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ISO French Onion Soup Recipe

jmusser

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Wife and I rally love some good French Onion soup. Haven't found a recipe for home made that was any good really. Anyone have any ideas to share? Could be dutch overn, instant pot, crockpot, etc. Thanks in advance.
 

tropics

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Jarod I am sorry I do not have a post on this but here is my recipe if you can understand it.
Onion Soup

3-5 medium onions ( Caramelized )
2 tbs butter
splash olive oil
1/2 tsp salt
pepper to taste
pinch of thyme
splash worshire sauce
2 tbs sherry
3 tbs flour ( add to the Bones while roasting )
splash of gravy master


2 Quarts beef stock
Beef Stock Recipe below

Beef stock 3 to 5 beef bones roasted with some diced cellery
and 2 cloves of garlic,drizzle with olive oil. Roast for 1 hr
turn them over after 30 minutes.Bring to top of stove add 2quarts
water,plus a few bullion cubes.
The cheese for the top is up to you
Richie
 

chopsaw

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My son does one that's pretty good . He does it in oven safe crocks for each person . I'll have to ask him .
 

Hamdrew

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lFamous-Barr's-French-Onion-Soup122748046.jpg


This is a legendary soup around the area, that is still carried on by countless restaurants. It's that good. Simple, and good.
 

tx smoker

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This isn't really a French Onion soup but it is really good and we both love it. Sort of a twist on things.

1 large sweet onion chopped
1 lb smoked beef
¼ pound of butter
2 ½ cups vegetable broth
2 T Worcestershire sauce
1 ½ T Beef bouillon
2 t Black pepper
1 t Garlic powder
½ t Anise
½ t salt

Saute onion in butter on medium heat till translucent
Add beef if not already cooked and brown on all sides
Add broth and all spices. Simmer on low approximately 30 minutes till onion is soft and flavors have melded.
Put soup in bowl and add toasted, buttered, garlic bread
Top with any good melting cheese and put under broiler till cheese is melted and starting to brown.
Eat with caution. It will be hot!!

Robert
 

cmayna

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And here I was just recently asking the wife if she had any FOS recipes. Thanks all for the contributions.
 

DRKsmoking

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I like the Julia Child recipe. I remember watching her in the 70's and she would use a blowtorch for the final crust instead of broiling like the recipe calls for. But anyways, this is the real deal.

This is good one
David
 

thirdeye

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This is good one
David
There are some longer 'blow torch cookery' clips out there, but this one is pretty good. Letterman asks her if she learned this in the Marines which is ironic because during WWII Julia was an agent for the the OSS intelligence agency.

 

SmokinAl

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Sounds excellent Richie!
We love onion soup, just loaded with onions!!
Al
 

chopsaw

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Onion Soup
Just saved that to a file . With the rest of the things I've tried from you . It's all been fantastic so far . I bet this is the same . Thanks !
 

chef jimmyj

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I'll be making FOS here, this week. We REALLY LOVE IT. This is a recipe I have made some 30 years now. And YES you can divide in Half...JJ😊

JJ's French Onion Soup

10 Pounds Sweet Onions, French Cut, root to stem.
2 Stick Butter
1 Cup AP Flour
2 Boxes 12Cups, Beef Broth
2 Boxes, 12 Cups Chicken Broth
1 small pack Fresh Thyme, tied. About 16 sprigs.
1 teaspoon Fresh Grated Nutmeg
2 each large Bay leaves
2 Tablespoon Kitchen Bouquet
1/4 Cup Sherry, optional.
S & P to taste
CHEF'S secret...2 Tablespoons Maggi Liquid Seasoning...Don't tell.😉

Caramelize the Onions in Butter, over medium heat, stirring frequently. Do Not use a Non-stick pan!
As a Brown Fonde forms in the pan, add 1/2 Cup Broth to deglaze. Continue cooking, developing Fonde and deglazing until Onions are a Milk Chocolate Brown and Broth is evaporated. Takes about 45 minutes.
Add the 1 Cup of Flour an stir well to make a Roux..
Deglaze once more, 2 Cups Broth and add Onions and remaining ingredients to a 12 Quart Stock Pot.
Bring to a Boil, Reduce to Simmer and cook 1 hour.
Add S & P to taste.

Make Up...

Assemble 16oz Crocks or Heat Proof Bowls.
Slice a French Baguette into 1 1/2" Slices and Toast until golden, Butter if desired.
Slice 1 Pound packages of Mozzarella Cheese into 1/4 -3/8" Slabs across the face. Around 3-4 ounces each (Yes we like A LOT of Cheese!😆).
Equally Thick slices of Gruyere, Monterey Jack, Swiss or Provolone all work or Coarse Grate the Cheeses and Blend different types.
Fill Crocks to 1/2" below the rim, about 14 ounces. Top with 1-2 Slices of Bread an cover with 4 ounces of Cheese.
Broil until Cheese is Melted and Browned, Serve on small plates.
Makes about 16 servings...Freezes well!
 

jmusser

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Thank you very much all! We always order this when we are out and the wife was looking for a recipe. I simply explained that the silly BBQ site will come through. As predicted, my friends as SMF came through! Appreciate all the help all!
 

chef jimmyj

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You are Welcome. It's pretty rare for a member to ask for a Recipe and Nobody has ever heard of it...JJ
 

schlotz

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chef jimmyj chef jimmyj If one wanted to reduce the sweetness from the carmelized onions, what would you suggest?
 

chef jimmyj

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For one, use regular old, small Yellow Storage Onions. They have less sugar than Sweet Onions.
Not Caramelizing too heavily, peanut butter colored rather than milk chocolate brown. Lastly, adding some Acid as in Vinegar. Sherry Vinegar or Malt Vinegar, added to taste, would balance the sweetness...JJ
 

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