Making french onion soup

  • Posted by a hidden member.
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    Jan 05, 2013 6:00 PM GMT
    I think Ill drink the cognac rather than putting it in the soup ;)
  • TheAlchemixt

    Posts: 2294

    Jan 05, 2013 6:21 PM GMT
    Sounds delicious!
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    Jan 05, 2013 6:25 PM GMT


    ............................38.gif
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    Jan 05, 2013 6:44 PM GMT
    French onion is one of my favorites!
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    Jan 05, 2013 6:54 PM GMT
    MEGA TONS of fromage sils vous plait!!! icon_biggrin.gif
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    Jan 05, 2013 6:59 PM GMT
    Dark+Ale+French+Onion+Soup.jpg

    Yes please!!
  • calibro

    Posts: 8888

    Jan 05, 2013 7:00 PM GMT
    eh, potato leek is where it's at
  • Whipmagic

    Posts: 1481

    Jan 05, 2013 7:03 PM GMT
    I love French onion soup, especially in the winter, and make it quite regularly. My version of it doesn't have the croutons in the soup; I rather put the soup without the croutons into cups, cover them with a puff pastry lid, and broil that. A bit lighter than with the croutons, and also makes for a nice presentation.
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    Jan 05, 2013 7:16 PM GMT
    calibro saideh, potato leek is where it's at


    This too! and Gumbo, Bouillabaisse, Zuppa d'fagioli bianchi/ salsicce, Sinigang, Chowda, Bisque, Cream of anything, ........

    Okay ANY soup.... I could live on SOUP.icon_biggrin.gif
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    Jan 05, 2013 7:31 PM GMT
    French onion is my favourite soup. I can't resist it whenever it's on a menu.

    I have a great recipe for it, but only make it occasionally because it calls for demi-glace which is time-consuming to make or expensive to buy. Totally worth it, though when attempting to wow some guests.
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    Jan 05, 2013 8:16 PM GMT
    calibro saideh, potato leek is where it's at

    +1
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    Jan 05, 2013 8:18 PM GMT
    RoccoO said
    Okay ANY soup.... I could live on SOUP.icon_biggrin.gif

    +1 and don't forget Tonkinese mmmmm...
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    Jan 05, 2013 8:35 PM GMT
    JohnBJock saidDark+Ale+French+Onion+Soup.jpg

    Yes please!!


    Okay, that looks amazing. I am starting to think I have not had authentic french onion soup. I must change that promptly.
  • thadjock

    Posts: 2183

    Jan 05, 2013 8:51 PM GMT
    mikeinslc saidI think Ill drink the cognac rather than putting it in the soup ;)


    ya save the cognac, use port instead,

    somebody gave me a tawny port and i never acquired the taste to drink it str8 but it works great for cooking, anything beefy benefits from a glug of galway pipe.
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    Jan 05, 2013 9:02 PM GMT
    thadjock said
    mikeinslc saidI think Ill drink the cognac rather than putting it in the soup ;)


    ya save the cognac, use port instead,

    somebody gave me a tawny port and i never acquired the taste to drink it str8 but it works great for cooking, anything beefy benefits from a glug of galway pipe.


    I havent tried a port wine. I'll have to see what it tastes like.
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    Jan 05, 2013 9:15 PM GMT
    Deglazed onions with sherry wine and throw little sherry in the pot also. Make your own french bread croutons, stale sliced light buttered toasted whole sliced cup width croutons not cubes. The broth should be even part chicken broth and beef broth clarified or use organic ready broth. How is this post a RealJock topic post..its cool but you should post this in Foodnetwork.com or cooking site.

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    Jan 05, 2013 9:28 PM GMT
    ^^^

    OR...drink the cognac and order in a large extra cheese...icon_wink.gif
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    Jan 05, 2013 9:40 PM GMT
    Soupe à l'oignon Y croûtons!!! Miam miam...
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    Jan 05, 2013 10:16 PM GMT
    Ok make some for Ruben and Me. icon_smile.gif
  • Crepuscule

    Posts: 723

    Jan 05, 2013 11:48 PM GMT
    The secret to make the soup as perfect as possible is time. Time and lots and lots of onions. Fry them slowly for at least 45 minutes before adding stock and sherry. One could also oven bake the onions for an hour or two instead, haven't tried that way yet. .
  • LJay

    Posts: 11612

    Jan 05, 2013 11:52 PM GMT
    MileHighYo said
    JohnBJock saidDark+Ale+French+Onion+Soup.jpg

    Yes please!!


    Okay, that looks amazing. I am starting to think I have not had authentic french onion soup. I must change that promptly.


    Sorry guys, this pic has triggered the comercial urge and I am ordering one of these pots. They are 14 oz. butter warmers. I need it like a hole in the head, but I like toys.
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    Jan 05, 2013 11:53 PM GMT
    Crepuscule saidThe secret to make the soup as perfect as possible is time. Time and lots and lots of onions. Fry them slowly for at least 45 minutes before adding stock and sherry. One could also oven bake the onions for an hour or two instead, haven't tried that way yet. .


    Are you really only talking about the soup....or reminiscing about us? icon_smile.gif
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    Jan 05, 2013 11:54 PM GMT
    Goats Head Soup

    220px-The_Rolling_Stones_-_Goats_Head_So
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    Jan 05, 2013 11:57 PM GMT
    God I'm hungry now.
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    Jan 06, 2013 12:02 AM GMT
    Sound good mais Je n'aime pais du fromage