re: French Onion Soup for a Wet Sunday Night (with pictures) edited 1/14

I'd love some French Onion soup on a cold, wet night like tonight.

I know this is crazy, but I'd like it if you could cook it and strain out the onions after you get the flavor of them. I love onions, flavor-wise, but I don't love eating that many of them.

Next time just caramelize the hell out of the onions. It will deliver the necessary color better than KB, and also gives a flavor that is unmatchable. It takes time a la a roux, about 30 or so minutes, just butter and onions slowly sweating.

Good stuff

I use Kitchen Boquet in a lot of dishes. I actually like the flavor it adds and I certainly like the color. I know the onions could have been caramelized more heavily but this is the way we do it.

This went very quickly last night, but I was hungry, as evidenced by the remnants photo I pulled from cell phjone and added today.

Oink! Oink! (actually less than 350 calories, before wine)

Looks good. I make mine differently in one respect. I use the Alton Brown method.
Instead of sauteing to the light tan color in your pic I burn the hell out of it for an hour until it gets dark and carmelized. Therefore no need for Kitchen Bouquet and the flavor is more intense.

I made a big pot 3 weeks ago and just took out a batch from the freezer to thaw. Will have it tomorrow.

Mmmmm raw onion soup

Looks delicious, is the recipe as easy as it sounds?

Love French onion soup and it's easy to make, but the onions take patience sort of like a roux. Take Zach's advice above.

quote:

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I make mine differently in one respect. I use the Alton Brown method.
Instead of sauteing to the light tan color in your pic I burn the hell out of it for an hour until it gets dark and carmelized. Therefore no need for Kitchen Bouquet and the flavor is more intense.

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Cook the onions until they are very rich in color. Takes a while, but rich in color = rich in flavor. If you liked your result, then you will LOVE it with the dark onions and ditch the Kitchen Bouquet. It's not needed for FOS.

I float some fresh thyme in mine and I use sherry and/or brandy or a red wine in it, also. Sherry is my favorite flavor in it, though. Goes really well with FOS. I generally use more onions than a recipe calls for to get a more intense flavor. They cook down to nothingness.

That's uppity FOS, to you, Carson!

I agree......Lafayette seems to lack high quality take-out soup options, but then again, it's not something we order very often, so I don't know.

On a gamble, we called Le Pizzeria (near Charlie G's), and those were the soup offerings that day. Don't know if Fr. Onion is regular or not. But it came in plastic container with slices of cheese in a separate container. Was good. As was the Sicilian Veg soup.

Jason's Deli serves fr. onion soup daily, fyi, but it's nothing fancy.