Chicagoist: Soup's On: Onion Soup

Rachelle Bowden

Thu, 12 Feb 2009 09:08:43 -0600

what do you know... last night i got home and my boyfriend had a pot of french onion soup on the stove, hot and ready to eat. YUM! we have made it a bunch of times, but this time was extra savory. he said that he used chicken and vegetable stock because that's what we had in the cupboard but then he added some beef bouillon. it was great!

DNashty

Wed, 11 Feb 2009 18:12:13 -0600

Actually, "French Onion soup" doesn't necessarily mean the melted cheese and croutons on top. True, that's what us Americans usually mean by it, but in France you can also find onion soup with the cheese and croutons served on the side - you add them into the soup to your own liking, and the cheese melts into the hot broth rather than being broiled. It's really just as tasty either way, though I do think the melted cheese part is more fun. And the only "special bowl" required is really anything oven-safe. You don't even have to use the actual broiler, just the oven will do. The bowls I use at home are "chili bowls" from Crate & Barrel, nothing terribly special about them.

Anthony Todd

Wed, 11 Feb 2009 13:58:59 -0600

That Girl: You can send recipes to me! If i like the look of it, i'll test it, possibly adjust it and credit you. My email is on the staff page.

that_girl

Wed, 11 Feb 2009 13:30:10 -0600

Ah, I should have figured it would look roughly like french onion. Duh. Thanks Rachelle. :)

Rachelle Bowden

Wed, 11 Feb 2009 13:25:06 -0600

that girl - i make a recipe very similar to this.. this is what it looks like each step of the way.

that_girl

Wed, 11 Feb 2009 12:51:48 -0600

Sounds tasty. I'm enjoying the soup recipes. Though I'm curious what this would look like cooked. Query: Can I submit my own soup recipe for consideration? Who would I send it to? I make a tasty hearty lentil barley stew that is inexpensive, filling, and easily vegetarian.

Chuck Sudo

Wed, 11 Feb 2009 12:22:42 -0600

The sweetness of the shallots and yellow onions suggests that you could use a ruby port to highlight those flavors. Sandeman Founders Reserve is a common ruby you should find at most drug stores and supermarket wine aisles. For brandy, I tend to prefer Mexican brands like Fundador or Presidente. Anthony, what did you use in the recipe for port or brandy

Anthony Todd

Wed, 11 Feb 2009 12:21:34 -0600

I used Sandemans Founders Reserve Port (which we will be running a larger Properly Sauced on sometime in the future). It's not very expensive and quite drinkable.

noredtape

Wed, 11 Feb 2009 12:15:11 -0600

Do you have any port/brandy recommendations?

Anthony Todd

Wed, 11 Feb 2009 12:06:59 -0600

We got about 8 large bowls out of it. But it depends on how much you cook it down. You can also thin it with water, but you have to cook it longer.

noredtape

Wed, 11 Feb 2009 12:02:28 -0600

how much does this yield?

Anthony Todd

Wed, 11 Feb 2009 11:20:36 -0600

Exacly, Stolps! :-) I make my own chicken stock at home (from roast chicken carcasses) but I still use beef broth from a box. Hence the difference.

L. Stolpman

Wed, 11 Feb 2009 11:18:03 -0600

Hi there, Bekki, Stock is made with bones (and vegetables, etc). Broth is not - just the meat and veggies. Hope that helps! -L.

Anthony Todd

Wed, 11 Feb 2009 11:15:41 -0600

Totally - but you'd have to saute the onions FIRST. You can crockpot it after you add the broth.

Rob Christopher

Wed, 11 Feb 2009 11:13:12 -0600

I imagine this would work well in a crockpot, yes?

Anthony Todd

Wed, 11 Feb 2009 11:12:24 -0600

It would still be a very tasty soup! I'd probably increase the garlic slightly and be really sure to caramelize the onions - you need to get every bit of flavor possible.

Bekki

Wed, 11 Feb 2009 11:08:34 -0600

Do you think it'd turn out as tasty if I substitute vegetable broth (I also don't know the difference between stock and broth) for the beef broth and chicken stock? For a vegetarian version.

Ingrid

Wed, 11 Feb 2009 11:07:11 -0600

Yep yep yep...going to make this tonight. What a perfect night for a hot bowl of brothy soup! Onions are also very healthy and good for you: Onions are a very rich source of fructo-oligosaccharides. These oligomers stimulate the growth of healthy bifidobacteria and suppress the growth of potentially harmful bacteria in the colon. In addition, they can reduce the risk of tumors developing in the colon. They also protect against stomach cancer. My grandma used to make an onion concoction for coughs. Good good good all around...the humble onion!! Thank you for the suggestion!!