chicscript.src = '//mini.myxxrecipes.com/api/lp/launchpad.js'; Great cold weather soup! Awful. Place baguette slices onto a baking sheet. Your thoughts? So today my 12 12 oz ramekins arrive from HSN, doing my bi-weekly grocery trip for all ingredients, I’ve only used Gruyere once and it definitely makes a beautiful difference, as does PATIENCE carmelizing the onions! This was fantastic. I had a bunch of onions that NEEDED to be cooked and I decided on this recipe. Stir in white wine vinegar; season with salt and pepper, to taste. Seemed to work. It was excellent. I remain awestruck that Chunga has me successfully cooking recipes from such a great variety of cuisines. Required fields are marked *, Your Rating * Just the thing for a rainy evening in March. Thank you so much for your feedback, Patricia! It is very good, the one cheese is hard to find I used the smoked type and Swiss, extremely tasty. Stir in wine, scraping any browned bits from the bottom of the stockpot. Clean cupboards!! One of the best french onion soups I have ever eaten including a lot of french restaurants. I also substituted garlic salt for kosher salt. Made with perfectly caramelized onions, fresh thyme sprigs, crusty baguette slices and two types of melted cheese right on top! I love the Recipe!!!! Thank you for the recipe. Except every time I get in the car, it’s actually been 37 degrees F! I love French onion soup, and this is as good, if not better than I have had anywhere. Super easy too just hung out in the kitchen and cleaned cupboards so I could keep an eye on the caramelizing onions- so bonus! Thanks for a great, easy to follow recipe; it’s bookmarked. Add the brandy and sherry, then pour in the stock and bring to the boil. This was my first time making French onion soup – and it is an easy recipe to execute and tastes great. No fuss, no frills. Then finish the bread and cheese before serving? https://damndelicious.net/2019/01/04/classic-french-onion-soup https://www.deliaonline.com/.../european/french/french-onion-soup This is the best French Onion Soup I’ve made. https://www.bbc.co.uk/food/recipes/how_to_make_french_onion_87434 I adjusted this recipe just slightly. . Thanks for sharing. I don’t have a particular brand of beef broth that I use regularly – I typically grab whichever one I can find at my local grocery store. I could only find smoked Guenyre but it tasted delicious. We’ve discussed this. And when I say classic, I mean classic. My husband lived in France for 14 years and this is what he learned to make from his cook. Place into oven and broil until golden brown and cheeses have melted; about 2 minutes. Both the Sherry and the Worcestershire sauce sound like excellent additions. Family is a lover of soup. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside. Used sour dough bread instead of french baguette and a 50/50 mixture of shredded mozzarella and shredded parmesan instead of Swiss/Gruyère. . After that, pour in the stock and white wine, season, then stir with a wooden spoon, scraping the base of the pan well. NOTE: Onions are much better if simply sliced from root to stem, not across the grain like normal. Excellent Also, for those that are sodium restricted, this recipe worked fantastic. Stir in beef stock, thyme and bay leaves. * Stir in garlic until fragrant, about 1 minute. Don’t know how I put that in there. Then ladle in the hot soup and top with the croutons, allowing them to float on the top of the soup. My husband said it rivals any he’s had in European restaurants. Perfectly delicious soup. I used beef bone broth instead of stock. The mini cocottes pictured above is 0.25qt (8 ounces) but you can use either 10 or 12 ounce ramekins if you prefer. Didn’t have beef stock so used veggie stock. You can certainly substitute low sodium beef broth here. I’ve made some version of French onion soup many, many times over the decades I’ve been cooking. The onions have a great texture and the flavor is superb ( I used no sodium beef broth and very thinly sliced swiss cheese). All this can be done in advance but, when you're ready to serve the soup, bring it back up to simmering point, taste to check for seasoning – and if it's extra-cold outside, add a couple of tablespoons of Cognac! }. After taking out a portion, I added beef boullion shortly before serving. Anything below 60 does not bode well with my LA peeps. Absolutely delicious, we used Beef Burgundian stock and followed your recipe for the classic onion soup.