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  #21  
Old 09-25-2008, 01:36 PM
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My first taste of french onion soup was pre-dawn in a tiny bistro near one of Paris' vegetable markets. I thought I'd died and gone to...well...gone to Paris! I had a totally awesome recipe I'd talked the bistro owner out of (after all, I was an Americane and wouldn't be competing with her for business once I went home), but alas, lost it after having wild success in making it.

Several years ago, I attempted to recreate it for a hiliday, but had to hold it due to my MIL's cooking plans and the danged stuff went bad overnight (who knew onions would sour overnight, eh?). I haven't reattempted french onion soup in my itsy bitsy kitchen, but I do crave the taste experience!
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Old 10-04-2008, 08:21 PM
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i am going to make this again right now...yummy! best french onion soup ever!!!
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  #23  
Old 10-05-2008, 04:25 AM
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Chef Ash put this one on her blog too!!!
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Old 10-05-2008, 11:27 AM
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Quote:
Originally Posted by Modemouth View Post
Chef Ash put this one on her blog too!!!
awesome, way to go!!
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  #25  
Old 03-14-2012, 06:28 PM
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Made this today with new spring onions. The juice ran down my arms. Yee Haw.
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Old 03-17-2012, 11:18 PM
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Don't know how I missed this one, because onion sop is one of my all-time favorites! This made me lonesome for so many of our buddies, too.
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  #27  
Old 04-14-2012, 07:30 AM
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Here is another possibility for French Onion soup. At most a couple of hours to make. It's a grey, rainy, severe weather threatening type day...perfect for French Onion soup (if only I didn't have to go to the grocery store!) This recipe will serve 8

Ingredients:

•4 large yellow onions, cut in large dice
•1/2 stick unsalted butter
•1 tbsp sherry vinegar
•1/4 cup dry sherry wine
•2 sprigs fresh thyme
•1/2 tsp salt
•fresh ground black pepper to taste
•1 bay leaf
•3 cups high-quality beef broth
•3 cups high-quality chicken broth
•1 cup water
•For the topping:
•toasted French bread
•8 oz shredded Gruyere cheese, or other Swiss cheese

Directions:

In a large soup pot, melt the butter over med-low heat. Add the onions and salt; slowly cook, stirring occasionally, until the onions are golden-brown - about 30 minutes.

Add the vinegar and sherry; cook for 5 minutes, and then add the remaining ingredients. Simmer on low for one hour. Taste and adjust seasoning. Ladle into heatproof bowls, or crocks, and top with a piece of toasted bread (cut to fit top of bowl).

Cover with the cheese, and place under a preheated broiler until the cheese melts and begins to brown. Serve hot.
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