How do You make French Onion soup!?
Barry
When I make it, lol, I use Liptons onion soup mix, provolone cheese
and big tasty croutons.
I make the soup, put it in an oven safe bowl.. croutons cheese.. yah
yah...
I realize this is not exactly a difficult item to make, but it's damn
good for the little work required.
Barry
rmarksberry@houston.rr.com(no spam)
Couple suggestions for French Onion Soup
The first one is my favorite:
* Exported from MasterCook *
Classic French Onion Soup
Recipe By :Minor's
Serving Size : 5 Preparation Time :0:00
Categories : Soup Soups and Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter or margarine
3 cups onions -- sliced 1/8" thick
5 cups hot water
2 tablespoons Minor's Beef Base + 1 teaspoon
In saucepan, melt butter over medium heat. Add onions, sauté 25-35 minutes
or until onions turn a rich brown color, stirring frequently. Be careful
not to burn onions. Add water and Base. Heat to boiling, stirring often.
Reduce heat: gently boil 5 minutes. Garnish with toasted French bread
topped with melted gruyere or Swiss Cheese.
The amount of Beef Base in this recipe may need adjusting according to
personal preference. Homemade of course can be substituted for the Minor's
bases and the water.
- - - - - - - - - - - - - - - - - - -
NOTES : I use about at 75-25 ratio of Minor's beef base... about 75%
Minor's regular beef base and about 25% Minor's low sodium beef base.
Also when I top the onion soup I use a high quality Swiss and place toasted
slices of baguettes topped with Swiss and place it under the broiler until
it bubbles and browns a little.
Second recipe is kind of standard... saltier due to the canned broth.
* Exported from MasterCook *
French Onion Soup
Recipe By :Kathy Walker (secret recipe)
Serving Size : 4 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium onions -- sliced
1/4 pound butter
1 can beef broth -- Campbell's
1 can consommé -- Campbell's
2 cans water
salt and pepper -- to taste
1 tablespoon beef bouillon
French bread slice
mozzarella cheese
Slice onions into rings. Brown in butter, until nicely brown and
caramelized. Add 2 cans of beef broth or consommé soup (Kathy uses 1 of
each, Campbell's is the best), 2 cans of water, salt and pepper to taste,
and 1 tablespoon Bovril (beef bouillon).
Simmer 1/2 hour.
To serve: Pour soup in oven ready soup bowls, add a slice of toasted French
bread, over with mozzarella cheese and broil in oven until cheese is nice
and brown and bubbly.
- - - - - - - - - - - - - - - - - - -
Dave Smith
If you really like onion soup dou yourself a favour and make some rather
than using a package. I am sure that you know it will be better. It's not
that hard. You can either make some cook brother yourself or buy a good
quality beef broth. Sauté some onions in a pan and add broth. It is easy
enough, and infinitely better than anything that comes out of an envelope.
I use Gruyere.
The Joneses
wrote in message news:45f1f643$0$8929$4c36...@roadrunner.com...
>
>> French Onion soup just might be my favorite food.
>> When I make it, lol, I use Liptons onion soup mix, provolone cheese
>> and big tasty croutons.
>> I make the soup, put it in an oven safe bowl.. croutons cheese.. yah
>> yah...
>> I realize this is not exactly a difficult item to make, but it's damn
>> good for the little work required.
>> Barry
>>
>
> Couple suggestions for French Onion Soup
>
> The first one is my favorite:
>
> * Exported from MasterCook *
> Classic French Onion Soup
> French Onion Soup
(clipped)
We like the onions chopped into 3/4" chunks to avoid the slippery
element over the edge of the spoon. No, I don't measure each
piece. Have been known to sparsely sprinkle the cheese with
marjoram (or oregano).
Edrena
Karen AKA Kajikit
French onion soup is quite easy to make - all you need is beef stock
(you can use canned or boxed stock if you don't want to make your
own), and onions. Slice the onions up and saute them (cook them slowly
in butter until they go golden-brown... then add the stock and simmer
it all together.
rmarksberry@houston.rr.com(no spam)
>>> I realize this is not exactly a difficult item to make, but it's damn
>>> good for the little work required.
>>> Barry
>>>
>>
>> Couple suggestions for French Onion Soup
>>
>> The first one is my favorite:
>>
>> * Exported from MasterCook *
>> Classic French Onion Soup
> (Clipped)
>> French Onion Soup
> (clipped)
>
> We like the onions chopped into 3/4" chunks to avoid the slippery
> element over the edge of the spoon. No, I don't measure each
> piece. Have been known to sparsely sprinkle the cheese with
> marjoram (or oregano).
> Edrena
>
>
We had French Onion Soup when we were in Paris. It might have be the
traditional method there (but I don't think so). Instead of the onion being
sliced as they are here these were diced. I thought it was a nice, somewhat
easier to eat and I made it that way when we returned to Houston, but
husband prefers the sliced method.
~xy~
The very best I've ever had was always
post-Thanksgiving and post-Christmas starting with a turkey carcass
broth...
...and some red wine or brandy to finish...
<RJ>
Coarse-chop more onions than you think you'll need.
Saute slowly in lots of butter.
Add;
A can of beef broth,
3 > 4 cans of water
a packet of Liptons Onion soup mix.
A few shots of Worchestershire... ( evws ? )
One or two diced potatoes.
Cook slowly until the potatoes are done.
I serve it with swiss cheese....
<rj>
Michael Siemon
"<RJ>" <bara...@localnet.com> wrote:
> On 9 Mar 2007 15:49:27 -0800, "Barry" <brry...@yahoo.com> wrote:
>
> >French Onion soup just might be my favorite food.
> >
> >When I make it, lol, I use Liptons onion soup mix, provolone cheese
> >and big tasty croutons.
> >
> >I make the soup, put it in an oven safe bowl.. croutons cheese.. yah
> >yah...
> >
> >I realize this is not exactly a difficult item to make, but it's damn
> >good for the little work required.
> >
> >Barry
>
> Coarse-chop more onions than you think you'll need.
> Saute slowly in lots of butter.
> Add;
> A can of beef broth,
> 3 > 4 cans of water
> a packet of Liptons Onion soup mix.
> A few shots of Worchestershire... ( evws ? )
> One or two diced potatoes.
potatoes? omigod. heresy and conturbation. And why would you
want to mess up a good thing by adding a "packet of Lipton's
Onion soup mix"? yecch. You've got the onions and beef broth
already, why add chemicals?
George
If you are an onion soup fan try making real onion soup sometime instead
of the soup mix and you will notice an amazing difference.
Andy
I haven't had authentic French onion soup since 1988. :(
Haven't had Maine lobster in the same stretch of time. :(((
Andy
Janet Puistonen
> French Onion soup just might be my favorite food.
Try using the recipe in Mastering the Art of French Cooking. When you've had
good onion soup, you'll never be satisfied with anything less.
TammyM
I use Barb's caramelized onion method and her soup recipe.
Caramelized Onions
Here are a couple pictures of what the onions look like after about 7
hours in a crockpot.
My friends know well that I'm of the opinion that crockpots are good
for only two things: keeping cider hot and caramelizing onions. To
make caramelized onions, do this:
6 cups sliced onions, 1/4" thick (I fill the pot - more than 6 cups)
2 tablespoons olive oil
Put the onions in a crock pot, drizzle the olive oil over, stir it up,
cover and cook on high for 8-10 hours. Onions will be dark brown
(Tammy's note: mine never take this long)
Note that the crockpot was well-filled when the process began; they
cook down considerably.
I stirred them maybe every hour or so; I'm not sure that's required.
To make the Onion Soup:
Half the caramelized onions
3 or 4 cups each chicken and beef broth
Some crushed thyme (maybe 1/4 tsp)
A splash of red wine
A dash of Worcestershire sauce
Crouton for bowl
Heat the onions, broth, thyme, wine, and Worcestershire; simmer for a
few minutes and pour over a crouton in a soup bowl. Enjoy. We do ours
sans cheese, but you may certainly have some cheese on your crouton if
you wish.
Melba's Jammin'
"Barry" <brry...@yahoo.com> wrote:
{ Exported from MasterCook Mac }
Caramelized Onions - Crock Pot
Recipe By: Barb Schaller posted again to r.f.cooking 3-10-2007
Serving Size: 1
Preparation Time: 0:00
Categories: Miscellaneous
Amount Measure Ingredient Preparation Method
6 cups sliced onions, 1/4" thick
2 tablespoons olive oil
Put the onions in a crock pot, drizzle the olive oil over, cover and
cook on high for 8-10 hours. Onions will be dark brown.
I stir them a few times during the cooking. They are awesome in onion
soup!
‹‹‹‹‹
Notes: I picked this from the Mpls Star Tribune and see that it may be
coming from a syndicated thing by Alicia Ross and Whatshername.
I posted this here five years ago. (I can't believe it's been that long
since I've been doing the onions in the crockpot!)
"Onion Soup by the Seat of my Pants
About half the caramelized onions -- maybe 2 cups
a 15-16 oz can of beef broth (mine expired October 1997)
About 2 cups homemade chicken broth
About a quart of beef broth made from water and some beef stock paste
(Gourmet Award brand, I think)
A splash of dry sherry (Sheldon, should I have used vermouth?)
Toasted homemade herb bread
Swiss cheese melted on the herb bread
Not rocket science: Onions in a 4-quart saucepan, liquids added,
brought to boil, sherry splashed in, heat reduced. Bread broiled until
fairly dry, cheese on top, then broiled again.
Cheese 'crouton' in the bottm of the bowl, simmering hot *soup* (Is is
soup yet?) on top."
I think it's important to use half chicken broth and half beef broth --
the chicken broth seems to mellow it out somehow.
Now, get this: Once you've made the soup, you can freeze it. Rob just
had a bowl of it for lunch -- frozen in October, 2002. It was terrific.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - snow pics added 3-3-2007
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor
limey
Barry wrote:
>
>> French Onion soup just might be my favorite food.
>>
>> When I make it, lol, I use Liptons onion soup mix, provolone cheese
>> and big tasty croutons.
>>
>> I make the soup, put it in an oven safe bowl.. croutons cheese.. yah
>> yah...
>>
>> I realize this is not exactly a difficult item to make, but it's damn
>> good for the little work required.
>>
>> Barry
>>
* Exported from MasterCook *
Onion Soup
Posted by: Dora
Recipe By :Fernande Garvin
Serving Size : 6
3 medium onions -- thinly sliced
2 tablespoons butter
1 tablespoon flour
2 cups consommé (I used chicken broth)
3 1/2 cups water (I added 4 beef bouillon cubes)
1/2 cup white wine
1/4 cup milk
1/4 pound grated Swiss cheese
6 slices French bread (not toasted) -- dried in oven
1/2 teaspoon or so thyme
salt and pepper, to taste
2 tablespoons butter -- melted
In heavy skillet, cook onions in heated butter until slightly browned.
Sprinkle with flour and cook over low flame until golden, never allowing the
onions to become dark brown. Add consommé and water. Bring to boil,
stirring constantly with a wooden spoon, then simmer gently for 20 minutes
uncovered. Add milk and wine. Pour into ovenproof casserole or individual
bowls. Place slices of bread on top. Sprinkle generously with cheese. Add
pepper. Sprinkle with melted butter. Brown quickly under broiler. Serve.
Comments: If there is one French dish which is popular all over the world,
in all categories of restaurants, it is onion soup. Every day, everywhere,
people expectantly order onion soup, but what they too often get is a sorry
brew, the result of a long series of deteriorations of the original recipe.
Honest-to-goodness onion soup is neither expensive nor difficult to make.
The important thing is that the taste of onion is well blended and not
bitter or harsh. The soup has the consistency of light cream and is of a
golden color. It is not a clear broth in which float small pieces of dark
and desiccated onion and a few specks of grated cheese. Grated cheese may
be added at the table, but a sufficient quantity has to cook in the soup
itself.
Note: The slices of bread should be dried in a heated oven after the flame
has been turned off. Do not toast them.
With proper care, you will get a smooth, soothing, golden soup, which
succeeds in being both pungent and delicate - no small achievement indeed!
Source:
""The Art of French Cooking", by Fernande Garvin"
George
>
> Haven't had Maine lobster in the same stretch of time. :(((
>
> Andy
Used to enjoy really great freshly caught lobster at a "seafood shack"
type place right near the water in Biddeford but haven't been there for
a few years because my friends moved.
Ravenlynne
That's almost exactly how I make mine.
Jke
.
>
> French onion soup is quite easy to make - all you need is beef stock
> (you can use canned or boxed stock if you don't want to make your
> own), and onions. Slice the onions up and saute them (cook them slowly
> in butter until they go golden-brown... then add the stock and simmer
> it all together.
I agree with your method, but I like to get the onions much darker than
that. They tend to take 30-45 minutes on low-to-medium heat until they are
evenly browned when I do that.
Unfrench but good additions can be lovage or marjory. Or s arpinkle of
chives as a garnish.
Mr Libido Incognito
I like to mix and match onions for onion soup...What I mean is use several
types of onions, I've used Barb's method to caramelize onions but when
making soup I like to use yellow, white, and sweet onions. I find that
more variety in onions makes for a better taste in the finished product.
Omelet
Mr Libido Incognito <N...@vaild.null> wrote:
> I like to mix and match onions for onion soup...What I mean is use several
> types of onions, I've used Barb's method to caramelize onions but when
> making soup I like to use yellow, white, and sweet onions. I find that
> more variety in onions makes for a better taste in the finished product.
I concur. I mix sweet white, regular yellow, and purple onions to make
french onion soup. I cook those with a little butter and olive oil until
they clarify and start to carmelize before adding them to the soup.
I've been using canned beef stock for french onion soup but next time I
make it, I plan to use my own home made beef stock now that I'm finally
starting to make it.
I just use the cooked onions, broth, a little pepper to taste and top
with shredded jack cheese. I know that croutons are traditional but I
don't use them.
--
Peace, Om
Remove _ to validate e-mails.
"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
sf
wrote:
>TammyM wrote on 10 Mar 2007 in rec.food.cooking
>
<snip>
>>
>> 3 or 4 cups each chicken and beef broth
>
>I like to mix and match onions for onion soup...What I mean is use several
>types of onions, I've used Barb's method to caramelize onions but when
>making soup I like to use yellow, white, and sweet onions. I find that
>more variety in onions makes for a better taste in the finished product.
Onions are barely a blip on the radar screen in the whole scheme of
things. The best taste in a finished product is to use a decent home
made stock (roast the bones and simmer for at least 8 hours). Use
canned broth for french onion soup? Quelle horreur! You might as
well open a packet.
--
See return address to reply by email
cybercat
<sf> wrote:
>
> Onions are barely a blip on the radar screen in the whole scheme of
> things. The best taste in a finished product is to use a decent home
> made stock (roast the bones and simmer for at least 8 hours).
mmmmm
Victor Sack
> Onions are barely a blip on the radar screen in the whole scheme of
> things. The best taste in a finished product is to use a decent home
> made stock (roast the bones and simmer for at least 8 hours).
Not if you are talking about real *French* onion soup. The prototypical
panade à l'oignon, as well as the gratinée lyonnaise, a precursor of the
Les Halles soupe à l'oignon gratinée (which happens to be what the
American version seemed to have been originally based upon), is made
with water, not with stock. There are many variations of the "French
Onion Soup" made with chicken stock, mixture of chicken and beef stock,
or, as originally, with plain water. Each of them, when made right, is
very good indeed. Beef stock versions, while certainly not unknown in
France, are much more popular in America.
See, for example, <http://www.hertzmann.com/articles/2001/onion/>.
Victor