Comments on: French Onion Soup

By: Genovese Sauce - Closet Cooking

Genovese Sauce - Closet Cooking — Mon, 21 Oct 2024 12:08:12 +0000

[…] simmering until they turn a deep golden brown and caramelize, releasing their sweetness, similar to French onion soup. The meat, usually beef or pork, is slowly braised with the onions until it is falling apart tender […]

By: RH

RH — Fri, 07 Apr 2023 20:19:36 +0000

this looks amazing, and you make it simple! I love it. thank you for your food blog.

By: My Favorite Home Quarantine Recipes – Allison Joe On The Go

My Favorite Home Quarantine Recipes – Allison Joe On The Go — Sun, 14 Jun 2020 14:16:45 +0000

[…] Link to recipe here: French Onion Soup […]

By: Janie

Janie — Sun, 23 Feb 2020 07:38:31 +0000

In reply to Dom at Belleau Kitchen. You can also roast the onions in their skin. Use big sweet onions, rub off the loose bits of skin and put them on a baking sheet and roast them in a 325• oven for 45-60 mi mnutes depending on size of the onion. When done, just cut off the root end and squeeze them and they pop right out of the skin. They are delicious just salted and topped with some butter. You can slice or chop them and use in soups or gravy or served with a nice steak.

By: Dolores

Dolores — Sun, 17 Feb 2019 17:35:30 +0000

We made this last weekend, and it will now be a regular in our soup rotation. It gets even better after a day or two in refrigerator (if you can resist it that long).

By: Karen E Kehoe

Karen E Kehoe — Sat, 16 Feb 2019 23:05:00 +0000

In reply to Dom at Belleau Kitchen. How long are they in the oven for and at what temperatur

By: Anonymous

Anonymous — Sun, 31 Jan 2016 04:55:46 +0000

Made this tonite. Very good but next time would us 3+ lbs of onions, NOT 4 lbs. No red wine, so used the full 4 cups beef broth + 1 Tbsp balsamic vinegar. Directions never said when to add salt & pepper, so I added them at end of simmering. Very good. LONG prep time, though.

By: purplebohemian

purplebohemian — Thu, 30 Jan 2014 17:23:58 +0000

Sometimes, in a pinch, I use a couple slices of Swiss cheese (like the pre-sliced kind for sandwiches).

By: kevin

kevin — Fri, 17 Jan 2014 13:22:07 +0000

Anonymous: Parmesan would add a nice flavour but if you want a stringy cheese then mozzarella would be good.

By: Anonymous

Anonymous — Thu, 16 Jan 2014 22:09:13 +0000

Is there another cheese other than gruyere that I can use? From a small town and it's very expensive here