Well theres this french restaurant here in Houston, and its called The Madeline. They have the best soups but my favorite is the Onion Soup. So can anyone tell me the recipe for making french onion soup? Im 14 and i love cooking so i would really appreciate it if you can tell me! :] thanks!

1 stick butter (8 Tablespoons) 8 cups onions, thinly sliced 3 Tablespoons flour 3 quarts beef stock 1 Tablespoon salt 1 teaspoon pepper 1 cup brandy 1 teaspoon BV meat glaze (or kitchen bouquet, bovril, or oxo, in a pinch)--optional grated Gruyere cheese grated Parmesan cheese French bread olive oil Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5-7 minutes, until soft. In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 degrees in the oven for about 15 minutes--until they are dry crusts. When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning. When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table. Always serve this marvelous French country dish as a meal, lunch or dinner, with lots of salad and crusty French bread--hot to 8-12 people. .

I start off by slicing onions as thin as possible. Then cut in 1/2's or 1/4's. I don't like them so long and hard to get in your mouth. Then I caramlize them over low heat with some butter. It will take some time so be patient, and don't try to rush it. When they have caramilzed I add a bit of garlic and cook. Not to much cuz you don't want to overpower the onions. Then add some itallian seasoning, and beef broth. For the bread and cheese part I like to toast (in the toaster) some rye bread, then put them in a skillet and once again over low heat melt a slice of provolone or swiss cheese. Then cut the bread into small cubes and toss over the soup. YUM.

Classic French onion soup ingredients 4 Tbs. unsalted butter 6 large yellow onions (about 3-1/4 lb. total), sliced about 1/8 inch thick Salt and freshly ground black pepper 2 tsp. all-purpose flour 1 cup dry white wine (not oaky), such as Sauvignon Blanc or Pinot Grigio 8 cups homemade chicken or beef broth, or low-salt canned chicken broth 1 sprig flat-leaf parsley, 1 sprig fresh thyme, and 1 bay leaf tied together with kitchen twine 1 baguette, cut into as many 3/8-inch slices as needed to cover six soup crocks 1-1/2 cups (about 6 oz.) grated Gruyère cheese how to make: In a large, wide soup pot (at least 4-1/2 qt.), melt the butter over medium heat. Add the onions and season lightly with salt and pepper. (It might seem like you have far too many onions, but they'll cook down to about one-quarter of their original volume.) Cook the onions gently, stirring frequently, until they're very soft and have begun to turn a dark straw color, 35 to 45 min.; I like them when they're still a little toothy and haven't yet begun to brown too much. When the onions are ready, stir in the flour and cook for 3 to 4 min., stirring frequently. Pour in the wine and increase the heat to medium high, stirring and scraping to loosen any caramelized juices, until the liquid is mostly reduced, 5 to 8 min. Add the broth, toss in the tied herbs, and bring to a simmer. Season to taste with salt and pepper and simmer for 20 to 30 min. to infuse the broth with onion flavor; the onions should be soft but not falling apart. Remove the herb bundle and taste the soup for seasoning. The soup can be made ahead to this point and then cooled and refrigerated for a few days. To serve -- Heat the oven to 350°F, put the baguette slices on a rack, and toast lightly (7 to 10 min.); set aside. Increase the oven temperature to 450°F. Bring the soup back to a simmer. Set six oven proof soup crocks on a heavy baking sheet and ladle the soup into the crocks. Float a few toasted baguette slices on top, enough to cover the soup surface without too much overlap. Top the bread with a handful (about 1/4 cup) of the grated Gruyère. Slide the baking sheet into the oven and bake until the cheese is melted and just browning in spots, 10 to 12 min. Melted, bubbly, just barely golden cheese is what you're after. Serve the soup right away, while the crock is hot and the cheese is still gooey.

I have never had onion soup before, but if I ever make it... I would do it the easy way. Buy the dried onion soup mix packets and add some sliced onions to it and boil it until the onions are tender. That is great that you love to cook at such a young age. good luck!

We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation. INGREDIENTS 1/2 cup unsalted butter 2 tablespoons olive oil 4 cups sliced onions 4 (10.5 ounce) cans beef broth 2 tablespoons dry sherry (optional) 1 teaspoon dried thyme salt and pepper to taste 4 slices French bread 4 slices provolone cheese 2 slices Swiss cheese, diced 1/4 cup grated Parmesan cheese DIRECTIONS Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions. Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes. Heat the oven broiler. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

1 stick butter 2-3 onions sliced very thin and halved or quartered 3 cans beef consomme 1 2/3 c dry white wine 1 2/3 water shredded mozzarella cheese garlic toast melt butter, saute onions on low heat for about 1/2 hour add soup, wine and water, simmer over low for another 1/2 hour break 1 piece garlic toast in the bottom of a bowl ladle soup over it sprinkle shredded cheese on top, and if needed mic to melt

It is great and wonderful that you love cooking and are willing to try to recreate the taste that you have encountered. Most all of the great chefs of the world started out at your age and generally in the same manner. I hope the same passion stays with you into your adult life. Now, if your asking about the soup that la Madeleine's, the chain restaurant, french onion soup you nor I have the resources to make it "just that way". The best advice I can give you would be to look at the recipes that were posted to your question. Use a search engine to look up other recipes. I find one that you think, in your minds eye, looks good and can handle for your cooking abilities and try that one. I will tell you one thing. Most of us who are in the culinary field do something that most people won't believe. If I wanted to serve a "french onion soup" or any dish that I have never made before. I look at several recipes for the same thing. Take the the ingredients, techniques, and ideas from all those then put them together into something that I think would taste good. Sometimes it comes out good, or even great, then sometimes really really bad. It's all part of the fun, love, and passion of cooking. Keep trying at it until you have something that you and, more important, others really like.

Check out http://www.highclassrecipes.com for some good soup recipes.