A fresh look at French Onion Soup

by Michelle on July 11, 2010

Silly me.

We’re in the middle of a 95+ degree heat wave and I have a craving for French Onion Soup! But if I have a taste for something rarely ever does the weather stop me! And after pulling some of our gorgeous onions, who could resist making some Onion Soup.

 

Usually Onion Soup is made with Yellow Onions but I don’t care for Yellow Onions at all. But I dearly love green onions so I used our homegrown Green Onion Bulbs, which are nothing more then mature Green Onions. I also added some additional herbs, Rosemary, Marjoram and Tarragon, again fresh from my garden. Although most Onion Soup recipes call for all Chicken Stock, my Mom always used Beef Stock. Well, ever since I discovered how fabulous Veal Stock is, I don’t make Beef Stock any more but Beef Stock is perfectly acceptable to use in this recipe. Veal Stock is a deliciously, smooth, rich stock and although it’s a 2-day process to make…it is so worth it. I use the Veal Stock recipe from the cookbook, The French Laundry.

 

Honestly this was the best Onion Soup I’ve ever tasted!


French Onion Soup
Recipe developed by BigBlackDog

7 Green Onion Bulbs
3 TBL Olive Oil
1/2 cup dry red wine (I used Merlot)
6 c Chicken Stock
2 c Veal Stock **See Note if you’re using Beef Stock
Salt and freshly ground black pepper
1 bouquet garni (fresh thyme, bay leaf, and celery stalk tied together)
1/4 tsp fresh Rosemary
1/2 tsp fresh Marjoram
1/2 tsp fresh Tarragon
2 small or 1 medium slice of bread per bowl of soup
1-2 tsp soft butter per slice of bread
1-2 minced garlic cloves
1-3 cups grated white cheese

**NOTE: When using Beef Stock, use 6 cups of Beef Stock and 2 cups of Chicken Stock.

Clean and thinly slice the onions.

On medium low, heat a large soup pot. Add the oil. Add the onions and saute until golden brown. Deglaze the pan with the wine. Add beef and chicken stock, salt, pepper, and bouquet garni, and simmer for 30 to 40 minutes.

Bouquet Garni is very easy to make and it’s nice to be able to remove all the herbs after the flavor is infused.  Just cut a wide piece of celery into about 5″ lengths.  Place the Bay, Thyme, Marjoram, Tarragon and Rosemary in the groove of the celery.  Then top with another piece of celery and tie it with a string. 

Mince or crush the garlic and mix with the soft butter. Spread both sides of each slice of bread with the garlic butter. In a frying pan, grill the bread on both sides and set aside. I cut each slice of bread in two before layering it in the bowl of soup. We like a little bit of bread and cheese per spoonful of soup.

Preheat the broiler.

Pour the soup into oven-proof bowls. Top each bowl with grilled bread and sprinkle with cheese. Place the bowls on a baking sheet and pop under the broiler. Broil for about 5 minutes or until the cheese has melted. Serve and enjoy!


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Comments

  • Sheila July 11, 2010 at 10:25 pm

    That looks fabulous, Michelle! Now you have me craving onion soup!

    XO,

    Sheila :-)

  • mister anchovy July 12, 2010 at 6:41 am

    I too sometimes crave soup in hot weather. Yesterday I visited a near-by forest and gathered quite a collection of tasty edibles (chanterelles, lobster mushrooms and boletes), so tonight I’m going to make a three mushroom soup.

  • Joanne July 12, 2010 at 6:57 am

    I never let the weather get in the way of my cooking either. That’s what air conditioners are for!

    This soup looks absolutely fantastic. I love the sound of using veal stock as a base!

  • Amanda July 12, 2010 at 7:06 am

    I bet it was the best you’ve ever had, it looks fantastic!

  • kat July 12, 2010 at 7:44 am

    great idea using the green onion bulbs. though i can’t imagine soup in this hot weather 😉

  • Lori E July 12, 2010 at 7:57 am

    I make a pretty darned good onion soup but have never used green onions. It does look appealing. Something warm actually helps to cool you down.

  • Jenny Flake July 12, 2010 at 8:26 am

    Looks so fabulous! Love a good bowl of onion soup!!

  • Fuji Mama July 12, 2010 at 8:45 am

    This looks fabulous. I’m a huge fan of soup during hot weather, so I can totally relate to your craving!!

  • Maria July 12, 2010 at 9:13 am

    I love the cheesy top!

  • Margaret July 12, 2010 at 9:48 am

    LOVE this soup. onions are just so sweet and flavorful. Made English Cheddar Onion soup earlier this year. Also very good and quite different.

    Will try this one when weather turns cooler. Soup when it is 100 outside just doesn’t work for me.

  • Bonnie July 12, 2010 at 10:05 am

    I too have many green onions that are mature. Never thought to use them in onion soup. I love the bouquet garni inside the celery. Great idea.

  • Siobhan July 12, 2010 at 10:14 am

    I use local Vidallia onions in my onion soup…great idea on wrapping the garni inside the celery! Got to give that a try!

  • pam July 12, 2010 at 1:14 pm

    The power of suggestion. Now, I want some!

  • Cookin' Canuck July 12, 2010 at 6:18 pm

    What pretty onions fresh from your garden. I agree about the use of beef or veal – much preferred to chicken stock in French onion soup.

  • Michelle @ Brown Eyed Baker July 12, 2010 at 9:05 pm

    Gorgeous French onion soup! One of my all-time favorite dishes!

  • Cuisine Kathleen July 12, 2010 at 9:52 pm

    Haven’t made it in ages! I always had trouble getting the cheese to encase the whole bowl like they do in the steak houses!

  • Kayte July 13, 2010 at 6:08 am

    I don’t think I ever use green onions without thinking of you! They are such a nice addition to most anything. I will need to try this soup b/c French Onion Soup is on my last meal list…I get it whenever I go out just so I can try all the different kinds. This looks particularly good as only you can style this well on a day-to-day basis!

  • Jen @ How To: Simplify July 13, 2010 at 4:51 pm

    I love a good French Onion Soup recipe!

  • Jenn AKA The Leftover Queen July 14, 2010 at 12:22 pm

    YUM YUM YUM! Those onions in the top photo are gorgeous!

  • Danielle July 14, 2010 at 3:50 pm

    omg…that looks amazing!!!! And I’m with you…when I have a craving…nothing’s gonna stop me! LOL

  • Biz July 14, 2010 at 4:30 pm

    I can’t stand onions, but I’ve always loved the broth onion soup is in – oh, and the cheezy bread!

  • Mimi July 14, 2010 at 6:43 pm

    That soup looks delicious, but I’ll have to wait until the temperature returns to the double digits to make a batch.
    Mimi

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