ALTON'S FRENCH ONION SOUP ATTACKED BY SANDI
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
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
FRENCH ONION SOUP
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.
FRENCH ONION SOUP
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.
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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.