Comments on: The Best French Onion Soup (…ever!)

By: Yakov

Yakov — Tue, 09 Mar 2010 14:55:27 +0000

I just want to be sure that in step 2 cooking time is 2.5 hours?
1 hour and 1.5 longer after returning the pot to the oven with the lid slightly ajar
Please advise.

Thank you.

By: Yakov

Yakov — Tue, 09 Mar 2010 14:53:28 +0000

I just want to be sure that in step 2 cooking time is 2.5 hours?
1 hour and 1.5 longer after returning the pot to the oven with the lid slightly ajar
Please advise.

Thank you.

By: Paul Lowerre

Paul Lowerre — Sun, 07 Mar 2010 19:59:18 +0000

Hey Kevin: That would be $31.2 TRILLION in trade with France per year; that’s a lot of frog’s legs baby! That said, Steve should probably keep his worn-out, unimaginative political analysis to himself.

By: Darcy

Darcy — Fri, 05 Mar 2010 21:46:49 +0000

Adding amazing taste to everyday dishes couldn’t be easier, as long as you’re using College Inn Broth. This message is being posted on behalf of Del Monte and we hope that it is of interest for you.

By: Cook. Eat. Yum. » Blog Archive » French Onion Soup

Cook. Eat. Yum. » Blog Archive » French Onion Soup — Fri, 05 Mar 2010 16:36:00 +0000

[...] variation using the oven to carmelize the [...]

By: Kevin McAllen

Kevin McAllen — Fri, 05 Mar 2010 16:28:19 +0000

What a mornic remark. You probably thought calling
French Toast and French Fries “Freedom Toast”
and “Freedom Fries” a good idea. We do $600 Billion
in biz a week with France. Enjoy your Chinese crap

By: Nauri

Nauri — Wed, 03 Mar 2010 19:28:51 +0000

I finally got to try this and I must say, I am very impressed! I got the cheese a state away during a snow storm, did the onions in an oven that has only one working burner element, and then only when set to 500 degrees, in a pan that isn’t exactly a dutch oven. The broiler doesn’t work in the oven for the last stage, but with that top burner working anyway, I was able to toast up the croutons and then re-toast them to melt the cheese. It actually took me 4 days to make it, what with the oven being set so high making it terribly hot in the house, but WOW is this some good soup!
I can hardly wait to try it again, with a new stove and oven!

By: Dan

Dan — Mon, 01 Mar 2010 23:59:44 +0000

Well, I haven’t made it yet but I will make in the next day or two. I have made brown chicken stock and a double beef stock (bones etc overnight then browned beef shanks etc with the liquid from the beef bone stock made the day before) The stocks look outstanding..I will use 2 parts brown beef stock and 1 part brown chicken stock and see what happens. Feel I must use brandy..I’ll post after I make it.

By: steve attridge

steve attridge — Mon, 01 Mar 2010 00:07:09 +0000

I make it American onion soup by using sourdough bread and peperjack cheese. The frogs invented liberalism after all!

By: steve attridge

steve attridge — Mon, 01 Mar 2010 00:00:08 +0000

A good one, tated great! I don’t use chicken only beef broth. As for onions, they taste like where they are grown, so use what you have and use lots! Yellows are OK, but a blend works and even some leeks can help the pot. Dry red wine to deglaze and I roast onions and garlic on my grill and use later in some recepies. Fun stuff and good eats!

By: Dave

Dave — Sat, 27 Feb 2010 01:54:22 +0000

OK, so my own French onion soup recipe is currently simmering on the stove, but while it cooks I thought I’d have a look to see what others were doing. This definately looks like a good recipe and I think I will try it next time (not sure about the chicken stock, though).

But with regards to the sherry or wine, I thought I’d give another idea which I discovered in an Irish pub and absolutely loved and now use in my own. Guiness. After carmelizing my onions I use a bottle of Guiness Draught to deglaze the pot. This provides a really great flavor to the soup and definately gives it a distinctive edge.

By: wellgoodson

wellgoodson — Tue, 23 Feb 2010 00:15:54 +0000

Could you please explain the science behind your opinions on oven heat vs. stove top vs. slow cooker?

Thanks!

By: Chef Denny

Chef Denny — Mon, 22 Feb 2010 17:20:42 +0000

Soup Nazi’s!!!!

My Goodness Gracious! There is more than one way to skin a buffalo guys! I am Always thankful for posted tips and tricks. Especially substituted ingredients for when the ole pantry gets thin.

If you burned your onions its because your pot was too thin and your lid let out the moisture and/or your oven needs to be monitored with a manual temp indicator.

Dry red wine works real well if there is no sherry btw.

Thanks for the oven tip, makes all the difference. I do beg to differ with the earlier comment about just cooking on the stovetop, oven slow cooking is the secret to the reaction that is the most important step in this process. You can cook this so many different ways and most taste good. This process takes it from good to GREAT!!!!!!!!!!!

By: SavoryReviews.com » Blog Archive » French Onion Soup

SavoryReviews.com » Blog Archive » French Onion Soup — Mon, 22 Feb 2010 14:32:21 +0000

[...] French Onion Soup – (From Cookography via Cook’s Illustrated) [...]

By: Luke

Luke — Sat, 20 Feb 2010 04:37:05 +0000

That is a great point. It is definitely not worth worrying, and I would just use what is on hand.

By: Windemere

Windemere — Fri, 19 Feb 2010 04:45:12 +0000

Yes, that’s what I assumed, but we’re discussing a variable of, at most, 3/8 teaspoon of salt in a recipe calling for four pounds of onions, and six cups of liquid, to which I would normally add several tablespoons of salt. In other words, a variable of about 2-3%. To my mind the risk of intimidating earnest but inexperienced cooks with with unnecessary complications and embellishments is counter productive. An extra 3/8 teaspoon in this recipe is of far less concern than the use of sweet wine, which is really what should come under scrutiny by anyone wishing to create a facsimile of a French soup.

Thanks for your help!

Best wishes…

By: Luke

Luke — Wed, 17 Feb 2010 01:14:37 +0000

Unsalted butter is helpful because you never are sure how much salt is in the butter. It varies between brands. Using unsalted butter lets you adjust the level of salt. Also, if you are using canned broth, you may not need to add any salt at all so using salted butter would make it too salty.

By: Sandy from the South

Sandy from the South — Tue, 16 Feb 2010 21:11:25 +0000

made this soup this am. came out fantastic. i used only beef broth, no chicken, added a little coriander and a few splashes of Worcestershire. very good. topped with thick piece of french bread and cheese. thanks for the recipe and pictures. It came out better than the last bowl I had at a restaurant.

By: Windemere

Windemere — Tue, 16 Feb 2010 05:36:36 +0000

Hi,

Just curious…What’s better about unsalted butter?

Thanks,

By: Genevieve

Genevieve — Sun, 14 Feb 2010 01:24:47 +0000

Bonjour – This recipe is off the hook! I was making this soup all wrong until I found this NEW recipe. The time and effort is certainly worth it – and DO NOT DEVIATE. The onions in the oven slow cooked makes them sweet like candy! I thank you from the bottom of my tummy and heart for this recipe. This is my new “must impress” soup! Now – eating this with my own funny Valentine and enjoying a great bottle of Malbec. PS Must use unsalted butter and Dry Sherry to make this perfectly French! C’est le meilleur!