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Thread: French onion soup

  1. #1
    merryb Guest

    Default French onion soup

    I attempted making this this past week. I used half sweet onions, and
    half yellow. It was waaay too sweet, even after adding plenty of
    pepper. Guess I should have just used plain old yellow onions? Any
    suggestions? TIA!!

  2. #2
    Kris Guest

    Default Re: French onion soup

    On Feb 9, 7:19*pm, merryb <msg...@juno.com> wrote:
    > I attempted making this this past week. I used half sweet onions, and
    > half yellow. It was waaay too sweet, even after adding plenty of
    > pepper. Guess I should have just used plain old yellow onions? Any
    > suggestions? TIA!!


    I always use just regular yellow onions- as they carmelize they
    sweeten up without getting TOO sweet. I also use Julia Child's
    recipe, which can't hurt.

    Do you add other sweet ingredients - like sugar?

    Try it again - that soup is worth it!!

    Good luck,
    Kris

  3. #3
    Mr. Bill Guest

    Default Re: French onion soup

    On Mon, 9 Feb 2009 16:19:21 -0800 (PST), merryb <[email protected]>
    wrote:

    >Guess I should have just used plain old yellow onions?


    start here....

    http://americanfood.about.com/od/app...Onion_Soup.htm



  4. #4
    Theron Guest

    Default Re: French onion soup


    "Mr. Bill" <[email protected]> wrote in message
    news:[email protected]..
    > On Mon, 9 Feb 2009 16:19:21 -0800 (PST), merryb <[email protected]>
    > wrote:
    >
    >>Guess I should have just used plain old yellow onions?

    >
    > start here....
    >
    > http://americanfood.about.com/od/app...Onion_Soup.htm
    >
    >

    This looks good. However you have to slice the onions. It would be
    sacreligious to dice them.

    Ther




  5. #5
    Mr. Bill Guest

    Default Re: French onion soup

    On Mon, 9 Feb 2009 17:32:27 -0800, "Theron" <[email protected]>
    wrote:

    >This looks good. However you have to slice the onions. It would be
    >sacreligious to dice them.


    There is nothing more miserable than having a "string" onion with HOT
    BUBBELING CHEESE falling on your bottom lip, burning the hell &
    leaving scars, on your bottom lip.

    That might not bother you. Tried it once....didn't like it.
    Not fond of pizza cheese sticking to the roof of my mouth either. I
    don't know why....just doesn't appeal to me.












  6. #6
    Omelet Guest

    Default Re: French onion soup

    In article
    <[email protected]>,
    merryb <[email protected]> wrote:

    > I attempted making this this past week. I used half sweet onions, and
    > half yellow. It was waaay too sweet, even after adding plenty of
    > pepper. Guess I should have just used plain old yellow onions? Any
    > suggestions? TIA!!


    I use a mix of white, red and yellow, equal parts of each.
    --
    Peace! Om

    "Criminals thrive on the indulgence of societies understanding."

    -- From "Batman Begins"

  7. #7
    Wim van Bemmel Guest

    Default Re: French onion soup

    On Mon, 09 Feb 2009 17:32:27 -0800, Theron wrote:

    > "Mr. Bill" <[email protected]> wrote in message
    > news:[email protected]..
    >> On Mon, 9 Feb 2009 16:19:21 -0800 (PST), merryb <[email protected]>
    >> wrote:
    >>
    >>>Guess I should have just used plain old yellow onions?

    >>
    >> start here....
    >>
    >> http://americanfood.about.com/od/app...Onion_Soup.htm
    >>
    >>

    > This looks good. However you have to slice the onions. It would be
    > sacreligious to dice them.
    >
    > Ther


    There is definitely something verry wrong in this recipe. Probably more
    than something. Dicing the onions to start with.. Two types of broth,
    vinegar, sherry wine, and browning the onions, no flour to thicken. Any
    Swiss cheese. What else can be wrong? It may be a tasty soup, but no way
    it is French Onion Soup.
    The best that can be said: it is American food soup.

    --
    Groet, salut, Wim.

  8. #8
    Bob Terwilliger Guest

    Default Re: French onion soup

    Wim wrote:

    > There is definitely something verry wrong in this recipe. Probably more
    > than something. Dicing the onions to start with.. Two types of broth,
    > vinegar, sherry wine, and browning the onions, no flour to thicken. Any
    > Swiss cheese. What else can be wrong? It may be a tasty soup, but no way
    > it is French Onion Soup.


    Flour to thicken? Bad idea. Is that the way it's made in the Nether Regions?


    > The best that can be said: it is American food soup.


    Yeah, not like that great bananas-with-endive DUTCH cuisine! No wonder you
    moved to France, even though you probably get ridiculed by your neighbors on
    a daily basis without even realizing it.

    Bob




  9. #9
    Wim van Bemmel Guest

    Default Re: French onion soup

    On Mon, 09 Feb 2009 21:16:10 -0800, Bob Terwilliger wrote:

    > Wim wrote:
    >
    >> There is definitely something verry wrong in this recipe. Probably more
    >> than something. Dicing the onions to start with.. Two types of broth,
    >> vinegar, sherry wine, and browning the onions, no flour to thicken. Any
    >> Swiss cheese. What else can be wrong? It may be a tasty soup, but no
    >> way it is French Onion Soup.

    >
    > Flour to thicken? Bad idea. Is that the way it's made in the Nether
    > Regions?
    >
    >
    >> The best that can be said: it is American food soup.

    >
    > Yeah, not like that great bananas-with-endive DUTCH cuisine! No wonder
    > you moved to France, even though you probably get ridiculed by your
    > neighbors on a daily basis without even realizing it.
    >
    > Bob


    No doubt, but I rather get ridiculed by neigbors in southern France, than
    in rainy Holland.
    And onion soup starts with flowering the cut onions. And let them simmer
    in butter or oil some time. Then gently pour in the broth. That is how it
    is done.

    --
    Groet, salut, Wim.

  10. #10
    Lou Decruss Guest

    Default Re: French onion soup

    On Mon, 9 Feb 2009 21:16:10 -0800, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    >Wim wrote:
    >
    >> There is definitely something verry wrong in this recipe. Probably more
    >> than something. Dicing the onions to start with.. Two types of broth,
    >> vinegar, sherry wine, and browning the onions, no flour to thicken. Any
    >> Swiss cheese. What else can be wrong? It may be a tasty soup, but no way
    >> it is French Onion Soup.

    >
    >Flour to thicken? Bad idea. Is that the way it's made in the Nether Regions?


    Aren't you supposed to cut the onions from top to bottom so they don't
    break down so fast? I've never heard of the flour thing either.

    Lou

  11. #11
    Damsel in dis Dress Guest

    Default Re: French onion soup

    On Mon, 09 Feb 2009 20:44:36 -0500, Mr. Bill <[email protected]> wrote:

    >On Mon, 9 Feb 2009 17:32:27 -0800, "Theron" <[email protected]>
    >wrote:
    >
    >>This looks good. However you have to slice the onions. It would be
    >>sacreligious to dice them.

    >
    >There is nothing more miserable than having a "string" onion with HOT
    >BUBBELING CHEESE falling on your bottom lip, burning the hell &
    >leaving scars, on your bottom lip.
    >
    >That might not bother you. Tried it once....didn't like it.
    >Not fond of pizza cheese sticking to the roof of my mouth either. I
    >don't know why....just doesn't appeal to me.


    ROFLMAO!!! I'll bet you don't like candle wax poured onto your hands,
    either. Some people are such wimps! LOL!

    I agree with you, 100%. Food and pain don't go together in my book.

    Carol

    --
    Change "invalid" to JamesBond's agent number to reply.

  12. #12
    merryb Guest

    Default Re: French onion soup

    On Feb 9, 4:40*pm, Kris <shanno...@hotmail.com> wrote:
    > On Feb 9, 7:19*pm, merryb <msg...@juno.com> wrote:
    >
    > > I attempted making this this past week. I used half sweet onions, and
    > > half yellow. It was waaay too sweet, even after adding plenty of
    > > pepper. Guess I should have just used plain old yellow onions? Any
    > > suggestions? TIA!!

    >
    > I always use just regular yellow onions- as they carmelize they
    > sweeten up without getting TOO sweet. *I also use Julia Child's
    > recipe, which can't hurt.
    >
    > Do you add other sweet ingredients - like sugar?
    >
    > Try it again - that soup is worth it!!
    >
    > Good luck,
    > Kris


    Yes, the recipe called for a tsp? of sugar to help caramenize the
    onions, which I thought was unnecessary, but I did it anyway. I did
    slice them from top to bottom like Lou suggested. I guess the added
    sugar and sweet onions were the culprit- next time, I'll know better!
    I did freeze the leftovers, but I'm sure they will be lousy- I'm
    thinking the onions will be a mess, but it'll be okay in spaghetti
    sauce or something along those lines. Thanks for everyone's help!

  13. #13
    Dora Guest

    Default Re: French onion soup

    merryb wrote:
    > I attempted making this this past week. I used half sweet onions, and
    > half yellow. It was waaay too sweet, even after adding plenty of
    > pepper. Guess I should have just used plain old yellow onions? Any
    > suggestions? TIA!!


    Here's my favorite recipe, which I can heartily recommend:


    * Exported from MasterCook *

    Onion Soup

    Recipe By :Fernande Garvin
    Serving Size : 6 Preparation Time :0:00
    Categories : *French Soups/Stews


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 medium onions -- thinly sliced
    2 tablespoons butter
    1 tablespoon flour
    2 cups consommé
    4 cups water
    1/4 cup boiled milk
    1/4 pound grated Swiss cheese
    6 slices French bread -- dried in oven, not
    -- toasted
    salt and pepper -- to taste
    2 tablespoons melted butter

    In heavy skillet, cook onions in heated butter until slightly browned.
    Sprinkle with flour and cook over low flame until golden, never allowing
    them to become dark brown. Add consommé and water. Bring to boil,
    stirring constantly with a wooden spoon, then simmer gently for 20
    minutes uncovered. Add milk. Pour into ovenproof casserole or
    individual bowls. Place slices of bread on top. Sprinkle generously
    with cheese. Add pepper. Sprinkle with melted butter. Brown quickly
    under broiler flame. Serve.

    Comments: If there is one French dish which is popular all over the
    world, in all categories of restaurants, it is onion soup. Every day,
    everywhere, people expectantly order onion soup, but what they too often
    get is a sorry brew, the result of a long series of deteriorations of
    the original recipe.

    Honest-to-goodness onion soup is neither expensive nor difficult to
    make. The important thing is that the taste of onion is well blended
    and not bitter or harsh. The soup has the consistency of light cream
    and is of a golden color. It is not a clear broth in which float small
    pieces of dark and desiccated onion and a few specks of grated cheese.
    Grated cheese may be added at the table, but a sufficient quantity has
    to cook in the soup itself.

    Note that the slices of bread should be dried in a heated oven after the
    flame has been turned off. Do not toast them.

    With proper care, you will get a smooth, soothing, golden soup, which
    succeeds in being both pungent and delicate -- no small achievement
    indeed!

    Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

    Dora







  14. #14
    TammyM Guest

    Default Re: French onion soup


    "Wim van Bemmel" <[email protected]> wrote in message
    news:499145ca$0$197$[email protected]..
    > On Mon, 09 Feb 2009 21:16:10 -0800, Bob Terwilliger wrote:
    >
    >> Wim wrote:
    >>
    >>> There is definitely something verry wrong in this recipe. Probably more
    >>> than something. Dicing the onions to start with.. Two types of broth,
    >>> vinegar, sherry wine, and browning the onions, no flour to thicken. Any
    >>> Swiss cheese. What else can be wrong? It may be a tasty soup, but no
    >>> way it is French Onion Soup.

    >>
    >> Flour to thicken? Bad idea. Is that the way it's made in the Nether
    >> Regions?
    >>
    >>
    >>> The best that can be said: it is American food soup.

    >>
    >> Yeah, not like that great bananas-with-endive DUTCH cuisine! No wonder
    >> you moved to France, even though you probably get ridiculed by your
    >> neighbors on a daily basis without even realizing it.
    >>
    >> Bob

    >
    > No doubt, but I rather get ridiculed by neigbors in southern France, than
    > in rainy Holland.


    Helluva good come back - I think he's got ya there, Bob!

    > And onion soup starts with flowering the cut onions. And let them simmer
    > in butter or oil some time. Then gently pour in the broth. That is how it
    > is done.


    That's how I always do it. But I confess, I don't use flour to thicken it.

    TammyM



  15. #15
    Kris Guest

    Default Re: French onion soup

    On Feb 10, 12:16*am, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
    wrote:
    > Wim wrote:
    > > There is definitely something verry wrong in this recipe. Probably more
    > > than something. Dicing the onions to start with.. Two types of broth,
    > > vinegar, sherry wine, and browning the onions, no flour to thicken. Any
    > > Swiss cheese. What else can be wrong? It may be a tasty soup, but no way
    > > it is French Onion Soup.

    >
    > Flour to thicken? Bad idea. Is that the way it's made in the Nether Regions?


    Really? Flour is often used in French Onion soup. Granted, it's not a
    lot, just enough to give a bit of body to the broth, not actually
    *thicken* it.

    >
    > > The best that can be said: it is American food soup.

    >
    > Yeah, not like that great bananas-with-endive DUTCH cuisine! No wonder you
    > moved to France, even though you probably get ridiculed by your neighborson
    > a daily basis without even realizing it.
    >
    > Bob


    When I was in the Netherlands I enjoyed eating out. Plus the Dutch
    were very friendly. And I have to say, some people would find that the
    French laughing at them to be a compliment, considering the source...

  16. #16
    Chris Marksberry Guest

    Default Re: French onion soup



    >
    > "Mr. Bill" <[email protected]> wrote in message
    > news:[email protected]..
    >> On Mon, 9 Feb 2009 16:19:21 -0800 (PST), merryb <[email protected]>
    >> wrote:
    >>
    >>>Guess I should have just used plain old yellow onions?

    >>
    >> start here....
    >>
    >> http://americanfood.about.com/od/app...Onion_Soup.htm
    >>
    >>

    > This looks good. However you have to slice the onions. It would be
    > sacreligious to dice them.
    >
    > Ther
    >


    We had French onion soup in Paris and the onions were diced instead of
    sliced. It did make the onion soup somewhat easier to eat. When we got
    back home I tried dicing instead of slicing and after that I went back to
    the slicing method.

    I do have what I call a "quick and dirty" recipe for French onion soup, but
    I don't think it should be called "Classic French Onion Soup":

    Chris

    * Exported from MasterCook *

    Classic French Onion Soup

    Recipe By :Minor's
    Serving Size : 5 Preparation Time :0:00
    Categories : Soup Soups and Stews

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 tablespoons butter or margarine
    3 cups onions -- sliced 1/8" thick
    5 cups hot water
    2 tablespoons Minor's Beef Base + 1 teaspoon

    In saucepan, melt butter over medium heat. Add onions, sauté 25-35 minutes
    or until onions turn a rich brown color, stirring frequently. Be careful
    not to burn onions. Add water and Base. Heat to boiling, stirring often.
    Reduce heat: gently boil 5 minutes. Garnish with toasted French bread
    topped with melted gruyere or Swiss Cheese.

    The amount of Beef Base in this recipe may need adjusting according to
    personal preference.

    - - - - - - - - - - - - - - - - - - -


    NOTES : I use about at 75-25 ratio of Minor's beef base... about 75%
    Minor's regular beef base and about 25% Minor's low sodium beef base.

    Also when I top the onion soup I use a high quality Swiss and place toasted
    slices of baguettes topped with Swiss and place it under the broiler until
    it bubbles and browns a little.






  17. #17
    Giusi Guest

    Default Re: French onion soup

    "Dora" ha scritto nel messaggio > > Dora

    Hi, Dora! It is very nice to see your name here.



  18. #18
    The Cook Guest

    Default Re: French onion soup

    On Tue, 10 Feb 2009 12:25:03 -0500, "Dora" <[email protected]> wrote:

    >merryb wrote:
    >> I attempted making this this past week. I used half sweet onions, and
    >> half yellow. It was waaay too sweet, even after adding plenty of
    >> pepper. Guess I should have just used plain old yellow onions? Any
    >> suggestions? TIA!!

    >
    >Here's my favorite recipe, which I can heartily recommend:
    >
    >
    >* Exported from MasterCook *
    >
    > Onion Soup
    >
    >Recipe By :Fernande Garvin
    >Serving Size : 6 Preparation Time :0:00
    >Categories : *French Soups/Stews
    >
    >
    > Amount Measure Ingredient -- Preparation Method
    >-------- ------------ --------------------------------
    > 3 medium onions -- thinly sliced
    > 2 tablespoons butter
    > 1 tablespoon flour
    > 2 cups consommé
    > 4 cups water
    > 1/4 cup boiled milk
    > 1/4 pound grated Swiss cheese
    > 6 slices French bread -- dried in oven, not
    > -- toasted
    > salt and pepper -- to taste
    > 2 tablespoons melted butter
    >
    >In heavy skillet, cook onions in heated butter until slightly browned.
    >Sprinkle with flour and cook over low flame until golden, never allowing
    >them to become dark brown. Add consommé and water. Bring to boil,
    >stirring constantly with a wooden spoon, then simmer gently for 20
    >minutes uncovered. Add milk. Pour into ovenproof casserole or
    >individual bowls. Place slices of bread on top. Sprinkle generously
    >with cheese. Add pepper. Sprinkle with melted butter. Brown quickly
    >under broiler flame. Serve.
    >
    >Comments: If there is one French dish which is popular all over the
    >world, in all categories of restaurants, it is onion soup. Every day,
    >everywhere, people expectantly order onion soup, but what they too often
    >get is a sorry brew, the result of a long series of deteriorations of
    >the original recipe.
    >
    >Honest-to-goodness onion soup is neither expensive nor difficult to
    >make. The important thing is that the taste of onion is well blended
    >and not bitter or harsh. The soup has the consistency of light cream
    >and is of a golden color. It is not a clear broth in which float small
    >pieces of dark and desiccated onion and a few specks of grated cheese.
    >Grated cheese may be added at the table, but a sufficient quantity has
    >to cook in the soup itself.
    >
    >Note that the slices of bread should be dried in a heated oven after the
    >flame has been turned off. Do not toast them.
    >
    >With proper care, you will get a smooth, soothing, golden soup, which
    >succeeds in being both pungent and delicate -- no small achievement
    >indeed!
    >
    >Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin
    >
    >Dora
    >

    Glad to see you back here. Hope you stick around for a while.
    --
    Susan N.

    "Moral indignation is in most cases two percent moral,
    48 percent indignation, and 50 percent envy."
    Vittorio De Sica, Italian movie director (1901-1974)

  19. #19
    hahabogus Guest

    Default Re: French onion soup

    merryb <[email protected]> wrote in news:61810314-dbc1-4819-b850-
    [email protected]:

    > On Feb 9, 4:40*pm, Kris <shanno...@hotmail.com> wrote:
    >> On Feb 9, 7:19*pm, merryb <msg...@juno.com> wrote:
    >>
    >> > I attempted making this this past week. I used half sweet onions,

    and
    >> > half yellow. It was waaay too sweet, even after adding plenty of
    >> > pepper. Guess I should have just used plain old yellow onions? Any
    >> > suggestions? TIA!!

    >>
    >> I always use just regular yellow onions- as they carmelize they
    >> sweeten up without getting TOO sweet. *I also use Julia Child's
    >> recipe, which can't hurt.
    >>
    >> Do you add other sweet ingredients - like sugar?
    >>
    >> Try it again - that soup is worth it!!
    >>
    >> Good luck,
    >> Kris

    >
    > Yes, the recipe called for a tsp? of sugar to help caramenize the
    > onions, which I thought was unnecessary, but I did it anyway. I did
    > slice them from top to bottom like Lou suggested. I guess the added
    > sugar and sweet onions were the culprit- next time, I'll know better!
    > I did freeze the leftovers, but I'm sure they will be lousy- I'm
    > thinking the onions will be a mess, but it'll be okay in spaghetti
    > sauce or something along those lines. Thanks for everyone's help!


    may I suggest maling the soup in a crockpot...

    Melba (Barb) discovered that the crockpot makes perfect caramelized
    onions with little bother or work and posted about it a while ago. Just
    add a little butter to the crockpot and chuck in the sliced onions...on
    low for about 6 hrs. If by accident you make too much the excess freezes
    for future use in say a caramelized onion quiche or fratatta.

    This will give you the base flavour of the soup and then add your beef
    broth and seasonings.

    Recently I had a potato bacon soup while dinning out and I am going to
    try and workout a simillar recipe...making the broth outa chicken stock
    and mashed potatoes and adding veggies such as green pepper, celery,
    carrot and onions but not sure about the use of garlic in the soup yet.
    oh and of course the bacon, I'm thinking double apple smoked bacon
    (sliced extra thin)...seasoning is still in the air. But I want the
    seasoning to kinda match up with hash brown seasonings. Probably go with
    salt, lots of pepper and a mess of thyme, marjoram and some chevril.



    --

    The beet goes on -Alan




  20. #20
    Dora Guest

    Default Re: French onion soup

    Giusi wrote:
    > "Dora" ha scritto nel messaggio > > Dora
    >
    > Hi, Dora! It is very nice to see your name here.


    Thanks, Judith!
    D.

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