Best 3 Altons French Onion Soup Attacked By Sandi Recipes
Indulge in the classic French Onion Soup, a culinary masterpiece perfected by culinary icon Alton Brown. This hearty and flavorful dish is a symphony of caramelized onions bathed in rich beef broth, topped with a golden-brown crouton and melted Gruyère cheese. With two exceptional recipes waiting to be explored, you'll embark on a taste journey. Alton's rendition stays true to tradition, using everyday ingredients transformed into an extraordinary dish. If time is of the essence, try the streamlined version that offers a delectable shortcut without compromising the soup's essence. Prepare to tantalize your taste buds with this beloved French classic, made accessible and scrumptious in both its traditional and time-saving forms.
Let's cook with our recipes!
FRENCH ONION SOUP
Steps:
- Trim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
- Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
- Place oven rack in top 1/3 of oven and heat broiler.
- Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
- Season soup mixture with salt, pepper and cognac. Ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
FRENCH ONION SOUP
Steps:
- Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
- Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consomme, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
- Place oven rack in top 1/3 of oven and heat broiler.
- Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
- Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
ALTON'S FRENCH ONION SOUP ATTACKED BY SANDI
We just polished off a couple of bowls of this treasure inspired by the insane Alton Brown and are laying here all slothful and stuff. Ok, it wasn't exactly "inspired" by him...it's his recipe with a couple of molestations by me. I've omitted his inclusion of apple cider as I didn't like what it did to the flavor (way too sweet) and increased the broths. The combination of gruyere and Emmenthaler cheeses works far better, in my estimation, than the commonly seen solo gruyere. And no optional splash of cognac for us -- though if you were to add it, I'm relatively sure you'd be safe from my wrath. But I think the secret here lies in the way the onions are cooked...until they submit and obey.
Provided by Sandi From CA
Categories Cheese
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes.
- Set electric skillet to 300 degrees (or large stock pot to medium-high) and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not stir until onions have sweated down for about 15 minutes.
- After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take roughly 30 minutes. Do not worry about burning and keep yer darn hands out of the onions! I kept eating them when they'd get all dark and tempting.
- Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add chicken and beef broths, garlic powder and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
- Place oven rack in top 1/3 of oven and heat broiler.
- Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Put a thin layer of butter on each slice. Place the slices on a baking sheet and place under broiler for 1 minute. Turn over and toast unbuttered side for an additional minute or until browned.
- Season soup mixture with salt and pepper to taste. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round on top of soup and top with blended Emmenthaler and gruyere grated cheeses. Broil until cheese is bubbly and golden, 1 to 4 minutes depending on your preference. I like mine REALLY dark and partially crispy!
Nutrition Facts : Calories 491.3, Fat 16.6, SaturatedFat 8.8, Cholesterol 38.3, Sodium 2089.2, Carbohydrate 48.4, Fiber 3.5, Sugar 6.7, Protein 16
Tips:
- Use a variety of onions. Alton Brown's recipe calls for yellow onions, but you can also use white or sweet onions. Using a combination of onions will give your soup a more complex flavor.
- Caramelize the onions slowly and patiently. This is the most important step in making French onion soup. Take your time and let the onions caramelize until they are a deep golden brown. This will take about 30-45 minutes.
- Use a good quality beef broth. The beef broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is made with real beef bones and vegetables, and avoid broths that are made with artificial flavors or colors.
- Add a splash of white wine. White wine adds a touch of acidity and brightness to the soup. If you don't have white wine, you can use dry sherry or even apple cider vinegar.
- Use a variety of cheeses. Alton Brown's recipe calls for Gruyère and Parmesan cheeses, but you can also use other cheeses such as Emmental, Swiss, or Fontina. Using a combination of cheeses will give your soup a more complex flavor and texture.
- Serve the soup with a baguette or croutons. French onion soup is traditionally served with a baguette or croutons. This allows you to soak up all of the delicious broth and melted cheese.
Conclusion:
French onion soup is a classic comfort food that is perfect for a cold winter day. It's easy to make and can be made with a variety of ingredients. Follow these tips to make the best French onion soup you've ever had.
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