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French Fridays: French Onion Soup from My Paris Kitchen

David Lebovtiz French onion soup from My Paris Kitchen on eatlivetravelwrite.comThis week’s recipe for Cook the Book Fridays from David Lebovitz’s My Paris Kitchen – classic French Onion Soup – is perfect for the weather we’ve been having in Toronto this past week. My school was closed for one day this week (and had a late start the following day) – only the second time in the nearly 15 years I’ve been working that the school has called a snow day – and the entire public and Catholic school system in Toronto shut down for a day too (also unprecedented!). We’ve had freezing rain and ice and snow and it’s just been really unpleasant (uh huh, even after close to 20 years here, I will never embrace winter!).

On days like this, after you’ve trudged home in the slush and ice and shovelled the snow, the last thing you feel like doing is cooking a meal so if you’ve had the forethought to make a big batch of this soup on the weekend, you’ll be thanking yourself as you sit down to a warming, comforting bowl of soup topped with cheesy goodness – a fabulous meal with very little effort on a busy weeknight.

That said, the soup does take a long time to make but it’s worth it. Start this on a Sunday afternoon to fill your house with amazing aromas and you fridge with meals for the week ahead! That said, my onions took around 40 minutes (not 1.5 hours per the recipe) to caramelise to a deep brown and after I’d added the stock, the soup took around 30 minutes (not 45 per the recipe) but I think a lot of that depends on your pots and the heat underneath them. I used my Dutch oven which, once it’s hot, stays pretty hot and I often find cook times are shorter. In any case, it’s a recipe you’ll want to stay close to the stove for as you’ll need to keep an eye on the onions.

But the result of all that time in the kitchen…?

A spoon of David Lebovtiz French onion soup from My Paris Kitchen on eatlivetravelwrite.comWorth it, right?

Get the recipe for David Lebovitz’s French Onion Soup on page 118 of My Paris Kitchen.

MyParisKitchenDavidLebovitz

Buy My Paris Kitchen on Amazon (this link should bring you to the Amazon store closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!

Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

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8 Responses to French Fridays: French Onion Soup from My Paris Kitchen

  1. Emily February 15, 2019 at 08:24 #

    Looks very enticing, and welcoming!

    Did you used red wine, or red onions? I used white aussie cream onions, and white wine. Mine was a tad pale.

    • Mardi February 15, 2019 at 08:57 #

      I used white wine and white onions. They take some patience…

  2. MARY H HIRSCH February 15, 2019 at 10:08 #

    This looks delicious. Since I am hungry right now and since I’ve had cold and rainy weather here in London (nothing compared to Toronto’s), FOS sound good to me. It’s on the menu here but I just haven’t ordered it yet. I am glad to know that DL’s recipe has your endorsement. I never mind putting in the time (which I have more of than you) if I know the result is going to be especially tasty. Your photo comes off as “especially tasty.” See you next month.

  3. Margrét Jóhanna February 15, 2019 at 10:32 #

    You so nailed it. I did not have the patience to make it to the amber color. Mine was a bit lighter in color.

  4. cheznana February 16, 2019 at 10:36 #

    Although I did not eat it, I was pleased with the results. I agree, cooking it in a Dutch oven does cut down on cooking times, because I was watching the onions very carefully.

  5. Mr. Neil February 16, 2019 at 13:08 #

    It has to be said, this was astoundingly good – and perfect timing with the weather.

    I paired it with an aged Riesling from the Finger Lakes region of New York State. The wine didn’t hold up all that well (10+ year attempt), but the depth of flavour in the soup made up for it!

  6. Katie February 18, 2019 at 10:37 #

    You know things are crazy when Toronto has a snow day. 🙂 Man, this was so fabulous. Yours, as always, looks wonderful!

  7. Betsy February 18, 2019 at 19:14 #

    Definitely worth it! This was delicious. And with croutons made from your baguette recipe…

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