ISO French onion soup recipe - no artificial junk

anonymrs

Sun, Aug 14 2016, 3:14 pm

Does anyone have a recipe that doesn't have any artificial soup mix? I am desperately in the mood but don't want to use unhealthy soup mixes.

I once found a recipe for french onion soup on a jewish blog, I think it was called kosher street, but I can't seem to find it anymore. Sad

imasinger

Sun, Aug 14 2016, 3:27 pm

Here's how I make it, courtesy of the Good Housekeeping cookbook.

1/4 c butter, oil, or margarine
4 C sliced onions
1 t sugar
1 T flour
2 1/2 C water (sometimes more to taste)
1/2 C red cooking wine
1 box veg broth (I use Trader Joe's all natural, or more water, salted)
Toasted bread (French, or challah work well), sliced
Cheese (I use shredded mozzarella)

Cook onions in fat and sugar till soft (10 min). Add flour (I usually remove some of the pan juices and make a roux and mix it in). Add water and broth, boil. Reduce heat and simmer for 10 min. Cut slices of bread, and toast. Ladle soup into bowl, top with toasted bread, then cheese, melt in oven or microwave.

water_bear88

Sun, Aug 14 2016, 3:32 pm

Imasinger's recipe looks great, but I thought I'd add this:

The artificial soup powders are just the quick and easy cheat if you don't have stock. You can make your own stock pretty easily; I follow the instructions in the Moosewood cookbook, but you can find lists online of what vegetables work well. You control the sodium level and you can play around with what flavors you prefer.

rachel6543

Sun, Aug 14 2016, 3:40 pm

The Spice & Spirit cookbook (purple cookbook) has a good dairy French onion soup recipe. Sorry, can't type up recipe now, but maybe it's already posted here.

ra_mom

Sun, Aug 14 2016, 6:36 pm

I make this without any soup mix or stock. Takes a while but well worth it.
http://www.imamother.com/forum.....+soup

Iymnok

Sun, Aug 14 2016, 7:03 pm

After making a strong onion soup, ladle into oven safe bowls and cover with dry or stale bread. Layer Swiss cheese on top. Place bowls on a cookie sheet and broil until the cheese is bubbly.

cbsp

Sun, Aug 14 2016, 10:45 pm

Iymnok wrote:

After making a strong onion soup, ladle into oven safe bowls and cover with dry or stale bread. Layer Swiss cheese on top. Place bowls on a cookie sheet and broil until the cheese is bubbly.

I toast bread with cheese and then just put the cheesy slices in the ladled-out soup. I found I was waiting too long for the bowls to cool the other way...
(I also use whatever cheese I have on hand which usually mozzarella or Muenster)

amother

Jetblack

Sun, Aug 14 2016, 11:08 pm

water_bear88 wrote:

The Moosewood cookbook is great. I've used Julia Childs as well. (Julia Child & More Company). I'm a purist, I will take the time to make the stock from scratch.

(anon because I always complain to folks I can taste ready made stock.)

allcuteonesrtak

Mon, Aug 15 2016, 10:17 am

Iymnok wrote:

After making a strong onion soup, ladle into oven safe bowls and cover with dry or stale bread. Layer Swiss cheese on top. Place bowls on a cookie sheet and broil until the cheese is bubbly.

BEST IDEA!

were u the one who posted it on the other thread too?

Iymnok

Mon, Aug 15 2016, 12:14 pm

allcuteonesrtak wrote:

BEST IDEA!

were u the one who posted it on the other thread too?

Yep!
My mother calls any other way a cheap substitute.
Just eat carefully without touching the bowl.

allcuteonesrtak

Mon, Aug 15 2016, 1:16 pm

Iymnok wrote:

Yep!
My mother calls any other way a cheap substitute.
Just eat carefully without touching the bowl.

thanks!!

love the idea!