Best French Onion Soup Alton Brown Recipes

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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

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