Onion Soup

gortnipper said:

Lol. I was an exchange student in Normandy, and used to dream in French. Being a Yank, back then they loved me. And I them. My host family were a pair of grandparents, she was in the Resistance and he was a POW and fairly shell shocked. Lovely folks.

The Godet is only a fantasy.

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Re; the Godet is only a fantasy....we'll have to get Queen to make another song with those lyrics, but one drawback, Freddie has passed away. . . . . . .

DogT said:

I did read about the croquet madame. It sounds good, but at my age, I stick to one egg a day. I have to eat like a bird to keep my weight under 180, my max BMI. We used to eat Wienerschintzel with the fried egg. We'd pound chicken out flat and it was a good substitute. I never got to France, just passed through Paris on the way to Berlin from Madrid one day.

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If you like Wienerschintzel, you should try Saltimbocca. My fave.

Wife makes Saltimbocca, but not often. I'll have to hound her about it.

Really? Someone with a monicker @DogT is going to hound his wife? That's good!

DogT said:

I did read about the croquet madame. It sounds good, but at my age, I stick to one egg a day. I have to eat like a bird to keep my weight under 180, my max BMI. We used to eat Wienerschintzel with the fried egg. We'd pound chicken out flat and it was a good substitute. I never got to France, just passed through Paris on the way to Berlin from Madrid one day.

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I've started substituting Quaker Oats for my previously "anything goes" lunchtime meal. I was 230 lbs at my last physical -(I'm 5'10")- so getting too big for my own britches. Blood Pressure is good but cholesterol is a bit high, Will add cinnamon pills and red yeast pills to work on lowering that. Anyway We were in France passing thru on a family trip back in '76. We stopped for lunch. My Dad was struggling with his french (he'd studied it in school some 30 or so ,years prior) while the waiter was at the table. A guy in the back of the small restaurant on the pinball machine, leaned over and a perfect American accent said, "That's their Ham Cheese sandwich", to which my Dad said Thanks, that's what I thought it was, etc...etc...etc... but the fella didn't my pops, ham and cheese was about the extent of his English. Dad switched to his pigeon french and they spoke to each other a bit more then that was it. Then a little awkward but what a great sandwich it was!

I dunno. We took out one of the frozen containers today for dinner, we didn't want much. Thawed and warmed it in the microwave. Then put some Gruyère on the top without the bread. Placed in a 250°F oven. Toasted a half sourdough bagel just for some bread with butter/marg on it, separately. I don't think the onions/broth combo was as good as I wanted.

I think next time I'll make the broth with a combo of chicken and beef broth. Personally I thought the beef broth alone was a bit much. I don't think it was the caramelized onions, I think it was the broth. Forgot the Sherry again.

But it was a good light dinner, easy after overeating last night with friends. There was nothing basicilly wrong with it, just needs some flavor adjustment for my taste.

On to the Pralines. That might take another thread.

Of the few local restaurants that I frequent, only one serves onion soup. It's a regional corporate chain called the 99 restaurant. I had a bowl a couple days ago (thinking about this thread). They use croutons and mozzarella cheese. The broth is quite good, albeit a bit salty. Only problem was it must have been from the bottom of the pot, cuz there were almost no onions in my bowl. Really should make myself a big pot.

I had some of the soup for lunch today. I added salt and pepper, and just a small spoon of honey. Made a big difference. I heated it in the M/W and it was plenty thick, certainly didn't need any flour or arrowroot. I just added the grated Gruyère cheese on top and toasted a half a sourdough bagel with margarine on it separately. I'm not a butter fan, I hate milk and butter, it gives me the hebejeebes.

Anyhow I think it was right tasting so it will probably go into the regular menu items we eat. I think the slow cooker idea is great/easy and it makes a lot, enough for a month or more for the 2 of us. And it's not a heavy meat meal.

Yes, I've noticed most restaurant onion soup is pretty salty, but like I say I generally don't use salt. I'm not sure what I'm going to do with these huge ceramic 'onion soup bowls'. Probably into the black hole of storage, as if we don't have enough.

DogT said:

I had some of the soup for lunch today. I added salt and pepper, and just a small spoon of honey. Made a big difference. I heated it in the M/W and it was plenty thick, certainly didn't need any flour or arrowroot. I just added the grated Gruyère cheese on top and toasted a half a sourdough bagel with margarine on it separately. I'm not a butter fan, I hate milk and butter, it gives me the hebejeebes.

Anyhow I think it was right tasting so it will probably go into the regular menu items we eat. I think the slow cooker idea is great/easy and it makes a lot, enough for a month or more for the 2 of us. And it's not a heavy meat meal.

Yes, I've noticed most restaurant onion soup is pretty salty, but like I say I generally don't use salt. I'm not sure what I'm going to do with these huge ceramic 'onion soup bowls'. Probably into the black hole of storage, as if we don't have enough.

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Craigslist

Smaller crocks are available, though it seems 18 oz. is the most common. I have these:
Amazon product ASIN B08R11B25F

maylar said:

Smaller crocks are available, though it seems 18 oz. is the most common. I have these:
Amazon product ASIN B08R11B25F

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Yeah, those are the ones I should have gotten. I spent twice as much for ones that had tops. Way too big. If I hadn't thrown out the box, I'd return them. But we used regular soup bowls the other day and they were fine.

I love using a slow cooker for caramelizing onions—it’s a hands-off approach! Your method for the onion soup sounds perfect, especially with the beef stock and a splash of Pinot. I can’t wait to hear how the final dish turns out with the sherry and cheesy bread. It sounds like a delicious meal to look forward to!

I just saw your post and understand the love for onion soup. There's something so comforting about that warm, cheesy goodness. I remember the first time I tried it at a little café. The rich broth and those caramelized onions made my taste buds dance! If you want to make your own, you should check out some recipes. I found a great one at https://cookscrafter.com/ . They have a bunch of tips that help elevate the dish. Plus, it's super easy to customize—add some herbs or a splash of wine for a little twist! It's perfect for a cozy night. Let me know if you try it out. I'd love to hear how it turns out!

EddieHouston said:

I just saw your post and understand the love for onion soup. There's something so comforting about that warm, cheesy goodness. I remember the first time I tried it at a little café. The rich broth and those caramelized onions made my taste buds dance! If you want to make your own, you should check out some recipes. I found a great one at https://cookscrafter.com/ . They have a bunch of tips that help elevate the dish. Plus, it's super easy to customize—add some herbs or a splash of wine for a little twist! It's perfect for a cozy night. Let me know if you try it out. I'd love to hear how it turns out!

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I was interested so searched of onion soup - nothing, other than cabbage soup and cauliflower soup.
Maybe post a link to the recipe you used?
Cheers

Haven't heard from Dog T in awhile.
Last on line 2021. During covid.
Hmmmm.