Food French onion soup recipe?
- Thread starter trixz
- Start date
basically you just cook he onions in a pan for about 45 mins to and hour so they go caramel coloured nd then add stock. its the easiest thing in the world.
I love french onion soup too! I use Jacques Pepin's recipe: http://www.jacquespepin.net/recipes/feb2002.html
The only thing I do different from the recipe is what Cherry Pie said, I brown the onions for 45 minutes or so until they are nice and caramelized. I also don't follow his portions for the bread and cheese, I just put as much as I feel like.
The only thing I do different from the recipe is what Cherry Pie said, I brown the onions for 45 minutes or so until they are nice and caramelized. I also don't follow his portions for the bread and cheese, I just put as much as I feel like.
Thanks for the replies.
Mikan, thanks for the recipe. The detailed instructions is very helpful to me as I'm really clueless when it comes to cooking. I didn't you can use butter to cook the onion. I thought you just cook it like that or with olive oil? I tried once and it got burnt while some other parts are still pale in color. Also, what kind of stock should I use?
Mikan, thanks for the recipe. The detailed instructions is very helpful to me as I'm really clueless when it comes to cooking. I didn't you can use butter to cook the onion. I thought you just cook it like that or with olive oil? I tried once and it got burnt while some other parts are still pale in color. Also, what kind of stock should I use?
You can use butter or olive oil or 1/2 butter, 1/2 oil to cook the onions. I often go with 1/2 butter, 1/2 oil (the oil helps prevent the butter from burning, while the butter adds richness).
The trick to caramelizing the onions is to keep the flame on medium-low to low heat. If your heat is too high, the onions will burn before they caramelize. That's probably what happened to you before.
For the stock, I use 1/2 chicken, 1/2 beef. I buy Kitchen Basics stock from my local grocery store. Note that stock is different from "broth" (like Swansons) -- make sure you get stock, which is richer in flavor.
Hope that helps!
Thanks for the tips, Mikan. 
Yeah, I think you're right about the heat. I probably had it too high. The french onion soups I've tried are always so tasty even though they are plain. I wonder what's the secret. I'm going to get the stock you suggested and try again. Hope I can get it right this time.
Yeah, I think you're right about the heat. I probably had it too high. The french onion soups I've tried are always so tasty even though they are plain. I wonder what's the secret. I'm going to get the stock you suggested and try again. Hope I can get it right this time.