Conference turris::cooks

It's really rather embarrassingly easy, considering how tasty the result is.
What you do is, saute some thinly sliced onions in unsalted butter until
they get soft, then add beef broth and Worcestshire sauce.  Some people also
add sherry.  Heat this up and pour into bowls, each of which contains a
slice of toasted French bread.  The toast will float.  Cover it with
grated Gruyere (or other Swiss-like) cheese and put under the broiler until
the cheese melts.  Some people like to very the broth by adding various
herbs (tarragon, for example) or wines, but that's basically it.  Don't
let the onions get scorched or the soup will taste bitter.  Nothing much
else can go wrong with it.

/Charlotte

	-1 is basically the recipe that we use, with some modifications.

	First, the onions are cut in half and sliced thinly.  They are
put into a large pot, with a few cups of water (I think JOY OF COOKING
gives exact amounts).  They're cooked until they've absorbed most of the
water  Then they're fried up in butter, etc.  The pre-cooking assures
that the onions get soft, not crisp, when they're fried, and generally
mellows their flavor.  We add garlic to the water (about 1 clove per
onion, if you like garlic) during the pre-cooking.  The garlic also
gets mellow and covers the (somewhat bad) smell of the onions cooking.

	We've also found that using croutons instead of french bread
works well.  You pour the soup into the bowls, top with a solid layer
of croutons, and put the cheese on top of the croutons.  Then you don't
have to deal with cutting up bread with a spoon in a soup bowl.  The
onion/chive croutons are perfect.

	This stuff is really worth the effort.  If you have a weekend
day, and it's foul outside, consider making a huge batch and freezing
some.  It's delightful to come in from snow-shoveling and have hot
French onion soup that you didn't have to make that day.

NOW THAT YOUVE HAD A CHANCE TO TRY THE PREVIOUS RECIPIES, YOU WILL BE ABLE
TO APPRECIATE*****REAL*****FRENCH ONION SOUP.  THIS IS A RECIPE FROM A
FRENCH (FORGET THE NAME) RESTAURANT WHICH GOES BACK MANY, MANY YEARS.
ONCE YOU TRY THIS, YOULL NEVER CHANGE.  HERE GOES:

CUT TWO CUPS ONIONS INTO 1/4 INCH CLICES.  CUT IN HALF AGAIN AND SEPERATE.
IVE CUT THE ONIONS BOTH WAYS - DOESNT REALLY MATTER.

PLACE THREE TABLESPOONE BUTTER (I PREFER MARGERINE) IN A LARGE POT AND MELT

WHEN MELTED ADD ONIONS, PUT HEAT ON MEDIUM, AND COOK FOR 15-20 MINUTES!!!!!
THATS NOT A TYPO - THE LONGER THERE COOKED THE BETTER THE FLAVOR.
STIR WITH WOODEN SPOON (YOU HAVE TO STAY AT THE POT ALL THE TIME)

THE SECRET IN ONION SOUP IS THE CARMELIZING THAT TAKES PLACE WHEN YOU COOK
ONIONS THIS LONG.  WHEN I FIRST TRIED THIS I ABSOLUTELY COULDNS KEEP THE HEAR
(HEAT) ON MEDIUM FOR SO LONG BUT AFTER MAKING LOTS OF THIS OVER THE YEARS,
NOW IT DOW  DOESNT BOTHER ME.

MEANWHILE, IN ANOTHER POT HEAT TWO SORRY, FOUR CUPS BEEF BOUILLION.  I 
USUALLY PUT FIVE BOUILLION CUBES IN WATER AND IT WORKS FINE.  

WHEN ONIONS HAVE COOKED FOR 15-20 MINUTES(THE LONGER THE BETTER) CUT UP
ONE CLOVE GARLIC, DICES(DICED) AND ADD TO OININS ALONG WITH QUARTER
TEASPN SALT AND FEW GRINDS PEPPER.  YOU CAN ADJUST THE SEASONING AS YOU LIKE

NOW ADD HOT BOILLLION (OH WELL) AND (HERES A SECRET) ONE TABLESPOON TOMATOR
PASTE!!  DO NOT ADD KETHUP - IT HAS TO BE PASTE OR NOTHING!!  WHAT I USUALLY
DO IS OPEN UP A CAN OF PASTE, ADD ONE TBSP TO POT THEN MEASURE OUT THE REST
OF THE CAN BY TBSPNS ONTO WAX PAPER, FOLD CAREFULLY, THEN FREEZE.  THAT WAY
THE NEXT TIME YOU MAKE THE SOUP YOU JUST GO TO THE FREEZER FOR THE PASTE/

(BEFORE YOU ADD BROTH COOK GARLIC AND SALT IN ONIONS FOR ONE MINUTE)

BRING TO BOIL, PUT HEAT ON SIMMER, AND SIMMER FOR 20 MINUTES (I KEEP THE
COVER ON WITH THE SPOON STICKING OUT)

YOU CAN THEN ADD WHATEV ER CHEESE ETC YOU WANT - IT DOESNT MATTER - WHAT DOES
MATTER IS THAT NOV NOW, YOU ARE READY TO TASTE THE BEST ONION SOUP IN THE
WORLD!!!!!ENJOY.


RICK

To me, the secret to french onion soup is to add Rosemary and Tyme to
the beef broth while it is simmering. I also use soy sauce rather then salt, 
this gives it a darker color.


Linda

    	There is another modification - while beginning to saute
    the main batch of onions, you can do this:
    	      *	Cut the ends off of a large onion
    	      *	dip the ends in sugar
    	      *	cook in butter until both ends caramelize
    	      *	drop in with the main batch
    Leave this onion in the pot until the soup is done, then throw 
    it out. (The onion, not the soup). 

    This a rather late reply to the request for French Onion Soup,
    but I'm new and just read the previous replies.  They all sound
    good, BUT, I think my own version merits a try.  It's not quick,
    but it's worth the effort.  I'm not much for exact measures and
    I add spices to taste.  You may have to experiment, but you can't
    go wrong.  I make this soup as the main dish for a meal.
    
    First, to make the consomme:
    
    2 cans Campbells beef broth
    1 can water
    1 bay leaf
    Pinch or two of Thyme
    2 onions cut into small pieces or shredded
    2 carrots, same as above
    2 stalks celery, same as above
    
    Add all ingredients and bring to a boil, then simmer 45 minutes.
    Best to use a wooden spoon to stir.
    
    While this is simmering, slice 2 or 3 large spanish onions.  Yes,
    I know that's a lot of onion !  I usually use about 6 cans broth,
    3 cans water, and 7 or 8 large spanish onions.  But then, I LOVE
    onion soup. And it freezes well.
    
    In a large pot, add a generous amount of butter or margarine, and
    saute the onions on medium heat for about 25 - 30 minutes.  As with
    instructions in previous replies, they must be thoroughly cooked
    but not allowed to scorch.    
    When the onions are done, put aside.  Do not drain the liquid.
    
    Now take the pot of consomme, and strain the broth. Discard the
    cooked vegetables.
    Add the consomme to the pot with the cooked onions.  Add a generous
    amount of Worcestershire sauce.  You can also add red or white wine
    if you like. Delicious either way.   I do not add salt or pepper
    at all.  It's not needed.
    Simmer the mixture of onions and consomme for about 45 minutes.
    Ladle the soup into soup crocks, top with a slice of your favorite
    french or italian bread, cover with two slices of sharp swiss cheese,
    and place under the broiler until the cheese just starts to turn
    brown.  Enjoy !!
   
     

    RE: .6  "Carmelized ends"
    
    
>        	* Cut the ends off of a large onion
>    	      	* dip the ends in sugar
 
    What exactly are you carmelizing?  The two ends that you have cut
    off, or the cut ends of the onion?
    
    

    o.k. its been a few years.... i think I have the best onion soup
    recipe.  actually, i can't say its my own, the ritz-carlton hotel
    in new york makes the stuff and i just happen to have recorded 
    the recipe.  made it last weekend and people just raved about it.
    
    red-onion soup w/apple cider
    
    1 pound red onions thinly sliced.
    2 Tbls unsalted butter
    2 Teaspoons flour
    3 cups chicken broth
    3 cups beef broth
    1/2 cup white wine
    1/2 cup apple cider
    1 teaspoon thyme
    1 teaspoon crushed garlic
    salt and pepper to taste.
    
    melt the butter and add the onions.  cooks for 15 minutes.  add
    the garlic - cook for another minute.  add the flour and stire to
    coat.  add the broths, wine and apple cider and bring to boil. 
    add the thyme and simmer for 40 minutes.  season with salt and pepper
    just before serving.  add croutons and 'schredded' swiss cheese.
    
    your never going to go back to any other way, trust me.
    
    carla jeanne
    

    When you say "apple cider" I assume you mean the pressed apple stuff
    you get at a farm stand.  Have you ever tried making it with some hard
    cider, such as Bulmer's Strongbow [dry] or Bulmer's Woodpecker [sweet]? 

    

    I love onion soup and will try some of these suggestions!  One secret
    I've found is to add grated Parmesan cheese to the soup just before
    it's finished and simmer just long enough to melt the cheese.  Then
    add croutons, Swiss or Gruyere cheese and voila!
                                                      Martha
    

    i thought that i entered this in a file somewhere on onion soup but
    can't locate it so i'll enter it again.  this recipe is from the
    ritz-carlton (sp?) chef in atlanta gorga :^) and i got the recipe from
    bon-appetite's holiday edition (november?) of 88' and never made
    another onion soup recipe.  i mean why ???? its just so good and
    everyone loves it from first sip (or is that bite?) anyhoo, this is by
    memory so bear with me....
    
    lots and lots of onions.  don't have to be sweet and i usually use
    about five or six medium sized ones.
    3 tablespoons butter
    2 cloves minced garlic
    2 tablespoons flour
    1/2 cup sherry 
    3 cups chicken broth
    3 cups beef broth
    1/2 cup apple cider
    2 teaspoons thyme
    
    sautee onions (cut in slices) with butter till limp, bout 20 minutes
    add garlic and sautee for 1 minute.  add flour and mix till smooth. 
    add sherry, broths, apple cider and bring to boil.  add thyme and oh
    ya, a bay leaf or two.  simmer for 40 minutes.  
    
    add bread croutons and grated cheese on top before serving.  i find
    shredded cheddar directly on the bread and swiss draped over the bowl
    is fantastic.
    
    hope this helps, 
    
    
    cj
    

    
    I found my recipe for French Onion soup years ago in a vegetarian
    cook book I purchased.  Mine is a variation of that and
    *I think* one of the best onion soups I have ever eaten.  I make
    it often and love it more every time.
    
 
    Broth:
    
    4 Cups of good dark brown potato peels taken from well scrubbed
    potatoes (use the potatoes for something else)
    2 large Spanish onions scored and left whole
    2 large carrots scrubbed
    bunch of fresh parsley
    2 cloves of garlic hit with the back of a knife and left unpeeled
    and unchopped
    1/4 cup of good olive oil
    2 drops or so of browning
    1/2 tsp. salt, 6-10 pepper corns, and 4 cloves 
     
    Put all these ingredients into a good sized soup pot and cover with
    water (approx. 10-12 cups).  Bring to the boil, cover and simmer for
    hours (I leave mine all day).  Top up the water as it simmers. 
    Let simmer until you have a nice rich, very dark broth.  Stain through
    a cheese cloth and return to soup pot.  At this point add a cup
    of good stout dark beer.  (Americans: Becks Dark, Mich Dark...
    etc).. Here in the UK getting your hands on a good dark beer is
    not a problem.  Check seasonings.  Keep your broth warm.
    
    Onion:
    
    Peel and slice into rings 4 very large Spanish onions.  In a good
    sized skillet saute the onions in butter until they are translucent
    but not overly soft or 'mushy'.  Add two teaspoons of cinnamon (yes
    cinnamon!) then transfer the onions to your broth.  Heat it all through
    gently.
    
    Toast slices of French bread cut about 1" thick.
    
    Ladle soup into French onion soup dishes and top with slices of toast.
    On top of the toast layer on slices of cheese (I uses Swill or
    Munster).  Place bowls under the grill and brown the cheese until
    it bubbles and is a nice colour.
    
    Serve piping hot and watch the faces of your guests!!!
    
    Gailann
    
    

    Well heres my recipe for the Best onion soup you've ever had....
    the recipe came from some restaurent in France....after trying
    many "best" Ive settled on this one....
    
    In large pan melt 1 stick Margerine or butter
    Add about 6 cups sliced onions
    Put heat on medium and cook, stirring regularly, until onions
      start turning brown (this is what adds flavor and will take
      about 25 minutes or so)
    add 1/2 tsp salt and 1-2 cloves chopped garlic
    next add 6-8 cups hot beef broth (I use 1 bouillion cube per cup
    water)
    Bring to boil.......add 1 tablespoon tomatoe paste (no ketchup)
    cover, reduce heat, and simmer 20 minutes....
    
    Then ladle into crocks, add the standard day old french bread/
    cheese, put under broiler and serve....
    
    Actually, this soup is better the next day.....
    
    Tomorrow might be a good day to spend making soup....
    
    Have fun,
    
    Rick
    

    Another secret you can try is to take all the *peelings* from the
    onions (skins and ends) and make a stock out of them in a separate
    saucepan (just add water to cover, plus a little extra, and simmer
    slowly for about a half-hour).  The resulting liquid will be *very*
    strong.  Strain, then add as much as you dare to the beef broth.  The
    result will be to darken the stock noticeably, and also greatly
    increase the oniony flavor.  But be careful on how much you add -- the
    stuff is potent.
    
    I find that it's a good way to get that desirable deep color and
    flavor.  This trick should probably be used with care if used in
    conjunction with the "caramelized onion" trick given earlier, since
    they both have a similar effect on the results.	
    
    				Mike
          

    FRENCH onion soup?
    
    It is not made with canned beef bouillon or condensed cubes... but with
    real beef bones roasted in the oven till they are DARK and
    toasted-looking... French people seldom use cans for their cooking and
    of course, soups, are always made with stock made from bones, vegies,
    etc. etc.
    
    When cooking a roast it is easy to put several good beef bones in a pan
    and put it in the oven besides the roast or whatever food is being
    cooked, then used to make stock and thus you have two different
    courses, meat and soup stock for soups.  I've seen this done all the
    time... luckily, french people will still dedicate plenty of time to
    one of their passions... that of good, homemade food, they do rush for
    many things, but they selsom rush through a meal...

    wow, i haven't looked into this note for a while.  sorry for the delay
    in the reply! :) 
    
    i use the apple cider from a farm stand. the only other thing that i
    tried once was apple juice and it you could tell the difference.  i
    assume that anything stronger than cider you might want to decrease the
    amount.  that is of course, depending on how much apple taste you want
    to have.  
    
    let us know if you decide to try it.  thanks...
    
    cj

	Hi,

	I made French Onion Soup the other day and the house smelled
	horribly of onions for two days.  Does anybody have any good
	ways of eliminating this smell.  I sprayed the house with
	scented spray, then burned potpouri (sp) and scented candles
	for 3 hours last night.  It got rid of the worst of the smell
	but this morning I could still pick it up.

	Any ideas to prevent this from happening besides not making
	French Onion Soup?  My husband doesn't like the soup much anyhow
	and really complained about the smell.

	Karen

    Heehee...my house smells steadily of onions, garlic and spices.  The
    trick is to keep cooking regularly so that the smell is always fresh
    and not stale.  My SO used to tell me my house smelled like home
    because of the "freshly cooked" smell it always had.  And everything
    about me is spicy, so... :-)
    
    Which, of course, doesn't solve your problem, but my vote would be to
    make *more* onion soup, and eventually your SO will get used to it.
    
    D!

    Try putting out a glass of vinegar to absorb the smell. It seems
    to me that my mother used to do that when she was cooking fish.

The point about the stale smell of cooked onions is good. I love the
smell of sauteeing onions and garlic, but four hours later, it's not as
pleasant. I haven't found a better solution than turning on the exhaust
fan and/or opening windows for a few hours. In fact, we run the fan
while we're cooking onions or garlic to keep it from getting too
strong. It still smells nice while your cooking, but reduces the amount
of time it takes to clear the stale odor.

We also have a large furnace-mounted electronic air cleaner, which
helps a lot to remove smoke and cooking odors during the winter, when
the heat is on and the windows are closed. I've heard that the room
models help a bit, though not as much.

    
    Open a window or two! (8

    Mince a few heads of garlic...
    

    Or use Vidallia onions.. sweeter smelling
    
    Bob

    A firefighter friend suggests setting pans of amonia out around the
    house. They use this for smoke-damaged rooms to rid them of the smell.
    Might try the lemon-scented type...

<    A firefighter friend suggests setting pans of amonia out around the
<    house. They use this for smoke-damaged rooms to rid them of the smell.
<    Might try the lemon-scented type...

   Is this something like smashing a finger so you don't notice your hangnail
anymore???

    Would seem that way, huh? Actually, the trick is to set the bowls out
    and GO AWAY for a few hours.  Then when you return you toss out the
    ammonia and the smell along with it.  Or put it back in the bottle
    (the ammonia, not the smell : ) and re-use it.
    

    You could also trying leaving an open box of baking soda in the
    kitchen. And you could treat the board on which you chopped the
    onions with lemon juice. This stops garlic, though I've never
    tried it on onions.
    
    Eileen

	To eliminate household odors from cooking or other sources
	cook (burn) whole cloves (or powered) in an iron skillet.
	Works every time. One of Mom's old tricks..