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/ck/ - Food & Cooking

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15017581 No.15017581 [Reply] [Original]

Have you ever made french onion soup? I have to admit tat I've never even tried one so I have no idea what it tastes like. Do you like this soup, /ck/? Made one? Tried it?

>> No.15017622

>>15017581
It’s my hangover food. I make it all the time

>> No.15017625

>>15017581
fuck the mods

>> No.15017636

Nice in theory, pain in the arse to make

>> No.15017657

>>15017636
This for sure. If you make it from scratch it takes a good long while and isn't necessarily worth it.

If you don't have any good restaurants around that don't just use a soup mix, then making it yourself is a good option. But if you have a decent bistro/restaurant nearby, just pay the $7 for a bowl, not worth the hassle.

Similarly Pho is like this. Tastes amazing when you make it yourself, but if you live near a half decent Vietnamese place it makes no sense to put in all that effort.

>> No.15017659

>>15017622
>It’s my hangover food. I make it all the time
what does it taste like? does it have a strong "freshly chopped onions" smell?
>>15017636
>Nice in theory, pain in the arse to make
I've read few recipes and it does seem like a pain. I'd like to try it one day if I cold get some Vidalia onions.

>> No.15017665

>>15017657
>making pho from scratch

Shit, that's my worst jightmare.

>> No.15017667

>>15017665
*nightmare

Delicious, but not worth making if there is a vietnamese person within 20 miles of where you live

>> No.15017673

>>15017581
it's really good my one warning is don't use whole peppercorns they're gross when you find them in your teeth or bite into one

>> No.15017675

>>15017622
...you don't eat for like half a day waiting on onions to cook down when you're hungover? That's some next level masochism.

Or do you do one of those stupid "pour some sugar and baking soda over onions and it's tots the same"?

>> No.15017677

>>15017675
I wonder if they just use a packet

>> No.15017709

>>15017677
>they
It's a "he", anon. This is not ředdit.

>> No.15017731

>>15017709
sorry but I don't address people directly

>> No.15017740

>>15017659
If you do it make sure you use a mix of onions. Only using sweet or vidalia onions for your soup can make it wayyy too sweet.

>> No.15017743

>>15017731
well fuck you then. stop calling people "they". Its like calling a shower curtain "him".

>> No.15017747

>>15017673
Pussy. chewing peppercorns builds character

>> No.15017752

>>15017581
I prefer clear onion soup.

>> No.15017754

>>15017665
>>15017667
Yeah when I made it I convinced a friend who lives far away to make it with me on facetime/discord.

He doesn't cook too much and wanted to make something with me. I suggested pho cuz I know he likes it a lot. It took forever and was fuckin brutal. He stuck with it though and in the end he said his turned out really well. His GF was pissed though cuz it took for fucking ever and their house smelled like a pho shop for a couple days.

I'll probably never make it again either. It was a lot of work even though I consider myself rather experienced.

>> No.15017755
File: 2.92 MB, 300x300, Taiwanese Beef Noodle Soup.webm [View same] [iqdb] [saucenao] [google]
15017755

>> No.15017767

>>15017755
This seems like a great alternative to making pho. You don't need to spend all that time making a bone broth and skimming bullshit to make it clear.

Might be the first video I try to cook from.

>> No.15019393
File: 41 KB, 600x300, 1588802752290.jpg [View same] [iqdb] [saucenao] [google]
15019393

>>15017581
>french """"onion"""" soup
>it's gravy with cheese on top

>> No.15019408

>>15017581
I made it once, the onion soup is a yummy onion soup, I definitely could of improved it but it was still tasty. I don't know how the bread is supposed to be done, putting it in the soup just adds soggy onion soup bread to the soup and makes it worse. Even with nice french bread that doesn't disintegrate I kind of feel like it would be better just for dipping maybe. Red pill me on the soggy bread frenchies.

>> No.15019409

>>15017622
Me too.
t. frenchfag

>> No.15019430

needs a lot of thyme (fresh)
its sweet and tangy, use real greyure and french bread

>> No.15019447

>>15017675
This. Wtf are people talking about it takes me hours to make

>> No.15019452

>>15017743
>being triggered over THIS
Howd you feel about your boy Trump getting btfo?

>> No.15019808

>>15019452
Kys tranny

>> No.15019835
File: 718 KB, 1916x1076, 680.jpg [View same] [iqdb] [saucenao] [google]
15019835

Is the proper pronunciation
>on-yo su
?

>> No.15019885

>>15017581
It takes forever, but it's honestly not very hard. The toughest part is just chopping all the onions, and if you have a food processor, you don't even need to do that, really. Caramelizing the onions takes time, but as long as you have a timer and don't ignore it for half an hour, even mild burns are perfectly fine, and even expected.

The soup itself is mildly sweet and very aromatic. The closest thing would be comparing it to caramelized onions, but more savory. I personally like it a lot, but don't think it's really worth the time to make very often.

>> No.15019981

>>15017581
I tried to make it a few months back using Matty Matheson's recipe but it was far too sweet, I think the alcohols he was using were some kind of American one where they're full of salt so you don't want to drink them. I ended up converting it into an onion gravy instead and had it with some proper food.

>> No.15021109

>>15019885
>food processor
Be careful. They tend to turn things into a mush. You can't finely sliced onions for this.