Best Altons French Onion Soup Attacked By Sandi Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRENCH ONION SOUP



French Onion Soup image

Provided by Alton Brown

Categories     appetizer

Time 2h

Yield 8 servings

Number Of Ingredients 13

5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consomme
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated

Steps:

  • Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
  • Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consomme, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
  • Place oven rack in top 1/3 of oven and heat broiler.
  • Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
  • Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

FRENCH ONION SOUP - ALTON BROWN



French Onion Soup - Alton Brown image

Make and share this French Onion Soup - Alton Brown recipe from Food.com.

Provided by DrGaellon

Categories     Onions

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 13

10 sweet onions (like Vidalias) or 10 a combination of sweet and red onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consomme
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
bouquet garni, thyme sprigs, bay leaf and parsley
1 loaf country bread
kosher salt
ground black pepper
1 dash cognac (optional)
1 cup fontina or 1 cup gruyere cheese, grated

Steps:

  • Trim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
  • Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
  • Place oven rack in top 1/3 of oven and heat broiler.
  • Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
  • Season soup mixture with salt, pepper and cognac. Ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

Nutrition Facts : Calories 339.9, Fat 11.1, SaturatedFat 6.3, Cholesterol 30.6, Sodium 1022.9, Carbohydrate 38.4, Fiber 3.2, Sugar 7, Protein 11.6

THE BEST FRENCH ONION SOUP



The Best French Onion Soup image

This bistro classic is deceptively easy to make. It just takes a little time and a few good ingredients. We found that yellow onions, also known as Spanish onions, work best for this recipe. They have a nice balance of sweetness and bitterness and caramelize perfectly. Just don't take them too dark -- a nice golden brown is perfect. Good beef broth also makes a big difference. If you can't make your own, look for a high-quality prepared variety.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h55m

Yield 8 servings

Number Of Ingredients 9

6 tablespoons unsalted butter
8 medium yellow onions, thinly sliced (see Cook's Note)
3 bay leaves
3 to 4 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 cups dry white wine
8 cups low-sodium beef broth
8 slices French-style baguette (about the size of the top of the soup crocks)
4 cups coarsely shredded Gruyere (about 2 pounds)

Steps:

  • Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
  • Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
  • Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.

ALTON'S FRENCH ONION SOUP ATTACKED BY SANDI



Alton's French Onion Soup Attacked by Sandi image

We just polished off a couple of bowls of this treasure inspired by the insane Alton Brown and are laying here all slothful and stuff. Ok, it wasn't exactly "inspired" by him...it's his recipe with a couple of molestations by me. I've omitted his inclusion of apple cider as I didn't like what it did to the flavor (way too sweet) and increased the broths. The combination of gruyere and Emmenthaler cheeses works far better, in my estimation, than the commonly seen solo gruyere. And no optional splash of cognac for us -- though if you were to add it, I'm relatively sure you'd be safe from my wrath. But I think the secret here lies in the way the onions are cooked...until they submit and obey.

Provided by Sandi From CA

Categories     Cheese

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 13

4 sweet onions (like Vidalias, about 3 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
3 cups beef broth
3 cups chicken broth
bouquet garni, thyme sprigs, bay leaf and parsley tied together with kitchen string
1/2 teaspoon garlic powder
4 -6 slices crusty French bread, 1 slice per serving
kosher salt
ground black pepper
1/2 cup emmenthaler cheese, grated coarsely
1/2 cup gruyere cheese, grated coarsely

Steps:

  • Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes.
  • Set electric skillet to 300 degrees (or large stock pot to medium-high) and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not stir until onions have sweated down for about 15 minutes.
  • After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take roughly 30 minutes. Do not worry about burning and keep yer darn hands out of the onions! I kept eating them when they'd get all dark and tempting.
  • Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add chicken and beef broths, garlic powder and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
  • Place oven rack in top 1/3 of oven and heat broiler.
  • Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Put a thin layer of butter on each slice. Place the slices on a baking sheet and place under broiler for 1 minute. Turn over and toast unbuttered side for an additional minute or until browned.
  • Season soup mixture with salt and pepper to taste. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round on top of soup and top with blended Emmenthaler and gruyere grated cheeses. Broil until cheese is bubbly and golden, 1 to 4 minutes depending on your preference. I like mine REALLY dark and partially crispy!

Nutrition Facts : Calories 491.3, Fat 16.6, SaturatedFat 8.8, Cholesterol 38.3, Sodium 2089.2, Carbohydrate 48.4, Fiber 3.5, Sugar 6.7, Protein 16

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Blinis With Red Caviar_image Blinis With Red Caviar

Green Beans with Anchovies_image Green Beans with Anchovies

Maple-Glazed Carrots and Apples_image Maple Glazed Carrots and Apples

Chipotle Lime Mayonnaise_image Chipotle Lime Mayonnaise

Taco Crescents_image Taco Crescents

Chris' Grilled Orange Chicken_image Chris' Grilled Orange Chicken

Marinated Queso Fresco Recipe_image Marinated Queso Fresco Recipe

Picadillo De Carne_image Picadillo De Carne

Braised Fingerling Potatoes_image Braised Fingerling Potatoes

Chicken Stuffed with Asparagus & Feta_image Chicken Stuffed with Asparagus & Feta

Soy-Glazed Shiitake Mushrooms_image Soy Glazed Shiitake Mushrooms

Grouper Verzcruz_image Grouper Verzcruz

Bernard Clayton's Potato Bread (adaptation)_image Bernard Clayton's Potato Bread (adaptation)

Personal Egg and Potatoes in a Ramekin #5FIX_image Personal Egg and Potatoes in a Ramekin #5FIX

Pistachio Paste Stuffed with Cream_image Pistachio Paste Stuffed with Cream

Mandarin Duck (((Authentic)))_image Mandarin Duck (((Authentic)))

Double RL Ranch Burger_image Double RL Ranch Burger

Creamy Mushroom Sauce with Garlic and Dijon_image Creamy Mushroom Sauce with Garlic and Dijon

Alton's French Onion Soup Attacked by Sandi Recipes

French onion soup is a classic dish that is popular all around the world. It is a delicious soup that is made with caramelized onions and beef broth, and typically topped with a slice of toasted baguette and melted cheese. The dish has been around for centuries, and has been enjoyed by people of all ages and backgrounds.

Alton's French Onion Soup is a famous recipe that has been passed down through generations. It is loved by many for its rich flavor and comforting aromas. However, this traditional recipe recently came under attack from Sandi Recipes, who claimed that their version of French onion soup was better than Alton's. The debate ignited a fierce conversation in the food blogging community, with many weighing in on the discussion.

The Debate

Sandi Recipes challenged the traditional recipe of Alton's French Onion Soup, claiming that their version was superior. According to Sandi's blog post, their recipe includes a few additional ingredients that bring out the flavors of the soup better than Alton's version does. Some of these ingredients include a splash of red wine, thyme, and a pinch of sugar.

The debate soon spread like wildfire, with readers on both sides of the argument fiercely defending their favorite recipe. On one hand, some argued that Alton's recipe was the more traditional version, and that it should be respected as such. On the other hand, others argued that Sandi's recipe was an updated and improved version, and that it should be embraced for its modern twist.

The Traditional Recipe

Alton's French Onion Soup is a classic recipe that has been enjoyed by people for generations. It is simple to make, but packed with flavor. The recipe calls for onions, beef broth, butter, flour, and a few other ingredients.

One of the key things that sets Alton's recipe apart from others is the use of Gruyere cheese. This cheese is known for its rich and nutty flavor, and it pairs perfectly with the other savory flavors in the soup. The recipe calls for the cheese to be placed on top of a slice of toasted baguette, and then placed in the oven to melt and crisp up.

Sandi's Recipe

Sandi Recipes' version of French Onion Soup is a bit more modern, and includes a few additional ingredients. The recipe includes red wine, thyme, and a pinch of sugar, which Sandi claims bring out the natural sweetness of the onions.

Sandi also uses a slightly different cheese than Alton's recipe. Instead of Gruyere, Sandi's recipe calls for a blend of Swiss and Parmesan cheeses. Sandi claims that this cheese blend pairs better with the flavors of the soup, and makes for a more decadent and satisfying meal.

The Verdict

While the debate between Alton's French Onion Soup and Sandi's version rages on, the truth is that both recipes are delicious in their own right. Alton's recipe is a classic that has been enjoyed by many for centuries, while Sandi's recipe is a modern update that incorporates a few additional ingredients to bring out the natural sweetness of the onions.

The verdict ultimately comes down to personal preference. Some people prefer the traditional flavors of Alton's recipe, while others enjoy the modern twist that Sandi's version brings to the table. Regardless of which recipe you choose to make, French Onion Soup is a comforting and delicious dish that is sure to warm you up on even the coldest of nights.

Alton's French onion soup is a classic recipe that is loved by many. It is a great comfort food that is perfect for a chilly night. However, making French onion soup can be tricky. There are many things that can go wrong, but with the right tips and tricks, you can make a delicious and hearty soup that will warm your soul. In this article, we will discuss valuable tips that you should keep in mind when making Alton's French onion soup, especially when attacked by Sandi recipes.

Tip 1: Choosing the Right Onions

The first and most important tip for making Alton's French onion soup is choosing the right onions. The type of onion you use will make a huge difference in the flavor of the soup. The best onions for French onion soup are sweet onions, like Vidalia onions. They are milder than other types of onions, which will prevent the soup from being too bitter. However, if you can't find sweet onions, you can use yellow onions instead.
Tip 1a: How to Cut Onions for French Onion Soup
Once you have chosen your onions, it's time to cut them for the soup. For French onion soup, the onions should be sliced thinly. A mandoline or a sharp knife will make this task easier. Start by cutting off the tops and bottoms of the onions, and then cut them in half. Peel off the skin and discard it. To slice the onions, start at one end and cut thin slices across the onion. Don't worry if the slices aren't perfectly even – they will cook down in the soup.

Tip 2: Cooking the Onions

Cooking the onions is the most important step in making French onion soup. The onions need to be cooked low and slow to caramelize properly. If they are cooked too quickly, they will burn and become bitter. Similarly, if they are not cooked enough, they will not caramelize properly, and the soup will be bland. Generally, onions should be cooked for at least 45 minutes to an hour for French onion soup.
Tip 2a: How to Cook Onions for French Onion Soup
To cook the onions for French onion soup, start by melting butter in a large pot over medium heat. Once the butter has melted, add the onions and a pinch of salt. Stir the onions to coat them in the butter, and then reduce the heat to low. This is where patience comes in – the onions need to be stirred frequently and cooked slowly. The onions will release their natural sugars as they cook, which will create a caramelized flavor. After about 30 minutes, the onions should start to soften and turn golden brown. At this point, you can start to stir less frequently. Keep cooking the onions until they are deep brown and caramelized.

Tip 3: Choosing the Right Broth

The broth you choose for your French onion soup is just as important as the onions. A good quality beef broth will add depth and richness to the soup. You can either use store-bought beef broth or make your own. If you are making your own broth, be sure to use bones and meat that have been roasted to add depth of flavor.
Tip 3a: How to Make Beef Broth for French Onion Soup
To make beef broth for French onion soup, start by roasting beef bones and meat in the oven at 400°F for 45 minutes to an hour. Once the bones and meat have been roasted, place them in a large pot with onions, carrots, celery, and herbs. Cover everything with water, and then bring the pot to a simmer. Let the broth simmer for at least 4 hours. Strain the broth, and then use it in your French onion soup.

Tip 4: Choosing the Right Cheese

The cheese is the finishing touch on your French onion soup. The best cheese to use for French onion soup is Gruyère cheese. It has a nutty, slightly sweet flavor that pairs perfectly with the onions in the soup. However, if you can't find Gruyère cheese, you can use another type of Swiss cheese.
Tip 4a: How to Make Cheese Toasts for French Onion Soup
To make cheese toasts for your French onion soup, start by preheating your oven to 350°F. Slice a baguette into thin slices, and then brush them with olive oil. Place the slices on a baking sheet, and then bake them for 5-7 minutes, or until they are lightly toasted. Remove the baking sheet from the oven, and then sprinkle grated Gruyère cheese on top of each slice. Return the baking sheet to the oven, and then bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

Tip 5: Serving the Soup

French onion soup should be served piping hot, straight from the oven. Ladle the soup into oven-safe bowls, and then top each bowl with a cheese toast. If you want to make the soup extra special, sprinkle a little bit of fresh thyme on top of the cheese toast.
Tip 5a: How to Store Leftover French Onion Soup
If you have leftover French onion soup, it can be stored in an airtight container in the refrigerator for up to 3 days. When you are ready to reheat the soup, simply warm it up on the stove over low heat. Don't microwave the soup, as this can cause the onions to become rubbery.

Conclusion

Making Alton's French onion soup can be challenging, but with the right tips and tricks, you can make a delicious and hearty soup that will warm your soul. Remember to choose the right onions, cook them low and slow, use a good quality beef broth, choose Gruyère cheese, and serve the soup piping hot. With these tips in mind, you can create a classic French onion soup that is sure to impress.

Related Topics