Truffle-Infused French Onion Soup

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Shrug, It
Basic - December 21, 2007 02:59:46 PM PST
The instructions should have called for the use of a higher smoke point oil to be used in conjunction with the butter. The point is to "caramelize" the onions, not brown them.

I would also recommend using a much thinner slice of onion and a lower heat. It's more time consuming but worth it!

Would have also recommended gruyere cheese instead of the pecorino. The recommended cheese was a "low hurdle" way to get the truffle "buzz" in there but, pecorino is a bit more acid and the soup is a bit more lush with the gruyere.

Finally, what about adding a splash of madera or dry sherry to the end product? Makes for a nice finish as long as you stay away from a cream sherry.

12 of 14 found this review helpful.
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sounds good but...
mistressholdeman - December 21, 2007 11:45:30 AM PST
My Martha Stweart recipe is still better................why well
it calls for 3 diffrent types of onions and Vermouth to carmelize the onions.mmmmm

10 of 14 found this review helpful.
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Wrong stock!
John - January 2, 2008 06:43:37 AM PST
First of all, cut this in half unless serving a small army or you want leftovers for a week. I use 1 1/2lbs onions and 5 cups of stock.

Beef is the wrong stock for this soup - any french preparation uses chicken stock, preferrably homemade. The only cookbooks that call for beef stock are American, and this is not an American recipe.

I slice the onions thin, start with 2tbs veg oil and 1 tbs butter, mix in chopped thyme, salt and cook, covered, over med low for 10 - 12 minutes.Then I crank the heat to med high and cook, stirring frequently, about another 30 minutes, until very dark brown (this is where the color comes from, not the stock). Add the stock (make sure it's hot) and scrape the carmelized bits from the bottom into the soup. Bring it to a boil, add a little more salt (depending on the stock, really), 1/4 cup of red or white whine, and pepper to taste. Lower hear, simmer 10-15 mins covered. Then you can gratinee with crouton and gruyere or emmentaler. This will be much better than the preparation here.

3 of 4 found this review helpful.
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Truffle infused French onion soup
Squidlly D - December 26, 2007 07:16:55 AM PST
Must be good, having pecorino truffle infused, unfortunally being in England (and far from London) it is quite impossible to put my hand on some.
I do french onion soup and also add a dash of cherry vinegar a little plus that makes a big difference. I do not use that amount of oil as you suggest but about 2 table spoon.
As for the cooking time, for the last two reviews, plase note that the onions have to cook in very low heat for a long period of time so it will enhance the flavour and become almost sweet, while cooking the onion very fast will leave you with a bitter taste onion soup. Yes, it is long to make but the results are incredible.

3 of 4 found this review helpful.
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?
ziraficka1 - December 21, 2007 06:08:26 PM PST
The onion slices are too thick, for sure. All the recipes I have are with white wine and it is delicious. Swiss Gruyere cheese is better to use.
I have not tried this one, but it may be good, all French onion soups are yummy !!!!

5 of 9 found this review helpful.
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Recipe needs some tweaks
llramladu - January 9, 2008 02:07:06 PM PST
I made this recipe and followed the directions, when I added the flower and then the wine I got a purple slimy mess, that took about an hour for it to disolve. Next time I'll make a roux and add it to the soup after the liquids have been added to thicken the soup. It came out good, but a little bit bland without the cheese, the cheese really gave the soup a nice flavour.
I will probably try it again and modify the recipe.

1 of 1 found this review helpful.
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Wonderful
Robert - January 1, 2008 01:49:21 PM PST
Great recipe, but I use Dry Sherry instead of white or red wine. It really gives the soup a fantastic flavor.

1 of 1 found this review helpful.
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FIRST TIME
Sharon Mathews - January 7, 2008 01:50:40 PM PST
MAKING IT RIGHT NOW I'LL LET YOU KNOW HOW IT IS. SOUNDS GOOD AND SMELLS GOOD.

0 of 1 found this review helpful.
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Good Recipe
contreraspa@sbcglobal.net - December 26, 2007 08:30:57 AM PST
I haven't tried this recipe, but I do agree that it would taste better with a gruyer cheese. I also would like to add that if you can deglaze the carmalized onions with brady, reduce to au sec and then add in red wine. The brady will give it a little extra sweetness.

0 of 3 found this review helpful.
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wrong time
janokitty - December 25, 2007 09:46:33 PM PST
it says to brown the onions for another 1 and a half hours....i think its a printing error...or you wont have onions left it will be charcoal..

0 of 3 found this review helpful.
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COOK TIME IMPOSSIBLE !!!
Liliana M - December 26, 2007 05:26:53 AM PST
one and a half hours to cook some onions already cooked in the first 15 minutes sounds exagerated and I will never try this recipe ! ...Maybe it was forgotten to mention beeef that would need to cook that long!!!...........

1 of 6 found this review helpful.
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Can
sillygirlsteph - December 12, 2007 01:32:43 PM PST
OMG!! I love french onion soup, this sounds sooo much better.

2 of 12 found this review helpful.
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