French Onion Soup
thunder
recipe for french onion soup..
If anyone can help it will be great...
Thanks Dennis
BNRMcG
Ingredients:
4 Large Yellow onions -- thinly sliced
1/4 Cup Butter
3 Cups Rich beef stock
1 Cup Dry white wine
1/4 Cup Medium dry sherry
1 Teaspoon Worcestershire sauce
1 Clove Garlic -- minced
6 Slices French bread -- buttered
1/4 Cup Romano or Parmesan cheese
Instructions:
Using a large frying pan, slowly saute the onions in butter until limp and
glazed. Transfer to crock pot. Add beef stock, white wine, sherry,
Worcestershire and garlic. Cover. Cook on low (200F) 6 to 8 hours. Place
french bread on a baking sheet. Sprinkle with cheese. Place under preheated
broiler until lightly toasted. To serve, ladle soup into bowl. Float a slice of
toasted french bread on top.
Beth R. McGuire
Buffalo, New York
"A good trencher woman" - Thomas Hardy
Alan Zelt
this happens to be, IMO, a very good one.
* Exported from MasterCook *
Soupe à l'Oignon Pied de Cochon
Recipe By : Bistro Cooking by Patricia Wells( Pied de Cochon
brasserie
Serving Size : 6 Preparation Time :0:00
Categories : Soup Appetizers
French
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large white onion (such as Bermuda) -- thinly sliced
2 cups dry white wine(Muscadet or Mâcon-Villages)
2 tablespoons unsalted butter
6 cups unsalted chicken stock
6 slices crusty baguette
2 cups freshly grated Gruyère cheese
1. Preheat the oven to 425 F
2. Combine the onion, wine, and butter in a baking dish and braise,
uncovered, until the onion is very soft and most of the liquid is
absorbed, about 45 minutes. Increase the oven temperature to broil.
3. Meanwhile, bring the stock to a simmer in a large, non-reactive
saucepan.
4. Evenly distribute the cooked onions among 6 deep, round soup bowls.
Pour in the simmering stock. Place a round of bread on top of each;
evenly distribute the grated cheese. Place the soup bowls under the
broiler and broil just until the cheese is melted and nicely gratinéed,
- - - - - - - - - - - - - - - - - -
--
alan
"If you reject the food, ignore the customs, fear the religion, and
avoid the
people, you might better stay home."
--James Michener
Eliminate FINNFAN on reply.
Dimitri G Criona
thunder wrote in message <36F18CE9...@golden.net>...
>Hi the name here is Dennis and I am looking for a simple and basic
>recipe for french onion soup..
>If anyone can help it will be great...
>
>Thanks Dennis
ONION SOUP
Well here comes the infamous onion soup. The traditional onion soup is
served with a crouton of toasted French bread and topped with a cheese like
Gruyere or Swiss and baked. The stock is dark and rich and full of onions.
Lately, the nouvelle cuisine is using chicken stock and it is much lighter
in color and flavor.
Personally, I prefer the old fashioned variety. The basic idea in an onion
soup is to take a massive amount of onions, fry them until they are dark,
rich and caramelized, and add some either stock or water and make a soup.
At this point, I need to digress for a moment and talk about the natural
sugars in vegetables, especially onions.
When you fry the vegetables the sugars turn brown. The sugars are
caramelizing. Caramelized sugar is not as sweet as sugar. As a matter of
fact if you go too far it’s bitter.
So the basic object here is to fry a large amount of onions until they are
tender, brown, and rich in flavor. Add some vegetable, veal, chicken, beef
stock, or enough water to make a flavorful broth.
So here’s what you do. Cut about 1 to 1½ medium large yellow or mixed
onions per serving into slivers. If you take an onion, cut it in half, peel
it and then cut it into 1/8th inch strips you will have the slivers. Fry
the onions in butter or oil, stirring occasionally, until they are a rich
brown color. If you want to cheat a little, you can add a few tablespoons
of Worcestershire sauce just when the onions begin to wilt and turn tan in
color and continue to sauté.
When the onions are done, add some water or stock, then salt and pepper to
taste. Simmer until the broth is rich and the onions are well cooked.
About 20 to 30 minutes will do nicely. If you want to add some other
vegetables it’s OK but please remember the texture of the soup so you will
need to dice or shred the other vegetables.
When the broth is completed, ladle the broth into individual serving bowls.
Top each bowl with a large slice of toasted, French bread or grilled bread
slices and top the crouton with lots of your favorite cheese.
Bake the individual serving bowls in a 350 degree oven until the cheese is
melted and slightly browned at the top. At this stage, the soup should be
served before the crouton sinks to the bottom. Then again who would know if
it is on the bottom.
Enjoy,
Dimitri
Chris Calentine
onion soup you will need a rich stock, clear is fine. You get this from
boiling "da bonz"
Boil 'em down, and get a rich stock, when cooking down the bones, add
onions, carrots, celery, lots of parsley etc. Use the trimmings, the tops,
the bottoms etc. A little salt and pepper to taste. The real way to make
onion soup is to get the cooking of the onions correct. In the pot, add
the sliced (not chopped) onions with a little of the oil from the top of the
stock you made. On med heat sauté them slowly until they brown and
caramelize. DO NOT BURN ! This means not walking away, no watching the TV
or anything, just sip your beer and gently stir the onions. When they start
to get that dark color, and smell really great, add your stock. Season to
taste, add more sliced onions and simmer until it is done, taste and adjust.
Severing . . . . Place soup in oven proof bowl, top with toasted seasoned
bread, top that with a slice of Swiss cheese, and bake until the cheese
melts . . serve at once . . . . wait by the table to get the compliments . .
. .
Chris Calentine http://www.calentine.com/nakedchef.htm
Jack Allen
Strange, but in all off the restaurants I've had onion soup in (Belgium and
France), not one had cheese.
--
What's the difference between ignorance and indifference? I don't know and I
don't care.
ICQ: 3219552
Jack
Anna M
Jack Allen skrev:
> Strange, but in all off the restaurants I've had onion soup in (Belgium and
> France), not one had cheese.
>
>
> Jack
I guess that depends on the reastaurant, all the onion soups i've had in France
had chees and bread in them.......Also in Germany, Sweden and Austria by the way.
Anna M
can...@redrose.net
>Hi the name here is Dennis and I am looking for a simple and basic
>recipe for french onion soup..
>If anyone can help it will be great...
>
>Thanks Dennis
>
2 qts beef stock (or 3 cans of beef broth)
8 medium onions
1 tsp salt
1 c dry sherry
4 tbsp flour
4 tbsp butter/margarine
Slice onions thinly (as thin as possible) Melt butter in lg fry pan. Saute
onions for 15 minutes covered. Do not let them get brown. Sprinkle with salt
& cook uncovered for 3 minutes. Stir in flour & cook for 3 minutes. Do not
let flour mixture burn or crispen. Pour broth, wine & onion mixture into a
crockpot or large pot. Cook in crockpot for 6-8 hrs on low. Simmer in kettle
for at least two hours.
Methods of serving:
1. Place a slice of mozarella cheese in a crock. Ladle in soup. Top with a
French bread round & some grated parmesan cheese (real cheese...not the Kraft
stuff). Place under broiler until cheese is melted.
2. Toast a bread round. Ladle soup into bowl. cover with bread round &
grated parmesan cheese. Place under broiler until cheese is melted.
Sandy
Claude Frantz
<alzelt...@worldnet.att.net> wrote:
>
> Soupe à l'Oignon Pied de Cochon
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 large white onion (such as Bermuda) -- thinly sliced
> 2 cups dry white wine(Muscadet or Mâcon-Villages)
> 2 tablespoons unsalted butter
> 6 cups unsalted chicken stock
> 6 slices crusty baguette
> 2 cups freshly grated Gruyère cheese
Where is the "cochon" ?
Claude Frantz
Alan Zelt
foot
rebecca didt
> Strange, but in all off the restaurants I've had onion soup in (Belgium and
> France), not one had cheese.
>
'Soupe a l'Oignon' (Onion soup) doesn't have cheese in it. 'Soupe a
l'Oignon
*Gratinee*' does. You oven toast some french bread slices, cover them
generously
with grated Gruyere, and float them on the top of an oven proof bowl of
hot onion
soup. Bake in a hot oven till the cheese bubbles and browns. In Paris
there are
restaurants where you can have this for *breakfast* after a night on the
town and
dancing till dawn. Best thing for warding off an impending hangover.
This started
the well dressed revellers of the 30's would join the night workers at
the produce
market of Les Halles for petit dejeuner just as they were finishing a
night's
work. - Rebecca
Kaari Jae
>
> Claude Frantz wrote:
> >
> > On 18 Mar 1999 23:59:48 GMT, Alan Zelt
> > <alzelt...@worldnet.att.net> wrote:
> >
> > >
> > > Soupe à l'Oignon Pied de Cochon
> >
> > > Amount Measure Ingredient -- Preparation Method
> > >-------- ------------ --------------------------------
> > > 1 large white onion (such as Bermuda) -- thinly sliced
> > > 2 cups dry white wine(Muscadet or Mâcon-Villages)
> > > 2 tablespoons unsalted butter
> > > 6 cups unsalted chicken stock
> > > 6 slices crusty baguette
> > > 2 cups freshly grated Gruyère cheese
> >
> > Where is the "cochon" ?
> >
> > Claude Frantz
>
> foot
> --
> alan
A bit backward there, sorry, cochon is the pig and pied is the foot :).
Pied de cochon (Pigs foot) is a restaurant in Paris, very nice one too,
close to Les Halles (or rather what's left of them)
Kaari
--
======================================================================
Please remove the Seattle before you reply. Thank you :)
=========================================================
My opinion is neither copyrighted nor trademarked,
and it's price competitive. If you like,
I'll trade for one of yours.
=================================================
Alan Zelt
>
> Claude Frantz wrote:
> >
> > On 18 Mar 1999 23:59:48 GMT, Alan Zelt
> > <alzelt...@worldnet.att.net> wrote:
> >
> > >
> > > Soupe à l'Oignon Pied de Cochon
> >
> > > Amount Measure Ingredient -- Preparation Method
> > >-------- ------------ --------------------------------
> > > 1 large white onion (such as Bermuda) -- thinly sliced
> > > 2 cups dry white wine(Muscadet or Mâcon-Villages)
> > > 2 tablespoons unsalted butter
> > > 6 cups unsalted chicken stock
> > > 6 slices crusty baguette
> > > 2 cups freshly grated Gruyère cheese
> >
> > Where is the "cochon" ?
> >
> > Claude Frantz
>
> foot
> --
> alan
>
> avoid the
> people, you might better stay home."
> --James Michener
>
> Eliminate FINNFAN on reply.
oops, foot in mouth. sorry cochon is pig, as in Pig's Foot.
JANIC412
Mixed Onion Soup
1/4 cup butter
2 1/2 cups chopped white onions
2 1/2 cups chopped leeks, (white and pale green parts only; about 3 medium)
2 1/2 cups chopped red onions
6 large garlic cloves, minced
1 large shallot, chopped
2 TBS. all-purpose flour
1 1/4 cups dry Sherry
7 cups chicken stock or canned, low-salt chicken broth
1 /12 tsp. minced, fresh thyme
1 1/2 tsp. minced, fresh rosemary
1/2 cup whipping cream
4 Sourdough bread bowls (instructions follow)
Melt 1/4 cup butter in a heavy large pot over med.-high heat. Add white onions,
leeks, red onions, garlic and shallots to the pot. Cook until vegetables are
dark brown, stirring occasionally, about 25 minutes. Add flour and stir 1
minute. Gradually mix in Sherry. Boil mixture until very thick, scraping up
browned bits, about 5 minutes. Gradually mix in stock; add thyme and rosemary
and bring to a boil. Reduce heat to medium-low and simmer 30 minutes. Add
cream; simmer until slightly thickened, about 15 minutes. Season with salt and
pepper.
This soup is served in a sour dough bread bowl. Buy them at the bakery or bake
your own.
You will need 4 8 ounce sourdough loaves
(Bread bowls)
1/4 cup melted butter
Preheat oven to 350º. Cut 1/2 inch to 3/4 inch off top of the bread loaves.
Scoop out the bread, leaving a 1/2 inch shell. Generously brush inside of bread
bowl with the melted butter. Place bread bowls and lids, buttered side up
directly on oven rack; bake until crisp about 20 minutes. Remove from oven; set
aside until ready to serve the soup. Serves 4 Jan
.
Barroter
Deeper flavor and better color to soup
Freddy Maier
brown, you can
keep it for all your sauces, it gives taste and coulour....
Freddy
http://www.secrets2success.com/special11720
Barroter wrote in message <19990322012321...@ng33.aol.com>...
Lofiwoman
>When you fry the vegetables the sugars turn brown. The sugars are
>caramelizing. Caramelized sugar is not as sweet as sugar. As a matter of
>fact if you go too far it’s bitter.
When I make FOS, I follow Julia Child's advice and add a nice pinch of sugar as
the onions start to brown to aid in the carmelization.
Martha