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I'm thinking, French onion soup.

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  • surfdog
    replied
    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.

    Leave a comment:


  • rickgregory
    replied
    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.

    Leave a comment:


  • DreamOn
    replied
    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 .

    Leave a comment:


  • Willy
    commented on 's reply
    I like the fish sauce idea. I'd bet that a dab of miso or two might be OK as well.

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

    Leave a comment:


  • JeffJ
    commented on 's reply
    grantgallagher I evaporate almost all of it. I like to leave just a little bit.

  • fzxdoc
    commented on 's reply
    Looks soooo good, Mosca. Congrats.

    Kathryn

  • Mosca
    commented on 's reply
    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.

  • grantgallagher
    commented on 's reply
    A pint of bourbon! Sounds awesome, lol. Have you ever tried not evaporating all of it...

  • jerrybell
    replied
    Wow Mosca that looks rich and delicious. Looks like a great result. Impressive for your first try.

    Leave a comment:


  • JeffJ
    replied
    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.

    Leave a comment:


  • Mosca
    replied
    The last thing I did, because it just seemed to be missing something... I added 1/8 teaspoon of Accent.

    That son of a gun EXPLODED with flavor. Highly recommended.

    Leave a comment:


  • Mosca
    replied
    Click image for larger version

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    Leave a comment:


  • Mosca
    replied
    Click image for larger version

Name:	7C34A3D5-F409-4424-AC7F-77EEC5FFA1CE.jpeg
Views:	103
Size:	1.70 MB
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    About 20 minutes of simmering to go.

    I used 3 pounds of onions, a quart of chicken stock, a quart of beef stock, a little bottle of Pinot Grigio, a teaspoon of balsamic vinegar, a teaspoon of cider vinegar, a teaspoon of fish sauce, half a teaspoon of dried thyme, a bay leaf. So far, so good.

    Leave a comment:


  • EdF
    commented on 's reply
    OK. Thanks for the course-correction and the detailed recipe!

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