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Old 01-26-2009, 06:09 PM   #11
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Actually Giada made onion soup the other day, looked extremely easy and quick. Try to look it up on Food network, it was last thursday.
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Old 01-26-2009, 06:10 PM   #12
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I'm guessing the "bitterness" is coming from trying to cook the onions too quickly, thus burning them instead of slowly browing/caramelizing them. Burnt onions (& garlic) are definitely bitter.

Cooking the onions properly is pretty much the most important step to making a good onion soup, regardless of what recipe you use.
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Old 01-26-2009, 07:38 PM   #13
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I think it was partly the recipe that I had which didn't call for sugar and the fact that I probably cooked the onions too quickly and the fond got bitter. Thanks to all! I can't wait to try your recipes!
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Old 01-26-2009, 08:13 PM   #14
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I always use a mix of beef and chicken broth. Seems to give a better flavor.
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Old 01-26-2009, 08:25 PM   #15
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Glorie, the recipe I use is similar to what Jeekinz posted (not sure why you titled the link "A caveman could do it" ... ?)
I think that is a reference to the Geico commercials about it being so easy a caveman could do it! I've never made FOS but from reading this thread I'm going to have to try it. I LOVE FOS and DH LOVES anything onions so we may just have a winner if I can successfully make my own!
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Old 01-26-2009, 09:55 PM   #16
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Canned beef broth tends to be bitter, so I use half beef and half chicken. I also make it when Vidalia onions are in season.
Patience is required to caramelize the onions. Do it low and slow. If you cook the onions in a non-stick pan, you only need a couple tbls of EVOO and a couple of butter. If you are using onions that are not as sweet, add a pinch of sugar to the pan.

If your finished product tastes a little bland, add a packet of dry French onion soup mix. No one will know unless you tell the.
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Old 01-27-2009, 09:55 AM   #17
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Julia once said in a class that the traditional stock for French Onion Soup was lamb! However, she also said that given so many Americans' aversion to lamb, that would never fly here.
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Old 01-27-2009, 10:15 AM   #18
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I only use chicken stock for mine, & I'm so used to it now that I find beef stock versions too strong for me. I find a good chicken stock - either homemade or your favorite commercial brand - melds very nicely with the caramelized onions & doesn't overpower the wine & cognac.
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Old 01-27-2009, 10:42 AM   #19
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Quote:
Originally Posted by Leolady View Post
I always use a mix of beef and chicken broth. Seems to give a better flavor.
Ditto on the mix of broths - it REALLY smooths out the flavor. I also use red onions, white onions, and leeks in mine. A dash of Port and a dash of Burgundy. I take my time with the onions; getting them to the right color. No need to hurry.

MMMMM....I see FOS in my very near future!
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Old 01-27-2009, 11:08 AM   #20
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MMMMM....I see FOS in my very near future!
Elf, I am thinking the same thing. We are having LOTS of soup weather here.
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