Wednesday, May 11, 2016

The Best Onion Soup Recipe

Ok, here is the Onion Soup Recipe post I shared 3+ years ago.....gee was it really that long ago? 8-0

As for the recipe......

* If you have homemade stock instead of boxed stock, use that.
* If you have French Bread, toast/dry that one in slices and use that instead of the croutons from the recipe post.  It will be less sodium and other processed things they put into croutons OR make your own croutons.  I prefer the slice of dried bread to float the cheese on myself but don't always have that so croutons will do in a pinch.

Here it is again.
It's really rather easy to make and hard to screw up so even if you aren't much of a cook, give it a go!
Id like to hear if anyone tries it and how you like it.

Sluggy

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What Do Vincent Price & Onion Soup Have In Common?


If you are like me you try to avoid eating Onion Soup at most restaurants out there.
Most restaurant pantries are stocked by food service mega-corporations like Sysco, US Foods and PFG in the US.  These corporations are the processed food suppliers to the majority of eating establishments.
Restaurants begin their French Onion Soup dishes with Onion Soup Base......a dark brown liquid or granular powder like the one pictured here.

Onion Soup based on this gives you an artificially onion flavored SALT LICK.
Yes, these soup bases have a very high sodium content.
They are nasty!

One of the more surprising cookbooks I have was given to me by my mother.
She passed it down to me from HER mother.
I find this quite hilarious since my grandmother was a country cook and cared not at all for grand living and fancy restaurants.  Why and where she would have picked up this cookbook is a mystery to me!


This cookbook is a collection of recipes from famous restaurants that Vincent and Mary Price visited in their travels around the world during their marriage, which spanned from 1949-1973.  (She was his second wife.)

Yes, this Vincent Price.....



In addition to being a famous Hollywood leading man and later, a B Movie Villain and all around "ham".....


He was a Gourmand Extraordinaire!


Or as they like to call them nowadays, he was a Foodiebefore there were Foodies!

This huge compendium of classic cooking recipes from the top dining spots around the world was my 1st Cookbook as a newly married woman.

While other 1980's newly marrieds were working on their meatloaves, mashed potatoes and gravy, green bean casseroles and pancakes, I was trying my hand at Coq au Vin, Steak au Poivre, Yorkshire Pudding, Haricot Verts a la Lyonnaise, Crepe Suzette and Gateaux Grand Marnier. ;-)

This book holds the best recipe for French Onion Soup bar none!
But over the years, I have made this recipe my own with changes and substitutions to make this heartier and more of a main course.
*My ingredient substitutions/changes are marked by asterisks.

From "A Treasury of Great Recipes", page 46, here is MY VARIATION....

SOUP À L'OIGNON (Onion Soup) À LA SLUGGY
serves 6 as a starter/4 as a meal 

3 tablespoons bacon drippings   *can use olive oil if no drippings are available
4 large onions, chopped fine    *Sliced thinly, not chopped
2 tablespoons flour
1/2 teaspoon salt     *"good" salt, like Himalayan or Sea Salt
1/8 teaspoon fresh ground pepper
1 clove garlic, smashed   *or minced or powdered
1 sprig parsley
1 pinch thyme
1 quart chicken stock  * you can sub chicken bouillon cubes or granules(cut the amount of salt you add by half), but not onion soup ones
1 cup dry white wine
1 tablespoon cognac   * I omit because I don't have any
6 slices toasted French bread   * I use croutons
1 cup grated parmesan cheese  * I use shredded mozzarella cheese



Directions:

1  You will need oven safe bowls for presentation/serving.

2 Over medium temperature in a large skillet, heat a deep skillet with the olive oil.

3  Add thinly sliced onions and cook until translucent.

4 Add the flour, salt, pepper, and garlic and cook until it is golden brown (careful not to burn).




 
5  Add the parsley sprig, thyme, chicken stock, wine, and simmer for 45 minutes, then remove from heat.


 6 While soup simmers, try to look busy.




 Presentation--
7  To make it Soupe à L'Oignon Gratinée: preheat your oven's broiler setting;  laden soup into each bowl being careful not to overfill.  Float croutons on top of soup.


 Sprinkle shredded mozzarella cheese over croutons.


Place bowls on baking sheet under broiler in oven until the cheese bubbles and browns.  Keep a close watch so you don't burn your cheese!


Remove the soup from the oven and eat.

Nom Nom Nom.

Sluggy

8 comments:

  1. We love onion soup. Croutons seem easier to eat than a slice of bread so I use those. I make my own. I will have to try this recipe before the westher gets too hot.

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  2. I have never had real French onion soup but I think husband and I would really enjoy it. Your method is not daunting at all- if my life ever slows down, I want to try it.
    Your photo made me laugh :)

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  3. Thanks for posting this! Whenever we go to a restaurant in the next town Robb orders this and your recipe sounds a LOT like how she makes it. YUM!!!

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  4. Thank you and I have no kitchen is the wine part of the recipe? Oh Yes.

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  5. How hilarious that Vincent had a cookbook! I lurve french onion soup - one of my all time favourites!

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  6. That looks delicious! However, it will not be making an appearance in my house due to my son's hatred of onions. He doesn't know what he's missing.

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  7. French Onion soup I have eaten has a beef base> I wondered why. The last time I ordered FOS, there was no cheese. The owner of the local restaurant said she had never had cheese on top. This woman was a world traveler!

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  8. Yum this looks so good. I think I will give it a go.
    Patti

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