quote:

Originally posted by stickman428:

quote:

Originally posted by konata88:
Do you put alcohol in? If so, what type. I’m mixed on adding alcohol for now.

Nope no alcohol.

Some dry white wine? That could be a good addition.

Tornado Room on Capital square in Madison, WI does French Onion soup well. We debated going there to celebrate our 39th anniversary last Saturday night, but opted for steaks with daughter and grandkids instead.

My wife makes a very good Onion Soup. She does put Bourbon in it, last week she had added Knob Creek. A restaurant by us had very good soup, they raised the price from $7.50 to $12.50 and I stopped going there.

Stickman, that look very yummy. Especially during this cold season.

Saw that and immediately thought of the home made my wife makes and now Im ready for it.

Ah man I was kinda hoping no one would ask for the recipe.

My cooking is a spontaneous process and I don’t really measure seasoning so if it turns out terrible don’t blame me.

I chop up two onions so you still have 1/2 rings. You can chop up the onion a bit finer if you want.

I toss 1/4 of an onion (finely chopped) into a pot with olive oil and let them cook on high heat. The first onion in the pot I let get a generous char or caramelization if you will to add flavor.

Then I added the rest of the onions and stir over medium heat until the onions are mostly translucent.

Add 32oz of beef stock and crank the heat to high

Boil covered for at least 30 min I might have gone longer but cannot be sure.

I added a table spoon at least of dried thyme and oregano and “Italian seasoning”

You can add one can of Campbells French onion soup if you have it but this isn’t really necessary

Add salt and pepper to your taste (I went a bit too far with it and had to add more beef stock with this batch) since I used all by beef stock I used 2 cups of water with one beef bouillon cube

Add teaspoon of minced garlic

Let soup pot simmer

Toast sliced French bread or garlic bread/Texas toast

Using a ladle fill up soup bowls generously leaving 1/4 inch of room to the top of the bowl

Place the bread across the top of the bowl and let it float on the broth

Add 3 slices of cheese across the top of the bread per bowl. I try to allow some overhang so the cheese will melt down the sides of the bowl and get crispy. I have had excellent luck with provolone but you can use the cheese or your choice.

Cook in the oven at 350° with a tray underneath your soup bowls

I set the timer for 10-15 minute then check every few minutes after until the cheese has a nice bubbly burnt top. Don’t let it go too long. The cheese can go from perfect to fU$Ked very quickly.

Let them cool and enjoy.

Super basic recipe that is simple and delicious this time of year.



My son had a bowl of the most recent batch and said it was the best I’ve made so far.

I love FOS and the BEST I have EVER Had was in Thailand and in Vietnam. Came to your table in the pottery bowls and was still bubbling hot!!! Tons of onions and cheese. Boy, could I use some about now!!

Looks great! My favorite French onion soup is downstairs in the Springhouse Tavern by the fire at the Dobbin House in Gettysburg.

One thing that I am pretty dang good at is soups.
Made onion soup before - that looks excellent especially the crust.
Before my dad passed a few years ago I would take him fresh Tomato which he loved.
I recently made some good all-meat Texas Red Chili.
Today I am making creamy Avocado soup (has a hint of jalapeno from my garden).
Love soups - congrats on a great onion soup!

quote:

Originally posted by UTsig:
My wife makes a very good Onion Soup. She does put Bourbon in it, last week she had added Knob Creek. A restaurant by us had very good soup, they raised the price from $7.50 to $12.50 and I stopped going there.

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12.50 for soup, they're otta their minds. Time for homemade.