/ck/ - Food & Cooking

I don't have time to stand around and stir these onions all day so I'm going to do braise in the oven. After your onions and peeled and quartered, melt 2 tbs butter with 2 tbs of olive oil and drizzle over the onions. Adding about 2 to 3 bay leaves as well. Stick these in the oven, with the lid on, at 350f for the next 3 hours.

>cook along
>second step "wait 3 hours"

okay

>>11697545
Kek

>>11697545

>>11697447
>>11697462
Seems to be an ultra high effort deadpan bait, I'll bite.

After 3 hours the onions will be soft and ready to be stirred. Remove the bay leaves and return them to the oven for another hour, this time without the lid. You do not need to add sugar or liquid, this is all done in the onions own juices.

>>11698039
See ya in an hour, Ohpee!

Now the low and slow part is done, let's transition to the stove top. Add 1 teaspoon dried thyme and about half of your total of 32 ounces beef stock. Use an immersion blender to break up the bigger pieces of onion. You don't want to puree the soup but you do want to thicken it. Turn the heat on after doing so.

While coming up to a simmer, mince 2 cloves of garlic. When simmering add the garlic and start a timer for 20 minutes. After which we will do final seasoning.

(No idea why my pics are above 4 mb all of a sudden)

>>11698303
Turn your phone's camera resolution down

20 minutes have gone by of simmering with the minced garlic. Now add some black pepper, 1 tablespoon balsamic vinegar and a little more than a tablespoon of dry sherry. This is a good time to preheat the broiler too.

Looking good so far

I don't really like that you used an immersion blender on it, just my opinion. Feels like you missed both the chance to train your knife skills and one to make a traditional French onion soup. Prolly jus autism though, looks good enough.

After all that, taste and adjust your salt if needed. I added 1/2 teaspoon, tasted again and it was fine. Be careful with the salt as the onions are very sweet, you don't want to overtake their flavor just balance it a little.

I bought bread bowls from panera because they're $1.50 and I really don't give a shit anymore. Top with your cheese and broil. I'm having to use Swiss cheese because my closest store doesn't have gruyere. We are almost done.

Broil to your desired color and get the next bowl going. Enjoy.

Nice thread, OP.

>>11697462
>>11698039
I definitely would make some adjustments to your recipe, OP, but I feel like here's the only place you done goofed. It takes less time and hardly any effort to caramelize onions on a stovetop at around 250F, and after 3 hours you don't have a very rich color on your onions. If you'd halved and sliced them, then followed this method, they'd have better color and flavor and you'd avoid the need for your stick blender. And maybe you forgot to mention it, but salting them is important at this stage too.

>>11698473
That aside, the finished version in the bread looks tops.

That was some good shit. Fuck.

I like this recipe because most of the work is done for you while you sit on the couch and fap. It really only takes about 10 mins of your attention over the course of 5 hours. Tastes like it took a whole lot more work though. Hope I inspired another anon. Thanks for reading.

>>11698604
Thanks for the thread op

>>11698604
Wild ride, thanks op.

>>11698604
This is dope, cant wait to try this when im done renovating my kitchen. Cheers bro