{"id":4890,"date":"2015-02-27T15:04:29","date_gmt":"2015-02-27T15:04:29","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=4890"},"modified":"2021-09-04T22:54:54","modified_gmt":"2021-09-05T05:54:54","slug":"french-onion-soup","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/french-onion-soup\/","title":{"rendered":"French Onion Soup &#8211; COLLECTION"},"content":{"rendered":"<h2>Ref Timeline &#8211; Misc process<\/h2>\n<ul>\n<li><span style=\"font-size: large;\">11:00<\/span>\n<ul>\n<li><span style=\"font-size: large;\">Slice onion<\/span><\/li>\n<li><span style=\"font-size: large;\">2 TBL butter 1 TBL oil<\/span><\/li>\n<li><span style=\"font-size: large;\">Toss \u2013 High heat 20 min<\/span><\/li>\n<li><span style=\"font-size: large;\">\u00bd tsp sugar<\/span><\/li>\n<li><span style=\"font-size: large;\">Simmer 60 minutes<\/span><\/li>\n<\/ul>\n<\/li>\n<li><span style=\"font-size: large;\">12:30<\/span>\n<ul>\n<li><span style=\"font-size: large;\">Meanwhile make garlic float<\/span><\/li>\n<li><span style=\"font-size: large;\">2 tsp corn starch to premade soup<\/span><\/li>\n<li><span style=\"font-size: large;\">Add soup to pan<\/span><\/li>\n<li><span style=\"font-size: large;\">Turn on Broiler<\/span><\/li>\n<li><span style=\"font-size: large;\">Simmer 10-15 minuets<\/span><\/li>\n<\/ul>\n<\/li>\n<li><span style=\"font-size: large;\">12:45<\/span>\n<ul>\n<li><span style=\"font-size: large;\">Divide soup and onions<\/span><\/li>\n<li><span style=\"font-size: large;\">Float bread<\/span><\/li>\n<li><span style=\"font-size: large;\">Sprinkle with cheese<\/span><\/li>\n<li><span style=\"font-size: large;\">Broil till browned<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h2>Traditional French Onion Soup<\/h2>\n<p>INGREDIENTS<\/p>\n<div class=\"left\">\n<div class=\"ingredients\">\n<ul>\n<li>2 TBL unsalted butter<\/li>\n<li>2 large (3 medium) sweet onions, sliced<\/li>\n<li>1 cloves garlic, minced<\/li>\n<li>3 TBL dry white wine<\/li>\n<li>3 cups beef stock<\/li>\n<li>2 TBL cornstarch<\/li>\n<li>2 sprigs fresh thyme<\/li>\n<li>2 bay leaves<\/li>\n<li>1 teaspoons white wine vinegar<\/li>\n<li>Kosher salt and freshly ground black pepper, to taste<\/li>\n<li>6 (1\/2 inch-thick) French baguette slices<\/li>\n<li>1\/2 cup shredded Swiss cheese<\/li>\n<li>1\/2 cup shredded Gruy\u00e8re cheese<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<div class=\"right\">\n<div class=\"instructions\">\n<ol>\n<li>Melt butter in a large stockpot or Dutch oven over medium heat.<\/li>\n<li>Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.&nbsp; If the onions begin to burn on the bottom of the pot, reduce heat and stir in 2 TBL water.<\/li>\n<li>Stir in whole clove of garlic until fragrant, about 1 minute.<\/li>\n<li>Stir in wine, scraping any browned bits from the bottom of the stockpot.<\/li>\n<li>Stir in beef stock, thyme and bay leaves.<\/li>\n<li>Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes.<\/li>\n<li>Discard thyme sprigs and bay leaves.<\/li>\n<li>Stir in white wine vinegar; season with salt and pepper, to taste.<\/li>\n<li>Place baguette slices in toaster oven and run through a toast cycle.&nbsp; Flip and run through one more time if not browned.<\/li>\n<li>Alternately, use an oven at 350\u00ba for 4-6 minutes.<\/li>\n<li>Set bread aside.<\/li>\n<li>Divide soup into ramekins.<\/li>\n<li>Place onto a baking sheet.<\/li>\n<li>Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.<\/li>\n<li>Place into oven and bake 10-12 minutes or until golden brown and cheeses have melted.<\/li>\n<li>&nbsp;Serve immediately.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<h2>Grandpa&#8217;s French Onion Soup<\/h2>\n<p>INGREDIENTS<\/p>\n<ul>\n<li>2-3 pieces of bacon<\/li>\n<li>4 large Vidalia onions (sliced) (or 6 smaller)<\/li>\n<li>1 tsp sugar<\/li>\n<li>1\/2 + 1\/2 + 1\/2 tsp salt<\/li>\n<li>1 CU white wine or 1\/2 C sherry<\/li>\n<li>1 CU beef conum\u00e9<\/li>\n<li>1 C chicken broth<\/li>\n<li>1\/2 C apple cider<\/li>\n<li>2 TBL Olive Oil<\/li>\n<li>1 tsp Worchestershire<\/li>\n<li>1 tsp soy sauce<\/li>\n<li>2 TBL Butter<\/li>\n<li>1 TBL corn starch<\/li>\n<li>Flavored salad croutons<\/li>\n<li>1\/2 C grated Gruyere cheese<\/li>\n<li>1\/2 C grated Parmesan<\/li>\n<li>1\/2 C grated fontina or mozzarella<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Cook bacon and set aside.&nbsp; Pour out most (but not all) of the grease.<\/li>\n<li>Add butter to sauce pan and reheat.<\/li>\n<li>Chop onions into slices, then add to a sauce pan sprinkling with a bit of salt as you go.<\/li>\n<li>Saute 1\/2 hour over low heat till they heavily caramelize and brown.<\/li>\n<li>Add 1\/2 tsp sugar and stir in.<\/li>\n<li>Cover and reduce heat to low and cook for 60 more minutes, stirring occasionally.&nbsp; If it starts to burn, add just 1 TBL of stock, but not too much.<\/li>\n<li>Meanwhile, use a stale baguette &#8211; not sponge bread, and not a fresh baguette.&nbsp; Butter heavily and sprinkle with garlic, then toast in oven until browned.&nbsp; (See Step 17 below)&nbsp; Set aside.<\/li>\n<li>After an hour, mix corn starch with wine.<\/li>\n<li>Increase heat to medium and stir in corn starch mixture<\/li>\n<li>Mix in a splash or three of cognac or sherry, Worcestershire, and soy<\/li>\n<li>Cook for three more minutes<\/li>\n<li>Add cold broth and cook for 10 minutes<\/li>\n<li>Using slotted spoon, divide onions into two soup tureens<\/li>\n<li>Break apart bacon and divide between tureens.<\/li>\n<li>Top off bowls equally with broth, leaving at least 1\/2 inch clearance on top.<\/li>\n<li>Top and cover with a &#8220;form fit&#8221; disk of French bread &#8211; toasted<\/li>\n<li>Top with grated gruyere and parm mix.<\/li>\n<li>Sprinkle lightly with mozzarella<\/li>\n<li>Broil until cheese barely starts to blacken &#8211; about a minute<\/li>\n<li>Serve hot.<\/li>\n<li>Garnish with basil leaf.<\/li>\n<\/ol>\n<h2>Caramelized French Onion Soup<\/h2>\n<ul>\n<li>1 LB red onion<\/li>\n<li>1\/3 CU butter<\/li>\n<li>1 TBL quatre epices<\/li>\n<li>2 tsp flour<\/li>\n<li>6 CU chicken stock<\/li>\n<li>1 baguette (or similar)<\/li>\n<li>6 oz grated Gruyere<\/li>\n<li>2 TBL crushed Shitake mushrooms<\/li>\n<li>2 tbs Madera or sherry or balsamic vinegar<\/li>\n<\/ul>\n<p>quatre epices &#8211;<br \/>\n&#8211; 1 TBL pepper<br \/>\n&#8211; 2 tsp each of nutmeg and powdered ginger<br \/>\n&#8211; 1\/2 tsp each of cinnamon and ground cloves<\/p>\n<p><strong>STEP BY STEP<br \/>\n<\/strong><\/p>\n<p>1. Ahead of time: Cut baguette into rounds and toast lightly<br \/>\n2. Peel onions and cut into thin slices<br \/>\n3. Carmelize onions in butter for 15 minutes in soup pot on medium high<br \/>\n(leave &#8220;fond&#8221; in the bottom<br \/>\n4. Add quatre epices, stirring to keep onions from browning<br \/>\n5. When onions are translucent, sprinkle with flour, stir to combine<br \/>\n6. Add stock and mushrooms; cover, and simmer for 30 minutes<br \/>\n7. Transfer soup to bowls and float baguette slices on top<br \/>\n8. Sprinkle with Astiago and Gruyere (or Swiss as a substitute)<br \/>\n9. Place under a broiler until brown, then serve<\/p>\n<h2>Melted French Onion Soup<\/h2>\n<ol>\n<li>Slice 3 yellow onions very thin<\/li>\n<li>Add 3 TBL EVOO<\/li>\n<li>Add 1 tsp granulated sugar<\/li>\n<li>Saut\u00e9 slowly over low heat for about 40 minutes<\/li>\n<li>Add 2 tbl butter, salt, pepper<\/li>\n<li>Cook 10 more minutes<\/li>\n<li>Add 1 TBL AP flour<\/li>\n<li>Add cooking sherry . 3 tbl<\/li>\n<li>Add beef broth . 3 cups<\/li>\n<li>2 tsp thyme leaves and 1 tsp salt<\/li>\n<li>Cover and simmer about 30 minutes &#8211; while doing the bread<\/li>\n<li>Roast cubes of bread 10 minutes or 3\/4 inch thick slices<\/li>\n<li>Ladle finished soup into oven-safe tureens<\/li>\n<li>Top with croutons or baguette<\/li>\n<li>Top with grated mixture of Swiss, Gruyere and Fontina cheese<\/li>\n<li>Preheat oven to 350 degrees<\/li>\n<li>Switch to broil, then broil till browned &#8211; Watch it closely and don&#8217;t let it burn<\/li>\n<li>Serve hot with French bread or a baguette<\/li>\n<\/ol>\n<h2>Alton&#8217;s French Onion Soup<\/h2>\n<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/onion-soup\/\"><span style=\"font-size: 18pt;\">Alton&#8217;s French Onion Soup<\/span><\/a><\/p>\n<h2>Slow Cooker French Onion Soup<\/h2>\n<p>&#8211; <a href=\"https:\/\/www.cookscountry.com\/\">www.CooksCountry.com<\/a><\/p>\n<ol>\n<li>Halve three onions pole to pole, and cut into small pieces<br \/>\n&#8211; NOT strips &#8211; NOT rainbow slices<\/li>\n<li>2 TBL butter into slow cooker<\/li>\n<li>Add 1 TBL brown sugar, 1 tsp salt, 1\/2 tsp pepper, 1\/2 tsp thyme<\/li>\n<li>Add 3 TBL AP Flour<\/li>\n<li>Add 1\/2 C dry sherry<\/li>\n<li>Add 2 TBL soy sauce<\/li>\n<li>Add 1 TBL apple butter<\/li>\n<li>Toss all, then add to slow cooker<\/li>\n<li>Add two beef bones into onions<\/li>\n<li>WAIT: Liquid is added at the end<\/li>\n<li>Cook 10-12 hours<\/li>\n<li>Toast the bread on its own and top with Gruyere cheese<br \/>\nBroil until bubbly<\/li>\n<li>Fish out beef bones<br \/>\nAdd 1 C hot chicken broth plus 1 C hot beef broth<\/li>\n<li>Bowl and float toasts<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ref Timeline &#8211; Misc process 11:00 Slice onion 2 TBL butter 1 TBL oil Toss \u2013 High heat 20 min \u00bd tsp sugar Simmer 60 minutes 12:30 Meanwhile make garlic float 2 tsp corn starch to premade soup Add soup to pan Turn on Broiler Simmer 10-15 minuets 12:45 Divide soup and onions Float bread &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/french-onion-soup\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;French Onion Soup &#8211; COLLECTION&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[196,157],"tags":[],"class_list":["post-4890","post","type-post","status-publish","format-standard","hentry","category-collection-index","category-stews"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4890","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=4890"}],"version-history":[{"count":23,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4890\/revisions"}],"predecessor-version":[{"id":21984,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4890\/revisions\/21984"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=4890"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=4890"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=4890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}