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Learn how to make French onion soup with Ina Garten's recipe from The Barefoot Contessa Cookbook. You will need onions, butter, sherry, brandy, wine, beef and veal stock, and Parmesan cheese.
- (195)
- 368
- French
directions. In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
- (3)
- 2145
- < 4 Hours
- 48 sec
- The Underwhelming (and Way Too Sweet) Classic: Julia Child’s French Onion Soup. This was the recipe I was most looking forward to, but it turned out to be my least favorite.
- The Untraditional (and Unsatisfying) Take on the Classic: Ina Garten’s French Onion Soup. Ina’s take on French onion soup ditches the bread and Gruyère cheese in favor of shredded Parmesan.
- The Safe, No-Frills Recipe: Alton Brown’s French Onion Soup. Brown’s soup is a classic, no-frills French onion soup recipe. It’s rich, super savory, and satisfying.
- The Clear Winner: Serious Eats’ French Onion Soup (Soupe à l’Oignon Gratinée) This recipe was the unanimous winner. It was everything I wanted French onion soup to taste like and more.
Jan 27, 2020 · A recipe review of Ina Garten's French onion soup, which omits the classic toppings of bread and cheese. The reviewer finds the soup base delicious but the Parmesan topping underwhelming and suggests adding Gruyère and bread instead.
1 small sourdough or white French boule, crusts removed, sliced ½ inch thick, and toasted. 4 to 6 ounces Gruyère cheese, grated. Heat the butter and oil in a large stockpot over medium-high heat. Add the onions and fennel, and cook over medium heat for 30 to 40 minutes, stirring occasionally, until the onions turn a golden brown.
Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.
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The ultimate French onion soup recipe from the one and only Ina Garten.
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- Williams Sonoma
