French onion soup

[owdhamer]

We are having confit du canard at weekend, and to start French onion soup,there are loads of recipes out there , some really time consuming whats the easiest and tastiest.

[mike11111]

If you can cook confit du canard, then French Onion soup should be a piece of Fosters!

[EcclesCake]

The time consuming ones are the best!

Homemade beef stock.....slow cooked very thinly sliced caramelised onion....slug of brandy.....simmer. Served with gruyere topped croutes.

It might be a simple recipe but time invested yields a worthy return.

[EcclesCake]

If you want to cheat buy beef stock but don't skimp on the slow cooking of the onions, the slow caramelisation will yield the max flavour.

[mike11111]

Jeez, and there was me going to open a can of Heinz. How the other half live!

[Mamyalynne]

The Confit may be tinned....
http://www.confitdecanard.co.uk/

[Mick-Talbot]

for lazy onion soup I just slice onion into a yorkshire pudding tin pour on oil ...let the onion caramelise in the oven then add red wine vinegar let the alcohol burn off pour on water then season ....

[owdhamer]

It comes in a tin mike,gently heated in its own fat.Even you could do it.

[mike11111]

Clearly AB is not a site orientated to us poor working class peasants.

I shall depart with all humility, gently pulling at my forelocks (and...locks). Goodnight, sweet ladies!

[Mick-Talbot]

Goodnight, sweet

[owdhamer]

Mike , in my working days I was an hairy arsed engineer, and now live in a one bed council bungalow,for the disabled.

[EcclesCake]

Mike....'How the other half live'...not sure I understand that remark!

The basis of a good FOS is the stock.

I get bones (for free) from my butcher roast off with onion and carrot. When well browned chuck in stock pot, add fresh onion and celery, peppercorns and bouquet garni. Simmer for a couple or more hours.

Cook very slowly thinly sliced onion, when rich unctuous and deeply golden add brandy cook off alcohol and add stock. Simmer, adjust seasoning, simmer, serve.

This is a time rich cash poor recipe Mike............

[mike11111]

"bouquet garni. " I asked my greengrocer for one of those and he told me to f off to a poncy supermarket. He did say that he had a few cabbage leaves I could filch if no one was looking.

[Mamyalynne]

Mike, please don't tell me you went to the butchers for a Bombay Duck too??

[mike11111]

I did, but he told me to go the the Indian butcher's. They'd just run out too.

[Mamyalynne]

http://forum.performa...miles/mutley-pmsl.gif

[shivvy]

This is a red onion version that is really nice:

Red onion soup - French recipe

3 tablespoons vegetable oil
2 tablespoons unsalted butter
3 cloves garlic, thinly sliced
2 pounds red onions, thinly sliced
1/4 cup dry white wine
1/4 cup balsamic vinegar
1/4 cup flour
4 cups beef broth
4 cups chicken broth
1/2 teaspoon dried thyme
1 bay leaf
Long French baguette bread
2 large cloves peeled garlic
Salt and ground black pepper
1/4 cup cream, optional
2 cups grated French Gruyere cheese


Recipe
1. In a 12-inch casserole or saucepan, heat the oil and butter. When the oil and butter are hot, add the garlic and onions, and stir fry for a minute.
2. Cover and simmer over low heat for 15 minutes, stirring to make sure the onions dont burn.
3. Add the wine and vinegar and cook for a minute to evaporate some of the alcohol. Add the flour and stir for a minute.
4. Add the beef and chicken broth, thyme and bay leaf, and over medium heat, bring to a boil.
5. Whisk, cover and simmer, over low heat for 30 minutes.
6. Preheat the oven to 350 degrees F.
7. Cut the French bread diagonally into 2 centimetre thick slices, and toast them in the oven
8. Rub each side of the toast slices with garlic.
9. Season the soup with salt and pepper. Stir in the cream if used and remove the soup from the heat.
10. Scatter some grated cheese on one side of the toasted bread and broil until cheese is golden.
11. Garnish each portion with two cheese-covered bread rounds.

[jaynethepain]

Delia's recipe - never fails and is gorgeous but make sure you cook the onions as long as you can.