FRENCH ONION SOUP (BAREFOOT CONTESSA) INA GARTEN

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



French Onion Soup (Barefoot Contessa) Ina Garten image

My cousin Susan and I agree that most good cooks tend to make a recipe their own. For example, when Susan and I make Applesauce cake with the whiskey icing, I leave out the raisins while Susan opts for mixed dried fruit. When I get in from work, I don't want to even THINK about having to concoct some chef-worthy meal. I just want it to taste like one using the ingredients I have on hand...haha!! This soup is tasty and great for a cold and rainy weekend. Go for it! And while you're going for it remember to make it your own. Do you prefer provolone or mozzarella to parmesano reggiano? Want a few more spices like a touch of celery seed or a dash of garlic? Experiment! I'd love to hear how it comes out for you and what you did to make it "your own"! Now for my notes on this one: I can't find veal stock in the grocery store...well not that I looked for it. I dislike veal intensely so I double up on the beef stock instead. Also, experiment with the onions for flavor variations. Honestly, Vadalia's have a different taste from reds and yellows. For your first time, try to select onions that you would feel comfortable putting on your tuna fish sandwich. Something with a slight sweetness to it but a bit of tang as well.

Provided by Adrienne in Reister

Categories     < 4 Hours

Time 1h5m

Yield 1 pot of soup

Number Of Ingredients 11

2 1/2 lbs yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 lb unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup brandy or 1/2 cup cognac
1 1/2 cups good dry white wine
4 cups beef stock
4 cups veal stock (or just double up on the beef stock)
1 tablespoon kosher salt
1/2 teaspoon fresh ground white pepper
freshly grated parmesan cheese (or a cheese of your choice)

Steps:

  • In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color.
  • Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes.
  • Add the white wine and simmer uncovered for 15 more minutes.
  • Add the beef and veal stocks plus salt and pepper.
  • Bring to a boil, then simmer uncovered for 20 minutes.
  • Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

Nutrition Facts : Calories 2144.9, Fat 95.3, SaturatedFat 59.8, Cholesterol 244, Sodium 10635, Carbohydrate 132.7, Fiber 19.6, Sugar 60.8, Protein 25

There are no comments yet!