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    You are in: Home / Recipes / French Onion Soup (Barefoot Contessa) Ina Garten Recipe
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    French Onion Soup (Barefoot Contessa) Ina Garten

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    35 mins

    30 mins

    Adrienne in Reisterstown's Note:

    My cousin Susan and I agree that most good cooks tend to make a recipe their own. For example, when Susan and I make Applesauce cake with the whiskey icing, I leave out the raisins while Susan opts for mixed dried fruit. When I get in from work, I don't want to even THINK about having to concoct some chef-worthy meal. I just want it to taste like one using the ingredients I have on hand...haha!! This soup is tasty and great for a cold and rainy weekend. Go for it! And while you're going for it remember to make it your own. Do you prefer provolone or mozzarella to parmesano reggiano? Want a few more spices like a touch of celery seed or a dash of garlic? Experiment! I'd love to hear how it comes out for you and what you did to make it "your own"! Now for my notes on this one: I can't find veal stock in the grocery store...well not that I looked for it. I dislike veal intensely so I double up on the beef stock instead. Also, experiment with the onions for flavor variations. Honestly, Vadalia's have a different taste from reds and yellows. For your first time, try to select onions that you would feel comfortable putting on your tuna fish sandwich. Something with a slight sweetness to it but a bit of tang as well.

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    Ingredients:

    Yield:

    pot of ...

    Units: US | Metric

    Directions:

    1. 1
      In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color.
    2. 2
      Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes.
    3. 3
      Add the white wine and simmer uncovered for 15 more minutes.
    4. 4
      Add the beef and veal stocks plus salt and pepper.
    5. 5
      Bring to a boil, then simmer uncovered for 20 minutes.
    6. 6
      Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

    Ratings & Reviews:

    • on January 01, 2009

      55

      I've made this countless times,delicious!!!!!!!!!!!!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 27, 2014

      55

      French onion soup is my favorite! After trying a million recipes, this is the ultimate! Better than any fine restaurant!! Highly recommend this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 10, 2011

      55

      I used gruyere cheese instead of the parmesan but otherwise made this exactly as written. It turned out great and the flavors got even better overnight, so this would be a great recipe to make ahead and you would have dinner ready in an instant. It did take longer for my onions to caramelize than stated, so this was not a quick recipe for me. However, it was well worth it. Served with a nice caesar salad and it was a great meal on a snowy night.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for French Onion Soup (Barefoot Contessa) Ina Garten

    Serving Size: 1 (2815 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2144.8
     
    Calories from Fat 858
    40%
    Total Fat 95.3 g
    146%
    Saturated Fat 59.8 g
    299%
    Cholesterol 244.0 mg
    81%
    Sodium 10634.9 mg
    443%
    Total Carbohydrate 132.6 g
    44%
    Dietary Fiber 19.6 g
    78%
    Sugars 60.7 g
    243%
    Protein 25.0 g
    50%

    The following items or measurements are not included:

    veal stock

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