- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: French Onion Soup for a Wet Sunday Night (with pictures) edited 1/14
Posted on 1/14/13 at 4:11 pm to MeridianDog
Posted on 1/14/13 at 4:11 pm to MeridianDog
quote:
Problem is GG - I sor'ta like Kitchen Boquet.
To leave it out for me is to leave out something I like.
Put it in if you like, but you wouldn't need it for color if you cook the onions until they are rich and dark colored. Merely a suggestion to try in the future because it makes a big difference in the taste of the soup. The dark caramelized onions are the key to FOS. Give it a shot. You can still use your KB if you want.
In fact, google "key to good FOS" and I'd bet that 9 times out of 10 or so, you'll see the dark onions as the key. All other articles would probably say the beef stock, but honestly, if the onions are done well and there are plenty of them, packaged stock works well.
I was just commenting in general on the various liquors I've used. It wasn't a criticism of what you used.
1
Posted on 1/14/13 at 4:37 pm to Gris Gris
Making this tonight! Been looking at some recipes online and a few call for flower to thicken. Flour or not to flour?
Posted on 1/14/13 at 4:45 pm to lsumailman61
I vote no, but this is America.
If you want to thicken it with flour, go ahead.
I think I thicken mine with onions.
If you want to thicken it with flour, go ahead.
I think I thicken mine with onions.
Posted on 1/14/13 at 4:45 pm to lsumailman61
I sprinkle a little flour on the onions when they're done and cook for a few minutes before adding the liquids. It gives the soup just a hint of a little body, but by no means does it make the soup thick.
Posted on 1/14/13 at 4:53 pm to lsumailman61
This CI recipe has a photo of what your onions should look like, though mine are a bit darker, usually.
LINK
Some recipes use a mix of chicken and beef broths. just depends on what you like. I tend to prefer all beef broth. On occasion, I've used a small amount of chicken broth. I just don't care for more chicken to the beef. Beef makes it richer to me.
LINK
Some recipes use a mix of chicken and beef broths. just depends on what you like. I tend to prefer all beef broth. On occasion, I've used a small amount of chicken broth. I just don't care for more chicken to the beef. Beef makes it richer to me.
Posted on 1/17/13 at 4:53 pm to MeridianDog
How big are your beef cubes?
Posted on 1/17/13 at 7:50 pm to MeridianDog
quote:
The rich flavor of the base is not due just to the broth, but to the caramelized onions (typically, the pot is full of sliced onions, which will shrink down to less than half the volume on cooking)
Wiki
You aren't making French onion soup. You are making onion salt water with bread and cheese
This post was edited on 1/17/13 at 7:52 pm
Posted on 1/17/13 at 8:41 pm to Brodeur
I use enough broth cubes to make two cups. However, you need to be really careful with the salt level as most bullion cubes are really salty. Do not use any salt in the soup if you are going to add bullion cubes until after you add them and taste for seasoning. Be sure to taste after dissolving the first cube and then decide if you can add another cube.
Also buy low sodium cubes, or if you can find them - The Telma cubes, which are very low in salt.
Also buy low sodium cubes, or if you can find them - The Telma cubes, which are very low in salt.
Posted on 1/17/13 at 8:59 pm to MeridianDog
Thanks for a great thread, I know what I'm cooking tomorrow. Love onion soup, but have always seemed to fail to get that rich taste. Thanks to MD and all the other guys !!
Posted on 2/16/13 at 4:15 pm to MeridianDog
I just cooked this and it is over the top.
Posted on 2/16/13 at 6:41 pm to RhodeIslandRed
this looks really good...it is cold as hell here in MS today and I am hungry... 
Posted on 2/16/13 at 7:02 pm to MeridianDog
That looks absolutely delicious. 
Posted on 2/27/13 at 11:16 am to MeridianDog
I'm looking forward to trying this out tonight 
Posted on 2/27/13 at 11:25 am to MeridianDog
One of my favorites. Looks awesome. But why butter AND olive oil? Doesn't look like you were close to the smoke point.
ETA: And I'd caramelize those onions, but whatever.
ETA: And I'd caramelize those onions, but whatever.
This post was edited on 2/27/13 at 11:42 am
Posted on 2/27/13 at 11:56 am to pooponsaban
quote:
But why butter AND olive oil
Butter because i like it and Olive Oil because I can get it hotter than I did that night. I just didn't that night.
If you read the post string, you'll see that I took a lot of criticism for not cooking the onions longer, and I usually do - I just didn't that night - was in a hurry.
My advice to anyone and everyone is Cook your stuff your way.
Posted on 2/27/13 at 12:17 pm to MeridianDog
quote:
My advice to anyone and everyone is Cook your stuff your way.
Well of course.
quote:
Butter because i like it and Olive Oil because I can get it hotter
Buy some ghee at a local farmer's market if you can find it. It's what I'm cooking with now and I love it.
Posted on 10/20/13 at 6:49 pm to MeridianDog
I made this tonight & it was fantastic, if I do say so myself.
I used something new to me called "better than bouillon" that comes in a jar, instead of bouillon cubes.. Seemed richer?
I'm a First timer on the Kitchen Bouquet.
Loved it and will be included in many dishes hereafter!
Thanks for the recipe.. Will be making again, the husband loved it!!!
I used something new to me called "better than bouillon" that comes in a jar, instead of bouillon cubes.. Seemed richer?
I'm a First timer on the Kitchen Bouquet.
Loved it and will be included in many dishes hereafter!
Thanks for the recipe.. Will be making again, the husband loved it!!!
Posted on 10/20/13 at 6:54 pm to MeridianDog
Looks delicious
Posted on 10/20/13 at 9:28 pm to redhairbamagirl
Thanks for the bumb... I had forgotten about this thread.
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News