Step 6: Presentation

You can just eat this soup as is, which is okay if your lunchroom doesn't have a toaster oven or blowtorch.  But this is the way it is Done.  This is where you impress in-laws and possible significant others.

First things first, set your soup on the stove top to get nice and hot again.  You may want to keep the heat low since you are going to be doing other things for a few minutes.

Take your baguette and slice it into... slices I guess.  Shoot for about 3/4 in slices or 2 cm (and I know that's not a correct conversion).  If you're wise, you'll do this yesterday when you made the soup.  But I include the step here because you'll want to give the slices a little toasty-toasty.  If you've a toaster oven, that's easy as can be.  Otherwise, set them on a baking tray and toast them in the oven at 350.  If you sliced yesterday,  your bread will already be a bit hard so this will be a quicker process.  I only toast one side, but you can do whatever you like.  Once the slices are out of the oven, turn on the broiler and get one of the racks about 6 inches from it (this is also a good toaster oven application).

EASY MAKING TIP:  Prep your crocks now.  Put them on a baking sheet.  This will make your life easier.

Once the soup is heated thoroughly ladle it out into your crocks.  Leave a little room at the top so you can float the croutons on the top.  I like to arrange the bread so there is not a lot of space left for soup to be seen.  This is when you'll sprinkle your fancy cheese which I am very jealous of all over the top.  I will sprinkle my mozzarella from the sack on it.

Slide the baking sheet into the oven and broil for three to ten minutes.  Check this every few minutes because different cheeses can melt at different rates.  You're shooting for a bubbly brown cheesy top.  I prefer a toaster oven for this, actually, but they don't all have a broil function.  If you've got it, it's a lot easier to keep an eye on the crocks.
<p>This soup was great! I really loved it. Instead of using traditional wine I used a bit of old honey wine I had made lying around that's way way too sweet to drink so I use it in this soup and it's delicious! It adds an extra layer of sweetness apart from the sweetness of the onions themselves and the perceived sweetness coming from the herbs and spices, it's just divine!</p>
Your instructable looks delicious! You captured a lot of details about what makes the soup traditional. <br> <br>In response to the intro's ponderings, we Americans know French Onion Soup the way we do because of a 1907 recipe written by Ali-Bab in &quot;Gastronomie Pratique&quot;. <br> <br>Craig Claiborne of the New York Times popularized the recipe by publishing it in the Time in 1974, when Gastronomie Pratique was translated into English. <br> <br>This link contains a re-cap of its American origin: http://www.nytimes.com/2007/02/11/magazine/11food.t.html?pagewanted=all&amp;_moc.semityn.www <br> <br>In French, the soup simply translates to &quot;Soup of Grated Onions&quot;. <br> <br>And it is delicious :) <br> <br>
for your information , when you eat this soup in north of france (at &quot;dunkerque&quot; this is my town) , the legend say is against the hangover , especially when you are in the next day of carnival (in french : le carnaval de dunkerque ! search in google for few informations ;) ) the best in the world :p <br><br>et bon app&eacute;tit !
French onion soup absolutely works as a hair of the dog food. ;)
Je ne sais quoi?
Je ne sais pas.
BE NIIIIIIIIICE! I'm sure the French onion soup is just simpleminded, not slow.
Favourited&nbsp; <br /> <br /> Does it matter what Kind of Wine you use as far as taste goes?&nbsp;Red, White, Soft, Sweet? Can Brandy or Gin (Or Vodka) be used to De-glaze?<br />
&nbsp;I wouldn't use gin or vodka - you want a flavorful liquid - fruit juices can work, too - so try to use a sweeter wine for this application. &nbsp;I use red wine in mine, but I've seen it in recipes with white.<br /> <br /> I've also seen brandy, sherry, and cider, or a mix of both. &nbsp;If you like it, it will probably work well.<br />
Sir, this recipe is off the chain, as the kids say. I&nbsp;teach an informal cooking class at a winery where I&nbsp;bartend - I will be using a sweet apple wine and a very slightly modified version. Thanks for posting it!<br />
&nbsp;My God. &nbsp;That sounds amazing. &nbsp;Hope it tastes as it sounds.
It came out amazingly. From now on this shall not only be the default French Onion soup recipe, it will be the standard by which I&nbsp;judge all things. <br />
<h1>chacun &agrave; son go&ucirc;t as the French say. I say go traditional at first. Red wine with beef. Try other combos to Taste</h1>
So this is 1 hr, stir, 1 hr, stir, 1.5 hours, remove == 3.5 hours total?<br />
&nbsp;No, because there will still be moisture in the pan. &nbsp;You have to get that all out - but it should be very close to perfect after the long roast.
Ah, how sad I&nbsp;am - coming from an onion-loving Northern culture,&nbsp; long time admirer of French onion soup, finally found your recipe, followed it to the letter (except for the onion cooking - sorry, seldom have time to wait several hours for something to cook in the oven, so fried them instead), even managed to understand what the glazing process was about - waited patiently until next evening, finished cooking it in oven with toasts and cheese... and ended up with a bowl of boiled onions. I&nbsp;am ashamed. What could I&nbsp;have done wrong? Was it because I&nbsp;fried the onions? They were quite tender and golden brown when I&nbsp;finished that part. Or did I&nbsp;finish glazing too soon? Your photos show onions glazed almost to the point of charring, and I am usually a bit cautious about that since charring the onions kills the flavor.&nbsp; Help!<br />
&nbsp;Yeah, what Maxine LaRue says is true.<br /> <br /> You don't want to &quot;fry&quot; you want to &quot;sweat.&quot; &nbsp;Even on the stovetop, they need to cook slowly - it can take over forty minutes to an hour. &nbsp;There's no real way to speed it up. &nbsp;The oven method makes it a little easier to get all the moisture out without having to stir all the time - you could set and forget. &nbsp;<br /> <br /> I wonder if a crock pot could work? &nbsp;It may braise - but if the lid was ajar it could work and it would be a bit safer than leaving the oven on. &nbsp;Of course, you'd want to transfer for final carmelization.<br />
I believe the problem was that you cooked the onions too quickly. They need to &quot;sweat it all out&quot; &amp; &quot;carmelize&quot;. They turn quite mushy/brown &amp; release all of their sugar that way.<br />
Absolutely fantastic stuff. I&nbsp;highly recommend the recipe.<br />
Sounds D-lish!&nbsp; Read the commentary.... seems like lots of&nbsp; use&nbsp;of one type of onion...?&nbsp; Any radicals out there ever try a mixed onion variety?&nbsp;&nbsp; I love all kinds of onions and usually have a variety on hand so any thoughts on going with a few kinds as opposed to just one variety of onion?
I use large yellow and red onions - they are sweeter. &nbsp;You can also use Vidalias, I am told. &nbsp;They should be sweet onions - you can check out various onion guides online or talk to a person selling onions at a farmer's market.<br /> <br /> A lot of larger megamarts have little signs by their produce describing it, which is how I picked these particular onions.<br />
Abelman, I'm compelled to comment even before I've finished reading the entire instructable.&nbsp; Your completeness (including linking to other relevant instructables) is excellent, your manner of writing is friendly AND humorous, and the overall way you've presented things makes me want to give it all a go with the SLOW&nbsp;methods described within.&nbsp; I also must echo <em>scoochmaroo</em>'s accolades.&nbsp; Continue writing more Instructables!<br /> <br /> Maybe we <em>are </em>alike, as you've asked.&nbsp; Holler the next time you're in Madison, WI&nbsp;and we'll go out for a beer or three.&nbsp; (non-kid/wife time ranks high my my list, also)<br /> <br /> *grins*<br /> <br /> And now, really, to the question:<br /> When selecting the onions, you mentioned using red and yellow, but the ones that have &quot;sweetness&quot; to them.&nbsp; Are these vidalia onions, or just your average yellows?&nbsp; Alton has taught me all about what makes Vidalia onions special, but what I'm wondering is which you think is better in the soup?<br /> <br /> Cheers!<br /> <br />
&nbsp;To be honest, I cheated at the grocery store. &nbsp;The produce department has little labels over each different fruit and vegetable - and I cannot remember if they were called &quot;yellow&quot; or &quot;vidalia.&quot;<br /> <br /> I did a quick research, and it seems that what I used were not Vidalias, but they should work. &nbsp;You'll just need more of them. &nbsp;I regret I don't have the weight, but if they fill the pot, you should be good to go.<br /> <br /> I personally prefer red onions for any onion-related applications, but I am quite biased as I am extremely picky about my onion. &nbsp;I am no onion expert, though. &nbsp;Alton can always be trusted in my book.<br /> <br /> I love Madison. &nbsp;I went to school in MI's UP at NMU and we picked a guy up there travelling to Milwaukee - beautiful downtown.<br />
According to sources at the Food Channel, if you use yellow onions add a pinch or two of sugar with the salt.<br /> Put down a layer of onion, sprinkle with salt add a pinch of sugar. Add another layer of onion rinse and repeat.<br />
LOL&nbsp;@ decimal conversion for hours&nbsp;!&nbsp;<br /> I&nbsp;absolutly love onions and onion soup! I think you would know if you used vidalias, they are so sweet you can eat them like an apple. I like using large spanish onions for soup, its more pungent to begin with but cooks down and carmelizes sooooo nicely. I never thought about using red onions though, I 'll have to remember that. Half a toasted english muffin makes a good topper (Imho) Depending on my mood, and whats in the frig, I like blu cheese, pepperjack or a nice sharp white cheddar cheese.<br /> &nbsp;Nicely done &quot;ible&quot;
ANY sweet onions are the best: Vidalias, Hawaiian etc. They're usually lare white skinned onions. Don't buy yellow.<br />
Ok just got done ;) and the wife and I are in heaven, I LOVE&nbsp;IT. but and only a small but, maybe it was the onions I got but 6 was to much, not enough soup to onions.<br /> <br /> It's so good I will make this over and over and over again. Thank you for sparking the hunger in me :)<br />
Actually that's how I like it<br />
&nbsp;WOW. I've never had French Onion soup before, but after seeing this I DEFINITELY have to make some -thanks for the great instructions! Thanks, too, for the veg/vegan option tips, I have some family and friends that will appreciate that.
You don't know what you're missing. My 4 sons and their friends and I hang out at a sports bar for Monday Night Football. They get burgers and wings and I order the onion soup. They laughed until they tried it.<br />
Nice easy method to caramelize the onions. I've never seen it done this way. I've always done it the traditional way, on top of the stove.<br />
Is that a whole stick of butter and an entire bottle of wine?&nbsp; I'm about to start slicing onions.&nbsp; My instinct tells me, half a stick of butter and half a bottle of wine.<br /> M<br />
&nbsp;Hm, I better put some quantities in.<br /> <br /> 3 tablespoons butter and about a cup of wine. &nbsp;You can add more or less depending on your preference.<br />
Made it, was goooooooooooood<br />
Very nice, I picked up all the stuff today and I'm making it right now. I will let you know how it goes, but I don't see how much butter to use?<br />
Judging from your illustrations, I've long been pulling my onions and adding the stock too soon.&nbsp; I will make the soup again, this week, and cook those alliums until they are a nice dark brown.&nbsp;&nbsp; <br /> <br /> Incidentally, I have found that Oxtails makes a superior stock.&nbsp; I learned that from Pho, which calls for Oxtail stock.&nbsp; A further benefit to using the oxtails is that once a very good stock is made, the bones still&nbsp; have much life in them.&nbsp; Add a can of crushed tomatoes and the other necessary ingredients, let it simmer for a couple of hours and you're well on your way to sauce Bolognaise. <br />
VERY&nbsp;nice instructable.&nbsp; Having friends over in a few days and can't wait to make this!<br />
This looks great, I'm certainly going to try it this weekend.<br />
&nbsp;ohhh.. the syrupy&nbsp;goodness... *drools*
Great stuff.<br /> Please keep making Instructables!<br />
&nbsp;Holy cow, I am featured so quickly? &nbsp;I am a little emotional, honestly. &nbsp;I am very happy to hear you enjoy the instructable - I love your various pie creations.

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Bio: I am a Montessori teacher who likes to make things and likes to teach the kids how to make things. I am new to woodworking ... More »
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