French Onion Soup (Barefoot Contessa) Ina Garten

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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.

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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.