French Onion Soup

My dd(age 6) and I both loved the French onion soup at Be Our Guest. She was just talking about it last night!
 
Les Chef's French Onion soup is both very good and kind of "meh" at the same time. The broth, cheese, and bread have very good flavor. The onions, on the other hand, could have stood to be more cooked both times I've had it. I'm used to French Onion soup where the onions are caramelized before being added to the broth. The ones at Les Chefs are not caramelized first; it's more like they're medium sliced (about 1/2-inch thick) and then tossed in the broth to cook (i.e., be boiled).

Like OrangeCountyCommunter, I thought beef broth was the more authentic/common stock used for French Onion Soup, whereas vegetable broth is the method to make it vegetarian.

It's been a couple of years, but as soon as I read this I remembered the same experience.

I like a good, beefy, au jus-based onion soup. But it's silly to say any French dish is defined by one broth or another. We tend to view these things after generations of ease getting broth and stock in grocery stores, commonplace meat refrigeration, and decades of Julia Child books; but how often do you think a household in any country had beef on hand before the '50's? Traditional, rustic, French home cooking is long based on using (and especially re-using) what you have on hand, as opposed to what became popularized in cookbooks and restaurants. There are so many great French dishes cooked with things modern people (French, American and otherwise) throw out as scrap.

The great things about soups, chilis, etc. is that there are so many successful (and horrid) variations to discover.
 
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SO one of my friends just took a class in Paris and one of the things she made was this soup. They used beef broth LOL!

(SHe also took a class on macaroons and some other goodies. She spent a good month doing cooking classes YUMMY!)
 
Just throwing in another option; we were at Yachtsman Steakhouse a few nights ago and they have added French Onion soup to their menu. One of our table-mates had it and and pronounced it very good.
 

Ha! You are all wrong!! the best onion soup on property is at the Grand Floridian Café!! Very rich beefy broth with a perfect amount of bread and cheese on top! Just got home today and had it at both BOG and GFC and the soup at BOG cannot even compare.
 
Les Chef's French Onion soup is both very good and kind of "meh" at the same time. The broth, cheese, and bread have very good flavor. The onions, on the other hand, could have stood to be more cooked both times I've had it. I'm used to French Onion soup where the onions are caramelized before being added to the broth. The ones at Les Chefs are not caramelized first; it's more like they're medium sliced (about 1/2-inch thick) and then tossed in the broth to cook (i.e., be boiled).

Like OrangeCountyCommunter, I thought beef broth was the more authentic/common stock used for French Onion Soup, whereas vegetable broth is the method to make it vegetarian.
I made french onion and that is just sad if that is how they make it. those onions should be slowly caramelized for a long time and shrink to practically nothing.
 
I'm all for the French onion at chefs de France. I would normally never order it except, for when I go to that restaurant!
 
After reading all the posts, I think the onion soup is like so many other recipes - different cooks make it different ways, and most all is probably delicious! Sort of like our gumbo in south Louisiana - most of us vary it to a degree, give it our own touch and it's 'all' good. :)
 
Ok, I'm going to have to try the GF next year.

Loved Les Chefs', thought BOG's was OK (it was the "beef vs veg" debate). I had it at Boatwright's this year and really liked it (beef again). If the one at Les Chefs still comes with the baguette & butter, bonus points for that!
 
Chefs: pretty good
BOG: terrible
Want to try Grand Floridian Cafe now!
 


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