This recipe is spot on! It is a great base for French Onion Soup, leaving much room for adjustments, substitutions and general shenanigans. I followed the base recipe to the t using Shop Rite brand organic beef flavored stock. I added about 1/2cup Fino dry Sherry. 1/4 cup at beginning and 1/4 cup before putting it in the oven. I baked the whole batch together using Organic Valley PROVOLONE cheese and it came out AMAZING! I can't imagine this recipe with homemade stock and the right variety of cheese. <br/><br/>Pair with a Semi-dry Pinot Grigio or your favorite wine. <br/><br/>A meal in and of itself....Thanks Jacques and Kate!
Made this for 2013 Zaar Cookbook tag game and what an easy and delicious dish! I used homemade chicken stock and I also added some fresh thyme to the onions while cooking. Definately a keeper. Thank you for posting.
This recipe is pretty much like Jacques does it except to make it Lyonaaise you have to add an egg yolk beaten with some Port wine to the soup before it is served. It makes it creamy and delish! Put it in a cassaorle type baker and sprinkle the cheese on top and then bake at 400 for about 25 mins or so till cheese is browned and melted. Then make a little hole in the center of the cheese and add the egg yolk with the Port wine. Yunno!
This is an excellent recipe! I find myself coming back to it again and again. It is definitely best with home-made stock.
Chef Kate is right - the quality of stock does make a difference - I used some home-made chicken stock and this soup was excellent. I normally make my soup with wine - but this was a nice change from my usual recipe!
This is delicious soup - great flavor and very easy to make. I did use homemade chicken stock and it worked wonderfully! Made for ZWT3 2007.
This was FABULOUS! I halved the recipe and made ONE large serving!! I used homemade chicken stock and was so pleased with this soup I wish I had made the 4 servings! I did not have Gruyere so I used Appenzeller and it was fantastic! This is a wonderful and flavorful soup....perfect! Thanks Kate!!!
I attended the tutorial on this soup in the French Forum. The excellent step by step instructions and photos made for a terrific experience. Thanks Kate & chia for the class! Now to the soup. =) I had always made french onion soup with beef stock, but loved this chicken stock version. It was lighter, but still very rich. Because I was using unsalted homemade stock I did add a bit more salt to the recipe. This is a recipe I will use again.
I had previously made French Onion Soup with beef stock only, but this was just excellent! And such a fantastically easy method! Miss Piggy here scarfed down 2 huge bowls. :) The only thing I would question is the amount of sea salt. We're not salthounds at all, but I had to add a ton more than called for to get it seasoned well. If you've never attempted it before, be sure to check out the tutorials on both the stock and the soup. Chef Kate's excellent commentary and chia's fab pictures make it all a snap!
this was excellent soup and very easy to prepare. i used 1 c of white wine, 6 c of our home made stock, and added some thyme to my onions while they were cooking. very enjoyable