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Old 05-17-2015, 05:20 AM   #1
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French onion soup, chunky?

I am planning to make a quick onion soup tonight.

Boxed beef broth

caramelized onions that I make in my slowcooker and are in the freezer.

a few cloves garlic?

Then cook a while.

Question, Do I serve this with onion chunks in it, Or do I strain the soup ?

I have cheese and bread for topping, but as I really planning more of French Dip sandwich thing, I may skip the topping.

Thanks, Eric, Austin Tx.

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Old 05-17-2015, 05:28 AM   #2
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I usually serve my Onion soup chunky. That being said, I've learned over the years ( the hard way) to make sure the onions aren't cut too long. Sometimes, when eating hot soup with longer onion pieces in it, the hot long onion piece kinda doesn't go all the way in, and hangs on your lip ( burning it). So now , when Im preparing my onions, I make sure they aren't too long. I personally like fishing around for the onion pieces
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Old 05-17-2015, 06:07 AM   #3
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We always thin slice and, like Larry, make sure they aren't too long because, in addition, you don't want to slurp! We've used garlic in onion soup, as well as leeks on occasion.
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Old 05-17-2015, 06:48 AM   #4
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If you fry your onions for close to half an hour, they turn very mushy and fall apart..There shouldn't be many chunks left in it. Just small fibers...
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Old 05-17-2015, 10:38 AM   #5
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How would a slow cooker caramelize anything?
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Old 05-17-2015, 11:30 AM   #6
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Quote:
Originally Posted by Roll_Bones View Post
How would a slow cooker caramelize anything?
http://www.discusscooking.com/forums...tml#post352484

try this link
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Old 05-17-2015, 11:44 AM   #7
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I've made Bolas' Onion Goop, same concept. Freezes nicely.
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Old 05-17-2015, 11:51 AM   #8
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I've made Bolas' Onion Goop, same concept. Freezes nicely.
Thanks, that was the one I was looking for.

http://www.discusscooking.com/forums...ase-75667.html
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Old 05-17-2015, 12:55 PM   #9
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Originally Posted by PrincessFiona60 View Post
Thanks, that was the one I was looking for.

http://www.discusscooking.com/forums...ase-75667.html
Thanks for the link PF. I want to make that soon.
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Old 05-17-2015, 01:13 PM   #10
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I always cut thin and short slices of onion for this soup. Makes for neater eating.

FOS calls for caramelized onions. Since Bolas' crock pot method doesn't caramelize, I wouldn't use it for this soup.
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Old 05-17-2015, 01:35 PM   #11
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I always cut thin and short slices of onion for this soup. Makes for neater eating.

FOS calls for caramelized onions. Since Bolas' crock pot method doesn't caramelize, I wouldn't use it for this soup.
Have you tried this, Andy? It does actually caramelize the onions. They get soft and browned and sweet, just like they would in a skillet, but it's completely hands-off.
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Old 05-17-2015, 01:49 PM   #12
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Have you tried this, Andy? It does actually caramelize the onions. They get soft and browned and sweet, just like they would in a skillet, but it's completely hands-off.

I read the "slow cooker onion base" thread started by Bolas. Posts #13 and #14 ask the question and answer it in the negative. Thus my statement.

I haven't tried this. I seldom, if ever use a crockpot. I just never got into the habit. SO brought two into the relationship and they sit in the basement. Would you cook them on high or low.
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Old 05-17-2015, 02:14 PM   #13
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I read the "slow cooker onion base" thread started by Bolas. Posts #13 and #14 ask the question and answer it in the negative. Thus my statement.

I haven't tried this. I seldom, if ever use a crockpot. I just never got into the habit. SO brought two into the relationship and they sit in the basement. Would you cook them on high or low.
Low 10 - 24 hours
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Old 05-17-2015, 02:19 PM   #14
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Low 10 - 24 hours
That's an awfully long time. So, would it be on high for the 10 hours Bolas mentioned?

I'm thinking of putting my slow cooker outside to avoid the smell. I can find days that are safe for 10 hours, but 24, I couldn't be certain of no rain.
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Old 05-17-2015, 02:34 PM   #15
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That's an awfully long time. So, would it be on high for the 10 hours Bolas mentioned?

I'm thinking of putting my slow cooker outside to avoid the smell. I can find days that are safe for 10 hours, but 24, I couldn't be certain of no rain.
OOPS meant 10 on high, 24 on low from reading both posts.


I love the smell of cooking onions.
I only use my slow cooker/crockpot to keep cheese fondue warm during dinner so I don't need to reheat it.
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Old 05-17-2015, 03:14 PM   #16
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I read the "slow cooker onion base" thread started by Bolas. Posts #13 and #14 ask the question and answer it in the negative. Thus my statement.

I haven't tried this. I seldom, if ever use a crockpot. I just never got into the habit. SO brought two into the relationship and they sit in the basement. Would you cook them on high or low.
Hm. When I did it, they seemed pretty caramelized to me!
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Old 05-17-2015, 04:00 PM   #17
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Hm. When I did it, they seemed pretty caramelized to me!
So, definitely worth trying. Maybe it caramelizes and if it doesn't, Bolas said it wouldn't take long in a frying pan.
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Old 05-18-2015, 09:20 AM   #18
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Originally Posted by giggler View Post
I am planning to make a quick onion soup tonight.

Boxed beef broth

caramelized onions that I make in my slowcooker and are in the freezer.

a few cloves garlic?

Then cook a while.

Question, Do I serve this with onion chunks in it, Or do I strain the soup ?

I have cheese and bread for topping, but as I really planning more of French Dip sandwich thing, I may skip the topping.

Thanks, Eric, Austin Tx.
It's up to you. The trad French version has onions floating in the soup and a slice of baguette and cheese floating on it (I suspect this is largely done for the tourists now that Les Halles market is no longer where it once was) but it's your soup, you can do what you like with it.
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Old 05-18-2015, 09:25 AM   #19
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I usually serve my Onion soup chunky. That being said, I've learned over the years ( the hard way) to make sure the onions aren't cut too long. Sometimes, when eating hot soup with longer onion pieces in it, the hot long onion piece kinda doesn't go all the way in, and hangs on your lip ( burning it). So now , when Im preparing my onions, I make sure they aren't too long. I personally like fishing around for the onion pieces
The first time I had it in France I ended up wearing more of it than I swallowed - the onions were cut in slices from a VERY big onion and they staged their own version of "The Great Escape"!
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Old 05-18-2015, 09:26 AM   #20
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How would a slow cooker caramelize anything?
Some slow cookers have bowls that can be put on the stove top to start off the cooking. Saw one advertised on TV recently
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