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Old 11-18-2012, 05:42 PM   #51
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Thanks Whiskas. They tasted pretty good, too
I'm looking forward to my first attempt at French onion soup. Of course, the whole house has been smelling like French onion soup since last night
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Old 11-18-2012, 08:05 PM   #52
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OK, this would qualify as pretty much almost instant.

I dropped the frozen puck into the crock, splashed a little red wine in, added some bold beef stock, a little water, then nuked it with a lid on the crock for four minutes at 3/4 power. It was thoroughly heated through, the puck thawed, and too hot to handle with bare hands, so I guess it simmered for a bit. Then I dropped a layer of croutons in, two slices of Swiss, and placed it under the broiler of the toaster oven for a few minutes. Voila, French onion soup in about eight minutes.

The hardest part was getting the pucks out of the muffin tray. I had to use a mallet and even then they were a little "moist" from the hot water I set the pan in. Maybe a silicon muffin pan would work better. I won't have to worry about that again for 11 more crocks

Sorry for the blurry pic, it looked in focus when I snapped it, and then POOF, the soup was gone
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Old 11-18-2012, 08:08 PM   #53
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Dang, Pac, just when I had my spoon ready...
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Old 11-18-2012, 08:11 PM   #54
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Quote:
Originally Posted by Dawgluver View Post
Dang, Pac, just when I had my spoon ready...
I've got another clean crock. I can have another bowl ready in about eight minutes.


Actually, I haven't ruled another bowl out for myself tonight
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Old 11-18-2012, 08:22 PM   #55
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Oh man, I can smell that clear over here. Yum, Pac...looks fantastic.
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Old 11-18-2012, 08:32 PM   #56
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I'm going to give this a try. I usually make a recipe of onion soup. It makes enough for two meals for two. I freeze half the soup. If I make the onions ahead, soup would be a snap and a peasant treat on a moment's notice.

Thanks you guys.
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Old 11-18-2012, 08:33 PM   #57
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Thanks PF
I'm really glad this thread was brought back up.
The thing that always put me off of making FO soup was the work involved and the quantities, but making the onions ahead and freezing into portions is perfect for me. I'm not big on freezing soups, but freezing a main ingredient is a different story. Especially when it can be brought back to life so quickly.
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Old 11-18-2012, 08:35 PM   #58
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Just saw your post, Andy. Exactly!
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Old 11-18-2012, 08:41 PM   #59
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I hardly ever use a crock pot so I have a question. Since the onions cook for so long, can I assume they are cooked on low? Our crock pots are old style.
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Old 11-18-2012, 08:44 PM   #60
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All this talk about Pucks and No Hockey this year.

On a separate note but same principle, this thread gave me an idea. I made sloppy joes yesterday. I had a repeat performance for dinner today. However, this time it made a bigger kettle than usual. I'm going to line a muffin pan with plastic wrap, freeze up some Sloppy Pucks. I think I will lightly oil the plastic with some EVOO first. When they are frozen, I hope they will pop right out and go into a freezer bag. One puck per sandwich down the road.

That's the theory. We'll see...
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