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Old 03-22-2005, 11:42 AM   #21
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Quote:
Originally Posted by kitchenelf
Chris - I find yellow onions very bitter..
Nothing that a spoon or two of sugar won't cure
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Old 03-22-2005, 12:03 PM   #22
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I have to agree about long cooking, onions melt. So I personally cook a portion of the onions for a long time, not nearly 5 hours, and then cook the rest of them so I do have onions that ďmeltedĒ and some that are still in tact.
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Old 03-22-2005, 12:06 PM   #23
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Originally Posted by CharlieD
Nothing that a spoon or two of sugar won't cure
in the most delightful way...
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Old 03-22-2005, 02:25 PM   #24
 
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Quote:
Originally Posted by kitchenelf
It clearly says who and when edited your post at the bottom. It was probably edited for spelling - I know I edited one of yours because I thought a "bowl" sounded better than a "bowel" (giggling) when talking about food! lol

Don't take offense to any editing - it helps with the search engines
Good work Elf! I wouldn't want to see a post with bowel.
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Old 03-22-2005, 03:18 PM   #25
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Charlile - thanks for the sugar tip - that's what I do with my shallots in my Spicy Fish Stew when they smell bitter while cooking. I'll have to give yellow onions another try - I haven't used them in about 8 or 9 years because of the bitterness.

LOL chocalate chef - no, it wasn't very appetizing!!!
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Old 03-22-2005, 08:13 PM   #26
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Im a die hard yellow onion fan its the cooking technique that makes them sweet from being caramelized it takes forever where I live due to the high elevation no sugar no nothing cook them until they are almost burnt then be sure to deglaze pan as that is where the flavor is, use a really good strong beef stock.Then let it simmer and add white wine or some sherry,a little thyme and salt and pepper to taste and simmer some more.Some times I even take the onion skins and make a stock with those to add to soup.

What it really boils down to is personal preferrence.
I also think its much better the next day. And of course have the best croutons and swiss you can get.I make my own croutons that are soo good.
Also you need a ton of onions as they cook down to nothing they will swell back up after adding to stock but I like lots of onions.
I dont understand why almost every recipe Ive seen says to cook them till golden brown the trick is to cook them till they are sticky and dark brown hence the flavor comes from the really cooking the onions dont be afraid to really cook those onions and cook alot.If you think you made too many save them and put them on a burger or sandwich.Yummy!
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Old 03-23-2005, 11:38 AM   #27
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Holy man! I am drooling and craving french onion soup at 930 in the morning! Guess I know what I am having for dinner!

Thanks for the tips all. I tend to do the caramelizing and then add more in later too. I like to have both textures in my onion soup.
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Old 03-23-2005, 05:30 PM   #28
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Opps!I almost forgot if your going to take the time and trouble to make this great soup you might as well make a huge batch because you can freeze some in several batches.Let thaw and heat up its just as good and saves time.
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Old 04-07-2005, 12:38 PM   #29
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This will definitely be one of my favorite soups, I can taste it already.
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Old 04-07-2005, 12:55 PM   #30
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Quote:
Originally Posted by jpmcgrew
Opps!I almost forgot if your going to take the time and trouble to make this great soup you might as well make a huge batch because you can freeze some in several batches.Let thaw and heat up its just as good and saves time.

Hm, why didnít I think of doing that. I usually freeze all my soups, but never tried with onion, I definitely will do that next time. As I have a big family (thank G-d) I always cook a lot but unfortunately about half of the time kids donít want to eat it. So I freeze stuff, but onion soup I was afraid wasnít going to taste good. Iím glad you mention that.
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