FFwD: Cheese Topped Onion Soup

This week’s recipe left me a little underwhelmed. I’m not sure if it was the recipe itself, or if it was the fact that I was making soup when it was eighty degrees outside! I’ve always thought that french onion soup had a beef based broth. Dorie’s recipe used chicken stock and so it was a little lighter. I cooked the onions for a full hour, but they still weren’t as caramelized as I would have liked.

I didn’t put the soup itself under the broiler, but I put the bread under the broiler and then I added the cheese and browned it. Am I the only one who gets a little nervous around the broiler? As for other changes, I didn’t have any wine or cognac so I used Martinelli’s. I can’t imagine that the wine is what made all the difference here. I don’t think I’ll be making this one again …. unless of course I read some amazing reviews by Dorie’s other followers!

*What is French Fridays with Dorie? An online cooking group dedicated to working our way through Dorie Greenspan’s newest book, Around My French Table. We try a new recipe each week and post about it on Fridays. If you’re interested you can pick up a copy of the book and follow along with us here.

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  1. Sorry this wasn’t a hit for you. It looks pretty in the bowl 🙂
    I actually used beer & vegetable broth in mine and enjoyed that combination. My biggest fear with the broiler is over-crisping everything…I am much more cautious about it than I used to be.
    Have a great weekend.

  2. This didn’t work for me either. I cooked the onions for almost 3 hours and they turned a deeper yellow but that’s it. I was out of time so mixed it up without much success. I’m gonna try again Saturday and use fewer onions, higher heat, and beef stock. Wish me luck!

  3. I prefer beef stock also…and the onions took forever to caramelize on low heat, but we liked this soup.

  4. Your soup looks great. I loved the recipe, but will try beef stock next time.

  5. I thought it was good…but I’ve had better. Yeah, I quit trying to caramelize at 1 1/2 hours :/

  6. Sorry this didn’t work for you, it looks great.
    Hubby enjoyed it, and since I will not touch
    onion soup, I only made half a recipe. Most
    of the Doristas seem to have the same
    complaint about the browning of the onions.
    I think they should cook at a little higher

  7. It seems to be unanimous that the onions are just not going to caramelize at super-low heat. Usually I’m glad I trust Dorie, but this is a time I should have trusted myself. I’ve caramelized onions many times without burning them, and I wish I would have done that here. I also agree with you about the chicken broth.

  8. Sorry you didn’t like this one! My onions were definitely nowhere near caramelized at an hour.

  9. Whoops! This didn’t work for you and, honestly, that’s allowed. I know we all feel badly if a recipe of Dorie’s just isn’t our deal but I admire you for your Post and your honestly.

  10. I suffer from BP (Broiler Paranoia), could have been from the time my silpat caught on fire while broiling crab legs. We were in the 90’s last week, and this just seemed too heavy for those temps.

  11. It’s too bad this didn’t make the cut for you. It looks great, though!

  12. Sorry this wasn’t for you – at least you gave it a go, and it looks great.

  13. I’m afraid of the broiler too! I was trying to focus and still managed to burn my bread on both sides.

  14. Did you see that Dorie mentioned that it could take longer than one hour to caramelize the onions? 😉 Sorry you didn’t love this soup, maybe the next recipe will redeem this one for you! I re-used the leftover soup into a shephards pie that I made the next night 🙂

  15. I’m sorry you didn’t like this one. I made mine with beef stock and we loved it. It took forever for my onions to caramelize though.