Friday, November 2, 2007

French Onion soup Question

Does anyone know, does the incredible taste (and dark color) of french onion soup come from making it with beef broth instead of chicken broth? Has anyone ever made it? I tried making it last night with chicken broth and a lot of onion (and a blender) and it tasted rather , nay VERY blah. I even put in a bunch of random spices...no such luck? anyone have success with this?

7 comments:

Angela said...

I've never made French onion soup before, but just based on taste and some of the recipes I've seen, I think, in addition to beef broth, worcestershire sauce impacts the flavor and coloring of the soup.

(As an aside, I've been quietly enjoying this delightful blog for a bit now. I can't quite remember how I found you, but I'm so glad I did! I was a couple of years ahead of Jill at Christendom.)

Anne said...

Welcome! It's a small world.

Jill said...

All the recipes I've run across have called for beef broth. Also, did you carmelize the onions? That could give more flavor too...I've actually never made it before, so I'm not speaking from experience though.

...Angela, did you graduate in '98?

Angela said...

Yes, Jill, I graduated in '98. I hope all is well with you!

scmom (Barbara) said...

I think most of the flavor comes from cooking the onions for a really long time, until they are deep dark in color (not burned). That said, most onion soups are likely made with beef broth, so it may never taste the way you "expect it to" with chicken broth.

Jill said...

Hi, Angela! Wow, it's been awhile, huh? like, since '98 graduation. that was a fun year with you guys. It's so great to hear from you!

Anonymous said...

I make my French Onion soup with 6 large onions sliced thin, sautee in butter and Olive oil on low heat until carmel color, The I oput in Two boxes of Beef Broth, 1C. Good Red Wine, three sprigs fresh Thyme, an let it simmer for 30 minutes, Viola! french Onion soup