Listen, I ended up with a compelling desire for French Onion Soup. I went to the deli for Provolone cheese and French bread.
The deli closes at 8:30 (SO THEY SAY). I got there at 8:15 and it was already cleaned up.
So, I got sharp Cheddar from the grocer's freezer and Rye bread off the bread rack.
Another flaw in my plan is as follows. I'm using condensed French Onion soup from the can. It only made one bowl worth (Not that my wife or kids would want to have this)
Anyway, it turned out delicious!
But....
Later that evening (early, early morning next day) I wake up REALLY THIRSTY. We're talking dry eyeballs, nose and mouth. I'd forgot to put a cup of water in my condensed soup! The soup, bread and cheese drew water from my vital organs!
Well, it was still delicious...
Tonight I'll try this: http://www.suite101.com/content/homemade-french-onion-soup-a81366?template=article_print.cfm
-=The End=-
Originally posted by RussI hear ya... Though I can't just hop on a boat from London Island to dine at the Paris Hilton on French Onion Soup like you do 3 times a week.
French Onion Soup - dried, tinned, fresh from a restaurant in France - I love it in all its forms.
Problem is, it doesn't love me, so I can only have it if I do not plan to leave the house. Shame.
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Originally posted by PhlabibitNext time skip the horrible canned soup. Pick up some garlic, olive oil and italian frying peppers. Make some fried pepper+provolone sandwiches....can't go wrong.
Listen, I ended up with a compelling desire for French Onion Soup. I went to the deli for Provolone cheese and French bread.
OK. It's a little convoluted but well worth the time and effort.
You will need about 2 oz ( 50g to you euro's ) of fat/dripping - chicken, duck or goose is good - not beef, lamb or pork ( too intense ) Do not use liquid stock - it just doesn't work. 4 large white onions thinly cut on the round ( again not diced or chopped - it doesn't work ) Water, about 3 pints ( 1.8 litres ) 3 egg yolks ( absolutely no white or the soup will split ) Salt and malt vinegar ( the brown stuff ) - about 1/2 a tsp each to taste.
Now, in a heavy bottomed pan melt the dripping and stir in the onions until they are soft but not browned. DO NOT BROWN these onions. Chuck in the salt and simmer gently until the onions are a creamy pulp. Should take about 30-40 mins depending on the pan and heat.
Pour in the water and bring very slowly to a boil. Turn down to a gentle simmer for about 15 mins. This next bit is important. In a porcelain bowl ( not stainless or plastic ) beat the egg yolks quietly adding the vinegar and some of the hot soup then pour it all back into the soup, stirring continuosly and bring back to a simmer until it thickens. DO NOT ALLOW TO BOIL.
These quantities will give about six generous bowls but I usually double up the ingredients, except the seasonings ( salt/vinegar ) and freeze whats left. Keeps and re-heats well. You'll need to try and taste what level of seasoning you like but in my opinion less is better. You can always add it at the table. Just be aware than any pepper tends to bury this soup, but again, it's only my taste .
Bread? Anything toasted with cheese works fine. Partial to a nice Gruyere myself but again, taste. Enjoy and give me some feedback.
skeeter
Originally posted by skeeterI'm actually quite particular about my Marmite consumption. White, buttered toast or a fresh scone.
Given your love of our Marmite, this soup is equally respected with fresh white crusted bread, buttered, spread with Marmite and gobbed with the soup.
skeets
I'd stick with Gruyère.