French Onion Soup (Barefoot Contessa) Ina Garten

Submitted by Adrienne in Reister

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Yields: 1 pot of soup

ingredients

• 2 1⁄2 lbs yellow onions, halved, and sliced 1/4-inch thick (8 cups)
• 1⁄4 lb unsalted butter
• 1 bay leaf
• 1⁄2 cup medium-dry sherry
• 1⁄2 cup brandy or 1/2 cup cognac
• 1 1⁄2 cups good dry white wine
• 4 cups beef stock
• 4 cups veal stock (or just double up on the beef stock)
• 1 tablespoon kosher salt
• 1⁄2 teaspoon fresh ground white pepper
• freshly grated parmesan cheese (or a cheese of your choice)

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

[larry 2]

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

 

[Dolcegirl]

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

 

[Brookelynne26]

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.