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Old 02-25-2012, 09:45 AM   #11
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You stand over the onions and stir until they are the brown color you want. My husband is the French onion soup chef in this house and you really can't go further than a few steps away.

A bit of oil in your butter will keep the butter from burning. Don't ask me why, but it works.

But the real key is patience. You really do need to stand right over it until the onions are the carmel color you're looking for.

My husband does such a great job of this that when he says he wants to do it, I buy beef soup bones and make stock for him if I know in advance. That way the herbs, etc, area already in the stock.

But the real bottom line, to me, is standing over the pot and stirring. Yes, you probably did have the heat too high. But even so, if you'd been right there you would have been able to rescue the onions before they burned.
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Old 02-25-2012, 09:46 AM   #12
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Oh, he doesn't use sugar either. He's looked up many recipes (we must have a couple hundred cookbooks, and that includes a couple of recipes of Julia's).
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Old 02-25-2012, 10:58 AM   #13
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Would it work to transfer the onions to a crockpot on low? This would reduce the need to stir constantly.
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Old 02-25-2012, 11:07 AM   #14
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Quote:
Originally Posted by Dawgluver View Post
Would it work to transfer the onions to a crockpot on low? This would reduce the need to stir constantly.
Wouldn't help. I don't own a slow cooker.
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Old 02-25-2012, 11:09 AM   #15
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Originally Posted by taxlady

Wouldn't help. I don't own a slow cooker.
Good point.
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Old 02-25-2012, 01:25 PM   #16
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Margi´s French Onion Soup

My simple French onion soup recipe:

For 4:

2 medium onions
1 tblsp unsalted butter
1 tblsp Brandy ( optional however, traditional )
4 cups Beef or Veal Broth
freshly ground black pepper
salt
4 thick slices of French style Baguette ( cut to fit bowls being used )
1 cup grated Raclette ( has high heat point ) or Swiss Gruyère or French Emmenthal

1. cook onions in a 12" Non Stick Sauté Pan ( Not Teflon ) over a high heat, stirring constantly until caramelized 12 minutes - 14 minutes.
2. Add butter and toss onions to coat ( medium flame )
3. take the sauté pan off the burner and stir in Brandy
4. return the pan to the burner and continue simmering medium to low flame until all the Brandy is absorbed - 30 seconds.
5. add the stock and bring to simmer.
6. simmer until the soup broth is reduced to 4 cups.
7. season with salt and pepper
8: place bowls ( use earthenware clay or high heat proof ) on a rimmed baking sheet
9. divide the stock amongst the bowls
10. top each bowl with 2 pieces of French bread
11. sprinkle the bread with the grated cheese and bake 4 minutes until the cheese is golden and bubbly

*** serve with extra bread warmed from oven for dipping and extra cheese grated ...

*** a glass of red wine hits the spot too or white if you prefer ...

Margi Cintrano
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Old 02-25-2012, 01:43 PM   #17
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Sounds yummy, Margi! Thanks!
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Old 02-25-2012, 01:54 PM   #18
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@ Dawgluver: French Onion Soup T.U.

Thanks for your thank u. It is a truly easy recipe too ...

Have nice wkend.
Margi.
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Old 02-25-2012, 02:17 PM   #19
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Would it work to transfer the onions to a crockpot on low? This would reduce the need to stir constantly.
You would still need to brown the onions before transferring to the crock pot. Once you add the stock, it doesn't matter. It is the browning stage where you need to watch them.
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Old 02-25-2012, 02:24 PM   #20
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Sauté Onions on Low to Medium Flame To Caramelize

Good Evening Claire,

Sauté the onions on a low to medium flame to caramelize and stir often ... it shall take longer, however, u can do that.

I only sauté the onions with butter ( not with both butter and olive oil. )

Take it easy ...

Have a nice wkend.
Margi.
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