Cooking French Onion Soup Kosher Question

[wpix123]

Hi All,
I am cooking french onion soup for my wife for v-day and since we are kosher we do not mix milk and meat. I am wondering, I am using this recipe
Famous Barr's French Onion Soup Recipe - Low-cholesterol.Food.com - 607

but cutting all the ingredients/time in half.

For the broth part I have to use (as per my measurements) 3.5 cans of beef broth, since i will be using these
AllFreshKosher.com: Beef Flavor Stock Cubes - 1.5 oz - Telma

What is the proportion of cube to water if i dont want it salty etc.
1 cube to 2 cups?

Thanks,
David

[jennyema]

The best part about FOS is the cheese!

[Andy M.]

Follow thee directions on the package. So, FOS with no butter or cheese?

[wpix123]

no no no i will be using butter and gruyere cheese but no beef broth(instead LOL!

[Andy M.]

I see. The Telma beef cubes actually contain no beef or beef products.

Good luck with this.

[jennyema]

Originally Posted by Andy M.

I see. The Telma beef cubes actually contain no beef or beef products.

Good luck with this.

I see .... what do they contain that simulates beef flavor??

And yes. Follow the directions and then TASTE it before youuse it. If too salty, dilute with water. If not beefy enough use more of the seasoning

[Rocklobster]

Why bother to try and simulate beef flavor? Why not just make a vegetarian onion soup with a veggie broth? It won't be the same, but it will be fresh whole food instead of simulated flavor......and for that reason, it may even be better.
You know, I just gave myself an idea....I think I will try this sometime....

[Greg Who Cooks]

Originally Posted by wpix123

Hi All,
I am cooking french onion soup for my wife for v-day and since we are kosher we do not mix milk and meat. I am wondering, I am using this recipe
Famous Barr's French Onion Soup Recipe - Low-cholesterol.Food.com - 607

but cutting all the ingredients/time in half.

You can cut the ingredients in half but the time remains the same as the original recipe.

Although I don't cook FO soup this way, an important element of FO soup is the very long cooking time for the onions. The long cooking time is an essential part of the mellowing of the onions.

(I start out with lots of sliced onions and saute them for a very long time, as my initial step. But that's a different recipe.)

[jennyema]

Originally Posted by wpix123

Hi All,
I am cooking french onion soup for my wife for v-day and since we are kosher we do not mix milk and meat. I am wondering, I am using this recipe
Famous Barr's French Onion Soup Recipe - Low-cholesterol.Food.com - 607

but cutting all the ingredients/time in half.

I agree. Cut the ingredients but no the time.

Also, that's not really a low cholesterol recipe, with a stick of butter and gooey cheese.

But still my favorite food of all time.

[Greg Who Cooks]

And I've noticed I made a mistake. I read the recipe too quickly and saw the 10 minutes and missed the 1-1/2 hours of saute. Yeah, that's how I do it to. So never mind about my comment that I do it differently. My method is more or less similar to the method in the recipe linked in the OP.

Onions are sooooo good when they're sauteed such a long time and caramelized this way! In fact I don't know that there is any other way to start out FO soup.