Wednesday, April 7, 2010

This French Onion Soup Brought to You by Homemade Beef Stock

When you make homemade beef stock, and you have Gruyere cheese in the fridge that needs to be used up, you know French onion soup is in your future.

Such was the case today, and I so thoroughly enjoyed this amazing bowl of soup, that I decided to rerun this French Onion Soup video recipe. I thought this may inspire a few of you to give it a go. Enjoy!





Click here for the original post entitled, "French Onion Soup - So Good it Will Make a Mime Chatty." There you will find the ingredients list and a lot more info.

9 comments:

Anonymous said...

I feel really dumb for asking this but when you say butter, do you mean real butter or margarine? Or is it optional?

BTW, I have cooked quite a few of your recipes and the buttermilk chicken is an all time favorite with my daughter. I add crushed garlic to the buttermilk as well.

Chef John said...

i use reg unsalted butter, NEVER margarine. :-)

Anonymous said...

Wouldn't you know--I just got home from my butcher shop where I bought beef bones to make homemade stock. Thanks for the instructions!
This soup looks fantastic and will make it within the week.
I must agree about those awful long strands of onion "slapping you on the chin". I'm glad I have "permission from a real chef to cut them in chunks.
Thanks again.
And congrats on the award. I definitely voted for you!
Jackie

PukaDog said...

I have made this soup several times now and it always brings out enthusiastic "mmmmm's" and "yum's" every single time. It takes some time, but it's so easy and so worth it. Must admit I only splurge on the pricier Gruyere for special family or guests; otherwise I use shredded mozzarella over the bread topped with a round slice of provolone, which is a perfect fit for the top of my oven proof soup bowls and gives it a non-sanctioned Food Wishes professional look, even though I'm the definition of novice (but getting better) cook. Like the video says: MAKE THIS SOUP!

Only issue is this is the only recipe I use the Sherry for (don't care to drink it straight, frankly) and not sure how long I can keep it in the fridge before it should be thrown out?

Chef John said...

sounds great, I believe the sherry should last quite a while

Scott said...

Chef John,

We have been making your french onion soup ever since you posted it the last time. This is a special occasion treat and we love it! Thanks for a great recipe!

Scott said...

Chef John,

We have been making your french onion soup ever since you posted it the last time. This is a special occasion treat and we love it! Thanks for a great recipe!

satchmo said...

Chef, what happened to that jolly piano intro I've come to expect!? nothin against the new age mellow sound but it totally threw me off!


Anyways, the soup looks great. looking forward to making some stock, the ice cube idea is great.

Jackie Smith said...

This may be a silly question, but someone have me some glace and demi glace and I don't really know what to do with them. Could I use some of it in place of stock to make this soup?
Thanks!