French Onion Soup (Barefoot Contessa) Ina Garten

Total Time
1hr 5mins
Prep 35 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  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. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes.
  3. Add the white wine and simmer uncovered for 15 more minutes.
  4. Add the beef and veal stocks plus salt and pepper.
  5. Bring to a boil, then simmer uncovered for 20 minutes.
  6. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

Reviews

(3)
Most Helpful

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

larry #2 January 01, 2009

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

Dolcegirl March 27, 2014

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.

Brookelynne26 May 10, 2011

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