French Onion Soup Recipe Please

My daughter is after an easy but tasty recipe for this soup. Many thanks.

Chef_ricford1, Mar 6, 11:35 pm

Here is a link to Julia Child's recipe, one of the best.

http://www.food.com/recipe/authentic-french-onion-soup-courtesy-of-julia-child-356428

Chef_davidt4, Mar 7, 10:05 am

Fry onion rings in butter till browning starts. Sprinkle a tablespoon of flour and stir through untill onion and flour are combined then slowly add beef stck while stirring and de glazing bottom of pot. Add salt and pepper to taste. depending on what stock you use taste before adding salt as some can be very salty. We usually use 3 big onions and 1 litre of stock. Simmer untill ready and enjoy. My kids make this its so easy ;-)

Chef_msmeets, Mar 12, 7:20 pm

I like the idea of roasting the vegs as that would give a slightly different flavour but I do like gruyere cheese with it. The soup should be very rich and thick and dark. Yum!

Chef_sally63, May 4, 7:04 pm

Hey we just had that for dinner, it was Sophie Gray's recipe takes about 45 mins to cook though, but we all really enjoy it.

Chef_village.green, May 4, 8:48 pm

Chef_bev00, Jul 3, 11:21 pm

1 litre beef stock
1 glass dry white wine
½ loaf good baguette
About 1 cup grated gruyere cheese
First make the croutons. Slice bread into 12 half-cm rounds. Brush each round with t a little oil and place a tiny pinch of grated gruyere on top of each. Place on a baking sheet and bake in 160C oven for 15 mins or until crisp. Take from oven and set aside.
Next place a heavy saucepan onto a moderately high heat. Add the oil and butter and then the onions and garlic, salt and a 1/4 cup of water. Cook for about 10 mins, stirring frequently. Then cover and lower the heat to a very low simmer. Cook further 30 mins, stirring occasionally. When you stir, be sure to shift all the caramelising onion off the bottom of the pan. Keep cooking, stirring every 2 or 3 minutes for another hour. The onions will reduce to about a quarter of a coup of dark brown goo. When this is achieved add the flour. Stir it in and cook for a further 2 mins, then add the stock and wine. Stir well to combine as you bring the soup to a low simmer. Simmer 40 mins then check the seasoning.
Place a crouton in the bottom of an ovenproof bowl. Ladle soup over. Place more croutons on top of the soup. Scatter the remaining gruyere over the croutons. Bake in a 170C oven for 15 mins, or until the soup bubbles up around the crouton crust.

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mazzy1 (1450 1450 positive feedback) 2:49 pm, Mon 2 Jul #6
Thanks to all for their suggestions too. Richard's recipe is absolutely gorgeous!

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mazzy1 (1450 1450 positive feedback) 2:50 pm, Mon 2 Jul #7
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theboss17 (415 415 positive feedback) 2:53 pm, Mon 2 Jul #8
theboss17 wrote:
do u have to have the wine

That recipe is pretty much identical to the one I use and it doesn't have wine in it - tastes fantastic and it's definitely worth taking the time to do it this way - can't stand when you get onion soup and it's basically beef stock with onions in it

French Onion Soup

Ingredients:
675g Brown onions
75g Butter
1 litre Beef stock
Salt
Black pepper
25g Plain flour
4 Slices French bread, 1 cm thick
100g Gruyere cheese

Peel and thinly slice the onions. Melt the butter in a large heavy based saucepan and add the onions. Cover with a lid and cook over a very low heat for about 15 minutes, until the onions are soft and transparent. Remove the lid and continue frying the onions, stirring every now and then, for 15 – 20 minutes until they are golden brown. Stir in the beef stock and add salt to taste. Replace the lid and simmer the soup for 30 minutes. Blend the flour with a little water to make a paste and then carefully add a little stock from the soup to the paste to make it more liquid. Return the flour mixture to the soup, stir well and bring to the boil. Simmer for 5 – 10 minutes. Adjust seasoning to taste.

Meanwhile, toast the French bread on one side only. Grate the cheese and spread over the untoasted side of the bread. Return to the grill until the cheese has melted. Arrange the bread in individual bowls and pour over the hot onion soup.

Serve the remaining grated cheese in a separate bowl.

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sarahb5 (1484 1484 positive feedback) 3:38 pm, Mon 2 Jul #9

Chef_bev00, Jul 3, 11:23 pm

Perfect weather for it at the moment and definitely on the menu this weekend

Chef_sarahb5, Aug 25, 3:13 pm

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