French onion soup

[Anonymous No.11453922]

Onions are on sale for .24 cents a pound so I got 15 pounds. Now I need to make French onion soup. Anyone have a good recipe?

[Anonymous No.11453937]

How do you store them? Even when I keep a sack in the fridge, they get moldy.

[Anonymous No.11453940]

>>11453937
In a cardboard box on my counter Onions last like 3 weeks for me

[Anonymous No.11453944]

>>11453937
Stop buying old onions.

[Anonymous No.11453956]

I actually had the best recipe ever, it takes like 5 hours though, give us a sec

[Anonymous No.11453968]

>>11453956
bumping for interest

>>11453922
is that melted cheese? literally "would you like some soup with your cheese"

[Anonymous No.11453976]

>>11453922
https://www.youtube.com/watch?v=hsXlWw6_tps

[Anonymous No.11453982]

>>11453956
Nice thats what Im looking for google results are saying it should take like an hour

[Anonymous No.11453991]

>>11453968
You melt cheese over the top at the end its not that much

[Anonymous No.11454091]

>>11453922
Paul Bocuse recipe:

serves 2:
2 big yellow onions
20g butter
half teaspoon flour
500ml chicken stock
salt, pepper
bouquet garni
baguette bread
100g gruyère cheese, shreded
optionnal: porto and egg yolk


1) skin onions, cut in thin slices
2) in a deep pan, melt butter, add onions and wait for a color change
3) mix flour in, let cook 2 minutes
4) add stock and bouquet garni
5) simmer for 30 minutes
6) heat oven 150°C
7) toast slices of bread in oven
8) portion soup in ramekins, cover with bread, cover with cheese and put in oven 20 minutes
9) mix porto with egg yolk and add to the soup as you take it out of the oven

[Anonymous No.11454095]

>>11453937
>Even when I keep a sack in the fridge, they get moldy.
Now you'r just trying to make me mad. Stop putting random things in the fridge
>>11453940
>>11453944

You'r supposed to hang them in a dry and cold place
From where i live they're already sold in the net you'd need
Onion from Belgium hold at least 4-6 weeks or more. this increased when i get some form the netherland.

[Anonymous No.11454151]

>>11453968
>>11453982
ok i found it. good thing i have a 4chan pass, but this will still take 7 minutes

[Anonymous No.11454153]

[Anonymous No.11454158]

[Anonymous No.11454161]

>have literally had the same onions sitting in my cupboard for 4 months
>they're still fine

Where the fuck you buying them for .24c a pound though?

[Anonymous No.11454162]

[Anonymous No.11454169]

[Anonymous No.11454173]

[Anonymous No.11454178]

[Anonymous No.11454179]

>>11454151
>>11454153
Hey someone actually saved my Bouchon cookbook dump. Nice to see.

[Anonymous No.11454188]

>>11454179
do you just have alerts for when someone posts the word "french onion" lol. i ended up getting that book, amazing book.

[Anonymous No.11454212]

>>11454188
na, I have a bunch of cookbooks and it seems that posting ebook dumps is a thing of the past here. I wish it wasn't that way...

[Anonymous No.11454214]

>>11454161
Food 4 less

[Anonymous No.11454234]

>>11454162
>>11454169
>>11454173
Thank you very much

[Anonymous No.11454238]

>>11454095
>hang them in a dry and cold place

Hang them where my heart used to be. I'll be joining them soon.

[Anonymous No.11454258]

>>11453922
Bad fucking idea buying onions...they will kill you straight up dead, kinda like a bullet to the head...will give you cancer, cooties, and halitosis...
I haven't eaten onion in over 45 years now...proof that not eating onion will extend life...

[Anonymous No.11454271]

>>11454212
i joke my man, i thought it was perfect timing. i agree with you my man, as cliche as it sounds i miss old board culture.

>>11454258
i thought /fit/ was all over onions. what happened?

[Anonymous No.11454281]

>>11454212
Thank you for your service.

[Anonymous No.11454971]

>>11453922
Modern takes on french onion soup use stock, and as with most soups it's the main ingredient. You'll want to make it yourself, beef stock. If you have a pressure cooker use it, roast the bones (2kg for 4 litres or so, neck, shin, whatever your butcher has, just ask for "beef bones, for stock"), celery heart, 500 g of carrot. No point adding onion if your stock is destined for FOS. The carrot should be chopped up and roasted with the bones.

When you're happy with your stock making ability, caramelise your onions. As far as I've found there are 3 methods worth mentioning. They all start with adding your onions (at least 300 g pp) and some salt, in butter i-m-o. The goal is always dark brown onions with massively reduced volume.
>traditional
low heat for like 4 hours, stir every now and then.
>speedy boi
High heat, stir and toss regularly, mini-deglaze when necessary. This method may look like a disaster before the first 2 or 3 deglazes. Takes about 30-40 minutes to finish. Essentially "controlled burning".
>cheaty-boi
Traditional method but add sugar after about 20 minutes. how much sugar depends on how cheaty you want to be, more than 1 tsp pp will be quite noticeable that you used sugar. 2.5-3 hours.

speedy boi is my fav. Cook times for 1.5-2 kg of onions.

Now the amount and proportion of stock and red wine ("full bodied", bottom shelf but drinkable) is up to you. Red wine needs to cook a while, so I'd recommend you go 5:1 first time; should be good and you can try more or less next time.Pro tip: caramelise way more onions than you need and store leftovers for sauces etc.