I wanna make roasted onion soup. Any good ideers?!
2 tbsp. J.D.'s Magic
3 tbsp. olive oil
1 stick butter
1 tbsp. olive oil
6 tbsp. flour
2 lg. toes elephant garlic, chopped fine
2 cans beef broth
2 cans chicken broth
10 c. water
1/4 tsp. white pepper
1/2 tsp. salt
1/2 tbsp. kitchen bouquet
2 tbsp. parsley, chopped
1/2 lb. Tasso, chopped in sm. pieces
2 tsp. J.D.'s Magic
Preheat oven to 450 degrees. In large baking pan, place onions. Sprinkle onions with the J.D.'s Magic and 3 tablespoons olive oil. Cover with aluminum foil and bake for one hour. Uncover and stir and continue to cook for one additional hour, stirring frequently. In large Dutch oven, melt butter and add olive oil. Stir in flour and make a roux. Continue to cook until roux is a light caramel color. Add garlic and saute one minute. Add onions, broth, water, pepper and salt and cook 45 minutes. Add kitchen bouquet, parsley, Tasso and J.D.'s Magic and continue to cook for 30 minutes. To serve, place French bread slices which have been toasted in the oven in the bottom of each individual soup bowl, pour soup into bowl and top with a slice of Mozzarella cheese. Place soup bowl in oven under broiler to melt cheese and serve.
Answers: 10 lg. yellow onions, sliced & cut across
2 tbsp. J.D.'s Magic
3 tbsp. olive oil
1 stick butter
1 tbsp. olive oil
6 tbsp. flour
2 lg. toes elephant garlic, chopped fine
2 cans beef broth
2 cans chicken broth
10 c. water
1/4 tsp. white pepper
1/2 tsp. salt
1/2 tbsp. kitchen bouquet
2 tbsp. parsley, chopped
1/2 lb. Tasso, chopped in sm. pieces
2 tsp. J.D.'s Magic
Preheat oven to 450 degrees. In large baking pan, place onions. Sprinkle onions with the J.D.'s Magic and 3 tablespoons olive oil. Cover with aluminum foil and bake for one hour. Uncover and stir and continue to cook for one additional hour, stirring frequently. In large Dutch oven, melt butter and add olive oil. Stir in flour and make a roux. Continue to cook until roux is a light caramel color. Add garlic and saute one minute. Add onions, broth, water, pepper and salt and cook 45 minutes. Add kitchen bouquet, parsley, Tasso and J.D.'s Magic and continue to cook for 30 minutes. To serve, place French bread slices which have been toasted in the oven in the bottom of each individual soup bowl, pour soup into bowl and top with a slice of Mozzarella cheese. Place soup bowl in oven under broiler to melt cheese and serve.
Google a French onion soup recipe. It involves caramelizing some onions and adding stock. You can roast your onions first and just sub them for the caramelized onions.
This is sooo good
Roasted Slow Roasted Vidalia? Onion Soup
6 medium Vidalia or other sweet onions, outer layers removed
1/4 cup canola or grapeseed oil
2 leeks, white part only, chopped
2 ribs celery, chopped
2 quarts chicken stock or canned broth, low sodium
1 cup sweet sherry
1 cup heavy cream
2 tablespoons finely chopped fresh thyme
Kosher salt and white pepper to taste
1 bunch fresh chives for garnish
Wrap each onion separately in aluminum foil and place in a 300 degree oven (or in the coals of a fireplace or grill pit) until onions feel tender all the way through, about 1 1/2 to 2 hours.
Heat oil in a large pot. Add leek and celery; cook until softened but not browned. Remove onions from foil, quarter and add to pot. Add chicken stock and sherry. Simmer about 45 minutes. Stir in cream and thyme. Remove from heat.
In batches, puree mixture in a blender until smooth. Add salt and pepper to taste. Garnish each serving with chives and serve.
Do the following but take out the lamb if you want it vego, otherwise the lamb is superb!
Place lamb in a large saucepan and cover with cold water. Bring to the boil over medium heat. Reduce heat to medium-low and simmer for 1 hour or until tender. Transfer the lamb to a clean work surface. Discard the cooking liquid. Remove the bones from the lamb and discard. Finely shred. Set aside to cool. Meanwhile, melt the butter in the pan over medium-low heat. Add the onion and garlic and cook, stiring often, for 15 minutes or until soft and caramelised. Season with salt and pepper. Add stock, thyme and bay leaves. Bring to a simmer and cook for 30 minutes. Discard thyme and bay leaves. Transfer the mixture to the bowl of a food processor and process until smooth. Return to the pan. Stir in the lamb. Stir over low heat until heated through. Preheat grill on medium. Place the bread slices on a baking tray. Cook under grill for 2-3 minutes each side or until toasted. Cut cheese slices in half and divide among the bread slices. Cook under grill for 2-3 minutes or until cheese melts. Divide soup among serving bowls. Top each soup with 2 cheese toasts and thyme. Serve.
Show: Good Eats
Episode: A Bowl of Onion
http://www.foodnetwork.com/food/show_ea/...
French Onion Soup Recipe courtesy Alton Brown
Show: Good Eats
Episode: A Bowl of Onion
5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated
Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
Ingredients
1/4 C. fresh Parmesan cheese, grated
3 onions, cut in half lengthwise and thinly sliced
1/4 C. brandy
1 Tbs. fresh thyme, chopped
1/4 tsp. freshly ground black pepper
1 garlic head, large, cloves separated, peeled and cut
in half
4 C. chicken broth
2 tsp.
olive oil
1/4 tsp. salt
3 large shallots, cut in half lengthwise and thinly sliced.
Directions
Preheat oven to 450°
Set oven rack at the lowest level.
Combine onions, shallots, garlic and oil in a large shallow roasting pan.
Roast for 20 to 25 minutes, stirring every 5 minutes, or until the onions are golden.
Remove from oven and pour in one-fourth of the chicken stock.
Stir liquid in the pan, scraping the bottom to loosen and dissolve any caramelized bits.(The liquid will become quite dark.)
Transfer the onion mixture to a soup pot and add brandy, thyme and the remaining chicken stock.
Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes.
Season with salt and pepper and top with Parmesan cheese.
French Onion Soup
INGREDIENTS:
* 4 lg. onions
* 1/4 c. butter
* 1 tbsp. flour
* 6 cups beef broth
* 1/2 to 1 tsp. Tabasco
* 6 slices French bread, toasted
* 6 tbsp. shredded Mozzarella cheese
PREPARATION:
Cook onions in butter until transparent. Add flour; blend well. Put in slow cooker. Add beef broth and Tabasco. Cook on low 7 to 9 hours or high 4 to 5 hours. Ladle soup into oven-proof bowls. Top each bowl of soup with a slice of bread and shredded Mozzarella cheese.
Broil until cheese melts.
Go to campbells.com or foodtv.com. They have excellent recipes there.