What's the secret to a great onion soup?

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

that was enough for me

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

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.

use onions.

use GREAT onions

Deglaze with Sherry,

Add a splash of Port when finished,

Gruyere really has no good substitute.

a pinch of cayenne

>iPad

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

Traditional French onion soup is made with salted water no broth

Being able to eat the cheese without deepthroating the spoon

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.

fuck

da

h8rs

Looks pretty solid, saving this.

Thanks, user.

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

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.

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.

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.

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

enjoy your shitty beef stew then.

>Gruyere really has no good substitute.
beaufort or emmental

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

-properly cooking the onions
-using a good quality stock

this + red wine

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

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

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

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

Confirmed for a pair of autistic cock suckers.

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.

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

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

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

>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.

inset?

Enjoy your onion water.

>Midwestern?
German.

And who said anything about cloying?

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

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

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.

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

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fin - pic of caramelized onions.

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

Fuck people who don't caramelize their onions properly

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.

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

youtu.be/FayGQYszBJY?t=838

Interesting read

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

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

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

No cheese.