I absolutely love french onion soup. It is my default soup choice on any menu. When I saw this french soup recipe I realized that it never really occurred to me to make it myself, nor did I have any idea how to make it. We hit the grocery store and stocked up on supplies- basically a bunch of onions, chicken stock, and beef stock. Shopping for supplies! Onion extravaganza! Yes, I purchased soup crocks because of this recipe. The thought of laying a cheese slice over the top of the crock and broiling until bubbly was just too much for me to NOT go for the crock. As a side note: is "crock" the correct term for this? It sounds silly, but I don't know what else you'd call it. The woman at the store looked at me like I had five heads when I asked where they were. Without further ado......the recipe: Ingredients4 Tbs of Butter (unsalted) A few tablespoons of olive oil or vegetable oil (your preference) 4 to 6 medium to large onions. I use a mix of spanish/white/and sweet (Valida or Mayan) 1 quart chicken stock (stock not broth) 1 quart beef stock Salt Pepper Croutons (either store bought or you can make them) Gruyere, Swiss, or provolone cheese (your choice) "Cliff Notes" Version of Recipe1.) Chop oinions forever and ever (and henceforth smell like onions forever and ever) 2.) Melt butter and oil in bottom of pot 3.) Add onions 4.) Stir until onions get brown-ish 5.) Add the stock(s?) 6.) Bring to simmer for several hours (or until you get too impatient to eat it) A couple comments about this recipe. First of all, I think you need a bigger pot than what I have. Once I chopped up the mound of onions, they basically filled half the pot I own. This makes carmelizing the onions difficult. It still worked, but I couldn't use all the onions and carmelizing them took awhile. My bad. I would recommend carmelizing in a larger-diameter frying pan, and then transferring over to the pot once carmelized. Secondly, I didn't realize how long carmelizing the onions would take (although see comment above for why this could be the case). It took about 20-25 minutes to get some color on the onions. I noticed that there was also a change in the smell once they started to brown a bit. For some reason I thought this would be a very quick process since it seems like everything else I cook burns in 30 seconds. You'll all be shocked to know that I did make my own croutons. This was pretty easy, since I just cut up a small loaf of french bread into narrow slices, brushed each side with olive oil (fancy), sprinkled with salt, and garlic powder. Then I used the broiler to toast them until they were golden brown. Another surprise was that our broiler is located under our main oven, which as a side note, is very inconvenient when you have a fear of burning things. Basically I had to lay on the floor to watch my little crustinis. Before During Cooking After A final note is that I apparently don't know the difference between boiling and simmering. I think my heat was up too high, and half my liquid was gone in about 30 minutes of cooking. Rookie mistake. Otherwise, the soup was delciious! My Soup Picture from RecipeMore pictures
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March 2017
CategoriesAbout This BlogI don't have time to cook. Follow my journey as I try to make a different, easy recipe every Sunday. You know if I can make it and it tastes good, you can. |