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View Poll Results: onion soup, beef or chicken stock?
beef stock 20 95.24%
chciken stock 2 9.52%
Multiple Choice Poll. Voters: 21. You may not vote on this poll

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Old 11-30-2005, 10:04 PM   #1
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Onion soup,beef or chicken

The troops here are divided, on bunch likes my onion soup made with chicken stock the other with beef stock...They have me going back and forth here trying to decide which to make..Which is your favorite?

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Old 11-30-2005, 10:08 PM   #2
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I've only ever made it with beef stock, which is the traditional way. I think the heartier flavor of the beef works well with the caramelized onions and cheese.

There's no reason you couldn't split a batch of onions and make half the soup with each broth.
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Old 11-30-2005, 10:15 PM   #3
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Quote:
Originally Posted by Andy M.
I've only ever made it with beef stock, which is the traditional way. I think the heartier flavor of the beef works well with the caramelized onions and cheese.

There's no reason you couldn't split a batch of onions and make half the soup with each broth.
Call it scientific research .
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Old 11-30-2005, 10:19 PM   #4
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Beef all the way.
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Old 11-30-2005, 11:08 PM   #5
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Um, yeah, beef big time. I can't picture my all time favorite, French Onion Soup, with light broth.
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Old 11-30-2005, 11:24 PM   #6
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I tried it with chicken broth once ... and only once.

It's kind of like the sun is "supposed" to rise in the east ... onion soup is supposed to be made with beef broth/stock.
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Old 12-01-2005, 01:09 AM   #7
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I never thought of trying chicken broth...

I made it tonight with a mixure of beef and deer broth.
I also added some stew meat in with it. It was perfect.
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Old 12-01-2005, 06:27 AM   #8
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(I almost feel wrong doing this, especially after reading Michael's convictions...) You can also make French onion soup with vegetable stock. If it's a strong stock it actually turns out quite lovely, IMHO
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Old 12-01-2005, 06:37 AM   #9
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I use beef stock, but have used veg stock when I've run out of home made beef stock! I keep a stock of Marigold organic veg stock powder (It's Swiss and really good) in my store cupboard - and it is recommended by Delia Smith, one of our best-known cooks here in the UK.
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Old 12-01-2005, 07:03 AM   #10
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I may be odd, but I use half vegetable stock and half beef stock. Unfortunately I don’t have the time to make my own stock and I find the most canned beef stock to be a bit overpowering if it is not cut. I then add a little water (gasp!) to taste if I feel the onion taste is being dominated by the stock. As for chicken stock, I have never tried it in onion soup and have never really thought of it.
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