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wearethepotemkin · 3 months

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French Onion Soup or Soupe a l’Oignon Gratinee de Trois Gourmandes [Onion Soup Gratineed de Luxe] from Mastering the Art of French Cooking by Julia Child et al.

This is one of the expansion/escalation “serving ideas” Julia shares that starts with the regular Soupe a l’Oignon, but a gratin version of onion soup is generally what we consider French Onion Soup (in that if I ordered French Onion Soup in a restaurant and it did not come with beautifully browned ooey-gooey melted cheese and toast layered on top, I would, like, I don’t know, cry maybe, or just be real sad.*

Julia says

The onions for an onion soup need a long, slow cooking in butter and oil, then a long slow simmering in stock for them to develop the deep, rich flavor which characterizes a perfect brew. 43

So that’s what we’re gonna do.

I’m doing all of this in my Dutch oven. While some of the versions of this soup can be served in individual pots, as a French Onion Soup bowl, you really can’t do this version easily that way as you have to mix in some final ingredients, an additional enrichment Julia calls the “final fillip.” And my 2-quart Corningware says it’s not broiler-safe, so I’m using the Dutch oven.

The way Julia stacks these recipes is confusing in the cookbook because of all the variations, but in broad strokes for this version:

1) Caramelize the onions 2) Make the Soup 3) Make the croutes (Or stop here, see HINDSIGHT NOTE) 4) Build the gratin 5) Add the “final fillip”

Go to the bottom for the full ingredient and equipment list. I’ll do this in stages here as it made the most sense to me. I’m not going to do this recipe like this again though, and I’ll put my thoughts and changes in sidebars and the “hindsight note” below.

1) Caramelize the onions for the soup (allow 60-90 min):

1-1/2 lbs or about 5 cups of thinly sliced yellow onions 3 Tb butter 1 Tb oil

1 tsp salt ¼ tsp sugar

3 Tb flour

A heavy-bottomed, 4-quart (or larger) saucepan (or oven-safe Dutch oven).

Melt butter and oil in your saucepan over medium heat, add onions, then cover and cook for 15 minutes.

Uncover, lower heat as low as you can, add salt and sugar. Cook very gently for 60-90 minutes stirring occasionally for the first 45, then every 5-10 minutes until onions have reached a rich deep brown. Less time means slightly higher heat, but also watch more closely and stir more often. Be warned.**

Sprinkle in flour and stir for 3 minutes.

2) Make the soup

Add all of the following to your onions:

Sidebar: I think this needs thyme. Add a large sprig or three here, and fish out before you build your gratin. Don’t gotta, but I will next time.

2 quarts boiling brown stock ½ cup dry white wine or dry white vermouth Salt and pepper to taste

Add 1-2 ladlefuls of your stock to your onions, deglazing the pan, scraping up all the fond that has accumulated on the bottom and loosening your onion and flour mixture. Then pour in the rest of your boiling stock and add the white wine to your onions.

Simmer, partially covered for 30-40 min. Taste for seasoning.

You can stop right here and just eat this and it’s delicious onion soup. Or… You can add 3T of cognac before serving and it’s delicious onion soup with cognac in it. Or…

3) Make the croutes:

12-16 slices French bread, cut 3/4” – 1” thick Olive oil or beef drippings 1 cut clove of garlic

Sidebar: OK JULIA, STOP RIGHT THERE! We’re talking about 24-32 teaspoons of olive oil!!?? So 8-10+ Tablespoons. That’s 4-5 oz of olive oil!? Half a cup of olive oil?! For the toast?! The toast I’m gonna smother in cheese?

Sweet Charlie Brown!

I’m using way less, and you have my permission to do so as well, or put half a cup of olive oil on your bread, that’s fine, too. Do you.

Also, is the garlic rubbing strictly necessary? Probably not.

Preheat oven to 325-degrees. Place the bread in one layer in a roasting pan or on a baking sheet for 15 minutes (the bread will be in the oven for 30 minutes total, but you’re going to remove halfway through to brush with olive oil). Remove bread and then “each side may be basted with a teaspoon of olive oil or beef drippings” (44).

Bake 15 more minutes after your generous or otherwise “basting.”

Remove from oven, and rub each piece with garlic.

HINDSIGHT NOTE: Next time I make this, I’m going to stop here and proceed differently. I won’t gratin the dish at all. I’ll make the croutes as below, but broil briefly with the cheese to melt it on top of the bread on the baking tray, then serve the toast with the melted cheese atop the soup in each individual serving bowl.

If you are serving this for a party, and intend to serve all of it, go ahead and continue as Julia instructs. But here’s the thing: you have to sneak under the crust you make in step 4 to add the ingredients in step 5, but my crust didn’t “lift” that easily to allow me to add the final slurry of ingredients, and those ingredients include cornstarch, which thickens the soup quite a bit, and the bread soaks the soup up quite a bit, so it’s not conducive to leftovers like this. And it’s a lot of bread for this soup. (We had leftover bread with no accompanying soup to have it with.)

I would add the cognac and Worcestershire from step 5 here! (Don’t bother with egg and cornstarch—the soup is thick enough!) Make as many croutes as I intend to serve now, melt the cheese on top of them in the broiler, and add the now ooey-gooey toast to the top of the soup at serving time.

ALSO, next time I’ll double the soup recipe to just have leftover Onion Soup. Once you’re spending 3 hours making soup you may as well be able to have some for lunch or dinner the next day. Make it 3 lbs onions, and 4 quarts stock, or 2 quarts and a bottle of red wine. And you can always melt more cheese on toast to serve the next day. Or just eat delicious onion soup.

This is your make ahead point. You can set the soup and croutes aside here until ready to serve.

You can add cognac here, and just put the bread in the bottom of bowls and serve your onion soup just ladled over the top of it just like this and pass some grated cheese around the table. Or…

4) Build the gratin:

Fireproof tureen, ovenproof casserole, or Dutch oven (needs to be able to be put under the broiler, not just in the oven)

Onion soup you made 1 T grated raw onion 2 oz Swiss cheese cut into very thin slivers 12-16 croutes you made 1-1/2 cups grated Swiss cheese, or a mixture of Swiss and Parmesan 1 Tb olive oil or melted butter

Preheat oven to 325-degrees. Bring the onion soup back up to a boil. Stir in the grated onion and the slivered cheese (super doesn’t matter if it’s slivered—it can just be grated like the rest of the cheese).

Float the croutes on top, and cover with the grated cheese. Sprinkle with the oil or melted butter.

Bake for 20 minutes, then remove, and preheat broiler, and broil 2 minutes more.

You can serve the soup now just like this or…

5) The “final fillip” (45) aka that which makes it Onion Soup Gratineed de Luxe (and not just Gratineed)

A 2-quart bowl 1 tsp cornstarch 1 egg yolk 1 tsp Worcestershire sauce 3 Tb cognac

Sidebar: This was not that easy, the lifting the crust part. Maybe I didn’t toast my bread enough, because it stated soaking up the soup almost immediately. And this really thickened the soup quite a bit because of the cornstarch. Next time I’m just going to try to stir in the cognac and Worcestershire sauce by themselves right before serving, and add the toast as described above.

Combine cornstarch, egg yolk, Worcestershire sauce and cognac into the bowl, and whisk to combine. Just before serving the soup, lift up an edge of the crust with a carving fork, remove a ladleful of soup, and add to the egg mixture. Whisk together to combine, then add a couple more ladlefuls of soup. Stir together, then pour back into the soup under the crust, stir to combine, and serve.

* I started by saying I would throw it on the ground and walk out, but I’ve never so much as sent food back at a restaurant. Even when I got a beef burger when I was a vegetarian and I know I ordered a veggie burger, I just told the concerned waiter who was wondering why I was looking at my food all sad and shit that I just realized I was really full and I asked for a to-go container to take it home where I threw it away and made buttered noodles or like Morningstar Farms “chicken” nuggets or something.

**I disagree with Julia here on heat and timing. Julia says moderate heat for 30-40 minutes for the onions after the initial covered 15 minutes. You can get some decent color this way and much faster than my method, but it’s far too easy to burn your onions as you really need to stir CONSTANTLY at this kind of heat. And you cried too hard to slice a pound and a half of onions to ruin them now. So: Cook covered on moderate heat with butter and oil for 15 minutes, uncover, and just turn your burner down low, stir occasionally for the first 45 minutes, and then set yourself a timer for every 10 minutes to stir, scrape up the little browned bits and fond that accumulate at the bottom. When it starts getting close, you’ll want to stir every 5 minutes so they don’t start to get frizzled. Just take it the fuck easy on the heat. It’s a rainy day soup for a reason. Let it take some time.

Soupe Gratinee des Trois Gourmandes [Onion Soup Gratineed de Luxe] from Mastering the Art of French Cooking by Julia Child et al.

Ingredients

to make Soupe a l’Oignon [Onion Soup]

1-1/2 lbs or about 5 cups of thinly sliced yellow onions 3 Tb butter 1 Tb oil 1 tsp salt ¼ tsp sugar 3 Tb flour 2 quarts boiling brown stock ½ cup dry white wine or dry white vermouth Salt and pepper to taste

to make Croutes [hard toasted French bread]

12-16 slices French bread, cut 3/4” – 1” thick Olive oil or beef drippings 1 cut clove of garlic

to make Onion Soup Gratineed with Cheese

The onion soup you made 1 T grated raw onion 2 oz Swiss cheese cut into very thin slivers 12-16 croutes you made 1-1/2 cups grated Swiss cheese, or a mixture of Swiss and Parmesan 1 Tb olive oil or melted butter

to make Onion Soup Gratineed de Luxe

1 tsp cornstarch 1 egg yolk 1 tsp Worcestershire sauce 3 Tb cognac

Equipment

A heavy-bottomed, 4-quart (or larger) saucepan (or oven-safe Dutch oven) Cookie sheet or sheet cake pan A wire whisk A soup ladle A serving fork A 2 quart bowl A wooden spatula or flat edge spoon

Citation

Child, Julia, Louisette Bertholle, and Simone Beck. Mastering the Art of French Cooking. 1961. 40th Anniversary ed., Knopf, 2009.

#french onion soup #Julia Child #Mastering the Art of French Cooking #onion soup #final fillip #Soupe a l'oignon gratinee de trois gourmandes #The Cookbook Project #recipe #Soup #French Soup

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onycho · 2 years

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What are your favorite soups I’ll start. Cream of mushroom. Green pozole. Lobster bisque. Traditional French onion with the gratinee and cheese and shit. And ummmmmmm. All variations of beef pho

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errorkraut · 3 years

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About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!

#French Onion Soup Gratinee #French #Onion #Soup #Gratinee

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saigonshakers · 3 years

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#French Onion Soup Gratinee #French #Onion #Soup #Gratinee

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scarfo-and-company · 3 years

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#French Onion Soup Gratinee #French #Onion #Soup #Gratinee

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kin-eats · 4 years

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Savoury foods for Pathfinder apex legends, please and thank you!

I’ll do my best!

Black Bean Burritos

Blackened Catfish and Spicy Rice

French Onion Soup Gratinee

Kickin’ Collard Greens

Instant Pot Irish Stew

Beef Stroganoff

I hope you enjoy! ~Shadow

#mod shadow #request #pathfinderkin #apex legendskin #Anonymous

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ryesilverman · 3 years

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#French Onion Soup Gratinee #French #Onion #Soup #Gratinee

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ask-chef-teruteru · 5 years

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“I decided to go with a hearty three cheese French onion soup gratinee, served out of a bread bowl so you can eat that too!

Bon appetite, my dear!”

#asks #starving anon #hope you like it!

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kevinychen · 3 years

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Monterey (Friday, 9/3)

We left at 2pm to try to beat some traffic before the long weekend, but it didn't work. The traffic got lighter (according to Google Maps) a few hours later. But not by much.

We stayed at Hotel Pacific, which is a short 5-minute walk to Old Fisherman's Wharf. It's pretty outdoors-y.

But for dinner I wanted profiteroles, so I browsed on Yelp and found a French place called Bistro Moulin in Cannery Row with profiteroles on the menu. It was 5pm and the last OpenTable reservation for the evening was 5:45pm. The restaurant was about a 30-minute walk away from the hotel, so we quickly prepared to leave!

Becky ordered sea bass (Poisson du Marché) with Sparkling Brut Rosé wine, and I got onion soup (Gratinee a'L'Oignon) and spinach gnocchi (Gnocchi aux Épinards), which pathetically I only just learned is pronounced /njoki/ and not /not∫i/. I got 19 little gnocchi balls.

Normally I wouldn't get such a small entree, but today I wanted to ensure I had enough room for dessert! PROFITEROLES! (with vanilla ice cream and chocolate drizzle).

Afterwards we went to the nearby CVS to get some dramamine. Then walked back to the hotel. Then realized that the CVS was actually between our hotel and the Safeway (we needed to buy groceries for our day-trips for the next two days). So we drove back through the CVS (making sure that we didn't need anything else from the CVS) and to Safeway, for some hummus and PB&J ingredients. Finally we got back to Hotel Pacific.

We then realized we forgot Ziploc bags. So Plan B: we'll bring pita bread & hummus for tomorrow (which doesn't need Ziploc bags) and get those Ziploc bags tomorrow evening.

As we lay in bed, we discover the bad insulation of the walls as we listen to people singing songs outside on the main road.

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dinneratsheilas · 4 years

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Brown Beef Stock

I have made Julia Child’s French Onion Soup Gratineed four times so far and it is just amazing!

I made it again recently for our friends because it is one of their favorites. They both agreed it is over the top delicious!

You can, of course, make this soup using packaged good quality beef stock (I did the first time I made it), but, if you have the time it is well worth making your own Brown Beef Stock!

Here’s what Julia has to say on the subject...

“Beef stock is the base for beef stews, rich brown sauces, and wonderful soups, such as French Onion, oxtail, beef and vegetable. There’s nothing like your own personal stock to give all of these soups your own special flavor.”

Brown Beef Stock (Julia Child, The Way to Cook)

Raw Beef bones, some of them meaty, are what you want here, such as the shank, the neck, the knuckle; leg bones, too, plus any raw scraps you may have collected in your freezer- ribs, steak bones, and so forth.

If the bones are too big, ask your butcher to chop them up into pieces of 3 inches or less.

There is nothing fancy about this home-style stock. To get a good brown color, however, you do want to brown the bones half and hour or so in a hot oven; the rest of the cooking is simply a matter of quiet and almost unattended simmering.

Ingredients (For about 3 quarts of stock)

3 to 4 pounds (4 quarts or so) of raw beef bones (some meaty), sawed into pieces of 3 inches or less

2 each: large carrots, onions, and celery ribs, roughly chopped

6 or more quarts cold water

A large size herb bouquet of fresh thyme, parsley with stems attached, bay leaves, plus 4 allspice berries and 6 peppercorns.

2 large cloves of unpeeled garlic, smashed (include in herb bouquet0

Note: Tie the herbs together in cheesecloth so they will stay in a bundle and be easy to remove after cooking. Tie with white kitchen twine.

1 large unpeeled tomato, cored and roughly chopped, or 1/2 cup canned Italian plum tomatoes

1 and1/2 teaspoon Kosher salt, plus more as needed later

To Cook

Browning the bones (30 to 40 minutes)

Preheat the oven to 450 degrees F.

Arrange the bones and 1/2 cup each of the chopped vegetables in the roasting pan and brown in the upper third of the oven, turning and basting with accumulated fat several times until they are a good walnut brown.

Scoop the bones and vegetables into the kettle; pour out and discard the accumulated fat.

Deglazing the roasting pan

Pour 2 cups of the water into the pan and bring to the boil over moderately high heat; using a wooden spoon, scrape browning juices into the liquid, then pour the liquid over the browned bones in the kettle.

Simmering the stock (4 to 5 hours)

Add the herb bouquet to the kettle and the rest of the vegetables listed, with enough water to cover the ingredients by 2 inches.

Bring to the simmer on top of the stove; skim off and discard grey scum that will collect on the surface for several minutes.

Add 1 and 1/2 teaspoons of salt. Cover loosely, and maintain at the slow simmer, skimming fat and scum occasionally, and adding a little boiling water if the liquid has evaporated below the surface of the ingredients.

Simmer till you feel the bones have given their all.

Straining and degreasing

Strain the stock through a colander into a large bowl, pressing juices out of the ingredients.

Degrease the stock by either chilling it so the fat hardens on top or by using a degreasing pitcher.

Season the degreased stock lightly to taste.

Strain again, this time into a fine-meshed sieve into a clean pan or container.

AHEAD OF TIME NOTE: May be prepared in advance; chill uncovered, then cover and refrigerate or freeze.

#soups #stocks #French Onion Soup #Julia Child

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discovercreate · 7 years

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French Onion Soup

Classic French onion soup gratineed with crispy baguette and gooey gruyere. What can be better on a cold winter night. from foodgawker http://ift.tt/2imLswv

#food #foodgawker

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ritacavicchio · 4 years

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Skinny Chicken Enchilada Rice Bowls sprinkled with optional low-fat Mexican cheese (don’t forget to add points for the cheese!)

Pasta Puttanesca: a pantry pasta sauce

Don’t crowd your buns into the pan…they can touch though

OMG! I *love* to eat!!!

Isn’t it the greatest thing on Earth?

Over the years, I’ve posted a lot of my favorite recipes on this blog, but I do realize that sometimes all those awesome recipes get a little lost with all my Cricut crafting.

Hence this Recipe Round Up!

Each recipe is linked to this index, so feel free to bookmark this page! I will update it as I add more recipes!

ON TO THE FOOD!

Jalapeno Cheese Bread in the Dutch Oven

Completed Cioppino ready for the bowl

Beer Battered Fried Pickles, golden brown and fluffy

Not just rich–decadent!!–but Oh! So delicious Cinnabon Style Cinnamon Buns

Julia Child’s French Onion Soup Gratinee

Classic Coleslaw

Chicken Pot Pie in a Cast Iron Skillet

Homemade Crab Rangoon

Yummy Homemade Pretzels

Amazing Chicken Marinade

Bacon-Wrapped Water Chestnuts

Beef Barley Soup

Better than Cinnabon Cinnamon Rolls

Beef Stew in the Dutch Oven

Beef Stroganoff

Beer Battered Fried Pickles

Good Enough for Santa Chocolate Chip Cookies

Chicken Stock in the Dutch Oven

Christmas Morning Quiche

Cioppino: San Francisco’s Fish Stew

Crusty Bread in the Dutch Oven

Durgin-Park Boston Baked Beans

Easy Chicken & Stuffing in the Slow Cooker

General Tso’s Chicken

Italian Bread in the Dutch Oven

Italian-Style Potato Pancakes

Jalapeno Cheese Bread

Julia Child’s French Onion Soup Gratinee

Key Lime Pie

Lazy Lasagna in the Dutch Oven

Make Your Own Pizza Dough

Make Your Own Sushi Rice at Home

Meatless Stuffed Mushrooms

Skinny Enchilada Rice Bowl

Skinny Black Bean Burritos

Sausage Tortellini Soup

Skinny Sesame Chicken & Broccoli

Ricotta Calzone

Pasta Puttanesca

Pizzelle: Auntie’s Italian Cookies

Ditch The Canned Pumpkin

Rib Eye in the Dutch Oven

Expertly Cutting a Pineapple & Pera Pena Drink

Whole Chicken in the Dutch Oven

You, too, can make your own sushi!

Skinny Chicken Enchilada Rice Bowl

Updated: Recipe Index OMG! I *love* to eat!!! Isn't it the greatest thing on Earth? Over the years, I've posted a lot of my favorite recipes on this blog, but I do realize that sometimes all those awesome recipes get a little lost with all my Cricut crafting.

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natachavcerda · 6 years

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French Onion Soup

Nothing says fall quite like a smoldering bowl of soup. There’s nothing like those chilly days, filling up on rich, aromatic dishes. As a self-proclaimed foodie, I love any opportunity to try out new recipes, especially if they include my other passion: good coffee. This fragrant, cheesy, broiled recipe for French Onion soup is cool weather joy, epitomized.

I have always been a huge French Onion soup enthusiast. There was time when it was the only thing I would order when I went out to eat. I’ve always had an affinity for the savory and this was a special treat I could never get enough of. I remember my mother making this recipe for me on snowy days. She used the ceramic two-tone brown bowls allotted for this dish and this dish alone, broiled the cheese, and left the whole house smelling like heaven. My stomach would growl while I waited impatiently for my mother to call me for dinner.

Just like French Onion soup brought my family together on snowy days, the famous dish served as a unifying force in Paris as well. While onion soup had been around for ages, it was considered a food of the poor- many could only afford broth, bread, and onions. This staple was born in the restaurants surrounding les Halles, the only area open to a late night/early morning crowd at the time.

The addition of “gratinee,” or cheese, served as a hearty, affordable breakfast for the blue-collar workers seeking early morning fare or after a hard-partying evening at the cabaret. French Onion soup bridged the gap between the “haves” and “have-nots,” as customers poured into doors of these little cafés. Inebriated socialites in tuxedos sat beside bloody-aproned butchers at the end of their shifts, indulging in the irresistible late-night fare.

Nowadays, French Onion soup is less culturally charged, but it still is tasty enough to appeal to people from all walks of life. In France, they’d often add caramel and burnt onions to soup to add flavor. We added coffee, brown ale, and unfiltered apple juice, layering ingredients slowly to add to the depth of flavor in this recipe.

We recommend a coffee with some bite, as flavor is the name of the game for this treat. We love the Ethiopian Yirgacheffe, light or dark roasted, depending on your preference. If you want a smokier flavor in your soup, go for the dark roast. If you prefer a nuttier, sweeter taste, go for light.

Simmering onions in brown ale and unfiltered apple juice as well as fresh-roasted coffee adds a sweet/salty/tart richness that will make this recipe a go-to all fall and winter. This makes for the perfect Sunday dinner as the days get shorter and cooler. Maybe even try it out as a hangover cure. We’re not saying it’ll work, but it’s worth a shot.

Give this recipe a try this fall and let us know what you think in the comments below!

Ingredients:

Serves: 4 to 6

6 medium sweet onions (we used Vidalia)

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons salted butter

8 ounces mild brown ale

16 ounces unfiltered apple juice

32 ounces brewed coffee

1 1/4 tablespoons mushroom or beef bouillon

2 bay leaves

1 fresh baguette, sliced

4 slices Swiss cheese

Directions:

Thin slice onions and add them to a soup pot on medium-high heat. Add butter, thyme, salt, and pepper. Stir frequently while the onions reduce and caramelize. Add the brown ale (Newcastle is a great choice!) to deglaze the pan and let the onions reduce again until there is no visible liquid. Add apple juice to deglaze the pan a second time and simmer for 5 to 6 minutes on medium. Combine 32 ounces of fresh brewed coffee (preferably with some acidity, such as our Ethiopian Yirgacheffe) with the bouillon. Add the coffee/bouillon mixture and the bay leaves to the pot and simmer for an additional 20 minutes. Broil the baguette until golden. Remove the bay leaves and ladle the soup into oven safe bowls, top with two slices of toasted baguette and a generous slice of cheese. Place in the broiler until the cheese melts/bubbles.

via Coffee Bean Direct Blog http://www.coffeebeandirectblog.com October 05, 2018 at 09:08AM

#Kyle #Coffee

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