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Can anyone give me a good recipe for french onion soup?

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nigetrix | 15:44 Tue 22nd Nov 2011 | Recipes
7 Answers
Also i would like to make it with the onions chopped up finely so would it be advisable to use a food processer for this purpose?

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I do finely sliced onions cooked in butter for 40 minutes until they caramalise (they make a difference to the flavour) add beef stock - I use oxo quite happily. Let it simmer for a further half an hour - I don't like it with wine so I leave it out. as already mentioned french toasted bread with melted cheese - yum.
I also wouldn't blend the soup but once it's cooled...
19:28 Thu 24th Nov 2011
Personally I wouldn't do the onions in a food processor, but each to their own.
I did have a recipe but can't find it hence the delay in my reply.

One of the foodies would be better to answer this, for examply China Doll or even NoMercy (If I've forgotten someone, my humble apologies)

Sweat the onions tho, do not caramelise them.
I agree with Alba that I wouldn't blitz the onions in a food processor. I'd go for thin slice cut along the grain rather than against.

I do disagree about not caramelising though. Really long slow cooking over a gentle heat to bring out the sugars and give a depth of flavour.

Oh and for flavour you need a really good stock and IMHO you will only achieve that by using your own, homemade beef stock. If you don't fancy that then try Kallo stock cubes.
This is the one I use.

1 large onion
3 beef stock cubes
600ml boiling water

Instructions


Finely slice the onion.
Soften in a pan using spray oil.
Dissolve the stock cubes in the water and then add to the onions.
Cover and simmer for 30 minutes
not forgetting some toasted french bread with your choice of melted cheese.
I do finely sliced onions cooked in butter for 40 minutes until they caramalise (they make a difference to the flavour) add beef stock - I use oxo quite happily. Let it simmer for a further half an hour - I don't like it with wine so I leave it out. as already mentioned french toasted bread with melted cheese - yum.
I also wouldn't blend the soup but once it's cooled down a little - you might get away with it

Anna x
Question Author
Many thanks to everyone who were kind enough to help me out!

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