F, For French Onion - Stevie's Crazy Kitchen Blog at Allrecipes.com - 258985

Stevie's Crazy Kitchen

F, for French Onion 
 
Nov. 30, 2011 3:14 pm 
Updated: Nov. 30, 2011 9:44 pm
I'd never eaten French Onion Soup until just a couple of years ago, but once tasted, I was hooked!  While I have been cutting down the recipes for my adventure of "Alphabet Soup," this is one that I'm happy to make a big ol' batch, simply planning on freezing most of it!  I'm also not that picky what type of cheese I use... though I've yet to try cheddar!

I've also tried a number of different recipes, some calling for beef broth, others, chicken broth.  I've yet to sit down to a bowl that I didn't totally enjoy!  I will admit, though, that I lean toward a good, rich, beef "stock" for my base.

While the following is a pretty basic recipe, it is one I've used more than once... using it mostly as a guide if you will, rather than a "gospel!"

2 T  butter     
4 med. onions, sliced
2 cans condensed beef broth
1 1/2 cups water
1/8 tsp pepper
1/8 tsp dried thyme
1 bay leaf

I've also begun adding a "secret" ingredient... a tsp or so of sugar!  So, pick a cheese... mozzerella, provolone, swiss - they all work!

My original thought for the letter "F" was Frogmore Stew, but once I took a (real) close look at the reicpe, I opted out as it really didn't sound much like a "soup" to me, not even a "stew" really, but who am I to argue semantics? 

So, the next time you fire up a pot of soup, add a pinch of "crazy" and remember CrazyCook is on a "soup" mission.

Be well, all!
 
Comments
Nov. 30, 2011 3:22 pm
You know I was just talking to sue about making some French Onion soup yesterday when I was cooking up some T-Bone Bones ($1.99 a pound) to make beef stock, and give to the dogs. I wish I had the nice brown bowls to put it in. It is interesting how possessive Ginger gets when she gets her bone.
 
Nov. 30, 2011 3:31 pm
I loooove French Onion Soup, but it doesn't love me now that I'm getting older, grrrrr. I have to be careful with fried onions, which I also love. So enjoy an extra bowl of this for me!
 
Nov. 30, 2011 3:42 pm
Do you put any wine in? Do you thicken it at all? I dated a frenchman who did both, while I liked the wine overtones, I did not like the thickening. I like it clear brothy. He thought I was just a "states girl" who did not know better.
 
Nov. 30, 2011 4:03 pm
covergirl About the flour, I made it both ways, I like both. It is common that flour is used. I am like you I like a clear broth. Like you said a bit of red wine is fun too, but since I don't drink I need to watch that. Gordon Ramsay On French Onion Soup http://www.hulu.com/watch/217706/kitchen-nightmares-french-onion-soup
 
Nov. 30, 2011 4:35 pm
King, send some of that broth this way! lol... Be well... and maybe make a pot of soup?
 
Nov. 30, 2011 4:38 pm
BigShotsMom... wonder if simply "boiling" the onion might not have adverse reaction (not that you said what "fried onions" do...) By all means, I'll finish the batch up "for you!"
 
Nov. 30, 2011 4:41 pm
Covergirl, I don't think I've ever thought to add wine, but then, I don't cook with wine often (don't drink it either... but pass me a beer!) Nor have I ever heard of thiickening the broth - don't think I'd like that too well. I'll ask my reitred "model" friend who learned to cook many ethnic foods from "pro's" in their own countries...
 
Nov. 30, 2011 4:50 pm
I Talked To The wife, Onion Soup Is On The Menu For Dinner Tomorrow.
 
Nov. 30, 2011 5:33 pm
King, enjoy.. I did, and WILL till it's gone!
 
Nov. 30, 2011 6:00 pm
What The... FF-rench onion soup! You know I just had to do that...! Yeah I had a bet with the hubby, that was your F. I love French onion soup! Gonna try your recipe, after all you hav'nt failed me yet! I'm tweaking it a tad with some homemade sour dough garlic croutons. It's finally getting cold here... so this is on the menu for the weekend... with a good glass of Merlot! Be well my crazy friend!
 
Nov. 30, 2011 6:59 pm
I have a haapy penchant for French Onion Soup, also. I deviate from most (or all?) recipes because I will dice 1/2 an onion and saute it in butter until it is blackened, cut 1 and 1/2 onions into slices, throw them into a dark beef broth along with 2 tbs dried minced onion. This gives a range of onion flavors that we enjoy. As for the cheese, we much prefer a quality provolone instead of the typical swiss. A few slices of garlic toast for sopping and heaven will have decended to our table. ... I was going to have pizza tomorrow night. Gonna can that idea in favor of French Onion Soup and a steak with tater skins.
 
Nov. 30, 2011 7:22 pm
I froze some l/o beef broth and it is just waiting for French onion soup. I've not been too pleased with what I've made in the past. Thanks for the ideas!
 
Nov. 30, 2011 9:39 pm
Terry, I love your idea of sourdough (seems I've done that, re: my recipe calls for "crusty bread" - I love a good sourdough!) Tweak away... afterall it's your pot o' soup! Be well!
 
Nov. 30, 2011 9:42 pm
Mike, I made pizza last night (Tues) and a beef roast in the slow cooker today... soup for lunches! Guess I never thought about varying the onions... Also, I'll have to amend my recipe to add "garlic" in massive quantities! Sounds YUM! Be well...
 
Nov. 30, 2011 9:44 pm
Cat, I'm with you... sometimes mine is pretty "blah..." so the "extra" ideas sure will make a difference. Be well, and make (crazy)soup!
 
 
 
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

Hobbies
Quilting, Gardening, Music

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
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