Nothing goes with manicotti quite like homemade French Onion Soup.

This is the second time I’ve made it this year and I’m improving at it. The broth is a hell of a lot better this time. This was a damn good batch!

Wow. Looks great! Gruyère? What brand do you like? I’m not sure what to buy.

I make onion soup a few times a year. Do you put alcohol in? If so, what type. I’m mixed on adding alcohol for now.

French onion was my favorite growing up. They were served in these brown-tan bowl-ish kettle-ish mini-crocks made of ceramic. Man, memories.

Nice, last time I had onion soup must of been 40 yrs ago.

I'm gonna have to try that! I love it!

My wife just asked me “Where’s the protection”?

quote:

Originally posted by konata88:
Wow. Looks great! Gruyère? What brand do you like? I’m not sure what to buy.

I make onion soup a few times a year. Do you put alcohol in? If so, what type. I’m mixed on adding alcohol for now.

French onion was my favorite growing up. They were served in these brown-tan bowl-ish kettle-ish mini-crocks made of ceramic. Man, memories.

Nope no alcohol. I’m using provolone cheese (lots of it) about 3 slices per bowl. I tried it with Gruyère and honestly it wasn’t any better. I prefer to make it with provolone. I suppose maybe it’s an Italian onion soup.

I reduced the hell out of the broth and added in a considerable amount of dried thyme, oregano , salt and pepper along with an Italian seasoning blend.

It’s a fairly easy recipe that really only requires some bread, two onions, beef stock and lots of cheese.

Ok. I’ll try provolone next time. I’m still experimenting.

Its all about the cheese. And for me the answer is a 50/50 mix of Swiss and Gruyere. Absolutely Perfect. I can't imagine provolone but OK.

It will take my 9 hours to drive down, but I am getting the car warmed up.

That looks amazing!

Better be sharing that recipe with us, stickman!

quote:

Originally posted by divil:
It will take my 9 hours to drive down, but I am getting the car warmed up.

Pick me up on your way!

There was a place in Quakertown, called "Bubba's Pot Belly" that was known to have very good French onion soup. Place burned down recently. Served in a brown stoneware crock. I don't recall if the crock had the funny stubby round handle or not.

I would love to have that recipe. Good memories of a great soup.

IIRC, Alton Brown did an episode on that soup for his "Good Eats" show. About 1998 or so?

Yes recipe please. Would love to give that a go. It looks delicious!

FOS is a cold weather favorite at the Casa Kablammo. Preparation time can be lengthy sweating and sweetening the onions. I do not use sugar and do add cognac or brandy. Sometimes I even put the cognac or brandy in the the soup! Quality stock is a necessity.

The Spanish cousin soup, Supa de Ajo aka Supa de Castiliano is just as worthy. Please check it out. I usually serve the garlic soup with grated Manchego cheese.

French Onion Soup has been one of my favorires since I was a kid. My mom use to make it. Would love to try and make it myself- please post the recipe-

Love this, and plan on making some this week! Recipe we use is a tiny bit involved but reducing the onions down completely then building back up the base and broth is worth it!

Linky

I was close, but wrong...it was season 1 episode 9 (1999)
Alton Brown, Good Eats, "A Bowl of Onion".

I once made a beef pot roast on the stove top. Seasoned beef on top of onions. The resulting small amount of broth tasted a lot like the soup from the Bubba's I mentioned earlier.

damn, that does look good!!

I love this soup; however, about 8-12 hours later, it doesn't love me.