I just experimented with making a french onion soup. It turned out to be a cross between a BP oil slick and swap water.
Does anyone have a recipe that produces a spicy taste, but yet retains the traditon of the soup?
Ckerr said
10:02 AM Jul 31, 2010
Johnny says mine is great. I'll find the recipe this weekend and post it. Not very complicated if I recall.
Ckerr said
09:01 AM Aug 2, 2010
Here's the one I make. Seems to go over well... I found it on the food network site, but can't find it there now...
Soupe a L'Oignon au Fromage (sounds fancy, huh?) 1/4 C unsalted butter 6 large onions (about 5 lbs) thinly sliced 1 clove garlic 1/2 C brandy 1 Tablespoon all purpose flour 6 C beef broth, homemade or canned salt and freshly ground black pepper to tase 12 (1/2 inch thick) slices French Bread toasted 3/4 pound coursely grated Gruyere
Heat butter in a soup pot over medium heat. Add onions and cook, stirring frequently, until carmelized (about 40 minutes.)
Add the garlic and cook, stirring until fragrant, about 1 minute. Remove the pot from the heat and add the brandy. Return the pot to the heat and cook, stirring occassionally, until almost dry. Sprinkle the onions with the flour and cook, stirring about 3 minutes. While stirring, slowly add the broth. Bring the soup to a boil, lower the heat and simmer with the cover slightly ajar, about 20 minutes. Season the soup with salt and pepper.
Arrange a rack about 4 inches from the broiler and preheat. Arrange 6 ovenproof crocks or deep soup bowls on a baking sheet and ladle the hot soup into them. Arrange 2 slices fo toasted bread on top of each soup and sprinkle with cheese. Broil the soup until the cheese is melted and bubbling. Serve immediately.
Since this makes a large amount and there's only 2 of us, I sometimes freeze half to have at a later date. Of course when we move the f/timing I guess I better figure how to cut it in half...
nessiekatt said
05:52 PM Aug 2, 2010
That sounds sooooooo good and easy. YUM!
Maybe cut it in thirds, there's only one of me.
TXRVr said
09:26 AM Aug 12, 2010
Ckerr wrote:
Here's the one I make. Seems to go over well... I found it on the food network site, but can't find it there now...
This was good stuff. Didn't have any brandy or french bread so left the first out and used some slices of wheat bread without crusts.
Thanks.
Ckerr said
08:53 AM Aug 13, 2010
Glad you enjoyed and glad I had printed the recipe and could actually find it! I think I'll make some today. It's Johnny's favorite and since he had teeth pulled yesterday, soup is on the menu!
Does anyone have a recipe that produces a spicy taste, but yet retains the traditon of the soup?
Soupe a L'Oignon au Fromage (sounds fancy, huh?)
1/4 C unsalted butter
6 large onions (about 5 lbs) thinly sliced
1 clove garlic
1/2 C brandy
1 Tablespoon all purpose flour
6 C beef broth, homemade or canned
salt and freshly ground black pepper to tase
12 (1/2 inch thick) slices French Bread toasted
3/4 pound coursely grated Gruyere
Heat butter in a soup pot over medium heat. Add onions and cook, stirring frequently, until carmelized (about 40 minutes.)
Add the garlic and cook, stirring until fragrant, about 1 minute. Remove the pot from the heat and add the brandy. Return the pot to the heat and cook, stirring occassionally, until almost dry. Sprinkle the onions with the flour and cook, stirring about 3 minutes. While stirring, slowly add the broth. Bring the soup to a boil, lower the heat and simmer with the cover slightly ajar, about 20 minutes. Season the soup with salt and pepper.
Arrange a rack about 4 inches from the broiler and preheat. Arrange 6 ovenproof crocks or deep soup bowls on a baking sheet and ladle the hot soup into them. Arrange 2 slices fo toasted bread on top of each soup and sprinkle with cheese. Broil the soup until the cheese is melted and bubbling. Serve immediately.
Since this makes a large amount and there's only 2 of us, I sometimes freeze half to have at a later date. Of course when we move the f/timing I guess I better figure how to cut it in half...