The Brown Derby French Onion Soup wonderful soup to make. It is simplistic and perfect comfort food. What makes the Brown Derby French Onion Soup extra special is the use of both chicken and beef broth. Thanks to Kevinsog, a fellow viewer for this one.
Brown Derby French Onion Soup
- 1/4 pound butter
- 1 1/2 pound thinly sliced onions
- 1 quart beef stock
- 1 quart chicken broth
- 1/8 teaspoon black pepper
- 1/2 teaspoon celery salt
- 1/4 teaspoon salt
- 1 Bay leaf
- 1 tablespoon Worcestershire sauce
- Slice onions thinly and saute lightly in butter, saute until the onions become clear. Mix all together simmer till onion is tender but not too soft, this can take about 30 minutes or so. Sprinkle with Parmesan cheese and garlic croutons. We have also tried cooking this soup on low in a crock pot and have had excellent results.
I was disappointed. It was a very bland amber colored pot of ” boiled onions” I had never heard of using any chicken stock in french onion soup and doubt I ever will again. I wanted rich, flavorful dark brown soup. So I added beef bouillon, about 3 more tablespoons of Worcestershire, 2 shakes of paprika and 2 tablespoons of unsweetened cocoa powder. I let it simmer amunet 10 minutes and dispense into bowls with slices of baguette and gruyere/ swiss mix and broiled… delicious!
I found the actual Brown Derby Onion Soup recipe in the March 1933 issue of Photoplay magazine. It only calls for chicken stock, and doesn’t identify any of the spices used.
Here it is, exactly as printed…
Method: Slice two large onions, and saute in a skillet, using a generous amount of butter. When they are brown, add a quart of rich chicken broth. Heat thoroughly, and season to taste.
Pour in individual soup bowls, and place half a French roll on top. Sprinkle a tablespoon of grated Parmesan cheese on top of each roll, and brown under the broiler flame for five minutes. Enough for six servings.
This soup is really good! We loved it!