French, French Onion Soup

[mitt]

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

[mitt]

It was yummmy last night, with the baguette slices and gruyere cheese.  No pics, completely forgot.


mitt

[Fresh Pants]

Excellent. Looks great.

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.

[Kopfjager]

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. 

[mitt]

Wait a minute, after all the other photos you forgot...I think you
got drunk on the wine and ruined it. 

maybe   

mitt

[Fresh Pants]

Yesterday.

[teddy037.2]

dang it!

all this soup makes me want to make some, now

[Nitewaif]

Me too!  I am pretty sure I know what I am having for dinner tomorrow.

[LA]

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

[teddy037.2]

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 

[Fresh Pants]

I'd make my own stock someday, but then again, I think cooking is fun.

[superjohn]

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.

[Nitewaif]

+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. 

[LA]

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. 

I'm glad  people run restaurants.

LA

[il d00d]

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

Pretty good deals on some others.
http://www1.bloomingdales.com/catalog/index.ognc?CategoryID=6470&PageID=27788858955367&CURRENT_PAGE=1