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Four Star French Onion Soup

America, North:

This recipe is quite possibly the tastiest fench onion soup you will ever encounter! I actually acquired the recipe from a chef in a fine dining restaurant after continued raving and pestering.

There is one catch to this recipe... The soup needs to be covered and refrigerated overnight before eating it! While this may sound a bit unusual, you\'ll notice a definite improvement in the richness of taste once the soup steeps in the refrigerator.

Some of the ingredients are not typically found in the kitchen, such as the burgandy or dry sherry--this is definitely a recipe to plan for when at the supermarket.

If you feel the recipe produces too much soup for your purposes, you can half the quantity of all the ingredients, which produces about five servings.

Ingredients

5 large yellow (sweet) onions
1/2 gal. of chicken broth
1/2 gal. of beef broth
1 tsp. rosemary (finely ground)
1 tsp. thyme (finely ground)
4 whole bay leaves
2 tbsp. minced garlic
1 stick of butter
1 cups of dry sherry
1 cups of burgandy

Optional:
Sprig of Parsley
Swiss Cheese (1 slice per serving)
Dinner roll (1 roll = approx. 3 servings)

Yield: 1 gallon of soup

Preparation

In a pot larger than 1 gallon, melt the butter, and add the rosemary, thyme, garlic and bay leaves. As this is melting, stir occasionally while beginning to julienne the onions.

Begin tossing the onion strips into the pot. Once you have cut up all the onions, turn the heat to high to begin carmelizing the onions. Cook on high until they turn brown. A tastey trick is to let them "burn" a little on the bottom of the pot, so that the burned onion bits add some additional flavor. When the onions are clear and browned, stir in the sherry and burgandy. Keep the heat on high to cook out the alcohol in the sherry and burgandy. A good way to test when the evaporation process has completed is to smell the vapor coming out of the pot. Keep cooking until the vapor no longer smells like alcohol! So far, the preparation process should have taken approximately 30 minutes.

Once the alcohol is evaporated from the pot, mix in the 1/2 gallon of chicken broth and 1/2 gallon of beef broth. Bring this mix to a boil, and then turn off the heat. The soup is now complete! As stated above, allow the soup to cool, and store in the refrigerator over night. The soup is most flavorful upon reheating. As a courtesy in serving this soup, check for any bay leaves that may have been included in the serving portion, and remove them with a spoon.

To garnish the soup, cut a one-inch cross section out of a dinner roll and lay the flat piece on top of the soup. Add a slice of swiss cheese on top of the bread, and broil until the cheese turns a slight brown. Sprinkle a pinch of parsley on the cheese and serve.

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