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Does anyone have experience scaling up Julia's onion soup recipe?
- Thread starter erininny
- Start date
I have made it for a crowd. It isn't difficult to triple it. As you know, the MOST important
part of FOS is caramelizing the onions. I would use 10# (I think she calls for 3#) and you could do it in your crockpot on low --or just big stockpot.
For a crowd I make "cheese toasts"--good Bread with good Swiss cheese baked to melt. Then float on the soup at serving.
I'd add a bit more stock? I use my good rich chicken stock for FOS and it is delicious.
part of FOS is caramelizing the onions. I would use 10# (I think she calls for 3#) and you could do it in your crockpot on low --or just big stockpot.
For a crowd I make "cheese toasts"--good Bread with good Swiss cheese baked to melt. Then float on the soup at serving.
I'd add a bit more stock? I use my good rich chicken stock for FOS and it is delicious.
I agree with Joe. It takes a long time to caramelize that much onion
...and using two pots is a good idea. I make this soup every Christmas Eve and am just now gathering bones to freeze from the meat cutters as I can get them. I always double the recipe too- and I use an excellent Gruyere instead of a common Swiss. If you triple the recipe use triple the onions- they cook down so far you won't believe how small the volume is at the end- and I think you need the extra flavor from that much onion.
...and using two pots is a good idea. I make this soup every Christmas Eve and am just now gathering bones to freeze from the meat cutters as I can get them. I always double the recipe too- and I use an excellent Gruyere instead of a common Swiss. If you triple the recipe use triple the onions- they cook down so far you won't believe how small the volume is at the end- and I think you need the extra flavor from that much onion.
FYI, you can caramelize onions in a crockpot. You can also freeze them. I recently made an
Indian dish that had me caramelize red onions, then puree them as a basis for a dish. Based on the photo in the article I'd do two things: 1. Run a foil collar around the inside of the pot to prevent the outside from charring. And if you want a deep, rich color (like beef), use red onions instead. (Or use a mix, including red.) The color of red caramelized onions is gorgeous.
http://dish.allrecipes.com/how-to-make-slow-cooker-caramelized-onions/
Indian dish that had me caramelize red onions, then puree them as a basis for a dish. Based on the photo in the article I'd do two things: 1. Run a foil collar around the inside of the pot to prevent the outside from charring. And if you want a deep, rich color (like beef), use red onions instead. (Or use a mix, including red.) The color of red caramelized onions is gorgeous.
http://dish.allrecipes.com/how-to-make-slow-cooker-caramelized-onions/
michael-in-phoenix
Well-known member
Adding part of the salt called for in the recipe speeds up carmelization significantly.
In case anyone wants an update: this was a huge hit. smileys/smile.gif Made 2 servings for 12 soup recipients.
Two servings, as in, two full takeout-soup-sized containers. I'm a little ashamed to admit that I had to top off Julia's glorious stuff with Better Than Beef Bouillon to not make it look as though I'd cheated anyone on volume. (I know, criminal.) But the soup recipients (mostly seniors who live in our co-op) raved about it via email and phone to me. I'd included a few tablespoons of cognac in a little condiment-sized takeout container with each serving, since the recipe said to add just before serving, and that went over really well. smileys/smile.gif One soup-er said she read the instructions and just drank the cognac. smileys/wink.gif
However, we didn't have any left over for us, so it's next on my list to make. Thanks again for the encouragment! smileys/smile.gif
Two servings, as in, two full takeout-soup-sized containers. I'm a little ashamed to admit that I had to top off Julia's glorious stuff with Better Than Beef Bouillon to not make it look as though I'd cheated anyone on volume. (I know, criminal.) But the soup recipients (mostly seniors who live in our co-op) raved about it via email and phone to me. I'd included a few tablespoons of cognac in a little condiment-sized takeout container with each serving, since the recipe said to add just before serving, and that went over really well. smileys/smile.gif One soup-er said she read the instructions and just drank the cognac. smileys/wink.gif
However, we didn't have any left over for us, so it's next on my list to make. Thanks again for the encouragment! smileys/smile.gif