French onion soup...

[rlduvall]

This really isn't the case.

So for 12 recipes that call for a meat broth or stock, 8 called for chicken, or a majority of chicken. From what I was taught, the dark richness of the soup is supposed to come from a long caramelizing of the onions. One can replicate that color by cooking the onions for a shorter period of time and adding beef broth. But that is a short cut and not the classic preparation.

And yet, when I did a google search of recipes for "traditional french onion soup" because of this thread, the entire first page only had recipes that included beef broth/stock. Actually, I don't care what type of broth it's made with . . . as long as it's delicious.

 

[TDC Nala]

Usually when you order it in a restaurant...it's beef broth, or beef and chicken combined. BOG is the only place I have experience with that uses only vegetable stock.

 

[JimmyV]

Here's a source worth reading.
http://www.hertzmann.com/articles/2001/onion/

Interestingly, Paul Bocuse's recipe mentioned therein is of the "water only" variety.
But another Bocuse recipe that I found uses the 50/50 mix. http://www.tastebook.com/recipes/3477190-Onion-Soup

 

[rivey]

I love French onion, but I suspect I'm a lover of the beef brother versions. I did not care much for the BOG version. It needed a little salt, it was oily and there wasn't much cheese on mine. It was a definite "meh".

 

[World Showcaser]

But she wasn't French..... Traditional was water, not even chicken broth, beef broth came years later, but it's not traditional!

Lol You wouldn't call Julia Childs an expert in French cooking?

 

[JimmyV]

Lol You wouldn't call Julia Childs an expert in French cooking?

She didn't consider herself an expert, so why should we? She viewed herself as one who adapted classic French cooking to the American palate. Compared to Escoffier, Bocuse, Pepin, Boloud, Ducasse, Robuchon and Savoy, no, she was not an "expert" in classic French cooking even by her own admission. Now, she was probably too humble in some repects. But that was part of her charm.

 

[BEASLYBOO]

Lol You wouldn't call Julia Childs an expert in French cooking?

I loved Julia, but I've personally only known 3 true experts of French cooking my Mother and two Grandmothers, all three born and lived most of their lives in France (Paris, Troyes, Lyon et Chartres)

As I stated earlier, traditional "soupe a l'oignon gratinee" was made with water, later with bouillon the volaille (chicken broth) and then at some point, probably due to the impatient cook, beef broth was introduced! If the onions are properly caramelized, and yes it takes time, you get that deep intense color and flavor that is the essence of French Onion Soup!

Are there many, tasty variations of said soup, sure, some with wine, some with 50/50 beef/chicken broth but they are not "traditional".

What next... shall we debate the authentic French Napoleons now served a Les Halle or the favored, since replaced, over stuffed with creme, Napoleon previously featured at the Boulangerie/Patisserie?

I love the DIS and the DIS family!

 

[karly05]

I enjoyed the French Onion Soup at BOG, but I loved it at Les Chefs - I couldn't tell you the difference, but that's my opinion. Of course, Les Chefs got bonus points for the baguette and butter that came with the soup. (Do they still do that?)

 

[World Showcaser]

I can see that some of you take this very seriously. I guess the point was that the French onion soup at BOG is prepared differently than the popular method - which uses beef broth.

 

[psac]

Back to the original question, the onion soup at Chefs de France is excellent!!

 

[BABYJOSIE98]

I have an ADR at BOG and at Chef's!! 1st time at both these restaurants and the French onion soup is on my list for both of them.....

I can not wait to compare!!

DD and I love Julie Childs cook books..We have the Art of French cooking volume 1 and have been trying some of her recipes and I tell you it is for women that do not have to work..LOL Most the recipe's are so involved and time consuming, but everything we made was so wonderful! Our next project is the Creme Brulee!

 

[Epcotgal]

I haven't tried BOG but the French onion soup at Chefs is delicious. In the recipe from there it says they use chicken stock. When I recreated it at home I used mainly chicken broth with beef broth. I really think the trick is as JimmyV said, good carmelization of the onions and to me the best part is the gruyere! Yum!