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re: French Onion Soup for a Wet Sunday Night (with pictures) edited 1/14
Posted on 1/14/13 at 7:32 am to MeridianDog
Posted on 1/14/13 at 7:32 am to MeridianDog
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.
1
Posted on 1/14/13 at 9:11 am to CITWTT
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)
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)
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