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Thread: Recipe for french onion soup

  1. #1
    Join Date
    Mar 2005

    Recipe for french onion soup

    Does anyone have the recipe for french onion soup?
    A wise man refrains from talking but a fool utters rubbish.

  2. #2
    Join Date
    Sep 1999
    Petaling Jaya
    I searched the internet and there are so many versions - some have spices, some none. Even the type of cheese used varies: Parmesan, guyere, mozzarella, Swiss ..... Here's a simple one I found from:

    * Exported from MasterCook Mac *

    French Onion Soup

    Serving Size : 6
    4 Tablespoon Butter
    2 Tablespoon Vegetable oil
    2 Pound Onions (about 7 cups) -- thinly sliced
    1 Teaspoon Salt
    3 Tablespoon Flour
    2 Quart Beef stock,
    fresh or canned CROUTES
    12 slices 1" thick French bread
    2 Teaspoon Olive oil
    1 Garlic clove -- cut
    1 Cup Imported Swiss -- freshly grated OR combination of Jack and Parmesan or your choice

    In a heavy 4-5 qt saucepan or soup kettle, melt the butter with the oil
    over a moderate heat. Stir in the onions and salt and cook uncovered over
    low heat, stirring occasionally for 20-30 minutes, or until the onions are
    a rich golden brown. Sprinkle flour over onions and cook, stirring, for 2-3
    minutes. Remove the pan from the heat.

    In a separate saucepan, bring the stock to a simmer, then stir the hot stock into the onions. Return the soup to low heat and simmer, partially covered, for another 30-40 minutes,occasionally skimming off the fat. Taste for
    seasoning and add salt and pepper as needed.

    CROTES: While the soup simmers, make the crotes. Preheat the oven to 325 degrees F. Spread the slices of bread in one layer on a baking sheet and bake for 15 minutes. With a pastry brush, lightly coat both sides of each slice with olice oil. Then turn the slices.

    To serve, place the crotes in a large tureen or individual soup bowls and
    ladle the soup over them. Pass the grated cheese seperately.
    Alternative: To make onion soup gratine, preheat the oven to 375F. Ladle
    the soup into an ovenproof tureen or individual soup bowls, top with
    crotes, and spread the grated cheese on top. Sprinkle the cheese with a
    little melted butter or olive oil. Bake.

    - - - - - - - - - - - - - - - - - -

    Per serving: 135 Calories; 14g Fat (89% calories from fat); 1g Protein; 3g
    Carbohydrate; 20mg Cholesterol; 433mg Sodium

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