Onion soup

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Onion soup
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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!

McLay455

Joined: 23 Nov 2004
Posts: 89
Location: West of Scotland

Posted: Fri Feb 04, 05 8:37 am Post subject: My quick onion soup recipe

Here is my quick recipe

nob of Butter and slosh of oil
garlic
handful of dried onions
vegetable stock
Sliced onions

Fry the dried onions in the oil/butter mix until dark brown-add garlic
(watch them carefully, since they burn easily)
add the vegetable stock and the sliced onions and cook to
the correct constituency -- the colour will be ok now
add your cheese of choice and croutons
Grill and serve
P.S. most people don't use enough onions (or garlic).

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28238
Location: escaped from Swindon

Posted: Fri Feb 04, 05 9:55 am Post subject:
dried onions! I see dried ingredients on the supermarket shelf, but have practically never used such things, I think i once bought dried peppers that were OK. Anyone else use dried stuff? jema

Blacksmith

Joined: 25 Jan 2005
Posts: 5025
Location: Berkshire

Posted: Fri Feb 04, 05 10:49 am Post subject:

Onion Soup ! Make mine with home grown " turbo" onions, found out wht they are called " turbo" as the digestive process gets going

( oh, hark at me! pardon)
One of the best i ever had was in a pub in Keswick ( Dog & Gun Poss ?) Had been up in the fells for a week living off dried food, arrived at the pub just before closing time, the landlady took pity on us and gave us the soup and bread rolls.
Dave

Lloyd

Joined: 24 Jan 2005
Posts: 2699

Posted: Fri Feb 04, 05 9:17 pm Post subject:
Going to try Sean's recipe in 15 mins...After my whisky. Only problem is have no suitable booze so am using 1664. Hope that won't bugger it up!...And doing half measures coz its a big recipe!

Lloyd

Joined: 24 Jan 2005
Posts: 2699

Posted: Fri Feb 04, 05 9:19 pm Post subject:

jema wrote:

dried onions!

I see dried ingredients on the supermarket shelf, but have practically never used such things, I think i once bought dried peppers that were OK.

Anyone else use dried stuff?

jema

I use dried mushrooms, toms, as and when depending on what flavour I want to achieve. Dried garlic I give two scoops of to ma hoss every night.

dougal

Joined: 15 Jan 2005
Posts: 7184
Location: South Kent

Posted: Fri Feb 04, 05 9:36 pm Post subject:

I think everyone's offered variations on a clear(ish) **brown** onion soup (BTW for better caramelisation try adding a little caster sugar 2/3 way through frying),
BUT
what about a **white** cream of onion soup?

Presumably:
boil the onions in water.
Make a bechamel sauce (using some of the onion liquid?)
Process together. (maybe withhold a little onion and just chop it roughly, for a bit of texture/garnish?)
Reheat, seasoning to taste, and diluting to suit with stock/milk/water/white wine, adding cream, etc (bit of nutmeg? garnish with parsley? chives?)

Alternatives, additions - please!

Last edited by dougal on Sat Feb 05, 05 12:49 pm; edited 1 time in total

Lloyd

Joined: 24 Jan 2005
Posts: 2699

Posted: Fri Feb 04, 05 9:49 pm Post subject:
Sounds sexy

Lloyd

Joined: 24 Jan 2005
Posts: 2699

Posted: Sun Feb 06, 05 9:55 pm Post subject:

Sean'a recipe really was VERY nice. Took longer than I thought, I took the tip (?Dougal's?) and added caster sugar when caramelising, albeit this made the soup sweeter, and a can of 1664, as I mentionned above. Overall lovely. I fried the croutons in i/2 oz of truffle butter, grated mature Welsh cheddar over the lot before serving. Turbo soup though as Blacksmith pointed out. Anyone want an article with pix of each stage?...(please say no, groan!)

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28238
Location: escaped from Swindon

Posted: Sun Feb 06, 05 10:05 pm Post subject:

Madman wrote:

jema wrote:

dried onions!

I see dried ingredients on the supermarket shelf, but have practically never used such things, I think i once bought dried peppers that were OK.

Anyone else use dried stuff?

jema

I use dried mushrooms, toms, as and when depending on what flavour I want to achieve. Dried garlic I give two scoops of to ma hoss every night.

we used some dried Porcini mushrooms today, my daughter was cooking and so I wanted to give her what she wanted. Very expensive and in my opinion a total waste.

jema

snowball
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 6246
Location: swindon

Posted: Sun Feb 06, 05 10:12 pm Post subject:

The porcini were a waste because they were in a chicken pie, and you need a mortgage to get enough for the flavours to come through.

On the bright side, she is 13 and produced a main meal, chicken and mushroom pie, mash, steamed cabbage and gravy followed by apple crumble. It was for 5 people and very well done.

Up until now she has only wanted to bake cakes and puddings.
On the subject of onion soup, if you caremalise the onions for long enough, you don't need sugar, you release the natural sugars of the onions.
Does any one else sprinkle cheese on top of the finished product?

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Sun Feb 06, 05 10:16 pm Post subject:

Madman wrote:

Anyone want an article with pix of each stage?...(please say no, groan!)

Yes please! But not the turbo stage thanks, you can leave that to the imagination

alison
Downsizer Moderator

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

Posted: Sun Feb 06, 05 10:37 pm Post subject:
We do a large crouton, cut into a circle and placed on top with grated cheese lightly grilled on that.

daniel

Joined: 01 Jan 2005
Posts: 21
Location: Woodford Green, Essex

Posted: Wed Feb 09, 05 5:13 pm Post subject:
Tyhanks for putting this thread up! I was looking to make onion soup last weekend but i didn't have a recipe so i went made the french onion tart of RCY which, incidentally, was a savoury delight. I realise now that i had a recipe for onion soup in Jamie's dinners that i had forgotten all about. Thats next then.

dougal

Joined: 15 Jan 2005
Posts: 7184
Location: South Kent

Posted: Wed Feb 09, 05 5:41 pm Post subject:

Snowball wrote:

The porcini were a waste because they were in a chicken pie, and you need a mortgage to get enough for the flavours to come through.

Granny/Eggsucking risk considered, but - the soaking liquid is where most of the flavour is. And its pretty strong. Strain off any grit very carefully though!

Quote:

On the subject of onion soup, if you caremalise the onions for long enough, you don't need sugar, you release the natural sugars of the onions.

Suggestion was just that a little sugar would *speed* caramelisation/browning...

Quote:

Does any one else sprinkle cheese on top of the finished product?

I put grated Emmental on toasted bread in the bowl, then ladle the soup over. Some would flash it under a grill to 'crust' the cheese.
A catering trick is to bake small croutons tossed in oil, and then to toss them still hot from the oven with (surprisingly little) finely grated cheese (Parmesan?) which melts onto the crouton...

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