FRENCH ONION SOUP (BAREFOOT CONTESSA) INA GARTEN
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
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
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
Francisco Q
[email protected]I'm not usually a fan of French onion soup, but this recipe changed my mind. It was so good!
Yvan fontie
[email protected]This soup is a classic for a reason. It's delicious, easy to make, and perfect for any occasion.
Keren Appiah-Kubi
[email protected]I love this soup! It's so easy to make and it always turns out great. I highly recommend it.
Fatima Riyah
[email protected]This soup is perfect for a cold winter day. It's warm, comforting, and absolutely delicious.
Sarmin Akter
[email protected]I made this soup for a dinner party and it was a huge hit. Everyone loved it!
Jamie Lowery
[email protected]This soup is a must-try for any French onion soup lover. It's rich, flavorful, and absolutely delicious.
Rasika Sanjeewa
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it. The soup was amazing! The onions were perfectly caramelized and the broth was so flavorful.
BD GAMER Riad
[email protected]This soup is so easy to make and it's absolutely delicious. I love the way the onions caramelize and the broth is so flavorful.
Heather Miller
[email protected]I've made this soup many times and it always turns out great. It's a classic recipe that everyone loves.
Imamdin Mahar
[email protected]This soup was a hit with my family! The onions were perfectly caramelized and the broth was so flavorful. I will definitely be making this again.