French Onion Soup

[elleng]

This is our most requested soup recipe of all time, and for good reason.

https://www.simplyrecipes.com/recipes/french_onion_soup/?

[2naSalit]

1. YUM!

[pansypoo53219]

2. i made a good 1/2 assed onion soup. i'd rather have yellow split pea or bean soup. gotta make a batch of bell pepper

soup.

[littlemissmartypants]

3. Love it! Thank you! ❤️🙏

[elleng]

4. You're welcome, and u make it, I'll bring the wine!!!

[littlemissmartypants]

5. Deal!! 🍴🍾🍷💃❤️

[Warpy]

6. This isn't a bad recipe

The thing to remember is to slice the onkons as thinly as possible so they'll cook quickly nnd cook together.

The soup is supposed to be quick and comforting, the thing you'd serve when it's cold and you don't have a lot of time. You don't need to get the onions that "cook for 4 hours, stirring constantly" mahogany color, you want them brouwned a bit and that's it.

I usually cut the stale bread into croutons and put it onto a baking sheet, American cheese on top, put the crotons on a baking sheet in the oven. Ladle the soup into bowls and just rest the crouton with gooey cheese on top.

This is French fast food and it doesn't keep, so there is a perfect excuse to pig out when you make it.

ETA: The French have reclassified American cheese as "a Gruyere style cheese." The texture is a little different but the flavor is very close. It works for onion soup and is cheaper.

[elleng]

7. Sounds good BUT

GRUYERE!!! NOT 'American' 'cheese!'

[Warpy]

8. Hey, the French are cool with iit and so am I

The only place to get real gruyere here is in one of the health food stores and it costs an arm, leg, hip and thigh.

[elleng]

9. It IS expensive, right.

I'd rather have Swiss on onion soup/'American' not a favorite of mine.

[Warpy]

10. It's a texture thing as much as a taste thing for me

Last edited Wed Oct 2, 2024, 05:23 PM - Edit history (1)

especially because the flavor of the onions tends to drown out subtle differences between cheeses. I want my cheese crouton really gooey although not quite runny. The bottom line is that it works. That's the only real criterion here.

ETA: I repeat myself: this is French fast food. It is in no way supposed to be an elegant soup, although a lot of chefs hasve been trying to make it so, "layering" it with multiple herbs and spices and boozing it up so much you can't taste much of anything. My grandmother used anything she had, so American cheese is a step up from some of it.