Comments on: Onion Soup

By: Emily Fleischaker

Emily Fleischaker — Wed, 17 Mar 2010 13:39:09 +0000

Tim -So glad to see that you liked our recipe! We added a link to your post from the recipe on our site so that our readers can see your version and your insights. Hope that’s ok with you. Thanks again! -Emily, BA Web Editor

http://www.bonappetit.com/recipes/2010/03/onion_soup_with_sage_brown_butter_croutons_and_grated_lemon_peel

By: Aussiechick

Aussiechick — Tue, 16 Mar 2010 01:50:44 +0000

We have a product in Australia called Massel stock cubes. They are a non animal derived Chicken/Beef & Vegetable (duh!) stock cube. They are fantasic I have used them since I worked in a Vego Cafe in the 90′s and they would be perfect for this and any other soup/stew

By: Rebecca

Rebecca — Fri, 12 Mar 2010 21:40:01 +0000

Yum! What a unique onion soup…blended! And with the most simple ingredients that are always on hand! Thanks!

By: Sarah

Sarah — Thu, 11 Mar 2010 18:32:43 +0000

onion soup is such a wonderful pleasure! i confess i wish you remembered the name of that restaurant….i am heading to italy for 5 weeks in late spring and plan on eating my way through the country. maybe i’ll get lucky enough to stumble upon it!

By: Brian W

Brian W — Thu, 11 Mar 2010 17:35:08 +0000

It’s interesting to me that you needed more time to caramelize the onions. I find that that’s ALWAYS a problem for me, even when I’m using a highly-tested recipe like something from Cook’s Illustrated. It always makes me avoid ‘em.

By: Tim

Tim — Thu, 11 Mar 2010 01:52:59 +0000

Hey Erin! Great minds cook alike…or something? You are very ambitious to have cooked that whole meal, I can’t imagine. Glad to hear you liked the soup too.

By: Heather @ chik n' pastry

Heather @ chik n' pastry — Thu, 11 Mar 2010 00:21:59 +0000

i saw this too and it sounded awesome. just wasn’t in the mood to tote home all those onions, let alone thinly slice all of them, but now i’m a little more tempted :)

By: Joanne

Joanne — Thu, 11 Mar 2010 00:14:45 +0000

Seeing as how there are few things in life better than caramelized onions, I am going to have to try this. This way maybe I can get a little glimpse of your delicious experience in France.

By: Jennifer

Jennifer — Wed, 10 Mar 2010 22:38:10 +0000

This recipe is on my list for the week. I am even more excited to try it now after your review.
Thanks!

By: Erin in Sacramento

Erin in Sacramento — Wed, 10 Mar 2010 20:34:52 +0000

As a loyal reader of yours I get such joy out of seeing the things we have in common! I actually made that whole menu having just received my Farm Fresh to You box of organic produce so I could use lemons, kale, onions, potatoes, and chard. The soup was so flipping good we were all so surprised. It was the hit of the menu. We decided what made it so good was using chicken stock rather than beef (a first for me with onion soup-why such a revation? Who knows.) and blending the soup. And I, for one, can’t skip that brown butter. I’d make it if I were standing alone in my kitchen eating the soup from a cup. :-)

By: Dawn (KitchenTravels)

Dawn (KitchenTravels) — Wed, 10 Mar 2010 20:23:17 +0000

The most mouth-watering recipe I’ve seen today. And I’ve seen a lot. Dammit, Tim! How am I supposed to make it through the afternoon with this soup drifting around my head? ;)

I don’t know what I like more: this recipe, or the photos of your reflection hiding in the spoon. xo

By: Tim

Tim — Wed, 10 Mar 2010 19:42:28 +0000

Yes! Maybe! Worth a try for sure, not sure it the creaminess of the soup needs more creaminess but in terms of flavor it might be nice. I would still do a shot of sherry vinegar. Will try next time. (which will likely be this weekend)

By: Tracy (Amuse-bouche for Two)

Tracy (Amuse-bouche for Two) — Wed, 10 Mar 2010 19:39:49 +0000

I’m wondering if a dollop of creme fraiche would be nice as well, sans the other toppings (except for the crutons—I love crutons), if one were to stray form the recipe a second go round.

By: radish

radish — Wed, 10 Mar 2010 18:51:38 +0000

i bookmarked that soup to make in the next week or so… i cannot wait! looks amazing!

By: Magdalena

Magdalena — Wed, 10 Mar 2010 18:16:26 +0000

Tim, I know that you know, because I saw your pictures from visit in Paris, as I read this blog since a quite long time, but I didn’t dear to put my own comment. Have a nice day!

By: Tim

Tim — Wed, 10 Mar 2010 17:43:46 +0000

Hello Magdalena! I know that market and those potato pancakes well, they are amazing. The sherry vinegar adds a nice brightness to the soup and complements the sweet caramel flavor of the onions. Thanks for writing!

By: Magdalena

Magdalena — Wed, 10 Mar 2010 17:35:06 +0000

Hello.
Writing from far away, from Paris, neighbourhood close to the bio-market at blvd Raspail and two guys selling potatoes pancakes with cheese!. It is a pity that you do not write more often, as I like what you do.
As regards fried sage, I am not a great fun of it, as it becomes a bit bitter for me. Otherwise, the soup is great.
Can you really feel the taste of the Sherry vinegar in the soup?
Sorry for mistakes, I am not a native speaker nor a translator :)

By: Maninas

Maninas — Wed, 10 Mar 2010 17:25:07 +0000

Great soup! will def try it

By: Tim

Tim — Wed, 10 Mar 2010 17:25:02 +0000

Hey Jane, good question. I think vegetable would be best. If you are using store-bought, I would do half vegetable stock and half water, which would also be my recommendation if you use store-bought chicken stock. The onions are where most of the flavor is coming from so substitutions like this won’t be a problem.

By: Jane Flanagan

Jane Flanagan — Wed, 10 Mar 2010 17:21:08 +0000

Do you have a recommendation for a non-meat stock? Would mushroom be better than just straight vegetable?