When it comes to selecting a French onion soup recipe, I find I’m beginning to feel like the character Albert in The Birdcage.
Albert, brilliantly played by Nathan Lane, convincingly explains his mispronunciation of Armand’s surname in a context I find myself relating to.
“Oh yes… Coldeman.
The “d” is silent in America. It’s Cole D’Isle au Man, or Cole of the Isle of Man, in France, where Armand’s chateau is, Cold-e-man in Greece where Armand’s work is, and finally the vulgar Coleman in Florida where Armand’s home is, so actually, we don’t know where we are until we hear our last name pronounced!
Living in Louisiana we are heavily influenced by Creole and Cajun French.
When visiting our son when he lived in Canada we were introduced to Quebecois French.
Banner Weathervane – Pure Copper
Actually, we don’t know where we are until we taste the food, the “who cares where we are as long as it is French” food!
Julia Child instructs us how to prepare her version of French Onion Soup.
Mastering the Art of French Cooking (2 Volume Box Set)
by Julia Child & Louisette Bertholle & Simone Beck
At home I have my own recipe met and mastered to c’est si bon perfection.
You’re definitely speaking my language when you’re talking French Onion Soup. I know where to go for the best French onion soup from coast to coast.
Mon Ami Gabi French Onion Soup Au Gratin
Mon Ami Gabi in Las Vegas both serves a fantastic French onion soup.
How I would love to be on the Las Vegas strip right now watching the Fountains of Bellagio while enjoying French onion soup goodness!
Since I’m not, I’ll bring a pinch of Paris, a dash of Creole, and a smidgen of Canada to the Places In The Home family table.
French Onion Soup
2 Tablespoon butter
2 teaspoons olive oil
6 medium onions thinly sliced
1 teaspoon Creole seasoning
1 teaspoon granulated sugar
2 bay leaves
½ cup white white or sherry
2 quarts (8 cups) low sodium beef broth
French bread baguette
Gruyère cheese slices (2 slices per soup serving)
For Creole Seasoning
1/3 cup paprika
3 tablespoons dried oregano
3 tablespoons ground black pepper
2 tablespoons dried basil
2 tablespoons kosher salt
1 tablespoons cayenne pepper
1 tablespoon granulated onion
4 teaspoons dried thyme
4 teaspoons granulated garlic
Heat butter and olive oil in a Dutch oven over a medium- high heat. Add sliced onions and bay leaves to the pan, saute for 5 minutes or until tender. Sprinkle sugar and Creole seasoning over onions, stir to incorporate.
Cook onions and company for 30 minutes or until softened and reaching a caramelized stage. Add sherry and bay leaves to onions. Reduce heat to low and simmer for 5 minutes. Turn heat back up to medium-high and add beef broth.
Allowing broth to heat through, reduce to simmer, and continue to simmer for 15-20 minutes in order for ingredients to marry and live happily ever after.
Remove bay leaves.
Slice French bread baguette and place on a baking sheet.
English ceramic tureen “Audley”
Small Lion Headed Tureen, Set of 4, White
Place under broiler until slices reach a light golden brown.
Place crocks or oven proof bowls on a large cookie sheet. Ladle soup into crocks or bowls.
Place one slice French bread in each bowl and top with 2 slices of Gruyère cheese. Broil on high until cheese is melted and browned.
Directions for Creole Seasoning
In a medium bowl combine paprika, dried oregano, ground black pepper, dried basil, kosher salt, cayenne pepper, granulated onion, dried thyme and granulated garlic. Stir to combine.
Can be stored in an airtight container for up to three months.
Bienvenue, Bon Appétit and C’est si bon!