"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 01-09-2006, 01:35 PM   #11
Executive Chef
 
Piccolina's Avatar
 
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
Hi Trent, a big happy welcome to DC


Another great way to serve onion soup is to get some really big, study round loaves of bread. Hollow them out but leave the sides and bottom fulling intact. Then pour your (cooked) soup into it (them) sprinkle the top with a bit of the scooped out bread, layer your cheese on top and quickly flash it under the broiler for just a couple of minutes. (Save the left over scopped out bread to make bread crumbs or for another use.)
__________________

__________________
Jessica

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote
Old 01-09-2006, 02:00 PM   #12
Sous Chef
 
Join Date: Nov 2004
Location: New Buffalo, Michigan
Posts: 954
Send a message via Yahoo to Erik
You can buy a small creme brulee torch for that purpose.
__________________

__________________
Erik is offline   Reply With Quote
Old 01-09-2006, 04:00 PM   #13
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
Or you might try taking one cup, adding water, and cooking it the way you plan to do to the soup.

If it makes it through, you have an answer.

If not, you need another solution.
__________________
auntdot is offline   Reply With Quote
Old 01-09-2006, 04:06 PM   #14
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Onion Soup in Onion Bowls
Serving Size : 4

6 C yellow onions, sliced
2 T vegetable oil
2 cans beef broth (14-1/2 oz. each)
1/2 C dry sherry
1/2 t dried thyme
1/8 t black pepper
Dash cayenne pepper
2 T parsley, minced
Parmesan Toast

Sauté onions in vegetable oil over medium heat in large saucepan about 30 minutes or until onions are golden brown in color. Add broth, sherry, thyme, and peppers. Bring mixture to boil, reduce heat, and simmer 15 minutes. Serve in 12-ounce soup bowls. Sprinkle with parsley and top with Parmesan Toast.

Parmesan Toast: 4 servings.
Butter one side of each of 4 slices of baguette; sprinkle with grated Parmesan cheese. Broil or toast until cheese browns.

OR - Serve soup in onions/bowl. Peel outer layers of 4 large onions, but leave two layers of skin intact. Slice top 1/4 onion and discard. Slice thin layer off bottom so onions will be even and level on the bottom. Cut an "X" in center of onion and carefully remove inner portion, leaving at least 2 layers on the outer edge. Fill with onion soup.

Make sure the soup isn't boiling hot when you fill the onions to avoid leaks.
__________________
mish is offline   Reply With Quote
Old 01-09-2006, 05:03 PM   #15
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,308
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
Thanks! I've copied and pasted. I'm sure it'll be great.
__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 01-09-2006, 05:34 PM   #16
Senior Cook
 
Join Date: Sep 2005
Location: Michigan, USA
Posts: 300
This sounds like a wonderful idea. Love onion soup and served in the onions is unique! Thanks for the idea and directions.
__________________
silentmeow is offline   Reply With Quote
Old 01-11-2006, 08:44 AM   #17
Assistant Cook
 
Trent's Avatar
 
Join Date: Jan 2006
Posts: 8
Quote:
Originally Posted by Piccolina
Hi Trent, a big happy welcome to DC


Another great way to serve onion soup is to get some really big, study round loaves of bread. Hollow them out but leave the sides and bottom fulling intact. Then pour your (cooked) soup into it (them) sprinkle the top with a bit of the scooped out bread, layer your cheese on top and quickly flash it under the broiler for just a couple of minutes. (Save the left over scopped out bread to make bread crumbs or for another use.)
Thanks everyone, i'm going with this one now anyone have a super tasty recipe ?
__________________
Trent is offline   Reply With Quote
Old 01-11-2006, 09:36 AM   #18
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Here is another recipe:

Five-Onion Soup with Scallion and Gruyere Croutons

- 3 large yellow onions, halved and sliced (pole to pole)
- 3 red onions, halved and sliced
- 6 shallots, halved and sliced
- 3 leeks (white parts only), halved lengthwise and sliced crosswise
- 3 cups scallions (greens reserved for croutons), sliced
- 1 large garlic clove, minced
- Salt and freshly ground black pepper, to taste
- 1/4 cup extra virgin olive oil
- 1 750ml bottle red wine
- 1 small bunch thyme (12 sprigs) cut into 4-inch lengths
- 6 quarts beef stock, homemade or low-sodium canned
- 1 baguette, sliced into 1/2-inch coins
- 1 cup Gruyere cheese, grated

In a 12-quart stockpot, saute the onions, shallots, leeks, scallion whites, garlic and a heavy pinch of salt in 2 tablespoons oil until the onions begin to caramelize. Deglaze with red wine. Add the thyme and stock to the pot. Bring the soup to a boil, reduce heat to low, and simmer for at least 1 hour. Adjust the seasoning with salt and pepper.

While the soup is simmering, preheat the oven to broil. Toss the bread coins with the remaining 2 tablespoons oil and place flat on a sheet pan. Toss the scallion greens with the Gruyere, and top each coin with the mixture. Bake on a rack in the middle of the oven for 3 minutes and then transfer to the broiler to lightly brown the tops. The cheese should be bubbly. Ladle the soup into bowls and top with croutons.

6-8
__________________

__________________
mish is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:04 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.