French Onion Soup recipes..
Discussion
Not exactly soup but another nice thing with onions and a glass of chilled white....
Make or buy some unsweetened shortcrust pastry, cover with finely sliced mild onions, mix some eggs and cream and spoon on top, sprinkle with chopped bacon and cumin if you like - oven
sit back and enjoy
Make or buy some unsweetened shortcrust pastry, cover with finely sliced mild onions, mix some eggs and cream and spoon on top, sprinkle with chopped bacon and cumin if you like - oven
sit back and enjoy
Search is your friend...
http://www.pistonheads.com/gassing/topic.asp?h=0&a... Onion Soup
Quite a few threads on this gastronomic delight...
http://www.pistonheads.com/gassing/topic.asp?h=0&a... Onion Soup
Quite a few threads on this gastronomic delight...
well I have just finished it (for tomorrow) and it's awesome!
Used Delias recipe as a guide, but added some worcestershire sauce, a pinch of chilli flakes, a pinch of mustard and some brandy! Made the crutons with garlic and olive oil, and will cheese them up tomorrow for serving, Delia reckons Gruyere but we'll be using cheddar!!
Flip me!! It's awesome!
Got about a half a gallon of it and still have half my onions left! Onion tart for the freeezer maybe...?
Used Delias recipe as a guide, but added some worcestershire sauce, a pinch of chilli flakes, a pinch of mustard and some brandy! Made the crutons with garlic and olive oil, and will cheese them up tomorrow for serving, Delia reckons Gruyere but we'll be using cheddar!!
Flip me!! It's awesome!
Got about a half a gallon of it and still have half my onions left! Onion tart for the freeezer maybe...?
If you've still got a load of onions left over then there is a good recipe in the back of the HFW meat bible for onion marmalade. From memory you need 1kg of onions roughly chopped, which you sweat over a low heat in a little oil for ages. When they have significantly reduced, down to a 10th of their original size I think you sprinle with brown sugar and some balsamic and reduce a but further until they are all sticky and jam like. Go really well with sausages and stuff.
This is my signature dish so to speak.
Very finely slice one kilo of onions and a a couple of big cloves of garlic
Melt 6-8oz of butter in a heavy bottomed saucepan - the more heavy duty the better.
Add the onions and garlic - sprinkle over a teaspoon of caster sugar
Cook on a very low heat until all the onions are a deep dark brown - do this very slowly - should take at least 90 minutes - don't let the onions catch or you will ruin it.
Add 300ml of dry white wine to deglaze the pan of any caramelly bits on the bottom.
Add 1.5L of browned beef stock.
Chuck in a bouquet garni and add salt and pepper to taste.
Simmer for half an hour.
Cut some slices of french bread - rub over with a cut clove of Garlic and toast in the oven.
Grate a s
tload of Gruyere cheese
Put soup into ovenproof bowls - place french bread on top - pile on the cheese.
Whack under the grill until cheese has melted.
Sit back and accept the plaudits of your dinner guests.
Very finely slice one kilo of onions and a a couple of big cloves of garlic
Melt 6-8oz of butter in a heavy bottomed saucepan - the more heavy duty the better.
Add the onions and garlic - sprinkle over a teaspoon of caster sugar
Cook on a very low heat until all the onions are a deep dark brown - do this very slowly - should take at least 90 minutes - don't let the onions catch or you will ruin it.
Add 300ml of dry white wine to deglaze the pan of any caramelly bits on the bottom.
Add 1.5L of browned beef stock.
Chuck in a bouquet garni and add salt and pepper to taste.
Simmer for half an hour.
Cut some slices of french bread - rub over with a cut clove of Garlic and toast in the oven.
Grate a s
tload of Gruyere cheesePut soup into ovenproof bowls - place french bread on top - pile on the cheese.
Whack under the grill until cheese has melted.
Sit back and accept the plaudits of your dinner guests.
Mr Gearchange said:
This is my signature dish so to speak.
Very finely slice one kilo of onions and a a couple of big cloves of garlic
Melt 6-8oz of butter in a heavy bottomed saucepan - the more heavy duty the better.
Add the onions and garlic - sprinkle over a teaspoon of caster sugar
Cook on a very low heat until all the onions are a deep dark brown - do this very slowly - should take at least 90 minutes - don't let the onions catch or you will ruin it.
Add 300ml of dry white wine to deglaze the pan of any caramelly bits on the bottom.
Add 1.5L of browned beef stock.
Chuck in a bouquet garni and add salt and pepper to taste.
Simmer for half an hour.
Cut some slices of french bread - rub over with a cut clove of Garlic and toast in the oven.
Grate a stload of Gruyere cheese
Put soup into ovenproof bowls - place french bread on top - pile on the cheese.
Whack under the grill until cheese has melted.
Sit back and accept the plaudits of your dinner guests.
I too enjoy making this, I follow the recipe I linked, but not a lover of cheese as such and substitute mozarella and then crisp the top until hardish, the pleasure of the gooey cheese but I enjoy with a slab of fresh bread, moorish.Very finely slice one kilo of onions and a a couple of big cloves of garlic
Melt 6-8oz of butter in a heavy bottomed saucepan - the more heavy duty the better.
Add the onions and garlic - sprinkle over a teaspoon of caster sugar
Cook on a very low heat until all the onions are a deep dark brown - do this very slowly - should take at least 90 minutes - don't let the onions catch or you will ruin it.
Add 300ml of dry white wine to deglaze the pan of any caramelly bits on the bottom.
Add 1.5L of browned beef stock.
Chuck in a bouquet garni and add salt and pepper to taste.
Simmer for half an hour.
Cut some slices of french bread - rub over with a cut clove of Garlic and toast in the oven.
Grate a s
tload of Gruyere cheesePut soup into ovenproof bowls - place french bread on top - pile on the cheese.
Whack under the grill until cheese has melted.
Sit back and accept the plaudits of your dinner guests.
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