/ck/ - Food & Cooking

File: 73 KB, 600x400, french-onion-soup-gratinee_10221.jpg [View same] [iqdb] [saucenao] [google]

Finding the best recipe for French Onion Soup Anonymous Wed Mar 13 05:56:53 2019 No.12028717 [Reply] [Original]

Hi /ck/, My wife's son is sick with the flu and asked me to make him French onion soup. I have found "quick" recipes online which take about 30 minutes to make but other recipes call for simmering the onions for 3-4 hours. Never made this before and would love some guidance from /ck/ bros. Ideally I'd like to have this done before the wife comes from from work so we can all eat. Where should I start? In my fridge I have, 1 stick of butter, 8 yellow onions, 2 red onions, 4 shallots, a head of garlic, parsley, rosemary, thyme, bay leaves, beef stock, 2 beef bullion cubes for extra flavoring and peppercorns.

Also for the top I have gruyere cheese but I've been told that swiss is better for broiling. But does it really matter? I have day old baguette I'd like to use for this.

>>	Anonymous Wed Mar 13 05:59:41 2019 No.12028723 >>12028717 Just mix it all together and microwave for a few hours

>>	Anonymous Wed Mar 13 06:06:17 2019 No.12028735 File: 105 KB, 773x1030, 7fzkqyzvpkj01.jpg [View same] [iqdb] [saucenao] [google] inb4 the kid is used to canned soup and throws a fit

>>	Anonymous Wed Mar 13 06:20:22 2019 No.12028759 >>12028723 Sorry bub, can't do it. Looking for serious replies.

>>	Anonymous Wed Mar 13 06:21:11 2019 No.12028761 >>12028759 cinge and blue pill

>>	Anonymous Wed Mar 13 06:22:24 2019 No.12028765 >>12028761 I just want to make soup for 2 people I care about, is that too much to ask?

>>	Anonymous Wed Mar 13 06:22:32 2019 No.12028766 File: 64 KB, 534x623, recipeonion1.jpg [View same] [iqdb] [saucenao] [google] Here you go

>>	Anonymous Wed Mar 13 06:22:58 2019 No.12028768 >>12028765 kek this

>>	Anonymous Wed Mar 13 06:24:37 2019 No.12028773 >>12028766 Thank you. My wife's son will probably enjoy this. What sandwich is best to serve with this sort of soup?

>>	Anonymous Wed Mar 13 06:26:21 2019 No.12028776 File: 79 KB, 612x786, recipeonion2.jpg [View same] [iqdb] [saucenao] [google] >>12028766

>>	Anonymous Wed Mar 13 06:28:07 2019 No.12028780 >>12028773 The more you say wife's son the less likely you are to get replies. It's not true, it's not funny, it's not cute. t. seething single father

>>	Anonymous Wed Mar 13 06:29:36 2019 No.12028782 >>12028780 Hahaha sorry your wife left you bro. My wife is the breadwinner, all I gotta do is cook and clean.

>>	Anonymous Wed Mar 13 06:31:26 2019 No.12028783 >>12028766 How badly will flavour suffer if I use an onion and garlic based vegetable stock as opposed to the beef bullion/stock? I ask just because I'd like to do this but not everyone I'd be cooking for eats meat.

>>	Anonymous Wed Mar 13 06:49:42 2019 No.12028803 >>12028766 Opinions on Dry White Wine vs. Vermouth? Also, preference on brand of Vermouth?

>>	Anonymous Wed Mar 13 08:37:14 2019 No.12028987 >>12028766 >cook slowly for 15 minutes ???

>>	Anonymous Wed Mar 13 08:41:51 2019 No.12028994 File: 190 KB, 201x241, baxters_favourites_french_onion_400g_72_201_241.png [View same] [iqdb] [saucenao] [google] >>12028717 Just give him a tin of soup

Anonymous Wed Mar 13 08:44:15 2019 No.12028997

cucks aside, the secret is going to be doing your onions low and slow, for a big pot of soup youre gonna want at least 6 large onions and don't expect it to take anything less than an hour

another deglazing option i enjoy is sherry vinegar, but white wine and or vermouth will work too

Anonymous Wed Mar 13 14:57:36 2019 No.12030081

A little bit of soy or Worcestershire sauce goes a long way in addition to the beef stock, or glace de viande, if you're a real high roller. I even add oyster sauce to mine some times for extra fortified flavor. Using 3:1 yellow onions to red onions adds a lot of complexity of flavor too. Always broil with cheese in a ramekin, and use gruyere or similar cheese instead of swiss.

>>	Anonymous Wed Mar 13 15:09:24 2019 No.12030120 File: 1.03 MB, 1920x1080, 1513658878434.png [View same] [iqdb] [saucenao] [google] >>12028765

>>	Anonymous Wed Mar 13 15:14:01 2019 No.12030130 >>12028987 It's to just cook the onions through and get them to release all their liquid faster at first. Otherwise you have to keep stirring for a while before they even start caramelizing.

>>	Anonymous Wed Mar 13 17:09:41 2019 No.12030527 By far the best method is to caramelize your onions in a big roasting dish in the oven.

>>	Anonymous Wed Mar 13 17:38:57 2019 No.12030628 call up OP Fredericks in Chestertown, NY and see what they do because I still dream about that fucking soup. it sounds like I'm exaggerating but seriously all french onion soup has been ruined for me because this place makes it that good

>>	Anonymous Wed Mar 13 17:46:21 2019 No.12030653 Sorry op, you need at least 22 hours to make it right, 18 for the demi glace, 4 for the soup

>>	Anonymous Wed Mar 13 17:48:00 2019 No.12030660 >my wife's son >onions checks out

>>	Anonymous Wed Mar 13 22:37:10 2019 No.12032045 >>12028780 What's it like being a single father among single mothers

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