What kind of bread do the restaurants use in onion soup?
I’d like to copy that wonderful onion soup with the melted cheese on top at home. I’ve been able to do a reasonable facsimile except the bread falls apart and gets too soft. Does anyone know what the professionals use?
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5 comments a “What kind of bread do the restaurants use in onion soup?”
They usually use a good crusty French bread. Let it sit a day and get a little stale. It will hold up better.
Get a long, narrow baguette and toast the slices first
French Onion soup! Yum! Use a small, hard piece of bread. You can toast a piece or get those large style croutons.
While the other are some what correct, a stale piece of bread will ruin the flavour of the soup, I should know I was a chef for over 20 years in Canada and abroad and made my share of French Onion soups, the secret to the soup is loads of onions, browned very well, good stock, I like a bit of thyme and oregano in mine with bay leaves and fresh cracked black pepper, simmer slowly and it is better the next day, I prefer a mx of stock’s both chicken and beef, I prefer to re season when heating and adding sherry and salt, as it is hard to take it out.
Any place I worked we toasted the bread, sometimes rubbing with a garlic clove, some even were cut with cutters from Texas Toast bread with a seasoning or just plain, a fresh piece of bread will absorb the soup before the cheese has browned, there to I like a blend of good swiss, emmental, white cheddar and bit of parmesan or romano, for tang and chewiness. Hot soup Hot broiler or toaster oven and the mix of the 2 will be angelic, I do not make it that often, but like my clam chowder, I have had requests for the recipe.
french sour dough from panera bread yummy!
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