"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 01-25-2013, 02:28 PM   #1
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,794
Rocklobster's French Onion Soup

I have the day off today and it is -20 Celsius so I thought I would warm things up and make a soup from scratch. Let's start with the stock. I had a few beef rib bones in the freezer that weren't enough for a meal, so in the pot they go with the usual suspects. Onion, celery, carrot, leek, garlic, parsley and a couple tbls of olive oil. Put this baby in a 400 degree oven for about an hour. I like to give it a stir-around every 15 minutes or so. To be continued ........

Attached Thumbnails
Click image for larger version

Name:	001.jpg
Views:	139
Size:	55.0 KB
ID:	16925  
__________________

__________________
Rocklobster is offline   Reply With Quote
Old 01-25-2013, 02:49 PM   #2
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,794
For the croutons I am using some day old home made bread I dug out of the freezer. I am using a round cup to cut the bread into circles and they go into the toaster oven to dry up for about 20 minutes on 200 degrees, or whatever it takes to get them dried out. They can be set aside until the soup is ready to assemble and bake.
Attached Thumbnails
Click image for larger version

Name:	003.jpg
Views:	120
Size:	37.9 KB
ID:	16926  
__________________

__________________
Rocklobster is offline   Reply With Quote
Old 01-25-2013, 03:29 PM   #3
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,794
Ok. Bones are done. I took it out and added a bouquet garni of bay leaf, 3 allspice berries, peppercorns, parsley and thyme. A tblsp of tomato paste and about two litres of water.(I cheated and added about half a litre of beef broth I had opened in the fridge). Get this simmering on the stove for about an hour.

Meanwhile, I started about 6 medium sized cooking onions, with about a tbls of sugar to encourage browning, in another pot and am cooking them down until they become very dark and mushy.
Attached Thumbnails
Click image for larger version

Name:	007.jpg
Views:	130
Size:	83.8 KB
ID:	16928   Click image for larger version

Name:	010.jpg
Views:	130
Size:	66.9 KB
ID:	16929  

Click image for larger version

Name:	004.jpg
Views:	122
Size:	35.0 KB
ID:	16930  
__________________
Rocklobster is offline   Reply With Quote
Old 01-25-2013, 03:38 PM   #4
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,775
that's it?

c'mon!!! i'm all hot and a bothered here! i love french onion soup.
__________________
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
Um diddle diddle diddle um diddle ay
Um diddle diddle diddle um diddle ay
buckytom is online now   Reply With Quote
Old 01-25-2013, 03:40 PM   #5
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,794
Quote:
Originally Posted by buckytom View Post
that's it?

c'mon!!! i'm all hot and a bothered here! i love french onion soup.
It's a work in progress. I'm live on the air here. Just letting physics do it's thang. Here. Have a cold one and wait with me.
__________________
Rocklobster is offline   Reply With Quote
Old 01-25-2013, 04:28 PM   #6
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,337
Roch--you're teasing us! I've already had to wipe drool off my monitor twice now. If it weren't so danged cold, I'd hop in my car and head on up the Valley. Bet I'd be there about the same time the soup hits the table.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 01-25-2013, 04:47 PM   #7
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,794
LOL. Hang in there. I am trying to stay ahead of the Friday refreshments. Onions and stock are done. Added about 1/4 cup of good ol' Canadian Sherry and deglazed the pot. Then, about 1 litre of the reduced stock. Brought it to a rolling boil to skim the fat.
Attached Thumbnails
Click image for larger version

Name:	012.jpg
Views:	129
Size:	76.0 KB
ID:	16931   Click image for larger version

Name:	015.jpg
Views:	145
Size:	38.9 KB
ID:	16932  

__________________
Rocklobster is offline   Reply With Quote
Old 01-25-2013, 04:56 PM   #8
Chef Extraordinaire
 
Kylie1969's Avatar
 
Join Date: Jun 2012
Location: Australia
Posts: 13,936
This is looking good
__________________
All I really need is love, but a little chocolate now and then doesn't hurt
Kylie1969 is offline   Reply With Quote
Old 01-25-2013, 05:01 PM   #9
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,794
Quote:
Originally Posted by Kylie1969 View Post
This is looking good
Considering it is summertime and probably 100 degrees there, I am pleased that you find my soup the least bit appetizing...
__________________
Rocklobster is offline   Reply With Quote
Old 01-25-2013, 06:02 PM   #10
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,775
and then?

(no and then...)
__________________

__________________
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
Um diddle diddle diddle um diddle ay
Um diddle diddle diddle um diddle ay
buckytom is online now   Reply With Quote
Reply

Tags
onion, soup

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 12:10 PM.


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