Quest

If you want to investigate one of the best french onion soup recipe, go search for Julia Child's french onion soup recipe.

Hers is one of the best  in town, and a foundation for a lot of beginner/intermediate chefs learning how to cook french food.

布小熊

It just happened that I made some last night. I got the recipe from "The Culinary Institute of America’s" "Book of Soups". It was partly finished and I will heat it up and do the baking part tonight for dinner. I will let you know if it's good.

I half the recipe and instead of using home made beef stock, I used a carton of beef stock (reduced sodium version). Used brandy to deglace and added thyme, parsley stems and bay leave. But I cheap out and will only use mozzerella instead of the suggested Gruyere for my first try.
If it's good, next time I will do my own beef stock...etc

shutterbug

I bought costco ones before and they're not bad...a bit salty though so I had to add a bit of water

布小熊

The onion turns out pretty good. well except I should NOT have go cheap on the cheese...
That should be the tasty part but.. with low quality cheese... I will never go cheap again....
btw I got that book from the library. hee hee

Quest

Here's Julia Child's recipe RE: french onion soup:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_948,00.html

Quest

French Onion Soup
Recipe adapted from Julia Child, "The Way to Cook
Show:          Cooking Live
Episode:          Pot Luck Pantry


1/2 stick butter
1 tablespoon olive oil
8 cups thinly sliced onions (about 2-1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon flour
8 cups homemade beef stock, or good quality store bought stock
1/4 cup Cognac, or other good brandy
1 cup dry white wine
8 (1/2-inch) thick slices of French bread, toasted
3/4 pound coarsely grated Gruyere

Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes.

Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock, Cognac, and wine. Cover loosely, and simmer very slowly 1 1/2 hours, adding a little water if the liquid reduces too much. Taste for seasoning

Divide the soup among 4 ovenproof bowls. Arrange toast on top of soup and sprinkle generously with grated cheese. Place bowls on a cookie sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls. Serve immediately.