Originally posted by wheregreggeats.com
Eating onion soup out is a real crapshoot ... usually it becomes salt juice.
Recommendations in this thread are appreciated ... at least by me.
Your post and his recent passing reminded me of the time (1993) I was served an inedibly brackish onion soup by Chef Tell himself at his restaurant in Georgetown, Grand Cayman. He tasted it and spit it into his wine cup, apologized (oops!), and comped the meal! The rest of the meal was great and we returned again the next evening for another meal which included some wonderful onion soup. What a fine gentleman he was. "Salt juice" happens! And can happen to even the master chef.
Yesterday was Boeuf Bourgignon day. After a tasty breakfast at the Original Pancake House we went down to the Whole Foods in Plano and bought the ingredients. My wife and I divided the labor: she did the cooking and I watched the football. After six and one-half hours prep and cooking we enjoyed a wonderful dinner. I mention this just so I won't seem to be a jacka*s when I give you our french onion soup recipe.
1) Purchase a can of Progresso "Vegetable Classics" Onion Soup. This is quite the trick here in Dallas as I have yet to see it on a grocery shelf. So, I order it on-line. (IF ANYONE IN DFW HAS SEEN IT LOCALLY, PLEASE ADVISE
2) Do not read the ingredients, just open can and dump it into a sauce pan. Heat and season to taste. We add (for one can) 2 T of white wine and pepper and heat to a simmer.
3) Toast slices of a fresh baguette (The Voila Bakery in Allen makes the best in DFW).
4) Pour into two oven proof bowls, soak the toasted baguette. Top with either Gruyere or
Mozzarella + Parmesian Reggiano.
5) Put in oven and broil until cheese is bubbly/brown.
Enjoy with remainder of baguette and butter. We usually have it with salad for a light dinner. I know that this is far more Rachel Ray than the late, esteemed Julia Child but it is always good and never turns into "salt juice".