*Have at least 3 hours for this*
Key - Start with a Le creusete (or something very similar) Dutch Oven:
(http://farm3.static.flickr.com/2560/4125858642_050966edaa_o.jpg)
Slice up at least 6 yellow onions end to end.
Put a liberal coat of non-stick spray in pot. Put 3 tbl spns of butter in bottom of pot, then add onions on top and a pinch of salt:
(http://farm3.static.flickr.com/2679/4125858522_96671264db_o.jpg)
Preheat oven to 400F, and put pot in covered for 1 hour (make sure lid & knob can stand 400F!)
Carefully remove pot, and stir onions, scraping sides and bottom of pot well with wooden spoon.
(http://farm3.static.flickr.com/2618/4125090001_4d8ec464d9_o.jpg)
Put back into over for another hour, with the lid slide slightly cracked.
Carefully remove, and stir / scrape sides bottom again:
(http://farm3.static.flickr.com/2579/4125089783_f84897f22d_o.jpg)
Put back into over for another 15 minutes or so until onions are brown and very soft.
Carefully remove put, and put on stove top over medium heat. Keep a close eye on it, and stir / scrape pot about every 5 to 10 minutes - do not let burn.
(http://farm3.static.flickr.com/2683/4125089561_00a378d068_o.jpg)
Do this until most of onion liquid is gone.
When it seems like liquid is evaporated, then add 1/4 cup water, and then stir, scrape, and let evaporate again for about 5 minutes. Repeat this 2 or 3 more times until onions are very dark brown.
(http://farm3.static.flickr.com/2780/4125858358_ea69d95b39_o.jpg)
AB does this on an electric skillet ;)
I also find that deglazing with stuff other than water adds a tasty layer of flavor
I DO *heart* a good french onion soup, no matter what, though
[popcorn]
add 1/2 cup of sherry (I use white wine), then stir / scrape and let alcohol evaporate, about 5 more minutes.
(http://farm3.static.flickr.com/2777/4125858104_78a3659fea_o.jpg)
Add 4 cups of chicken broth, 2 cups of beef broth, and 2 cups of water. Stir / scape again.
Add 1 bay leaf, a pinch of thyme, & a pinch of salt.
Bring to boil, reduce heat, cover, and let simmer for 20 minutes. Remove bay leaf. Add salt and black pepper to taste.
(http://farm3.static.flickr.com/2539/4125089433_6803d94c25_o.jpg)
That is the soup, the toast and gruyere cheese pics will either come later, or you are on your own, depending how much of the white wine I have before dinner.
Quote from: mitt on November 22, 2009, 10:25:10 AM
*snip....but on stove top over medium heat.
My butt aint getting anywhere near a stove top. ;) :-*
Looks yummy so far. [thumbsup]
Quote from: DesmoDiva on November 22, 2009, 10:32:13 AM
My butt aint getting anywhere near a stove top. ;) :-*
Looks yummy so far. [thumbsup]
I have been cooking ( [wine] )
;D
mitt
Quote from: DesmoDiva on November 22, 2009, 10:32:13 AM
My butt aint getting anywhere near a stove top. ;) :-*
I thought all women-folk knew how to cook?
wait.
that must be why god invented me. :D
Oh, I'm the resident chef....
But I'm not putting my butt on a stove... ;)
ah, I see that you are using booze to cook. all is well, then :)
I've just figured on lower stove-top heat, more butter until it pretty much completely carmelizes, then white wine (+remy martin, YUM!)
and then the stock.
Quote from: DesmoDiva on November 22, 2009, 10:48:42 AM
Oh, I'm the resident chef....
But I'm not putting my butt on a stove... ;)
nice save ;)
This happened in my house today too!
Funny, it wasn't the wife that did this but rather my Yellow 749 riding sweetie... The wife got to grade papers
(http://farm3.static.flickr.com/2747/4126759562_4050646432.jpg)
(http://farm3.static.flickr.com/2498/4126760046_6a0008e0d2.jpg)
And these were for lunch... another Duc rider made these! 100% Yum!
(http://farm3.static.flickr.com/2513/4125990683_82038868e1.jpg)
And for those who are interested, I got my variation from the Cooks Illustrated version (which is pretty much similar to the one listed here). The issue is Jan. 2008 one. Oh, and my bike is a 748 ... :-) Pretty funny that we both did it on the same day!! Great minds ... :-D
i did one a couple weekends ago.
9 hours in the crock pot....
yours looks better...my onions didnt carmelize as much
Quote from: robertbell on November 22, 2009, 06:58:41 PM
And for those who are interested, I got my variation from the Cooks Illustrated version (which is pretty much similar to the one listed here). The issue is Jan. 2008 one. Oh, and my bike is a 748 ... :-) Pretty funny that we both did it on the same day!! Great minds ... :-D
+1 on cook's illustrated
mitt
It was yummmy last night, with the baguette slices and gruyere cheese. No pics, completely forgot.
mitt
Excellent. Looks great. :D
My girlfriend (French ;)) finds that most places here in the US don't carmelize the onions enough, and don't use enough onions.
Which reminds me, maybe I'll do one of these this week...
Or maybe next week, since this is turkey week.
Quote from: mitt on November 23, 2009, 08:30:12 AM
It was yummmy last night, with the baguette slices and gruyere cheese. No pics, completely forgot.
Wait a minute, after all the other photos you forgot...I think you
got drunk on the wine and ruined it. :D
Quote from: kopfjäger on November 23, 2009, 01:09:21 PM
Wait a minute, after all the other photos you forgot...I think you
got drunk on the wine and ruined it. :D
maybe ;D
mitt
(http://farm3.static.flickr.com/2532/4133710851_9c96e9be5e_m.jpg) (http://farm3.static.flickr.com/2545/4134473550_a9045ca9ba_m.jpg) (http://farm3.static.flickr.com/2504/4133711865_20bf5e279d_m.jpg) (http://farm3.static.flickr.com/2485/4134474068_14892bba8e_m.jpg)
Yesterday.
:D
dang it!
all this soup makes me want to make some, now
Me too! I am pretty sure I know what I am having for dinner tomorrow.
I love French onion soup, I have one of those big French pots, a big bag of Viadallia onions and your receipt is making me hungry.
It takes a long time to make the soup proper and I'm wondering if it's worth the effort to make the stock also. It looks like it takes as longer to make the stock than the soup.
Have you made your own beef stock from roasted bones, veggies, and beef before?
I think I know what Julia would say.
LA
I am FAR too lazy to make my own stock...
now, if I were a good cook, or were paid for it, then yes, I'd make my own ;)
I'd make my own stock someday, but then again, I think cooking is fun.
Making your own stock doesn't take that much. I just keep the leftovers from chicken and beef and freeze it to make stock later when the amount builds up.
So far it's turned out good. The easiest method has been to use the oven to maintain the temperature of the stock and just leave it in their all day while I do stuff around the house.
+1 on just making the stock with leftover stuff. After I buy a rotisserie chicken at Costco, even, I throw the carcass in a pot with some carrots, celery, and onions and sometimes garlic and let it simmer while I am doing other stuff. I strain it, let it reduce, and freeze it for later.
Look that shit up. Julia Childs and the hard core get the butcher to cut up beet bones and roast em in the oven then add the beef scraps and veggies and cook/simmer that for hours.
I'm going to try it someday .... That is hard core.
I do love me some French Onion soup though. [thumbsup]
I'm glad people run restaurants.
LA
This looks like a pretty good deal on a Le Creuset? Not sure if two quarts is big enough for this recipe
http://www1.bloomingdales.com/catalog/product/index.ognc?ID=140949&PseudoCat=se-xx-xx-xx.esn_results&PartnerID=LINKSHARE&LinkshareID=lw9MynSeamY-y1ijaxnxPmZ_s8csMNkLTQ (http://www1.bloomingdales.com/catalog/product/index.ognc?ID=140949&PseudoCat=se-xx-xx-xx.esn_results&PartnerID=LINKSHARE&LinkshareID=lw9MynSeamY-y1ijaxnxPmZ_s8csMNkLTQ)
Pretty good deals on some others.
http://www1.bloomingdales.com/catalog/index.ognc?CategoryID=6470&PageID=27788858955367&CURRENT_PAGE=1 (http://www1.bloomingdales.com/catalog/index.ognc?CategoryID=6470&PageID=27788858955367&CURRENT_PAGE=1)
7.25 Quart Round French Oven by Le Creuset
Orig. $385.00
Now $269.99
My kids bought me this one a couple years ago for x-mas. I think it's the best all round pot I've got. Collard greens, big soups, spaghetti, pork and Kraut - it a good investment.
And $269 doesn't sound cheap, but it's really a pretty good deal.
LA
my wife's in the original pictures is a 5.5qt. We bought it while living in france for 100 euro. I think the 2 qt would be too small for all the raw onions.
mitt
Quote from: LA on December 14, 2009, 06:17:08 PM
7.25 Quart Round French Oven by Le Creuset
Orig. $385.00
Now $269.99
My kids bought me this one a couple years ago for x-mas. I think it's the best all round pot I've got. Collard greens, big soups, spaghetti, pork and Kraut - it a good investment.
And $269 doesn't sound cheap, but it's really a pretty good deal.
LA
Mmmmmmmmmm.
Pork and kraut.
[thumbsup]
Quote from: LA on December 14, 2009, 06:17:08 PM
7.25 Quart Round French Oven by Le Creuset
Orig. $385.00
Now $269.99
My kids bought me this one a couple years ago for x-mas. I think it's the best all round pot I've got. Collard greens, big soups, spaghetti, pork and Kraut - it a good investment.
And $269 doesn't sound cheap, but it's really a pretty good deal.
LA
They
had two of these at Marshall's for $150 ea.
Maybe I should take a trip back and see if there are any left?
Can you substitute the French oven thingy with a regular pot or crock pot and get the same results cause that looks damn good right now.
That soup is a work of art Bravo!!!...a well made French Onion soup is downright erotic
make the beast with two backs the french and their goddam onions! [evil]
Quote from: krolik on December 23, 2010, 10:25:48 PM
make the beast with two backs the french and their goddam onions! [evil]
hey hey...are you one of those xenophobic types who thinks of the French as cheese-gnawing surrender monkeys?
that sort of bias will get the moderators attention right quickly
Quote from: RAT900 on December 23, 2010, 10:28:29 PM
hey hey...are you one of those xenophobic types who thinks of the French as cheese-gnawing surrender monkeys?
that sort of bias will get the moderators attention right quickly
Napoleon was one bad-ass mo-fo!!
Other than Kuma's Korner, the one place I really miss from Chicago is Northwestern Cutlery. They had pretty good deals on just about everything. Several years back I picked up a 7.5q Le Creuset for $220. Prices have gone up.
http://www.nwcutlery.com/cart.cgi?group=12950&child=12966 (http://www.nwcutlery.com/cart.cgi?group=12950&child=12966)
Quote from: krolik on December 23, 2010, 10:33:40 PM
Napoleon was one bad-ass mo-fo!!
Indeed bad ass would be accurate...his attack of hemorrhoids changed the course of history...maybe had a problem passing all that tar-like cheese that covered his soup
http://www.springerlink.com/content/c587823414234027/ (http://www.springerlink.com/content/c587823414234027/)
Quote from: RAT900 on December 23, 2010, 10:49:17 PM
Indeed bad ass would be accurate...his attack of hemorrhoids changed the course of history...maybe had a problem passing all that tar-like cheese that covered his soup
http://www.springerlink.com/content/c587823414234027/ (http://www.springerlink.com/content/c587823414234027/)
[laugh] Poor little guy.
Quote from: RAT900 on December 23, 2010, 10:28:29 PM
that sort of bias will get the moderators attention right quickly
mmmmmmmmmmmmm. soup.
yum.