JadziaDax

This thread is in response to a specific request.

I just found this recipe... Doesn't look too complicated. Thinking of trying it soon:

LINK

Classic French Onion Soup
Always serve this marvelous French country dish as a meal, lunch or dinner, with lots of salad and crusty French bread--hot to 8-12 people.

Ingredients
1 stick butter (8 Tablespoons)
8 cups onions, thinly sliced
3 Tablespoons flour
3 quarts beef stock
1 Tablespoon salt
1 teaspoon pepper
1 cup brandy
1 teaspoon BV meat glaze (or kitchen bouquet, bovril, or oxo, in a pinch)--optional
grated Gruyere cheese
grated Parmesan cheese
French bread
olive oil

Preparation
Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5-7 minutes, until soft.

In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 degrees in the oven for about 15 minutes--until they are dry crusts.

When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning.

When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.

baudot

I've been working off this recipe for the last few weeks. Looks like we dug up the same one, Jadzia. It can be made simpler.

For starters, the bread, olive oil and parmesian is strictly fluff. You can leave it off. I usually throw some croutony kinda bits in at the end (not listed in my version of the recipe) but i expect any stale artisan bread would also do the trick if added late in the cooking.

Next, any red wine will do the trick. Brandy might be ideal, but I've been using port to good results.

Also - the gruyere cheese is ideal. You can get away with using emmenthaler of many other, cheaper cheeses. They won't be AS good, but it's still be darn good.

Lastly - I've never had beef glaze on hand, and I'm still happy with my results.

So, here's my less-strict version of the recipe, pared down for one batchelor plus a friend or leftovers.:

1/4 stick butter (2 Tablespoons)
3 or 4 medium onions
1 Tablespoon flour, or so.
one can of beef stock
salt, to taste
a heavy splash of red wine, port, or brandy
a few pinches of pepper
1 cup brandy
Gruyere cheese, slivered. substitutions: emmenthaler or any other mild swiss.


In a pot, sweat onions in butter, stirring frequently. Once they go transparent, add flour, and toast for a bit. Add everything else except for the cheese and let it cook for a half hour. At the end, throw in the cheese (slivered) and serve.

Exodus

I made the one on top last night. Holy shit is that good! Thanks for the recipe
JadziaDax!

1337haxor

I heard that you should add a layer of onion, then alil salt, then onion and so on.
Thats how I've been doing it.

gislymac

Try tomato soup

Whenever we talk of soups, tomato soup comes on the top of the list. Tomatoes have fleshy internal segments filled with slippery seeds surrounded by a watery matrix. Although tomatoes are fruits in a botanical sense, they don’t have the dessert quality sweetness of other fruits. Instead they have a subtle sweetness that is complemented by a slightly bitter and acidic taste. It also has nutritional values. The method of making soup is not difficult you can make it at your home and impress your guests. Here is recipe of tomato soup mentioned with the detail list of ingredients and the preparation method.\


Tomatoes- 600 grams
Ginger (chopped)-1 tablespoon
Cumin seeds-1 tablespoon
Garlic (chopped)-1 tablespoon
Whole garam masala- 1 tablespoon
Bay leaf
Green coriander (chopped) -1 tablespoon
Oil-1tablespoon
Sugar (optional) – as per your taste
Green chili
Salt- as per your taste
Water




Wash the tomatoes and cut in square pieces.
Take a deep pan and cook the tomatoes with chopped ginger, garlic, green chilies cut into two and Whole Garam Masala.
Now, add 5 cups of water and bay leaf. Bring to a boil.
Simmer the flame for 20 minutes on a slow flame until the tomatoes are crushed well.
Strain the whole mixture with a soup strainer.
Take a pan and heat the oil in it.
Add cumin seeds to it and let them crackle.
Add strained tomato liquid and season it with salt.
Boil it and if it is sour add sugar to it.
You can garnish it with coriander leaves or powdered cumin seeds.
Serve in a desirable manner