Originally posted by Peachpie9
A friend took me to her favorite restaurant where the French Onion Soup is the featured item, and the rest is history. I love that stuff! And the French Dip sandwich! Even better!
A French dip and a bowl of french onion soup sounds *wonderful*!
I make a mean french onion soup. (and a Swiss onion soup too made with Swiss cheese)
When I was a kid I travelled with my grandparents a lot and generally, depending on the restaurant, I ordered one of two things, either fish & chips ... or french dip. I still crave a good french dip.
As far as Au Jus
Classic Au Jus is a sort of Brown Stock made with beef bones that have been browned (and sometimes cracked) and then put in a stockpot and simmered for at least a few hours ... adding along the way some vegetables, generally celery carrots and onions ... and a bundle (or cheesecloth bag) which includes celery stalk, parsley stems, thyme sprigs, bay leafs and leek leaves ...and sometimes some peppercorns and garlic. Then the au jus is strained, reduced and seasoned.
A quick version at a restaurant might include beef base (kinda like professional boullion) and the juice and drippings from the prime rib pans that have been deglazed.
At home, seasoning might include a herb/spice seasoning like Mrs Dash and some Kitchen bouquet.