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Old 03-22-2013, 02:59 PM   #1
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French Onion Soup

We make this often and it's extremely delicious, easy AND inexpensive! Only thing was due to timing and where I live I was unable to get Gruyere cheese, so provolone sufficed!


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Old 03-22-2013, 03:18 PM   #2
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Nice pictorial. It looks delicious.
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Old 03-22-2013, 03:22 PM   #3
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Thank you very much!
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Old 03-22-2013, 04:13 PM   #4
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Looks delicious! I've tried making caramelized onions before... no luck! I'm too impatient. I either burn them or eat them before they can even get to that stage haha
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Old 03-22-2013, 04:18 PM   #5
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Looks delicious! I've tried making caramelized onions before... no luck! I'm too impatient. I either burn them or eat them before they can even get to that stage haha
Caramelizing onions properly takes patience like making a proper roux!! Your patience will be worth the effort in the end!! Thank you so much for the compliment!
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Old 03-22-2013, 05:05 PM   #6
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Quote:
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Looks delicious! I've tried making caramelized onions before... no luck! I'm too impatient. I either burn them or eat them before they can even get to that stage haha
I haven't done it myself but I think there was a tip in a thread here on DC where someone filled their crockpot with onions and added the butter and let the slowcooker caramelize the onions. I love French onion soup. That looks so good Larry!
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Old 03-22-2013, 05:27 PM   #7
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oh man, i'm drooling.

nicely done, lw.

any possibility of posting a recipe, or amounts/directions to the picture?
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Old 03-22-2013, 05:56 PM   #8
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Great pix! MichelleCindy - if you cook the onions low and slow you won't burn them :)

I love making French onion soup - only I make it with Mexican green onions because I can't eat regular onions. The trick in mine is to add a lot of Thyme when I'm cooking down the beef bones for the stock :)
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Old 03-22-2013, 06:09 PM   #9
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Looks great, Larry! Love FOS.
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Old 03-22-2013, 06:55 PM   #10
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oh man, i'm drooling.

nicely done, lw.

any possibility of posting a recipe, or amounts/directions to the picture?
Thanks! I don't have a recipe I go by normally, however I will be making it sooner than later. When I do I will post an exact recipe!

Thank you!
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