Potage Creme aux Oignons, Soubise

Page 14

Cuisine: French | Course Type: Soups and Stews

(1 review)

Tags:

Recipe Review

I make Julia's French onion soup on a fairly regular basis and love it. After having a delicious cream of onion soup at a local French bistro last week, I decided to try to make a version at home.

Julia's version which has a hint of curry, a bay leaf, and lots of butter and cream, is delicious. My husband was not looking forward to this soup as he is not a curry fan -- but the curry flavor is very delicate in this soup and he ended up having two bowls.

I used a hand blender to puree and it was fine. I think it would make a lovely starter soup for guests, but for them I'd use a blender to get a smoother texture.

(1) useful  

Comments

kateq - 9th March 2013
Aj--how do you think it would be with less butter and less (or no) cream? I'm guessing it would still be a rich and lovely soup...

aj12754 - 9th March 2013
My experience with Julia is that less cream is fine -- I always use half and half anyway, rather than cream. This recipe calls for 2 cups whole milk and 1/2 cup cream. I used about 1.5 cups of half and half and then added another 1/2 cup hot water to thin it. When I make it next time, I'd only do a cup of half-and half.

Generally, on the butter question, I always consider less for a Julia recipe, but then follow her lead, and I am never sorry. You use 4T. for sauteing the onions, then finish the soup by adding 2 T. more. The finishing butter is really lovely -- she does it in a number of soups and it does take it up a level. But it would be fine without. I might use EVOO for the sauteing part and butter for the finish.

(edited 9th March 2013) 

kateq - 10th March 2013
When I do the French onion soup, I use 1/2 oil and 1/2 butter for the onions and it works beautifully--tho now I use Jacques' version with chicken stock and love it. I think you're right about the butter at the finish--a lovely touch but not absolutely necessary...

aj12754 - 10th March 2013
I just love the Julia and Jacques cookbook where they compare versions of various dishes -- I learned a ton reading and cooking from that book. I still do really.

Login or register to add your own comments.