Looking for an onion soup recipe. Months ago I saw one on the internet. Looked really good but I

C

cynupstateny

Well-known member
never bookmarked it. It was by a famous chef, can't remember who, and you baked the onions in the oven before proceeding with the recipe.

Sound familiar to anyone?

 
There are so many good onion soup recipes, some simple and easy, others very work intensive.

I love the ones I have made with homemade beef stock. They seem richer, more complex. I do not agree with browning the onions until they are so dark and very sweet. I like them more on the golden side. Onion soup is really a matter of preference. I have made the following, and loved it. I have also made simpler versions, in summer and loved them as well. This one from Serious Eats is a serious soup. You can make the beef stock several days ahead and even the onions can be done ahead. I like the tutorial way the recipe is explained, and how to go about every detail. Long, but a learning experience, if you want that. A fun project, to say the least.

http://www.seriouseats.com/2015/01/how-to-make-the-best-french-onion-soup-caramelization.html

 
I found a hack for quick beef broth that I really like. It's from...

...CI and it produces good beef broth in record time, and it is very economical to boot.

I've used it for soups before, and my wife, who LOVES french onion soup, says it meets her high standards.

NOTE: I made it once as written, adding the unflavored gelatin. I don't add it anymore as I didn't see any real benefit.

Quick Beef Broth
By Cook's Illustrated Published January 2016

Why This Recipe Works

Restaurant chefs adhere to time-consuming, involved routines for making beef stock. Bones and meat are oven-roasted, water is added, and the stock simmers for hours, uncovered, while the chef skims off the impurities. Finally, the stock is strained, cooled, and defatted. This method is fine for professional cooks who have time to tend to a simmering pot all day, but most home cooks don’t need such a complicated regimen. Our method requires fewer ingredients, less work, and less time than the classic method.

We prefer the flavor of 85 percent lean ground beef, but 90 percent lean beef can be used. Our winning beef broth is Better Than Bouillon Beef Base.


Ingredients

1 teaspoon vegetable oil
1 pound 85 percent lean ground beef
2 quarts beef broth
8 teaspoons unflavored gelatin

Instructions

Heat the oil in large saucepan over medium-high heat until shimmering. Add beef to pot, breaking into rough 1-inch chunks. Cook, stirring occasionally, until beef is browned and fond develops on pan bottom, 6 to 8 minutes.

Add broth and gelatin and bring to simmer, scraping up browned bits. Reduce heat to medium-low and gently simmer, covered, for 30 minutes.

Strain broth through fine-mesh strainer into large container, pressing on solids to extract as much liquid as possible.

Makes 8 cups

Michael

 
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