{"id":323,"date":"2018-08-23T19:47:18","date_gmt":"2018-08-23T23:47:18","guid":{"rendered":"http:\/\/rdilauro.com\/CarpeVino\/?p=323"},"modified":"2018-12-11T10:33:32","modified_gmt":"2018-12-11T15:33:32","slug":"french-onion-soup","status":"publish","type":"post","link":"https:\/\/rdilauro.com\/CarpeVino\/2018\/08\/23\/french-onion-soup\/","title":{"rendered":"French Onion Soup"},"content":{"rendered":"<p><a href=\"http:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/french-onion-soup.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-326 size-medium\" src=\"http:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/french-onion-soup-300x169.jpg\" alt=\"\" width=\"300\" height=\"169\" srcset=\"https:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/french-onion-soup-300x169.jpg 300w, https:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/french-onion-soup-768x432.jpg 768w, https:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/french-onion-soup.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ron\u2019s French Onion Soup Recipe<\/strong><\/p>\n<p>Total time: 3 hrs 25 minutes, which includes about 45 minutes of standing<\/p>\n<p><strong>Ingredients<\/strong>:<\/p>\n<ul>\n<li>5 lbs onions (a combination of American Yellow and Vidalia)<a href=\"http:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/vidalla.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-1959 size-thumbnail\" src=\"http:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/vidalla-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/vidalla-150x150.jpg 150w, https:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/vidalla-100x100.jpg 100w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a><\/li>\n<li>2 tablespoons butter or oil<\/li>\n<li>1\/4 cup sugar<\/li>\n<li>1\/8 cup cognac<\/li>\n<li>10 cups beef broth<\/li>\n<li>Salt and pepper<\/li>\n<li>French bread, toasted<a href=\"http:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/bread.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-1960 size-thumbnail\" src=\"http:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/bread-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/bread-150x150.jpg 150w, https:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/bread-100x100.jpg 100w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a><\/li>\n<li>Gruy\u00e8re cheese<\/li>\n<li>Parmesan cheese<\/li>\n<li>Cream sherry (optional)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Method<\/strong>:<\/p>\n<ul>\n<li>Slice the onions while sitting comfortably at a table. Saut\u00e9 the sliced onions in the butter or oil for 15 minutes. <a href=\"http:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/onions.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-1961 size-thumbnail\" src=\"http:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/onions-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/onions-150x150.jpg 150w, https:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/onions-100x100.jpg 100w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>Add sugar, salt, and pepper, and saut\u00e9 at a higher temperature for about 45 minutes until onions caramelize. (Ron only needs to go to the stove every 8-10 minutes during this time. Otherwise, he takes a seat and enjoys his glass of wine.)<\/li>\n<li>After the onions are slightly amber, add flour and turn heat to low, stirring occasionally for 15 minutes. Slowly add the cognac and flamb\u00e9 the mixture.<\/li>\n<li>Finally, add the broth, salt and pepper to taste, and cover and simmer for 2 hours. Ron recommends serving the soup the next day, after the onions and broth have had time to soak together.<\/li>\n<li>If you are serving the soup immediately, preheat the oven to 375 degrees Fahrenheit about 15 minutes before the soup is done.<\/li>\n<li>Before serving, remove some of the onions from the broth and prepare each individual bowl: fill the bowls with soup, and place toasted bread and generous amounts of Gruy\u00e8re and Parmesan cheese on top. Bake at 375 for 15 minutes.<\/li>\n<li>If you do not have a soup dish that can bake in the oven, Ron recommends using two or three smaller pieces of toast, and microwaving individual bowls until the cheese on top melts.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/french-onion-soup-799.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-1962 size-thumbnail\" src=\"http:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/french-onion-soup-799-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/french-onion-soup-799-150x150.jpg 150w, https:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/french-onion-soup-799-100x100.jpg 100w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Note: Depending on the type of onions you use, you may need to add a little Cream Sherry before serving. Ron uses a combination of the standard American Yellow onions along with the sweeter Vidalia onions.<\/p>\n<p><strong>Wine<br \/>\n<\/strong>French bordeaux from either the <em>St Julien<\/em> or<a href=\"http:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/plmarg.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-1963 size-thumbnail\" src=\"http:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/plmarg-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/plmarg-150x150.jpg 150w, https:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/plmarg-300x300.jpg 300w, https:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/plmarg-768x768.jpg 768w, https:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/plmarg-1024x1024.jpg 1024w, https:\/\/rdilauro.com\/CarpeVino\/wp-content\/uploads\/2018\/08\/plmarg-100x100.jpg 100w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a> <em>Magaux<\/em> appellations<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Ron\u2019s French Onion Soup Recipe Total time: 3 hrs 25 minutes, which includes about 45 minutes of standing Ingredients: 5 lbs onions (a combination of American Yellow and Vidalia) 2 tablespoons butter or oil 1\/4 cup sugar 1\/8 cup cognac 10 cups beef broth Salt and pepper French bread, toasted Gruy\u00e8re cheese Parmesan cheese &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/rdilauro.com\/CarpeVino\/2018\/08\/23\/french-onion-soup\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;French Onion Soup&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-323","post","type-post","status-publish","format-standard","hentry","category-my-recipes"],"views":210,"_links":{"self":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts\/323","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/comments?post=323"}],"version-history":[{"count":1,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts\/323\/revisions"}],"predecessor-version":[{"id":3196,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts\/323\/revisions\/3196"}],"wp:attachment":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/media?parent=323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/categories?post=323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/tags?post=323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}