RIVET’S French Onion Soup

alright, john - this one looked so good i had to give it a try.

for those interested, click here for the base recipe. since we're cooking for 5 (including three growing boys), i am increasing the ingredients a bit. it's effectively a double-batch, but unfortunately not QUITE double onions:

• 8 very large white onions (i wanted one more onion, but none were available at the store. i do have a large yellow onion, but resisted the temptation to use).
• 16 cups broth (since i am just now starting a "garbage bag" for homemade stock, i used 12 cups beef stock, 4 cups knorr vegetable broth)
• 4 tbsp each olive oil and butter
• 8 cloves garlic ( i diced it all up before i saw that it hust needed to be crushed, but i figure it will be ok).
• i figure it will be all good to double the remaining ingredients in the soup as well. as for the cheese, we should have plenty ~

sliced the onions and garlic, prepped the broth and just threw the onions into the stock pot. they sure take up a lot of room when you first put them in!

they quickly cooked down a bit and are now slowing sauteeing. i am stirring them now and then to keep them moving around and in half an hour or so will get them carmelized and continue with the recipe.

 

 

Edited by TasunkaWitko

will increase butter a couple ot tablespoons - looking good so far and right on schedule!

ah - gotacha now ~ they've been sauteeing for 45 minutes as of right now and are at the stage to begin carmelizing. you think it will be ok to add it now? i'm thinking with the simmering it will all be good, but let me know.

alright, i don't think the onions were "quite" carmelized enough, but other than that it sure looks like we're on the right track.

i've got the onions back in the pan and we're simmering now for the specified half-hour. will see how it looks soon!

meanwhile, shredding the swiss cheese so that we can add it to the parmesan and top the crouton with it and then broil until it is good and cheesy-toasted ~ for the croutons, i bought a loaf of italian bread yesterday, sliced it tonight and toasted both sides of the slices under the broiler.

by 2015 it was finished:

it was looking and smelling wonderful, but there was one more thing to do. i ladeled some soup into two bowls, floated a toasted slice of crusty bread, and sprinkled some cheese on top. then under the broiler in the oven it went for a few minutes. i could have toasted the cheese a little longer, but it was just fine like this:

ready to serve and enjoy!

this was a great soup and truly restaurant quality. it is always an accomplishment to take the most simple and basic ingredients and turn them into something that is more than the sum of their parts. this recipe certainly does that, and i highly recommend it.  i'd also like to give huge kudos to rivet for his effort and dedication in developing such a fine recipe and method, and thank him for sharing it!

thanks, john - it tasted great and i sure appreciate yours ending the recipe. i've got a couple of friends who have seen the pix, and they're looking forward to trying this as well!

Tried it last night and everyone loved it. This was my first attempt at French onion soup of any kind. My kids usually don't like onions. I didn't tell them what they were. They somehow thought that they were fish skins? I didn't argue with them as they were wolfing it down. This recipie will be known in our house as grouper soup.

Very tasty, thanks.

 

DD

Hey DeadDog, I gots to say my wife and I had a laugh at your kids and the name Grouper Soup! I bet they will be in for a surprise once they grow older and realize the fishi skin soup they'v been eating and bragging to their friends about is onion!

No worries on that tho...when my kids were smaller they'd refuse to eat things they'd loved last week so I took to inventing stuff. To this day my 14 year old son swears he ate elephant (roast chuck), and both he and his older sister just "know" they also ate pelican (boneless skinless chicken breast)!

Congratulations on the soup, and glad you all liked it!



Edited by rivet