/ck/ - Food & Cooking

[Anonymous No.14008787]

Onions are dirt cheap. Probably the most diverse vegetable around.(also potato)
Why don't you make more onion soup?

[Anonymous No.14008792]

i only have a spoon, microwave and a small fridge

[Anonymous No.14008796]

>>14008787
Because its time consuming to do it properly.

Just caramelizing and prepping the onions will take you 60-90 minutes

[Anonymous No.14008804]

>>14008792
>stick spoon in onion
>put in fridge
Et voilà ! Oignon froid poivré

[Anonymous No.14008805]

>>14008792
If you're female, between 18 and 26, I'll gladly make you some

[Anonymous No.14008817]

>>14008787
Onions are dirt cheap but the 6 hours to make the beef bouillon and the $30 worth of cheese to go with it isn't.

[Anonymous No.14008828]

>>14008796
This

Also traditionally you should be using a demi glace instead of beef stock, which takes 7-8 hours itself.

So 7-8 hours for the demi glace, another 90 minutes fucking with onions, and then you still have to prep ramekins with crouton and cheese and then baked to finish

It's a lengthy process to do a traditional French onion soup properly

[Anonymous No.14008838]

>>14008796
protip
slowcooker

[Anonymous No.14008839]

>>14008828
Why bother? It’s still delicious if done improperly.

[Anonymous No.14008842]

>>14008828
the time consuming part of demi glace is the stock wut

[Anonymous No.14008843]

>>14008828
Point taken.
But now is the time most of us really have the time (it'll never come back).
Is it cheating to use quali stock cube?

[Anonymous No.14008846]

>>14008843
Not like anyone’s checking.

[Anonymous No.14008852]

>>14008839
Yea but anyone who has had it prepared the traditional way from scratch can attest that its MUCH better than the quicker methods.

They're fine and its what I expect if I order French onion soup at a normal restaurant, but a high end French or when taking my time to do it at home, I expect it done the proper way.

To each their own obviously, but if I'm spending my time fucking with onions, might as well do the rest properly too

[Anonymous No.14008855]

>>14008842
Yes, veal bone stock that takes hours to make

[Anonymous No.14008859]

>>14008855
>implying demi glace implies veal
>implying veal bone stock takes longer to make than beef bone stock
wut

[Anonymous No.14008902]

>>14008859
When discussing traditional French onion soup, it is veal specifically, and its not a length of time compared to beef, its just most people use a packaged beef stock or bullion cubes instead of making their own stock.

If you're going through the effort of making your stock you should be smart enough to do veal, the proper type of stock, and not just straight beef stock.

[Anonymous No.14008972]

>>14008902
good luck finding the veal bones faggot

[Anonymous No.14008984]

>>14008972
lol it's actually piss easy to get veal bones currently, the primary consumer of veal bones is restaurants, which currently aren't buying shit since most fine dining establishments that would fuck with veal stock, are closed currently.

[Anonymous No.14008988]

>>14008984
>piss easy to find
I mean in a non-armageddon setting.

[Anonymous No.14008994]

>>14008988
still not that hard to find, worst case you can order 10-20lbs online for an okay price.

[Anonymous No.14009005]

>>14008994
>20 lbs of veal bones just to make a fucking onion soup

Nah m8, I'd rather a just use beef bones.

[Anonymous No.14009010]

>>14009005
I bet you don't even use sherry to finish your french onion soup

[Anonymous No.14009016]

>>14008787
>noxious smelling overwhelmingly spicy diversity food
I'm not a self hating soycuck coastie, sorry not sorry. enjoy smelling like a refugee camp