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Started By
Message
French Onion Soup (Photos)
Posted on 4/25/19 at 7:22 pm
Posted on 4/25/19 at 7:22 pm
I read the recent FOS post with more of a want with each post. Tonight I did something about it. What I will show made two servings.
Started with three large onions (sliced) and a tablespoon of oil in a soup pan.
at a low temperature
The onions will immediately begin to wilt.
But I cooked them at a low temperature with a lid for an hour and a half, while I did other things. AT the temperature I used, it took that long to get them where I wanted.
When I was happy with the level of caramelization and the fond, I added four cups of beef stock from the freezer.
I like red wine (that I would drink) in my FOS.
So I added 1/4 cup for my two servings.
Then reduced the liquid by 1/3 with medium heat.
The beef stock and heavily caramelized onions gave my soup a nice sheen and a rich beef and onion flavor. Since I made the beef stock, I added no additional seasoning to my FOS. Normally you might add salt, black pepper, a little garlic and a touch of bay leaf.
We have Oven Proof bowls we always use for our FOS.
We are Mississippi State Folks, and like Vallagret cheese on our FOS. It has a nice nutty flavor, and a good melt with minimum stringing when placed under the broiler. I believe the cheese is unique to MSU and worth trying If you have never enjoyed it.
Here are the bowls, set up with toasted French bread.
and Cheese. You might like more, but this is the way we like our FOS.
The bowls go under the broiler until the cheese is fully melted and maybe lightly browned. Once again, the way we like it.
Ready to eat.
Thanks for looking at my post.
God Bless You.
Started with three large onions (sliced) and a tablespoon of oil in a soup pan.
at a low temperature
The onions will immediately begin to wilt.
But I cooked them at a low temperature with a lid for an hour and a half, while I did other things. AT the temperature I used, it took that long to get them where I wanted.
When I was happy with the level of caramelization and the fond, I added four cups of beef stock from the freezer.
I like red wine (that I would drink) in my FOS.
So I added 1/4 cup for my two servings.
Then reduced the liquid by 1/3 with medium heat.
The beef stock and heavily caramelized onions gave my soup a nice sheen and a rich beef and onion flavor. Since I made the beef stock, I added no additional seasoning to my FOS. Normally you might add salt, black pepper, a little garlic and a touch of bay leaf.
We have Oven Proof bowls we always use for our FOS.
We are Mississippi State Folks, and like Vallagret cheese on our FOS. It has a nice nutty flavor, and a good melt with minimum stringing when placed under the broiler. I believe the cheese is unique to MSU and worth trying If you have never enjoyed it.
Here are the bowls, set up with toasted French bread.
and Cheese. You might like more, but this is the way we like our FOS.
The bowls go under the broiler until the cheese is fully melted and maybe lightly browned. Once again, the way we like it.
Ready to eat.
Thanks for looking at my post.
God Bless You.
This post was edited on 4/25/19 at 9:31 pm
Posted on 4/25/19 at 7:24 pm to MeridianDog
It’s a shame that I don’t like French onion soup. Good job though.
Posted on 4/25/19 at 7:41 pm to The Nino
That stuff looks awesome!! I’m gonna have to try making it like this soon.
Posted on 4/25/19 at 9:12 pm to MeridianDog
MD - That is some outstanding looking French onion soup. One of my favorite foods. Great job!
Posted on 4/25/19 at 10:32 pm to MeridianDog
Looks perfect and I love that you always have J lohr. That's a great bottle.
Posted on 4/25/19 at 10:38 pm to MeridianDog
Looks good MD. We've cooked a few things from your posts
Posted on 4/25/19 at 11:20 pm to MeridianDog
Love FOS but sadly, Outback (which I try to avoid) is one of the few places I run across it ( mainly dine at seafood restaurants). That looks damn fine, sir.
Posted on 4/26/19 at 1:31 am to MeridianDog
I make this all the time. Just a few pointers.
-caramelize the onions in the oven
-needs garlic and a couple of bay leaves
-needs brandy
-needs thyme
-toast the bread, then add cheese, then put back in oven for 10 min @ 350 to make cheesy toast - no need for broiler (makes my smoke alarm go off)
-add parmesan
-caramelize the onions in the oven
-needs garlic and a couple of bay leaves
-needs brandy
-needs thyme
-toast the bread, then add cheese, then put back in oven for 10 min @ 350 to make cheesy toast - no need for broiler (makes my smoke alarm go off)
-add parmesan
This post was edited on 4/26/19 at 1:35 am
Posted on 4/26/19 at 3:47 am to cable
Looks great, MD.This is a staple for us. I do use thyme, black pepper, and a little garlic in mine.
This post was edited on 4/26/19 at 6:59 am
Posted on 4/26/19 at 7:36 am to cable
he said he made his own beef broth baw which is why he didnt have to include bay leaves, etc
Posted on 4/26/19 at 9:17 am to MeridianDog
Oh my that looks so good.
Posted on 4/26/19 at 12:25 pm to MeridianDog
I'm certain you've done this thread before. and I don't mind at all. Looks delicious
Posted on 4/26/19 at 9:30 pm to MeridianDog
I love FOS. Last time, I added mushrooms for a little more substance and it was delicious! It’s one of my go to’s when it’s cold/rainy outside
Posted on 4/27/19 at 12:28 am to MeridianDog
I also like the Edam they make, but you are correct the Vallagret might be their best cheese. We typically give a wheel of Val to our friends at Christmas with wine but changed up gifts this past year. Our friends told us in short order to make sure we get them Vallagret next year.
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