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I'm thinking, French onion soup.

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  • JeffJ
    Charter Member
    • Feb 2015
    • 2404
    • Michigan
    • Jeff

    #16
    When I make it, here are the critical elements:

    Take sour dough bread - cut it into rounds - brush with olive oil and seasoning - slow cook it at 180 degrees in the oven for 2-3 hours. This is what will go into the bottom of the bowl.

    Critical - A rich homemade beef stock.

    Lots of onions caramelized slowly for about an hour. At that point, in batches, add a pint of bourbon and evaporate it into the onions. When adding the last bit of the pint don't fully evaporate it.

    Use Gruyere cheese. It's expensive but it's so worth it.

    Follow these steps and your soup will be more decadent than anything you will ever have dining out.

    Comment


    • grantgallagher
      grantgallagher commented
      Editing a comment
      A pint of bourbon! Sounds awesome, lol. Have you ever tried not evaporating all of it...

    • JeffJ
      JeffJ commented
      Editing a comment
      grantgallagher I evaporate almost all of it. I like to leave just a little bit.
  • jerrybell
    Charter Member
    • Aug 2014
    • 314

    #17
    Wow Mosca that looks rich and delicious. Looks like a great result. Impressive for your first try.

    Comment


    • Mosca
      Mosca commented
      Editing a comment
      With the many variations I saw, all getting 4 or 5 stars, the thought is that it is pretty easy. And it is, the only thing that takes time is caramelizing the onions. Other that that it is pretty much dump stuff in a pot.
  • JeffJ
    Charter Member
    • Feb 2015
    • 2404
    • Michigan
    • Jeff

    #18
    Mosca it is pretty easy but I can't emphasize enough the importance of a rich homemade beef stock.

    Comment

    • DreamOn
      Club Member
      • Jan 2020
      • 50
      • Lancaster PA

      #19
      I make a good one so easily in The Crock Pot. Lots of carmelized onions and the sherry is essential. Good drinking quality sherry. My rule of thumb with all wines in cooking: there is no such thing as “cooking wine”. If it’s not good enough to drink it will do nothing to improve your food .

      Comment

      • rickgregory
        Founding Member
        • Aug 2014
        • 632
        • Seattle, WA

        #20
        So... take the time to caramelize the onions right, but here's a tip. Do them in a large skillet or dutch oven... INSIDE the oven at 350 or so. This takes even longer than the hour but it's mostly hands off time. Check and stir after the first hour.

        But:

        Do something like 10 onions. When they're done, put them in freezer bags and freeze them. Need some for soup? Pull from the freezer, add to the soup.

        https://www.seriouseats.com/2019/06/...s-classic.html
        is a good look at the various methods.
        Last edited by rickgregory; February 7, 2020, 12:34 AM.

        Comment

        • surfdog
          Club Member
          • Mar 2016
          • 1049
          • Sunny SoCal
          • Cooking gadgets
            Weber Summit Charcoal Grill Center
            Weber Summit Platinum D6
            Blue Rhino Razor
            Dyna-Glo XL Premium Dual Chamber
            Camp Chef Somerset IV along with their Artisan Pizza Oven 90
            Anova WiFi

            Thermometers
            Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.

            Other useful bits...
            KitchenAid 7-qt Pro Line stand mixer
            A Black & Decker food processor that I can't seem to murder
            A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
            Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
            All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
            Weber GBS griddle, pizza stone, and wok
            Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL

          #21
          Looks good.
          I've never made it in a crock pot...mostly because I've never owned one. My relatively new Instant Pot can be used like a slow cooker but I've never tried it in that mode.

          I generally use a VERY large pot and cook more onions than I think I'll need. LOL
          I've not use bourbon, though that sounds tasty, but have used brandy...also tasty.
          Gruyere is a must for me. If not using a homemade beef stock, I ALWAYS opt for a low sodium variety so it doesn't turn into salt water with onions. I looked at one the other day and it had over 800 mg of sodium! O_o I'd rather add salt as needed.

          Comment

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