Bouchon French Onion Soup - Food Porn

Epicurean Exploits - Food and Recipes

Michael_Bowden February 16, 2009, 1:47am 1

This is the best FOS that I’ve ever had. The pictures (from another board) really helped me out when I was making this for the first time. It took 8+ hours the first time…but this is essential for success.

Start

1 Hour

2 Hours

Michael_Bowden February 16, 2009, 1:48am 2

3 Hours

4 Hours

5 Hours

Michael_Bowden February 16, 2009, 1:48am 3

6 Hours

Final

Michael_Bowden February 16, 2009, 1:54am 4

This was the Second time that I made the soup.

Michael_Bowden February 16, 2009, 1:55am 5

Start

1 Hour

2nd Hour

Michael_Bowden February 16, 2009, 1:56am 6

3rd Hour

4th Hour

5th Hour

Michael_Bowden February 16, 2009, 1:57am 7

Cups of Onions

Broth

Reduced Down

Michael_Bowden February 16, 2009, 1:57am 8

Finished Product

Group Action

Bill_Tex_Landreth February 16, 2009, 6:44pm 9

It did not suck.

M_M_c_C_a_l_l February 16, 2009, 8:42pm 10

This looks great, Michael. So it’s onions caramelized for several hours, beef stock, and some gruyere? I’d love to try this on a cold, rainy day.

Bill_Tex_Landreth February 16, 2009, 8:49pm 11

That and some crusty baguette. Soup is pretty much awesome.

Mark.Ricca February 16, 2009, 10:00pm 12

Looks incredible Bowden!!!
Patience is one of the most important ingredients in FOS, IMHO.

Michael_Bowden February 16, 2009, 10:31pm 13

Once the broth goes it, you throw in a bouquet garni as the broth reduces. The reduction process takes hours (as you can tell) on a VERY low temp.

Jorge_Henriquez February 17, 2009, 1:50am 14

Michael,

Any alcohol in there? FOS usually calls for Cognac or brandy of some sort.

Michael_Bowden February 17, 2009, 1:55am 15

Nope…None

Tyler_Rico February 17, 2009, 3:15am 16

recipe?

Michael_Bowden February 17, 2009, 3:28am 17

Way…WAY, long to type…I would suggest getting the Bouchon Cookbook…

Michael_Bowden February 17, 2009, 3:41am 18

Or at least go to the book store and read/copy it.

Chris_Freemott February 17, 2009, 4:10am 19

ATK just did one of these and I followed it.

Did 4#'s of onions in my le crussete and they suggested you just bake it - which I did for about 3 hours.

It too was the best FOS I’ve ever had/made.

IIRC, Bouchon’s version requires some serious process time for the beef/veal stock.

Michael_Bowden February 17, 2009, 4:13am 20

Multiple days I believe…but I didnt make the stock…