French Onion Soup
December 06, 2011
"This is classic French Onion soup with a twist. The wine/brown sugar reduction is what puts this dish "over the top", so don't skip. The recipe comes from the Orchard's restaurant in Sedona, Arizona. It's a big recipe but obviously can be cut down."
- Serving Size: 1 (294.4 g)
- Calories 147.4
- Total Fat - 5.3 g
- Saturated Fat - 3.2 g
- Cholesterol - 13.6 mg
- Sodium - 972.1 mg
- Total Carbohydrate - 21.3 g
- Dietary Fiber - 1.7 g
- Sugars - 17.1 g
- Protein - 4.9 g
- Calcium - 33.6 mg
- Iron - 0.5 mg
- Vitamin C - 20.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Note: For maximum flavor, this soup is better if you immediately cool and then reheat just before serving.
In a large skillet, saute onions in butter until brown. Set aside.
In a small saucepan over medium heat, combine the brown sugar and white wine. Stir constantly until mixture is reduced by about 80 percent. Watch carefully that it doesn't turn to caramel!
Add reduction to large pan with beef consomme. Bring to a boil and stir in the sauted onions, salt and pepper. Simmer for 30 minutes.
To serve, spoon 6 to 8 ounes of soup in an ovenproof bowl, place a slice of sourdough bread over the soup and sliced swiss cheese over the bread. Place under broiler until the cheese is melted. Serve immediately.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the best flavor, use sweet onions such as Vidalia or Walla Walla.
- Make sure to use a good-quality white wine for the reduction. Avoid using cooking wines since they tend to be overly salty.
- Substitute vegetable broth for the beef consomme. This will provide a vegetarian option while still maintaining the flavor of the soup.
- Substitute cheddar cheese for the Swiss cheese. This will provide a sharp flavor that will contrast nicely with the sweetness of the onions.
Mushroom and Gruyere French Onion Soup Saute 1/2 pound of mushrooms in butter until browned. Add to the soup along with 8 ounces of Gruyere cheese instead of Swiss cheese. Simmer for 30 minutes and serve as above.
Roasted Asparagus with Garlic and Parmesan Cheese.
RECOMMENDED DISH DESCRIPTION: Roasted Asparagus with Garlic and Parmesan Cheese is the perfect side dish to accompany French Onion Soup. The asparagus is roasted in the oven with a light coating of olive oil, garlic, and Parmesan cheese, creating a savory and crunchy accompaniment to the soup. It's a great way to add a healthy vegetable to the meal and balance out the richness of the soup.
Baked Potato Wedges
RECOMMENDED DISH DESCRIPTION: Baked Potato Wedges are the perfect accompaniment to Roasted Asparagus with Garlic and Parmesan Cheese. Crispy on the outside and fluffy on the inside, these wedges are seasoned with garlic and herbs, adding a delicious flavor to the meal. They are a great way to add a starchy side dish to the plate and contrast the crunchy texture of the asparagus.
Q: How do I make the wine/brown sugar reduction?
A: In a small saucepan over medium heat, combine the brown sugar and white wine. Stir constantly until mixture is reduced by about 80 percent. Watch carefully that it doesn't turn to caramel!
Q: What is the best way to store wine?
A: Wine should be stored in a cool, dark place with a consistent temperature. Wine bottles should be stored on their side to keep the cork moist and prevent air from entering the bottle. Avoid storing wine near sources of heat, humidity, or strong odors.
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French Onion Soup is a classic French dish that has been around for centuries. It was first mentioned by the Roman gourmet Apicius in his book De Re Coquinaria, which was written in the 1st century AD.
French Onion Soup is also a favorite of the late Julia Child, who was an American chef, author, and television personality. She was known for her love of French cuisine, and her recipe for French Onion Soup was featured in her cookbook, Mastering the Art of French Cooking.