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    Thread: French Onion Soup and French Bread.

    1. Senior Member
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      01-27-2008 02:51 PM #1
      It's snowy and a great day for French onion soup for dinner tonight.
      The French bread is shaped and in the 'fridge.
      I just followed a recipe we had in a Fleischman's yeast cookbook. Here it is: http://www.breadworld.com/Recipe.aspx?id=121.
      The French onion soup will be out of an old The Joy of Cooking I have from the mid-1980s, rather than the 75th anniversary edition I bought last year. It is just a simple, basic recipe. No wine in it, too, as Coolchick doesn't like it.
      Bought her compte cheese for it, as that's what she had on it in France.
      Pictures later.
      Here is the recipe. I don't take the onions all the way to caramelized, just to the point that a lot of the moisture has been driven out of them.
      Onion Soup
      Adapted from Joy of Cooking.
      Ingredients
      10 c. sliced onions (or more)
      6 tbsp. butter or margarine
      12 c. beef broth
      1/2 teaspoon ground black pepper
      French bread
      Cheese (mozzarella, Compte, or Gruyere)
      Directions
      Sauté onions in a large pot until soft and translucent. Add beef broth and pepper. Bring to boil, and simmer for 1/2 hour to rehydrate onions with broth. Slice bread into thick pieces, enough to completely cover each serving. Toast bread very well. Add soup to crocks, allowing room for bread. Float slices bread in each crock. Generously lay cheese slices across bread to edge of crocks. Cheese should be resting on the edge of crocks so that it floats on the bread and does not sink (this also gives the cheese that you can peel off the sides). Place under broiler until cheese is melted and browns a little. Enjoy!
      Notes:
      Swanson sells beef broth in 1-qt. cardboard cartons. Three cartons is 12 cups. http://www.swansonbroth.com/pr...10881.
      College Inn sells 48-oz. cans of beef broth, too:
      http://www.collegeinn.com/ProductDetail.aspx?p=8.
      Onion soup crocks are readily available: http://www.kitchenkapers.com/aconsoupcroc.html.
      Conté is a French Gruyère-like, which is a region in Switzerland. It is available at Vin Bin in Marlborough, MA.


      Modified by Cooper at 8:55 AM 1-28-2008

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    3. 01-27-2008 04:39 PM #2
      mmmmmm hahaa

    4. Member 2112's Avatar
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      01-27-2008 05:33 PM #3
      Oh man, French Onion soup is my absolute favorite soup, yet I have never made my own (besides doing it half-assed with a can of Campbells Onion soup, some bread and some Provolone)...I gotta make some!
      As always, we need pics of the finished product!

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    6. Senior Member
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      01-28-2008 09:35 AM #4
      Beef broth was on sale as 2 cans for $1. Rather than buying three of the cardboard cartons with 12 cups of broth, I bought 8 cans (16 cups). Used more onion, too.
      I also compared the recipe in the latest Joy of Cooking with the one from the 1980s. The newer recipe used half olive oil and half butter and adds a little thyme. I reduced the butter a little and added olive oil, and I also added a little thyme.
      Ready to start.

      The onions just went into the pot.

      French bread out of the oven. Tried it and it needed a little more time in the oven.

      Put aluminum foil over it so it wouldn't brown too much more. Cut a few pieces to toast for the soup and also to sample.

      Just removed from the broiler in the toaster oven. The one on the left is compte chese. The one on the right is mozzarella.



      Of course you have to have some cheese over the sides, so that you can pick it off.

      Lots of leftovers. The three on the left are for the freezer and will be at least two servings.

      And, after all these years Coolchick states, "you know, this would be good with a little wine in it" last evening.



      Modified by Cooper at 8:56 AM 1-28-2008

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      01-28-2008 09:44 AM #5
      Quote, originally posted by 2112 »
      Oh man, French Onion soup is my absolute favorite soup, yet I have never made my own ...

      It's maybe the easiest soup to make. Really nothing to it. I don't have it out any more, as I would find myself asking, "why did I just pay $4.95 or $6.95 for that?"
      I'd only have it if it was a business expense, so that I can see how others make it.

    8. Member airborne187's Avatar
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      01-30-2008 05:03 PM #6
      Damn that looks good

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      01-30-2008 05:09 PM #7
      Had some of the leftovers last night. The white onoin soup crock is smaller than the brown one, and is a better size for Coolchick.



      Modified by Cooper at 12:33 PM 3-10-2008

    10. Senior Member Lwize's Avatar
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      01-31-2008 01:11 AM #8
      Epstein is alive.

    11. Member GeoffD's Avatar
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      01-31-2008 08:35 AM #9
      They don't have Miller Lite cans in France. You really need to eat French Onion Soup with wine. I suggest a decent sauvignon blanc.

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      01-31-2008 09:10 AM #10
      i think i just slagged in my pants over the mozzerella one......

    13. Member Green Hare's Avatar
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      01-31-2008 09:32 PM #11
      Quote, originally posted by Cooper »
      Had some of the leftovers last night. The white onoin soup crock is a little smaller than the brown one, and is a bteer size for Coolchick.

      Dude, i'm showing up for breakfast and dinner from your postings lately!! [IMG]http://*****************.com/smile/emthup.gif[/IMG]
      =====
      ===== Mine: (#8) 2015 Pure White GLI
      ===== (#9) 2001 Cabrio
      ===== His: (#4) 2017 Night Blue GTI
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      02-01-2008 07:49 PM #12
      Quote, originally posted by Lwize »

      x2
      Quote Originally Posted by burble_burble View Post
      i've parked my meat missile in a few questionable squishmittens

    15. Member 5_Cent's Avatar
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      02-01-2008 11:42 PM #13
      I love french onion soup. I never had any of the cheeses you mentioned cept for mozzarella.
      what type of cheese is traditionally used for this?

    16. Member MotownSVT's Avatar
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      02-01-2008 11:47 PM #14
      Quote, originally posted by 5_Cent »
      what type of cheese is traditionally used for this?

      Gruyere (sp?), I think. A lot of places use mozzerella or provolone, though.
      That friggin' soup looks good. [IMG]http://*****************.com/smile/emthup.gif[/IMG] Damn, I love french onion soup.

    17. Senior Member
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      02-02-2008 09:28 AM #15
      Yes, as posted, it usually is Gruyere, but a lot of places use mozzarella. I think it's because mozzarella is a cheaper.
      Gruyere is Swiss (it's actually a region). Compte, which Coolchick has, is French. So, that's what I use for her, as a wine and cheese shop in town carries it.

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      02-02-2008 08:36 PM #16
      And, when I had French Onion Soup in Paris, that is the cheese they used (Compte) and I really liked it.

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      02-03-2008 06:18 AM #17
      I cut your recipe in half, and cooked up some excellent onion soup the other day. [IMG]http://*****************.com/smile/emthup.gif[/IMG] Ended up using swiss on two, and mozz on the other two, with some leftover sourdough bread we had lying around. Out of all the stuff I like to cook, I'd never made it myself before... Very simple, and very tasty.
      Now I just need to get some proper crocks.

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      03-10-2008 01:35 PM #18
      Just posting that we had leftovers a while ago and Coolchick mentioned that she wouldn't mind some wine in it. I had somer marsala from making cannolis, so a little of that went in it. Will add wine from now on, now that Coolchick doesn't mind it.
      Edit: What made me thing of it was the following e-mail exchange I just had with Coolchick regarding her work-related dinner tomorrow evening ...
      Coolchick: "Looks like I'm getting the filet mignon. http://www.sandrines.com/content/menu-dinner.html "
      Me: "WTF? If they are willing to pay $10 for French onion soup and $35 for filet mignon, have everyone come over here! Hell, I'll even wrap a piece of bacon around the filet for only an additional $5 more."
      Me, again, after reading more of the menu: "Double WTF! A piece of quiche is $21, and creme brulee is $9???"






      Modified by Cooper at 12:41 PM 3-10-2008

    21. 03-11-2008 01:33 AM #19
      Quote, originally posted by Cooper »
      Coolchick: "Looks like I'm getting the filet mignon. http://www.sandrines.com/content/menu-dinner.html "
      Me, again, after reading more of the menu: "Double WTF! A piece of quiche is $21, and creme brulee is $9???"
      Modified by Cooper at 12:41 PM 3-10-2008


      And coffee at $9 to $13 must be the restaurant's loss leader.




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      03-11-2008 01:42 AM #20
      MmmmMMm love french onion soup...!! I make it atleast 2 or 3 times a month! [IMG]http://*****************.com/smile/emthup.gif[/IMG]

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      03-11-2008 10:05 AM #21
      nothing like beer and soup [IMG]http://*****************.com/smile/emthup.gif[/IMG]

    24. Member Grinch337's Avatar
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      12-19-2008 02:22 PM #22
      Bringing this back from the dead. Making FO soup tonight. It will be perfect for the snowy day outside.
      "That which you manifest is before you"

    25. 12-21-2008 11:57 PM #23
      This looks fantastic. I am making this soon.
      I'm glad this thread was brought back, I've been looking for a simple recipe. Leave it to Cooper!

    26. Member Grinch337's Avatar
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      12-24-2008 11:10 AM #24
      I made it the other night, complete with fresh French bread and Gruyere cheese. Delicious, and we have so many leftovers that we'll have it again this week and I am giving some away.
      "That which you manifest is before you"

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      12-26-2008 06:57 AM #25
      Cooper - I enjoy your write-ups, you make some great food. But, mate - that beer is freakin' terrible!!
      Next thread, I want to see some local, craft brewed action, please!
      Cheers - Mike

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