Any pictures?
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Pictures here: https://www.cooksillustrated.com/how...w-onion-flavor
pole to pole = "with the grain", it seems.
normal slicing n dicing = "against the grain"Comment
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fzxdoc, I am a big fan of French Onion soup... this one takes 3 days for the best flavor, but it is well worth the time.. Yes, if anyone asks I got this from Balley's in Las Vegas...
Ingredients:
Soup- 3 tablespoons unsalted butter , cut into 3 pieces
- 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (Make sure you get Yellow)
- Table salt
- 1 cup water, plus extra for deglazing
- 1/2 cup dry sherry
- 4 cups low-sodium chicken broth (The recommend broth is Swanson Certified Organic Free Range Chicken Broth )
- 3 cups beef broth (The recommend broth Pacific Beef Broth)
- 6 sprigs fresh thyme , tied with kitchen twine
- 1 bay leaf
- Ground black pepper
- 1 small baguette , cut into 1/2-inch slices
- 8 ounces shredded Gruyère cheese (about 2 1/2 cups)
Directions:
For the soup:
Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.
Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.
Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary. (Scrape any fond that collects on spoon back into onions.)
Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.
Stir in the broths, 1 cup of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper. Allow the soup to rest for 3 days for best flavor...
For the croutons:
While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
To serve:
Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before servingComment
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This is going to get confusing soon.
"Binion's Horseshoe" in downtown Las Vegas was sold to Harrah's (now Caesars) in 2004. That casino was later renamed to "Binion's Gambling Hall", with Harrah's retaining the "Horseshoe" name.
The current Bally's Las Vegas is being rebranded as "Horseshoe", still under Caesar's management.
Caesars sold the "Bally's" brand in 2020, which now may be used for rebranding the Tropicana later this year.
Be sure to update your dance card accordingly -
WillTravelForFood, I know the casino dance card is confusing and full... This particular recipe is one I have been using since the early 1990's.. At the time is was known as Bally's Big Kitchen..Last edited by tstalafuse; February 4, 2022, 06:40 PM.
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I made a similar one to this last weekend where the onions cooked in the crock pot overnight. It all came out amazing...
clb239Comment
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fzxdoc - whipped up a batch of the onions last weekend. They're fantastic. Will definitely be making batches again in the future.
Did we slice the onions properly? Maybe, maybe not. We tried. Doesn't matter. They still taste great.
We used a mandolin to slice. We're fairly certain we did most of the onions the correct way, but a double-check on technique is appreciated:- Cut both ends off the onion (the hairy end and the pointed end)
- Peel off the normal "hey, don't eat this" layer
- Set the mandolin for 1/4" slices
- position the onion so that the cut ends of the onion are running towards the SIDE of the Mandolin
- DON'T FORGET TO USE THE LITTLE HAT AGAIN
- position the onion so that the cut ends of the onion are running towards the SIDE of the Mandolin. The lines of the onion run horizontal, in the same direction as the horizontal cutting blade of the mandolin.
- Start a-slicing.
- Clear the mandolin slicer carefully, remove remaining onion from the hat for any finishing cutting by hand
- repeat until the Giant Bowl of Cut Onions is fuller than you'd expect it to be
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Sounds like you did it perfectly. I usually point the root end so it's looking directly at the slicer's blade. But that's because I use my Breville food processor to do the slicing, lying each onion on its side in the food tube.
Didn't you love the way your house smelled for those 10 to 12 hours of crock pot caramelization?
K.
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Into Paprika!Comment
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fzxdoc Kathryn I found I added this to Paprika way back in 2019, and doubled all the onion related stuff, since you said you make a double batch when making the soup. Does the soup use the entire doubled batch of onions? The soup recipe doesn't specify how many cups or pounds of the onions go into it, so I assume the entire 8 cup batch goes? I imagine I will do the onions and freeze/save them, then do the soup at a later time.
Thankfully we do own TWO 6 quart crockpots, so I can do the double batch, as I assume it will overwhelm a single 6 quart slow cooker...
I need someone to expand a wee bit more on the onion slicing. Do we slice off the root and stem off before slicing the onion? How would I feed this into the food processor, or my Kitchenaide slicer attachment?
I don't have any of the booze needed, and have never gone to a liquor store after cognac, but can do so in order to make the best batch of soup to impress Yvonne!
Thanks!
JimLast edited by jfmorris; December 6, 2023, 11:24 AM.Comment
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Jim, jfmorris , yes, you use 8 cups of caramelized onions in the soup. The first ingredient of the soup recipe is the 12 lbs of whole unpeeled onions which will yield about 8lbs sliced fresh onions which then yield at least 8 cups of caramelized onions. Sometimes I'll end up with 9 cups, depending on the moisture content of the onions.
I'll put an extra sentence in the recipe to clarify the amount.
Usually, I make this a 3 day labor of love: make the beef broth on Day 1, caramelize the onions on Day 2, and make the French Onion soup on Day 3.
It's probably a good idea to use both your 6 quart Crock Pots to make the 8 cups of caramelized onions. I've only ever used my 8 1/2 quart Crock Pot for this, and it is pretty full at the start.
About the advantages of slicing an onion pole-to-pole, read the Comments in Post #15.
Yes, you slice both ends off the onion first. Then you slice the onion in half lengthwise (perpendicular to its equator). You will then be making 1/4 inch thick slices, using a knife or mandoline, slicing parallel to the onion's axis. See the video below.
If using a food processor with a slicer attachment, you want the food processor's slicing blade to slice the onion perpendicular to its equator. I do this by laying the onion on its side in the food processor chute with the stem end facing the blade. The blade goes in at the stem end of the onion and out at the root end of the onion as it slices through it. You have to stack the onion halves in the chute mindful of how you want the slices to turn out. It's not hard once you get the hang of it.
I hope this additional info helps.
KathrynLast edited by fzxdoc; December 6, 2023, 10:56 PM.Comment
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Lemonjuice to keep cheese from being stringy is genius. You can also use a touch of sodium citrate.Comment
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OK, I'm off to Costco this morning for my monthly stock up. Now have on list: "at least 12 pounds onions."
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You may need fewer pounds, but I always trim onions vigorously, including the first (sort of thick) outermost layer whose thinnest part never seems to cook through properly. For where we live--where I can source my onions--I lose more onion layers to mold. Yuck. Which is why I trim so much. Stores shouldn't stock onions with mold in their skins, or potatoes with green skins, either, for that matter! Rant over.
K.
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Just realized I need oven proof bowls for serving this! Not sure our basic white bowls in the kitchen are. They say dishwasher and microwave safe?Comment
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jfmorris, they should say on the bottom of the bowl/vessel if they are oven-safe or not. If it doesn't say it, then they are likely not oven-safe. Think ramekins. A quick search of Amazon or the interwebs 'oven safe bowls' should point you in the right direction.
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Thanks for this, fzxdoc ! A question: why are Vidalias and other sweet onions not recommended?Comment
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They're OK, Willy , if you like a sweet onion soup. For myself and my family, savory French onion soup made from yellow onions is better. The savory aspect of the yellow caramelized onions showcases the other flavors in the soup, not overwhelming it by sweetness like caramelized Vidalias/sweet onions tend to do.
KathrynLast edited by fzxdoc; December 8, 2023, 10:30 AM.
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HotSun , I make beef broth in either my 8 quart Instant Pot (for smaller batches) or my humongous stock pot for larger batches. I like to make it partially with a good commercial beef broth (as Chef Jean Pierre does).Originally posted by HotSun View Post
About using commercial beef broths: While Better than Boullion Beef Base is good, it's too salty for me (510mg sodium per tsp) to use in this application. It's great when used in smaller recipes, though. I like Pacific Foods Low Sodium Beef Broth (125mg sodium per serving) if I can find it. If I can't, I use Zoup! Beef Bone Broth (470 mg sodium per serving), substituting about 1/3 of the amount listed in the recipe out for water, doubling the amount of short ribs called for in the recipe, and tasting at the end before adding any additional salt.
Usually I make a larger batch, which makes 7 quarts or so, and lasts me about 6 months. I usually use 3 quarts of the broth in the large batch of French Onion soup as described in the OP here. I usually make a batch of that and then package up the remainder for future recipes.
Here's my recipe
Kathryn's Beef Bone Broth
(makes about 7 quarts)
Ingredients:
For the Roasted bones, veggies and meat:
4 to 5 lbs beef leg bones, 2 to 3 inches long
1.5 lbs beef short ribs
2 halved onions
4 stalks celery
2 carrots
1 whole head of garlic, sliced horizontally in half (2 halves). Use 1/2 head in roasting pan with the meats.
2 Tbl tomato paste
For the Broth:
20 cups (5 quarts) low sodium commercial beef stock (see note on commercial broth choices), or water if you prefer, but double the amount of short ribs if you go with water.
8 cups (2 quarts) water
remaining 1/2 head of garlic
15 peppercorns
2 TBL dried parsley
4 bay leaves
1 tsp dried thyme
2 cups pinot noir for deglazing the roasting tray
Directions:
1. Place bones and ribs on an aluminum-lined rimmed half sheet pan in a cold gas grill and turn on all the burners. You can use a 375° to 400° oven instead.
2. Allow temp to rise to 400° (about 15 min), then adjust the burner settings to maintain around 375-400° at the grate. The burners directly under the food tray should be set to Off if possible.
Summit gasser's 6 burners set at:
Far Left and Far Right on full
Second From Left and Second From Right on 1/2
Two center burners Off
Keep an eye on the food in the oven or gasser and adjust heat accordingly!
3. Start a stock pot with these ingredients. With lid on, heat to a gentle boil.20 cups (5 quarts) low or no-sodium commercial beef stock or water, if preferred.
8 cups (2 quarts) water
1/2 head garlic
15 peppercorns
2 TBL dried parsley
4 bay leaves
1 tsp dried thyme
4. After 30 minutes at 400° (or 375°in oven), turn the bones and beef and add the onions, celery, carrots and 1/2 of the garlic head
5. Roast for 20 minutes longer.
6. Brush bones with the tomato paste.
7. Roast for 10 minutes longer, keeping an eye on it so the tomato paste doesn't burn
8. Transfer the bones, beef and roasted veggies to a large metal bowl or an aluminum foil-lined half-sheet pan to transport to stockpot.
9. Add the hot bones/veggies to the hot stock mixture. Reduce the heat to low so that the mixture simmers.
10. Let the tray cool enough in the gasser or oven to allow the grease to be poured off safely into a metal bowl. If not saving for Beef Love, fill the bowl with paper towels to soak up the grease before disposing in trash. Freeze Beef Love for future use.
9. Deglaze the tray with 2 cups pinot noir, pour into metal bowl, and transfer to stock pot.
10. Simmer, lid on, 4 hours or longer if you prefer.
11. Cool, strain, and pour in 4 cup, 2 cup, or 1 cup portions into Ziploc bags, burping out the air in the bags, for flat storage in freezer.
There you go, as requested, Hot Sun.
P.S. As I recall, ecowper also has a recipe here on The Pit for Beef Broth; you may want to sleuth it out to see if you like it better.
KathrynLast edited by fzxdoc; December 8, 2023, 11:36 AM.Comment
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Thanks Kathryn and ecowper ! You're both the best and appreciate your time and effort. I have some beef bones I've been reserving for just an occasion. As for me, I use Minor's bases for when I don't have stock or broth at the ready. I just learned they have some low-sodium versions, which I am going to switch to next time I need to buy some. I used Better and Bouillon a couple decades ago, but Minor's is my go-to base in a pinch.
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I made this a couple of weeks ago
A couple of keys: evaporate a half pint of bourbon into the onions. Use homemade beef stock. Use Gruyère cheese.
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