Trent
Assistant Cook
- Joined
- Jan 9, 2006
- Messages
- 8
I have to make 15 french onion soups and i have alot of large coffee mugs that are microwave / dishwasher safe. do you think i can bake this soup in these mugs ?
French onion soup in large mugs?
- Thread starter Trent
- Start date
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Andy M.
Certified Pretend Chef
I would make the soup in a large pot then pour it into the mugs. If you're going to top them with bread and cheese, you should make sure the mugs are OK to go under the broiler to melt and brown the cheese.
GB
Chief Eating Officer
I would use Andy's suggestion. If the mugs are not broiler safe then maybe you could CAREFULLY use a blow torch to brown the cheese.
OP
OP
Trent
Assistant Cook
- Joined
- Jan 9, 2006
- Messages
- 8
mish said:
Thx for the welcome.
And yes i wanna see this
OP
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Trent
Assistant Cook
- Joined
- Jan 9, 2006
- Messages
- 8
mish said:
I wanna do it in mugs because i don't have enough bowls that i can bake the soup in to give everyone there own soup with the browned cheese...
Piccolina
Executive Chef
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.)
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.)
Erik
Sous Chef
You can buy a small creme brulee torch for that purpose.
auntdot
Head Chef
- Joined
- Aug 25, 2004
- Messages
- 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.
If it makes it through, you have an answer.
If not, you need another solution.
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.
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.
silentmeow
Senior Cook
This sounds like a wonderful idea. Love onion soup and served in the onions is unique! Thanks for the idea and directions.
OP
OP
Trent
Assistant Cook
- Joined
- Jan 9, 2006
- Messages
- 8
Piccolina said: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 ?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
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
