French Onion Soup - Recipe please!

[tyrella]

Does anyone have a great recipe for French Onion Soup that gives as good a result as Delia Smith's conventional recipe. It's the best I've every tried.  Her ingredients are :
700g onions
2 tbs olive oil
50g butter
2 cloves garlic
1/2 tsp sugar
1.2L best beef stock
275m dry white wine
2 tbs cognac
salt & pepper
(served with french bread and grated Greyere cheese)
The original recipe takes lots of time on the hob.  I'd love to know how to  make this in Nermal (our pet name for Thermomix).  In original recipe you have to fry onions in butter, oil and sugar on high heat until they edges have turned dark then reduce heat and cook for at least 30 mins until base of pan "covered in rich, nut-brown- caramelised film".  then add stock and wine and cook for another hour! 
I'd appreciate any help in converting this great recipe.

[judydawn]

Tyrella, does this one of Bron's help you in any way    http://www.forumthermomix.com/index.php?topic=1160.0

[Thermomixer]

There are recipes for onion jams on here - this is one http://www.forumthermomix.com/index.php?topic=1722.0

Basically what I would do is start with frying off the onions in some butter, but add about 50ml water and cook on Varoma temp for about 6-8minutes and then add small amounts of stock or water and continue cooking at high temp until you get the colour you want.

[CreamPuff63]

I was watching a TV show the other night and they were cooking onions on the BBQ. They used brown sugar for the caramelising. Have never tried to caramelise in the TM, but maybe substitute the sugar component with brown sugar 

[tyrella]

Thanks. I could try Brons recipe but it didn't look like an 'authentic' french onion soup recipe because it didn't use beef stock but perhaps it would work with Delia Smith's ingredients?

The important thing with the recipe is needing to brown the edges of the onions in the first stage and then to caramelise them in the second stage but I don't know what settings to use for these two stages without burning them but still getting the caramelisation.

[judydawn]

Tyrella, here is page 3 of a thread about caramelising onions.  I recently used the directions from Amanda on this page and they were lovely.
http://www.forumthermomix.com/index.php?action;topic=828.30 This will get you the first stages of your recipe then just follow Delia Smith's from there.

[thermoman]

JudyDawn you say to use Amanda's directions for the french onion soup for the onions then follow Delia's recipe
she adds the stock and wine cooks for an hour, would you cook for this long in the TM, and what speed and heat?

[judydawn]

Tyrella wanted instructions similar to an authentic Delia Smith recipe thermoman but in your case I would just try Bron's recipe here http://www.forumthermomix.com/index.php?topic=1160.0 - it is much easier to follow a recipe already done by someone than try bits and pieces from different recipes.  I am surprised there is no recipe for this soup in any recipe book I have for the TMX. Bron's recipe is from the Spanish TMX book.

[kate1]

I like french onion soup very much. Usually i have cooked french onion soup for my family. It looks yummy and it taste great. I can share french onion soup recipe for you.
Recipe Ingredients:

    1 tablespoon extra-virgin olive oil
    2 large sweet onions, sliced
    2 cups chopped spring onions or leeks, whites and light green parts only
    2 tablespoons chopped garlic
    1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
    1/4 cup dry sherry (see Ingredient Note)
    1/2 teaspoon freshly ground pepper
    3 14-ounce cans reduced-sodium beef broth
    1 15-ounce can chickpeas, rinsed
    1/4 cup minced fresh chives or scallions
    6 slices whole-wheat country bread
    1 cup shredded Gruyère or fontina cheese

 Process :
    Heat oil in a large saucepan over medium-high heat. Add sweet onions and stir to coat. Cover, reduce heat to medium and cook, stirring often, until softened and starting to brown, 6 to 8 minutes. Add spring onions (or leeks), garlic and thyme and cook, uncovered, stirring often, until starting to soften, 3 to 4 minutes.
    Stir in sherry and pepper; increase heat to medium-high and bring to a simmer. Cook, stirring often, until most of the liquid has evaporated, 1 to 2 minutes. Stir in broth and chickpeas and bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes. Remove from the heat and stir in chives (or scallions).
    Meanwhile, toast bread and divide it among 6 bowls; top with cheese. Ladle the soup over the bread and cheese and serve immediately.
 You can try this recipe and hope that you will get great taste.

[cookie1]

Have you made this in your thermomix Kate1?

[obbie]

Yummy, will have to make.
Just the right time for making soup now..