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/ck/ - Food & Cooking

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File: 73 KB, 1600x1067, french-onion-soup-horiz-a-1600.jpg [View same] [iqdb] [saucenao] [google]
9085440 No.9085440 [Reply] [Original]

>> No.9085452

>>9085440
being selective with your onions
caramelizing them properly

>> No.9085456

>>9085440
Using onions scraped off of a big mac

>> No.9085458

>>9085452
This + good beef broth and a good dry white wine.

>> No.9085462

>>9085440
Making sure the onions get caramelized before adding any stock. The rest will sort itself out.

>> No.9085474

>>9085440
using piss instead of tap water

>> No.9086404

>>9085440
extra ice

>> No.9086412

https://www.youtube.com/watch?v=nq4hG6qgyPs

See if you can spot where he ruins everything

>> No.9086465

>>9086412
The point of his conception.

>> No.9086476

>>9086412
onions too thickly sliced
garlic inb4 onions
onions not a deep mahogany before he deglazed the pan
chicken broth
mustard? what the hell?
>oh it's dijon so clearly it belongs in a french dish
no thyme or bay

>> No.9086519

>>9086412

>Slicing onion with the bread knife
>taking off the root

that was enough for me

>> No.9086535

I like blending onions. 1/3rd red onion/yellow and white. I think it's neato.

>> No.9086542

>>9086465
I was thinking this too. When Jack's mother and father were experimenting with anal sex and when Jack's dad pulled out and some cum bubbled out of his Jack's mother's anus and into her vag by accident...thus creating Jack.

>> No.9086553

>>9085440
use onions.

>> No.9086605

>>9085440
>>9086553
use GREAT onions

>> No.9086868

Deglaze with Sherry,

Add a splash of Port when finished,

Gruyere really has no good substitute.

>> No.9086871

>>9085440
a pinch of cayenne

>> No.9086875

>>9086412
>iPad

>> No.9086878

thread is all wrong. Caramelize onions for no less than 4 hrs. and DON'T USE BEEF BROTH! Water only.

>> No.9086886

>>9085458
Traditional French onion soup is made with salted water no broth

>> No.9086892

>>9085440
Being able to eat the cheese without deepthroating the spoon

>> No.9087045

Here's one I like. It's in french so I roughly translated it

6 yellow onions
55 g (1/4 cup) butter
125 ml (1/2 tasse) red wine
30 ml (2 tbsp) cognac
1 litre (4 cup) chicken broth
1 litre (4 cup) beef broth
15 ml (1 tbsp) de light toasted flour
1 pinch nutmeg
salt, pepper

Garnish:
200 g (2 cup) grated gruyère cheese
12 slice of baguette about 1 cm (1/2 po) thick, grilled
1 small garlic clove cut in half


Cut the onions in quarter then slice each quarter to get small slices.

Soften the onions in butter in a bit pot at medium heat for 15 minutes while occasionally stirring

Continue cooking at high heat while constantly stirring and scrapping the bottom for 15 minutes or until the onion are caramelized.

deglaze with red wine and cognac and let reduce to nearly dry.

Add the chicken and beef broth, toasted flour and nutmeg. Stir well.

Bring to a boal and let it simmer at medium high heat for about 30 minutes of until the soup reduced by half

You'll get about 1.25 liter (5 cup) of broth.

Add salt and pepper to taste

Garnish:

Place the grill at the center of the oven and preheat at broil. Place 4 bowl on a cooking plate. (make sure they can go at broil)

While oven is heating, rub garlic halves lightly on each piece of toasted crouton.

Add soup to each bowl and add about 30ml (2 tbsp) of cheese in each.

top them with a crouton each and cover them generously with the rest of the cheese.

cook in the oven for about 5 minutes or until the cheese has melted and browned.

>> No.9087089
File: 1.32 MB, 3264x1836, 20170311_195746.jpg [View same] [iqdb] [saucenao] [google]
9087089

fuck

>> No.9087101
File: 1.32 MB, 3264x1836, 20170311_202801.jpg [View same] [iqdb] [saucenao] [google]
9087101

>>9087089
da

>> No.9087103
File: 1.09 MB, 3264x1836, 20170311_210740.jpg [View same] [iqdb] [saucenao] [google]
9087103

>>9087101
h8rs

>> No.9087133

>>9087045
Looks pretty solid, saving this.

Thanks, anon.

>> No.9087143
File: 1.36 MB, 3264x1836, 20170209_201248.jpg [View same] [iqdb] [saucenao] [google]
9087143

>>9087133
He forgot the thyme and used red wine. Discard recipe immediately.

>> No.9087147

>>9087143
What's wrong with red wine in this recipe? It could be interesting.

I agree that thyme is good for this, but I'm more wondering about the lack of bay leaf.

>> No.9087170

>>9087143
Add thyme and use white wine if you want.
you could probably also use brandy instead of cognac

Improvise and make it better to your taste.

>> No.9087179
File: 325 KB, 1200x900, reuben-id-fuck.jpg [View same] [iqdb] [saucenao] [google]
9087179

>>9087147
Absolutely nothing it is standard, I'm just being a cunt.

Super serial tho: Take out the chicken broth, make the beef stock and not broth, add fresh thyme and remove after simmering, and never cook the onions on anything but low.

>> No.9088190

>>9086886
Well then use salted water. I'm going to use beef broth because I'm not from the 18th century.

>> No.9088284

>>9088190
enjoy your shitty beef stew then.

>> No.9088301

>>9086868
>Gruyere really has no good substitute.
beaufort or emmental

>> No.9088316

Soup is for filling your stomach with water because you're too poor to have food.

>> No.9088322

>>9085440

-properly cooking the onions
-using a good quality stock

>> No.9088433

>>9085452
this + red wine

>> No.9088532

so
brown onions for 4 min
add salt water
cook 1 hour
add white wine
top with cheese toast
done?

>> No.9088535

>>9088532
>brown onions for 4 min
No. Take your time and really reduce those onions down to a sticky sugary mass.

>> No.9088543

>>9088284
>thinks using beef stock means it's stew
Confirmed for being retarded

>> No.9088556

>>9088543
>needing beef stock in onion soup
Confirmed for not knowing how to cook onions.

>> No.9088564

>>9088543
>>9088556
Confirmed for a pair of autistic cock suckers.

>> No.9088568

>>9088556

Using beef stock provides a better texture to the soup from the gelatin it contains. No matter how good you can cook onions you'll never get that without stock.

Escoffier calls for beef stock, and I'll take his word over that of a random 4channer any day.

>> No.9088578

>>9088568
>Escoffier’s Guide Culinaire (1903), the ultimate book of French cuisine, has no listing for onion soup

>> No.9088581

>>9088564
>I'm so above you as I inset myself into this situation
Yeah you're a faggot.

>> No.9088583

>>9088535
in the past i used to add sugar to my onions to speed up the process, i found that when i try to brown then in just oil theyd either burn (pan too hot) or dry out and not do anything. any ideas? also the recipe i posted was supposed to be a joke

>> No.9088585

>>9088568
>I like my soups protein heavy and cloying with gelatin
Midwestern?
enjoy your shit tastes. I enjoy my soups light and full flavored with the ingredient in the name.

>> No.9088586

>>9088581
inset?

>> No.9088594

>>9088585
Enjoy your onion water.

>> No.9088596

>>9088585
>Midwestern?
German.

And who said anything about cloying?

>> No.9088597

>>9088316
HFCS and pink slime aren't food, Scalfani-san -_-

>> No.9088604

>>9088583
you just need to turn up the heat. don't listen to these "caremelize it the proper way" jokers. they don't know what they're doing

>> No.9088606

>>9088583
I use a cast iron pan to act as a diffuser. It takes about 4 hours, otherwise you have to use beef stock to make up for the inadequate flavor.

>> No.9088662
File: 164 KB, 720x876, bouchon-onionsoup1.png [View same] [iqdb] [saucenao] [google]
9088662

Gonna post onion soup from Thomas Keller's Bouchon cookbook. Enjoy.

>> No.9088667
File: 201 KB, 720x876, bouchon-onionsoup2.png [View same] [iqdb] [saucenao] [google]
9088667

>>9088662

>> No.9088673
File: 118 KB, 720x876, Bouchon-onionsoup3.png [View same] [iqdb] [saucenao] [google]
9088673

>>9088667

>> No.9088677
File: 120 KB, 720x876, Bouchon-onionsoup4.png [View same] [iqdb] [saucenao] [google]
9088677

>>9088673

>> No.9088682
File: 191 KB, 720x876, Bouchon-onionsoup5.png [View same] [iqdb] [saucenao] [google]
9088682

>>9088677

>> No.9088685
File: 204 KB, 720x876, Bouchon-onionsoup6.png [View same] [iqdb] [saucenao] [google]
9088685

>>9088682

>> No.9088691
File: 197 KB, 720x876, Bouchon-onionsoup7.png [View same] [iqdb] [saucenao] [google]
9088691

>>9088685

>> No.9088693
File: 361 KB, 720x876, Bouchon-onionsoup8-fin.png [View same] [iqdb] [saucenao] [google]
9088693

>>9088691
fin - pic of caramelized onions.

>> No.9088699

>>9088662
I've had Keller's onion soup and it's amazeballs

Fuck people who don't caramelize their onions properly

>> No.9088748

>>9088699
I need to go there and try it.
But it's important to note that his beef stock is about half the standard 3 lbs of bone to 2 lbs of water ratio. it's 5:7 so it's a very light beef stock. He uses 5lbs of bones to make 3.5qts of finished stock.

>> No.9088770

Even gordon ramsay knows it takes 4 hours to caramelize onions (don't use embed to get to correct time)

https://youtu.be/FayGQYszBJY?t=838

>> No.9088903

>>9088693
Interesting read

>> No.9088914

For those who suggested good onions, this is apparently a Louisiana exclusive flavor for Zapp's chips:

>Some say the Sweet Creole Onion only grows around the sugar cane fields here in Gramercy. They are known for their robust onion flavor, with a mellow sweetness. Whild and mild, just what you'd expect from Zapp's.

Why can't I get some of these mofos

>> No.9089814

dont crowd your onions, dont cut them too big (I know ramsay just uses cuts it in half and then slices but I do 1/4s) if you dont have french sweet onions just a pinch of salt and sugar helps them caramelize quite a bit.
Real wine not cooking wine
Good gruyere.

Normally you can make dishes work with average ingredients, but if onion soup isnt perfect its disgusting

>> No.9090922

>>9085440
serve it in a bread bowl and call it a sandwich.

>> No.9091178
File: 178 KB, 500x611, IMG_0418.jpg [View same] [iqdb] [saucenao] [google]
9091178

No cheese.