French Onion Soup; The Hall: the after — 11 Comments

  1. De-lurking to say:
    What a fabulous, cozy spot for a desk! Your house is turning out just beautifully — I certainly do visit here as much to see what’s going on there as for the recipes.
    The soup sounds fantastic, too.

  2. I love the new hall and all the wood furnishings. It’s lovely! And that onion soup? That’s lovely too. Lovely and intriguing enough for me to save it and figure out how to make it without flour or bread. I’ll let you know. 🙂

  3. Wow! This is such a contrast with the pictures in the previous post! It looks lovely, livable and welcoming. You two have such good vision for projects like this!

  4. Looking awesome!! French onion soup is my favorite soup too. Reminded me I am due for making it now.

  5. I saw a French Canadian version of the recipe where you add a couple TBSP of maple syrup to the onions after they’re done cooking but before you add the liquid (wine/stock). Sooooo good.

  6. Beautiful!! Both the hall and the soup.
    We just had French onion soup the other day – based on the “les halles” recipe for onion soup in one of the Silver Palate Cookbooks (sorry about the double article – I was lazy about trying to reword the sentence) recipe . We always use chicken stock in place of beef stock….
    I adore that soup!! (How happy am I that there is stock bubbling gently on the stove right now. But now I’m torn; should we make squash soup or onion soup?)

  7. Penny, I like my little nook….
    Laurie, thank so much – and thanks for leaving the comment! We like encouraging words….
    Christine – thanks… and you could just have the cheese… and thicken just a bit with cornflour or arrowroot.
    Tracy, slowly we’re getting there.
    Thanks, Jeff. It feels so good to have something done!
    Rachel, maple syrup… interesting. I used the red onions for a bit of sweetness. I’ll try that – I even have maple syrup.
    Elizabeth, I think chicken stock is more common, but, this was the recipe the chef gave me – and he was French. It’s also a lot thicker than any I’ve seen in most restaurants. Much as I hate winter, I love soup season.
    Baking Soda, Mon mari says merci.

  8. Greetings from Minneapolis. I just made this. Fantastic recipe for a gloomy fall day. I ended up using 3 tbsp beef base instead of 5 (the brand I used was exceptionally salty) and Sauvignon Blanc for the wine. I will be making this all winter long.

    • I’m so glad you liked it!. I still have the original recipe, scribbled on a scrap of paper, in French. I make it often in winter, too. It’s been a few years since I’ve been back to Mpls…. I miss it! Stay warm.