~patches~ wrote:
> OmManiPadmeOmelet wrote:
>
>> In article <[email protected]>,
>> ~patches~ <[email protected]> wrote:
>>
>>
>>> We are having a late dinner tonight. I decided to make a batch of
>>> onion soup this afternoon. The soup is finished and the bread for on
>>> top has been grilled. This is a rich full bodied soup packed full of
>>> flavour. I grill the bread because it gives a nicer result than
>>> toasting. I'll put the soup into oven proof bowls, top with the
>>> grilled bread and cheese then cook in the oven until the cheese is
>>> bubbly and lightly browned. I'm not sure what kind of salad I'll
>>> serve along with the soup but right now caesar salad sounds good.
>>
>>
>>
>> I concur with the Caeser salad. 
It's what I would have suggested.
>>
>> I love a good french onion soup!
>>
>> What stock did you use? I use beef.
>
>
> I used beef stock made with roasted beef bones. It gives the soup a
> really nice richness. The original recipe called for chicken stock. I
> think beef goes better with the onions. I sauteed the onions and
> deglazed the pan with just a little red wine then poured that into the
> soup as well. It just rounds out the flavour
Another couple views on onion soup:
Pastorio's French onion soup
*NO* fat used in cooking the onions. Makes for a purer onion flavor.
4 large onions, halved and sliced
1 1/2 quarts of chicken stock
1 1/2 quarts of beef stock
1 tablespoon Worcestershire sauce
1/2 cup Marsala wine (or a dry red wine)
Put the onions into a non-stick skillet on very low heat and cook until
well-caramelized (could take an hour), stirring occasionally to prevent
scorching. Meanwhile, put the two stocks on to heat and simmer. Reduce
them by 1/3 to 2 quarts. When the onions are dark brown, dump them into
the stockpot. Add the Worcestershire sauce. Deglaze the skillet with the
wine and pour that into the stock pot. Simmer the soup for about an
hour on low heat, letting it reduce a bit. Serve as usual. It freezes
most wonderfully.
Or get crazy-decadent with this service:
2 slices French bread, grilled or toasted
1 egg
a generous slice of Swiss or provolone cheese
Put a slice of the bread in the bottom of a bowl. Break the egg onto it.
Add hot soup. Top with remaining crouton and cheese, pass under the
broiler to melt and slightly brown the cheese. To eat, poke a hole in
the cheese crouton and stir the egg into the soup. It'll thicken it and
enrich it. Drink a nice red with it and plan on a nap.
Pastorio
