Let's Talk BBQ
Recipes => Recipes => Healthy Alternatives => Topic started by: Pam Gould on December 27, 2011, 06:09:51 PM
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Hi..I made French Onion soup today...very easy and good. I cut up aobut 5 onions and saute'd them until soft, not mushy. I then added some salt & pepper, gahhlick and then added some Cognac. Probably about 1/4 - 1/3 cup. Let it cook down till almost gone then added beef broth or stock. Let simmer till done. I made a loaf of Ciabatta bread also, so I cut a slice off that and topped it with Provolone cheese and melted the cheese. Most excellent if I say so myself, but I'm prejudiced. I have pics too. Pam ★*˚°。°
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Pammie, you're so good. Your making me hungry.
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French onion soup is delicious. When I make it, I use a home made beef stock that has simmered for hours. In making it, put vegtables and marrow bones on a tray with EVOO and roast for an hour at 400 degrees. That increases the flavor in the stock. Yummy! Thanks for reminding me to make soon real soon. Maybe for new years eve. Phil
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Looks good Pammie!
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Pam, I was going to tell you about the bones but Phil beat me to it. My son in law fixed it that way in his restuarant and it was fantastic!! I've fixed it that way once and will do it again soon. It's more time consuming but well worth it. Dee
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After roasting the bones and vegtables, be sure to add some tomato paste for richness and flavor. You won't taste it as a single component. Phil
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I didn't have any bones to do when I made this batch...but I will have bones from new years prime rib to deal with..watch out stockpot...I do collect bones for stocks. I also use the Minor's soupbases for stock..they have every kind..the turkey works for dressing or stuffing and the roasted gahhlick is great in smashed potatoes. Pam ★*˚°。°
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Another flavor tip .. Cook the onions for about 30 minutes, stirring often until they are very carmalized and rich. Layer upon layer of flavor. Phil
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Phil..I did that and used 3 different kinds of onions, yellow, red and shallots..very nice flavoring. Pam ★*˚°。°
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We are going to have to start calling you Pammmmmmm!
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French Onion Soup is a favorite but one of those I forget about.
Great job and thanks for posting it.
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Gonna have to make some more now..seeing this. Thanks for the reminder..gotta go to the store for roasting bones. French onion soup for supper. Have to make a loaf of bread now too. What a way to spend the day. It's on. Pam .☆´¯`•.¸¸. ི♥ྀ.
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I love French Onion Soup! What cheese did you use?
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Looks great Pam!
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Looks great Pam. I like the cognac idea too, never tried that before.
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I use Greyere or Emantaller (spelling) cheese, Swiss works well too. I will make a fresh baguette too. Brandy will work real well too. Pam .☆´¯`•.¸¸. ི♥ྀ.
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I was at Cafe Rouge in London a few months ago and they served a fantastic onion soup... I e-mailed asking for the recipe and this is all they would let me know...
"It is a classic French onion soup including caramelised onions in butter and oil. We add Dijon and grain mustard, fresh thyme, bay leaf, beef and chicken stock and cook until all flavours have merged into one rich, sweet indulgent darkened brown soup with a savoury/ sweet but mellow onion flavour."
The grain mustard and thyme is what really makes the difference, I think.
(I'm still trying to recreate this... I've come close but not close enough.)
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I will try the fresh thyme,, I grow my own, but didnt' know aobut the mustard. I do mix chicken and beef broth tho. Am gonna try it today. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Go easy on the thyme... I learned it's easy to overpower the onin flavor with too much. The grain mustard (just a tad) adds a unique note to the soup.
Good luck!
Mike
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I'm very careful with rosemary, thyme and sage amd tarragon. The parsley isn't too bad but I add that last if I add it. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Pam that soup looks killer good. I could go for a bowlful right about now with all this chilly weather.