French Onion Soup is a delicious meal on its own, but instead of repeats the next day, turn your soup into a rich and creamy gravy.
Posts with tag french onion soup
Food Video Finds: Vegan French Onion Soup
I am far from a vegan, and I'm inclined to agree with anyone who says that French Onion Soup isn't French Onion Soup without the rich, tasty meat flavor. That being said, I'm immensely intrigued by a new foodie video that's popped up over on YouTube, which you can see above.
Unlike many FOS recipes that use Brandy, this variety uses rum, and then a collection of ingredients that sound like they could make for a tasty, albeit different experience. Granted, there's no way I'd not add cheese to the mix (and some good, crusty bread), but this sounds like it could be quite tasty -- and something I'll try in the near future.
I also like the style of the video. The soup is very simple, so the entire prep is shown on fast-forward, with overlayed text. Enjoy!
Super Bowl Week: French Onion Soup
Earlier today I said that cereal was the ultimate "bowl" food, but I'm sure a lot of you think that soup would be number one in that category. And I really can't argue against that. I think it's a toss up, really.
One of my favorites is French Onion Soup. All that oniony goodness and the dripping gooey cheese on top (though I hate eating it in front of someone else - too messy). This recipe touts itself as "the best onion soup you'll ever have." The recipe includes red wine.
French onion soup tips, tricks and recipes
I still remember the first time I tasted french onion soup. We were out to dinner with my grandparents (I must have been seven or eight) and my sister and I were allowed to order anything we wanted. As we were checking out the menu, I saw a waitress go by with a little crock-shaped bowl with melted cheese on it. I knew I had to have it. Thus started a life-long love affair with this delicious soup.
Over the last twenty years I've had some good french onion soup, some bad and some sadly mediocre bowls too. I've experimented with making it totally from scratch and in a pinch have followed Rachael Ray's short cut recipe. Last week the Oregonian's Foodday featured this classic soup, making me consider another round of trial and experimentation. If you're in need of a good, warming bowl of soup, you should check out that article and accompanying recipes.
Chocolate and Chili Peppers: The Boston Globe in 60 seconds
From carpentry to chocolate: a man makes a career change. - Mmmm...baked little ears.
- This pizza place puts the toppings on the bottom.
- The heat and flavor of roast chili peppers.
- You can't get milk coupons in Massachusetts.
- All about ladies of the night pasta sauce.
- It's winter (almost anyway), and that means it's time for casserole dishes and stockpots.
- The best breadmaking technique ever!
- 40% of us are going out drinking than we were before.
- This week's recipes: French Onion Soup, Bulgogi, Profiteroles, and Chocolate Sauce.
Cooking with Cotes du Rhone: French Onion soup
I can't remember ever having a
French onion soup that I loved. Sure, it was a dish I'd eat without complaint. But never have I longed for a
cheese-crusted bowl of sweet oniony butteriness. Until now.
I was idly flipping through Julia and Jacques Cooking at Home, my favorite coffee table cookbook, when I came across this recipe. I had a huge bag of onions and I was intrigued: evidently, Jacques preferred white wine for "extra flavor" in his onion soup, while Julia Child preferred red. As I identify more with Julia than Jacques - and I had a bottle of red wine at the ready - I figured, why not? Off went my hubby to the market to get Gruyere, and some more wine, just for good measure.
Little did I know I was only an hour away from addiction.
Continue reading Cooking with Cotes du Rhone: French Onion soup
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