The Wife Had a Special Request (Recipe posted...)
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Richard Michael
Well-Known Member
French onion soup?
Richard Michael
Well-Known Member
lucky guess! looking good
I forgot about something I had to do this afternoon and things got put on fast forward. The soup simmered for about an hour and a half and I didn't get a few pictures. Here it is as I packed it in half gallon containers. I'll try to get a picture of a serving later.
There are a couple of the newer pieces we don't have but they're not cheap.
I love the Hexclad pots! We've had them a couple of years now and they still cook like new.
There are a couple of the newer pieces we don't have but they're not cheap.
I'll have to type it up. You need it tonight?
Cajunate's French Onion Soup
4 Tblsp. Butter
2 Tblsp. olive oil
8-10 cups thinly sliced yellow/white onions
4 large garlic toes minced
1/2 cup white wine
10 cups beef broth. bought or beef base made
3/4 tsp. black pepper
1/2 tsp. salt(non iodized)
In a large pot or Dutch oven heat butter and olive oil. Over medium heat add onions, cook down stirring until they are soft and turning light brown. When soft and browned add garlic and stir until cooked and softened. Then pour in the white wine, salt and pepper. Simmer until the wine is reduced and you no longer smell the alcohol. Add the beef broth and bring to a boil. Reduce heat to a simmer and allow to do so for an hour -1.5 hours.
Serve in ovenproof bowls with a nice slice of toasted French bread topped with preferred cheese. You can use almost any soft white cheese like Swiss, Provalone, Gouda, etc..... Place on the oven to melt and slightly brown the cheese.
4 Tblsp. Butter
2 Tblsp. olive oil
8-10 cups thinly sliced yellow/white onions
4 large garlic toes minced
1/2 cup white wine
10 cups beef broth. bought or beef base made
3/4 tsp. black pepper
1/2 tsp. salt(non iodized)
In a large pot or Dutch oven heat butter and olive oil. Over medium heat add onions, cook down stirring until they are soft and turning light brown. When soft and browned add garlic and stir until cooked and softened. Then pour in the white wine, salt and pepper. Simmer until the wine is reduced and you no longer smell the alcohol. Add the beef broth and bring to a boil. Reduce heat to a simmer and allow to do so for an hour -1.5 hours.
Serve in ovenproof bowls with a nice slice of toasted French bread topped with preferred cheese. You can use almost any soft white cheese like Swiss, Provalone, Gouda, etc..... Place on the oven to melt and slightly brown the cheese.
Last edited:
davidd
Expert in the field of wife avoidance
Any white wine that is not pink will probably work just fine. Less expensive brands usually are fine for cooking purposes in my experience, especially bulk type cooking like a big pot of soup. Some type of Chardonnay is always a safe bet.
I have always just used whatever was in the fridge and already open.
Any white wine that you drink will work. It doesn't have to be expensive and I would think and expensive wine would've been drunk leaving no real "leftovers". Lol.....I did edit the recipe concerning onions. I had typed white onions when I meant yellow. Both will work or a combination of both. I would refrain from using "sweet" onions unless you want your soup to be on the sweeter side.
Cajun's & Creoles cook with the wine they like to drink . You need to like the way it taste .
Justin Wilson was big on cooking with wine and he always said if you don't like to drink a particular wine ... don't cook with it .
Cook with the wine you like / enjoy drinking !
Gary
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