Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Thanks Troutman!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Thanks Troutman!

    My sincere apologies to troymeister and Troutman fer gettin' yur names mixed up. I corrected it in the body, but I don't see how to correct the title...

    I made troymeister 's French onion soup today, and my wife said it was the best FOS she ever had.

    When I make something I've never made before, or at least not in many years, I look at a bunch of recipes to get an idea of how I want to do it. In this case, after my search, I decided to follow the recipe fairly closely. I did use red, yellow and Vidalia onions hoping for more depth.

    The onions before cooking.

    Click image for larger version  Name:	20210825_132201[1].jpg Views:	45 Size:	1.48 MB ID:	1083152

    The soup done. I forgot to take a photo before putting it in the ramekins.

    Click image for larger version  Name:	20210825_172302[1].jpg Views:	44 Size:	2.07 MB ID:	1083153

    After one bite:

    Click image for larger version  Name:	20210825_172957[1].jpg Views:	44 Size:	1.69 MB ID:	1083154
    Last edited by RonB; August 26, 2021, 06:44 AM.

    #2

    RonB Beautimous FOS, Brother!!!! I'd glug down on that fer hours, if not days!!!

    Many compliments are due Troutman fer developin, an sharin such a wonder receipt with us all, here!

    Jus got home from W-word a while ago, gotta go hit th grocer, here an a bit...

    How many ounces of ramekins did ya use???

    Bein fresh out, ah'ma havedta grab me some, while I'm there!

    Sry, ofelles, I was pitchin at multiple battin macines, got crossed up...

    Never meant to call ya no RonB LOL
    Last edited by Mr. Bones; August 25, 2021, 06:05 PM.

    Comment


    • RonB
      RonB commented
      Editing a comment
      Mr. Bones - the ramekins are the bowls... I'm thinkin' ya mean the mushrooms and I ran them through the blender for a fine chop. Used a little less than 4 oz because that's what I had, and it seemed to work well. We have had the ramekins for years, but I'm guessin' that Mr Wally would have something that would work - it just needs to be able to take the heat from sittin' under the broiler. And I just added them to the onions shortly before they were done as per the directions.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Thanks RonB
      No, despite (or perhaps) my simple rural upbrangin, I grasp th relatively simple (fer a Hillbilly) concept of mushrooms, quite firmly...we'uns hunted Morels, an Beefsteaks, from time I could walk barefoot outta th door...

      Hail!!, later in life (1972) when we'uns moved where they was runnin water all piped right up into th house, indoor toilets, no wood stove This was like landin da *** on Mars, fer me
      Last edited by Mr. Bones; August 25, 2021, 08:23 PM.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      RonB Never knowed anybody, or did any tradin of em, first halfa my lofe, never ever growed am some Ramekins, or even ever heared bout such a thing... mebbe, could right be, they ain't indigenous to these parts, or climate; mebbe they don't prosper well, here...that'd answer a whole lotta questions I gots goin on, now....
      Last edited by Mr. Bones; August 25, 2021, 08:38 PM.

    #3
    Looks wonderful!!

    Comment


    • RonB
      RonB commented
      Editing a comment
      Thanks - it was.

    #4
    That looks amazing! Never made it, but now I want to. Not sure what I would serve with it. Just the soup and a loaf of home made bread might make a nice meal.

    Comment


    • rickgregory
      rickgregory commented
      Editing a comment
      Yeah FOS, some nice bread and a salad are a meal.

    • RonB
      RonB commented
      Editing a comment
      That's what we did. I toasted some French Bread to put in the soup and had a slice or two with butter also.

    #5
    That looks great. My youngest is getting close to punching me in a sensitive area due to how long it's been since I've made FOS.

    Comment


      #6
      You did have me scratching my head lol . I was racking my brain trying to remember having cooking French onion soup much less written a recipe. But hey, credit where credit is due, I will be making troymeister 's recipe very soon myself !!!!

      Comment


        #7
        Great recommendation! I can not wait to try this in the fall while grouse hunting up north. This one is going in the file.

        Comment

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        Rubs Promo

        Spotlight

        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


        Groundbreaking Hybrid Thermometer!

        Thermapen One Instant Read Thermometer

        The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

        Click here to read our comprehensive Platinum Medal review


        The Good-One Is A Superb Grill And A Superb Smoker All In One


        The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

        Click here to read ourcomplete review

         

        Comprehensive Temperature Magnet With 80+ Important Temps

        Amazingribs.com temperature magnet
        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

        Click here to order.


        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker


        Compact Powerful Sear Machine For Your Next Tailgater


        Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

        Click here to read our detailed review and to order


        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

        Click here to read our detailed review


        Grilla Pellet Smoker proves good things come in small packages

        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
        Click here for our review on this unique smoker