French Onion Soup
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French Onion Soup
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Garlic Confit in Bacon Fat
a. Render/cook enough bacon (around 1 lb) to obtain the liquid for the Confit (should be around 1/2 cup).
b. Peal 2 full heads of garlic and cover with the bacon fat in a small saucepan.
c. Place on the lowest flame you can obtain and cook until the garlic is just starting to brown and soft.
d. Allow to cool and take out the garlic and mash either by fork or small food processor into a paste. Set aside. -
Prepare the beef broth
a. Place 8 cups of beef broth to a pan. (Use either homemade broth or store bought)
b. Add 2 peeled carrots cut into 2 inch pieces, 2-3 bay leaves, 2-3 sprigs of thyme and handful of parsley to the liquid.
c. Simmer for about an hour or until the onions are finished being caramelized (below). -
Caramelize 3 lbs of onions and finish the soup mixture
a. Place about 3 tablespoons of olive oil (or your fav oil) in a heavy pot (Dutch Oven is perfect) and start on medium heat setting. Stir often until the onions just start to caramelize. At this point, add about 2 tablespoons of butter and cook for about 10-15 minutes. Then, add from .5 to 1 tablespoon of salt (depends on you) and the same amount of white sugar (this also depends on your taste).
b. Keep on stirring until the onions are a golden brown.
c. Then, add a heavy half cup of sherry and heavy half cup of dry red wine to deglaze. Stir frequently and cook for about 5 mins.
d. Now add the strained broth to the onions (discard all items in the strainer), add 2 tablespoons of tomato paste and more regular broth or water to make the mixture more “soupy” (if you like a thick onion broth, leave it alone). Simmer for around 30 mins. -
Making the final product
a. Obtain the bread you like and cut it into .5 inch slices (I used French bread. But have used baguettes).
b. Lightly toast and spread the garlic paste over the entire slice for each bowl.
c. Then, cut into bite size squares (around 3//4 to 1 inch). Put aside. I cut them into pieces by personal preference. I don’t like trying to cut the bread with a spoon to get the perfect bite of soup.
d. Ladle the broth/onion mixture into a bowl, add the garlic toast pieces, a good amount of grated Gruyere with about a teaspoon of grated Parmigiano Reggiano.
e. Place each bowl under your broiler or use a searzall torch to melt the cheese. It’s finished when the cheese starts to brown.
f. Serve the goodness.
zbigjeff Thanks for the recipe, sounds good.
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-
French Onion Soup
-
Garlic Confit in Bacon Fat
a. Render/cook enough bacon (around 1 lb) to obtain the liquid for the Confit (should be around 1/2 cup).
b. Peal 2 full heads of garlic and cover with the bacon fat in a small saucepan.
c. Place on the lowest flame you can obtain and cook until the garlic is just starting to brown and soft.
d. Allow to cool and take out the garlic and mash either by fork or small food processor into a paste. Set aside. -
Prepare the beef broth
a. Place 8 cups of beef broth to a pan. (Use either homemade broth or store bought)
b. Add 2 peeled carrots cut into 2 inch pieces, 2-3 bay leaves, 2-3 sprigs of thyme and handful of parsley to the liquid.
c. Simmer for about an hour or until the onions are finished being caramelized (below). -
Caramelize 3 lbs of onions and finish the soup mixture
a. Place about 3 tablespoons of olive oil (or your fav oil) in a heavy pot (Dutch Oven is perfect) and start on medium heat setting. Stir often until the onions just start to caramelize. At this point, add about 2 tablespoons of butter and cook for about 10-15 minutes. Then, add from .5 to 1 tablespoon of salt (depends on you) and the same amount of white sugar (this also depends on your taste).
b. Keep on stirring until the onions are a golden brown.
c. Then, add a heavy half cup of sherry and heavy half cup of dry red wine to deglaze. Stir frequently and cook for about 5 mins.
d. Now add the strained broth to the onions (discard all items in the strainer), add 2 tablespoons of tomato paste and more regular broth or water to make the mixture more “soupy” (if you like a thick onion broth, leave it alone). Simmer for around 30 mins. -
Making the final product
a. Obtain the bread you like and cut it into .5 inch slices (I used French bread. But have used baguettes).
b. Lightly toast and spread the garlic paste over the entire slice for each bowl.
c. Then, cut into bite size squares (around 3//4 to 1 inch). Put aside. I cut them into pieces by personal preference. I don’t like trying to cut the bread with a spoon to get the perfect bite of soup.
d. Ladle the broth/onion mixture into a bowl, add the garlic toast pieces, a good amount of grated Gruyere with about a teaspoon of grated Parmigiano Reggiano.
e. Place each bowl under your broiler or use a searzall torch to melt the cheese. It’s finished when the cheese starts to brown.
f. Serve the goodness.
zbigjeff ok recipe stolen and saved in my phone. Thanks sir.
-
-
French Onion Soup
-
Garlic Confit in Bacon Fat
a. Render/cook enough bacon (around 1 lb) to obtain the liquid for the Confit (should be around 1/2 cup).
b. Peal 2 full heads of garlic and cover with the bacon fat in a small saucepan.
c. Place on the lowest flame you can obtain and cook until the garlic is just starting to brown and soft.
d. Allow to cool and take out the garlic and mash either by fork or small food processor into a paste. Set aside. -
Prepare the beef broth
a. Place 8 cups of beef broth to a pan. (Use either homemade broth or store bought)
b. Add 2 peeled carrots cut into 2 inch pieces, 2-3 bay leaves, 2-3 sprigs of thyme and handful of parsley to the liquid.
c. Simmer for about an hour or until the onions are finished being caramelized (below). -
Caramelize 3 lbs of onions and finish the soup mixture
a. Place about 3 tablespoons of olive oil (or your fav oil) in a heavy pot (Dutch Oven is perfect) and start on medium heat setting. Stir often until the onions just start to caramelize. At this point, add about 2 tablespoons of butter and cook for about 10-15 minutes. Then, add from .5 to 1 tablespoon of salt (depends on you) and the same amount of white sugar (this also depends on your taste).
b. Keep on stirring until the onions are a golden brown.
c. Then, add a heavy half cup of sherry and heavy half cup of dry red wine to deglaze. Stir frequently and cook for about 5 mins.
d. Now add the strained broth to the onions (discard all items in the strainer), add 2 tablespoons of tomato paste and more regular broth or water to make the mixture more “soupy” (if you like a thick onion broth, leave it alone). Simmer for around 30 mins. -
Making the final product
a. Obtain the bread you like and cut it into .5 inch slices (I used French bread. But have used baguettes).
b. Lightly toast and spread the garlic paste over the entire slice for each bowl.
c. Then, cut into bite size squares (around 3//4 to 1 inch). Put aside. I cut them into pieces by personal preference. I don’t like trying to cut the bread with a spoon to get the perfect bite of soup.
d. Ladle the broth/onion mixture into a bowl, add the garlic toast pieces, a good amount of grated Gruyere with about a teaspoon of grated Parmigiano Reggiano.
e. Place each bowl under your broiler or use a searzall torch to melt the cheese. It’s finished when the cheese starts to brown.
f. Serve the goodness.
zbigjeff Thanks for supporting your local & national den of thieves, nothing like a good stolen recipe put to good use.
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samspade That’s what we all do. When you make it, advise what you think.
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zbigjeff Thanks for supporting your local & national den of thieves, nothing like a good stolen recipe put to good use.
calldoctoday Love these dens of thieves. Almost everyone takes a base and makes it their own and that’s a very good thing. We all eat well.
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zbigjeff I see your recipe, but do you think, sleep on it maybe, if I were to take a pot full of caramelized onions. Then dumped it into a pot of homemade beef broth, that I would get the same results? I love onions and eat them almost daily, 90% of the time sauteed, I am talking sweet onions.
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zbigjeff I see your recipe, but do you think, sleep on it maybe, if I were to take a pot full of caramelized onions. Then dumped it into a pot of homemade beef broth, that I would get the same results? I love onions and eat them almost daily, 90% of the time sauteed, I am talking sweet onions.
HerbcoFood You could do it that way. The reason I did the broth into the onions was because while dumping, I strained all the other items while dumping. The other reason I did it that way was to keep all the goodness of the onions/red wine/sherry together. But, after the 5 min cook, there wasn’t much liquid at all. So, you could do it that way. No harm. No foul. Note: I used regular yellow onions. But, I would think that sweet onions would also be great because they tend to caramelize much faster. Heck yey!!! I either roast or micro sweet onions weekly and eat as a veggie and add just a little tab of butter or balsamic vinegar. Loving your thoughts.
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French Onion Soup
-
Garlic Confit in Bacon Fat
a. Render/cook enough bacon (around 1 lb) to obtain the liquid for the Confit (should be around 1/2 cup).
b. Peal 2 full heads of garlic and cover with the bacon fat in a small saucepan.
c. Place on the lowest flame you can obtain and cook until the garlic is just starting to brown and soft.
d. Allow to cool and take out the garlic and mash either by fork or small food processor into a paste. Set aside. -
Prepare the beef broth
a. Place 8 cups of beef broth to a pan. (Use either homemade broth or store bought)
b. Add 2 peeled carrots cut into 2 inch pieces, 2-3 bay leaves, 2-3 sprigs of thyme and handful of parsley to the liquid.
c. Simmer for about an hour or until the onions are finished being caramelized (below). -
Caramelize 3 lbs of onions and finish the soup mixture
a. Place about 3 tablespoons of olive oil (or your fav oil) in a heavy pot (Dutch Oven is perfect) and start on medium heat setting. Stir often until the onions just start to caramelize. At this point, add about 2 tablespoons of butter and cook for about 10-15 minutes. Then, add from .5 to 1 tablespoon of salt (depends on you) and the same amount of white sugar (this also depends on your taste).
b. Keep on stirring until the onions are a golden brown.
c. Then, add a heavy half cup of sherry and heavy half cup of dry red wine to deglaze. Stir frequently and cook for about 5 mins.
d. Now add the strained broth to the onions (discard all items in the strainer), add 2 tablespoons of tomato paste and more regular broth or water to make the mixture more “soupy” (if you like a thick onion broth, leave it alone). Simmer for around 30 mins. -
Making the final product
a. Obtain the bread you like and cut it into .5 inch slices (I used French bread. But have used baguettes).
b. Lightly toast and spread the garlic paste over the entire slice for each bowl.
c. Then, cut into bite size squares (around 3//4 to 1 inch). Put aside. I cut them into pieces by personal preference. I don’t like trying to cut the bread with a spoon to get the perfect bite of soup.
d. Ladle the broth/onion mixture into a bowl, add the garlic toast pieces, a good amount of grated Gruyere with about a teaspoon of grated Parmigiano Reggiano.
e. Place each bowl under your broiler or use a searzall torch to melt the cheese. It’s finished when the cheese starts to brown.
f. Serve the goodness.
zbigjeff looks good. Thanks
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That dish speaks to me!!! I’ve made it before with onions left over from a crawfish boil. It was delicious!
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That dish speaks to me!!! I’ve made it before with onions left over from a crawfish boil. It was delicious!
Dr_Pain The crawfish boil onions would definitely be TASTY. Yowsa I believe you can talk in “tongues” (aka: many languages)
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That dish speaks to me!!! I’ve made it before with onions left over from a crawfish boil. It was delicious!
Dr_Pain said in French Onion Soup:
crawfish boil
Starting to make plans for our annual mud bug boil, the wife and me get so excited having all of our family and friends over, it is so much fun even for those that don’t eat those beautiful crawfish. I always have plenty of other foods for the uncultured non-mudbug lovers.
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Dr_Pain said in French Onion Soup:
crawfish boil
Starting to make plans for our annual mud bug boil, the wife and me get so excited having all of our family and friends over, it is so much fun even for those that don’t eat those beautiful crawfish. I always have plenty of other foods for the uncultured non-mudbug lovers.
mrobisr sounds like a great time.
Enjoy -
Dr_Pain said in French Onion Soup:
crawfish boil
Starting to make plans for our annual mud bug boil, the wife and me get so excited having all of our family and friends over, it is so much fun even for those that don’t eat those beautiful crawfish. I always have plenty of other foods for the uncultured non-mudbug lovers.
mrobisr said in French Onion Soup:
Dr_Pain said in French Onion Soup:
crawfish boil
Starting to make plans for our annual mud bug boil, the wife and me get so excited having all of our family and friends over, it is so much fun even for those that don’t eat those beautiful crawfish. I always have plenty of other foods for the uncultured non-mudbug lovers.
You need to come down during the crawfish season (after Easter and after the price goes down) and I can entertain you with some good mud bugs LOL!!!
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mrobisr said in French Onion Soup:
Dr_Pain said in French Onion Soup:
crawfish boil
Starting to make plans for our annual mud bug boil, the wife and me get so excited having all of our family and friends over, it is so much fun even for those that don’t eat those beautiful crawfish. I always have plenty of other foods for the uncultured non-mudbug lovers.
You need to come down during the crawfish season (after Easter and after the price goes down) and I can entertain you with some good mud bugs LOL!!!
Dr_Pain my mouth is watering just thinking about it.
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