Onion soup

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Onion soup
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Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Mon Jan 24, 05 2:49 pm Post subject: Onion soup
This always sounds really nice but I've only ever been disappointed when tasting it either from a shop or a restaurant - so I've not been inspired to make my own. Have I just been unlucky (or eaten in cheap restaurants). Onions being pretty good for you and very wintery, it would be nice to have a go with a tried and tested version. Anybody got any strong opinions on this?

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Mon Jan 24, 05 2:50 pm Post subject: Re: Onion soup

Bugs wrote:

Anybody got any strong opinions on this?

No, but I know a man that has....

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Mon Jan 24, 05 3:02 pm Post subject:

Onion soup is fantastic stuff - you have just been eating at the wrong places.
You have to caramelise the onions very slowly (an hour wouldn't be too long) and you need some very good stock (forget vegetable, you need beef or a VERY rich chicken stock) and a good healthy splash of something like sherry or marsala. And to top it off you need some good crusty bread and ideally something like gruy�re cheese that will melt and go all stringy.

Brilliant after a long walk in the cold!

jema
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Joined: 28 Oct 2004
Posts: 28233
Location: escaped from Swindon

Posted: Mon Jan 24, 05 3:30 pm Post subject:
Must make some, I seem to recall this cropping up elsewhere and there being quite a few opinions on what is authentic when it came to French Onion Soup, but in my opinion a well made onion soup, made pretty much as Judtih says is a wonderful soup. I don;t think when I do it, I use booze in in though. jema

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Mon Jan 24, 05 3:51 pm Post subject:
Good onion soup is wonderful. Judiths advice is really good; the only thing I'd add is that you want to season it with plenty of pepper, sparingly with salt and just a little thyme and tarragon. Crusty bread and cheese on top, bung under the grill, and its a great meal.

sean
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Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Mon Jan 24, 05 4:10 pm Post subject:

Must resist...
Here's the best version I know. Try cooking it this way once, then you can muck around if you want.
100g butter
2kg large onions, peeled, halved and finely sliced
1tbsp flour
1.5l hot beef stock
150ml dry white wine or cider
3tbsp brandy
For the croutes:
1 small day-old baguette
1 clove garlic, peeled
50g melted butter
150g grated Gruyere

Melt 75g butter in a large, heavy pan.
Tip in the onions, put on the lid and sweat for at least 15 minutes.
Remove lid, turn up the heat slightly and cook for another 45 minutes until the onions are tender and golden-brown.

Meanwhile make the croutes: Rub the baguette's crust with the garlic until the garlic is used up. cut the baguette into about 16 slices and lay them on a baking sheet. Drizzle with the melted butter, sprinkle with the grated cheese and bake at 220C until all bubbly and nice-looking.Remove from the oven, allow to cool and separate them out.
Melt the remaining butter in a small pan, add the flour and make a roux. Pour in some of the stock and whisk until thickened. Tip back into the pan of stock, whisk again and then keep hot.
When the onions are ready add the wine or cider and allow to reduce and evaporate. Pour in the hot stock, stirring constantly. Bring to a simmer, and cook for another 15 minutes. Stir in the brandy and check the seasoning.
Cover the surface of the soup with the croutes, plus a bit of extra cheese, and place under a hot grill until bubbling and blistered.

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Mon Jan 24, 05 4:12 pm Post subject:
For me the onions have to be thinly sliced but still cut long. I heared a rumour that Sean uses oxo cubes in his.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Mon Jan 24, 05 4:13 pm Post subject:
Doesn't everyone?

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Mon Jan 24, 05 4:15 pm Post subject:
I use Knorr

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Mon Jan 24, 05 4:21 pm Post subject:
Actually Jonnyboy uses Marigold, I believe.

Gertie

Joined: 08 Jan 2005
Posts: 1638
Location: Yorkshire

Posted: Mon Jan 24, 05 4:23 pm Post subject:
Like Bugs I haven't been impressed by the onion soups I have tasted, I would be very interested to try to make a batch just to see if I can make better (I can't imagine it being worse than I've tried). Will let you know outcome when I give Sean's recipe a go.

alison
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Joined: 29 Oct 2004
Posts: 12918
Location: North Devon

Posted: Mon Jan 24, 05 10:34 pm Post subject:
Gertie, don't tell Sean if you use a different stock

monkey1973

Joined: 17 Jan 2005
Posts: 683
Location: Bonnie scotland

Posted: Tue Feb 01, 05 1:08 pm Post subject: Onion Soup
I made some onion soup for the first time on Sunday. It was great. I used the recipe from Jamie Oliver's 'Jamies Dinners' book. I used vegetable stock although I think it would have benefitted from the use of a good beef stock but my wife is veggie so that isn't an option. Some of the variations above certainly look like they are worth trying. Hope you enjoy it.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28233
Location: escaped from Swindon

Posted: Tue Feb 01, 05 2:07 pm Post subject: Re: Onion Soup

monkey1973 wrote:

my wife is veggie so that isn't an option. Some of the variations above certainly look like they are worth trying.
Hope you enjoy it.

My daughter went veggie when she was about 9 and stuck it out for 9 months or so, which was a right pain at the time.

The one thing we used to cheat her on was soups

jema

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Tue Feb 01, 05 2:17 pm Post subject:
I corrupted a veggie this weekend using the jerk chicken recipe from the Meat book and one of my home-grown chooks. Result!

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