, most of us would never notice the difference if a high-quality canned/boxed/frozen stock were used instead.
 
 that said, i've made julia's recipe using lowly swanson canned beef stock, and it was excellent anyway. irma's recipe (joy of cooking) is good also when made with canned stock.
 
 one tip: if serving the soup gratineed, the best way i've found to keep the toast from becoming too soggy is to dry the slices in the oven until bone dry, then let them cool.  then, butter both sides cold before placing it in the soup and topping with cheese and broiling. the cool butter "waterproofs" the bread so that it doesn't turn into mush, but it still absorbs enough stock to prevent it from being too tough to cut with a spoon.

Try this one, you might like it!
 
http://www.roadfood.com/Forums/tm.aspx?m=146947&high=french+onion

If you live within the Wegman's sphere of influence, their boxed chicken, vegetable, and beef stocks are top notch. I honestly couldn't do better in my own kitchen.

O.K. I know that I have posted this recipe before but here goes again.

1 stick unsalted butter or 1/4 cup bacon fat
5# yellow onions sliced thin on the vertical
6 qts. beef stock (preferably home made)
1/2 cup dry sherry (NOT COOKING SHERRY)
two or three sprigs of fresh thyme stripped but not chopped
2 bay leaves
salt and pepper to taste
one French loaf cut into rounds
1/4-1/2 cup extra virgin olive oil
2 or 3 cloves fresh garlic, slightly smashed
several slices of Gruyere or Swiss cheese

On medium low heat, melt butter and add onions. Add a pinch of salt so as to draw out the moisture of the onions. Reduce the heat to low and continue to cook the onions until dark golden color. Do not blacken as you will have to start over again. Add sherry and stir up all of the caramel color off the bottom of the pan. Add bay leaves, thyme, beef stock and salt and pepper. Bring to simmer and let cook for one hour uncovered. Salt and pepper to taste. Meanwhile, brush the French bread rounds with olive oil and then toast in oven or grill until golden. Rub with the smashed garlic while still warm and crispy. Ladle out into stoneware or oven safe bowls, top with toasted bread and cheese. Place into a broiler until cheese is bubbly and browned. Eat and enjoy!!



David O.

   The difference between stock and broth is this: Stock comes from bones, veggie scraps, herbs, and spices; broth comes from meat only. No bones, veggies or any other additives.

No recipe here per say, but when I make it at the places I work at, it be Vidallia onions (onion sliced in half (lenghtwise) then strips sliced to your size preference). I normally cut them a little wider since they're sitting on a steam table for periods of time (start to disintegrate). Saute them in a little olive oil until a golden color. Here I add some Sherry and let it simmer for a couple minutes. Then add water, chicken base, beef base for color, salt and pepper. Personally I can't stand the taste of it, but it sells. And no, don't make my own bases.. Wish I had time for that, but  normally stick with LeGout or GFS brand bases.

boyardee65


   The difference between stock and broth is this: Stock comes from bones, veggie scraps, herbs, and spices; broth comes from meat only. No bones, veggies or any other additives.

No. Using this thought process a broth would simply be a plain unseasoned boiled protein.
 
We can debate stock & broth terminology for a long time. Over time the "terms" have merged or have been used for either/or in some circles.
 
A stock is a base (not eaten as is) for sauces soups etc. It includes bones ( except when some refer to a "vegetable stock") to build body/depth/flavor from cartilage and connective tissues which eventually forms a gelatin within the cooking process . A stock will be less seasoned vs. a broth during the cooking process because the seasoning occurs in the future cooking process...when moving along to  build a sauce soup etc. from the stock base.
 
A broth is ready to go at the end of the process. Elements  may be added and broth can be used for an additional dish  but a broth is basically a finished dish...as it stands. 

  I would call what you describe as broth is actually consomme'. Broth is usually used ad an additive to a dish, not a finished product by itself.  Also, broth or stock is NEVER boiled!!! Bring to a boil and then lower the heat to a simmer and cook over night. In the case of stock, it can be reduced to a demi glace over a period of several days. I do this to save room in my freezer.  I can then add whatever flavorings to produce the sauce that I want.  I can also rehydrate the demi to get the original stock to use for soups.

JMHO

David O.

Consomme is purified/clarified/strained with added process which includes a raft of proteins.
 
I said using the thought process it could be boiled or simmered or whatever?  None given.
 
Like I said...a stock is not used for consumption as is. It is a base for soup sauce etc. A broth can be a base as well. However a broth (unlike a stock) alone can also be a finished product (people consume broth alone) as is or added elements (added "element") like noodles or rice and it is protein or vegetable + noodle or rice to make a soup. Without any seasoning or mirepoix...that is a very plain broth.

 Exactly!!!