A different way of addressing traditional French Onion Soup was
recently
presented on America's Test Kitchen on PBS. Basically you roast the
sliced
onions at 400F covered. Then you brown them severely until you have a
"fond" on the bottom of the pan. You do this several times, then cover
with broth and serve. I tried this and came up with a mushy mess,
though
it tasted OK. I think preparing onion soup is probably better done in
the
traditional fashion, with a one step bowning of the ovens before
adding
the broth. If any try this I would certainly suggest "dice, rather
than
slice". For what it's worth here's the URL for the recipe:
http://www.americastestkitchen.com/r...4746&iSeason=9

--
Peter Lucas
Brisbane
Australia

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"Plucas" > wrote in message
...
>A different way of addressing traditional French Onion Soup was
> recently
> presented on America's Test Kitchen on PBS. Basically you roast the
> sliced
> onions at 400F covered. Then you brown them severely until you have a
> "fond" on the bottom of the pan. You do this several times, then cover
> with broth and serve. I tried this and came up with a mushy mess,
> though
> it tasted OK. I think preparing onion soup is probably better done in
> the
> traditional fashion, with a one step bowning of the ovens before
> adding
> the broth. If any try this I would certainly suggest "dice, rather
> than
> slice". For what it's worth here's the URL for the recipe:
> http://www.americastestkitchen.com/r...4746&iSeason=9
>
> --
> Peter Lucas


I drew the same conclusion in my post two days ago. A mushy mess, and not
even necessarily tastier than the traditional onion soup.
It just occured to me that you could take either your chicken or beef stock
and simmer that with a whole oven you browned in the oven. I always do this
when I make veal or beef stock. This would give you an onion flavored stock.
Then combine that with the one time browned diced/sliced onions to make your
soup. It would have more oniony flavor to go along with the browned onions.

Ther

On Fri, 13 Feb 2009 17:10:38 -0800, "Theron" >
wrote:

>
>I drew the same conclusion in my post two days ago. A mushy mess, and not
>even necessarily tastier than the traditional onion soup.
>It just occured to me that you could take either your chicken or beef stock
>and simmer that with a whole oven you browned in the oven. I always do this
>when I make veal or beef stock. This would give you an onion flavored stock.
>Then combine that with the one time browned diced/sliced onions to make your
>soup. It would have more oniony flavor to go along with the browned onions.

I've been there, as the result of poor attention to the dish while
cooking. I also believe the traditional method is the standard.
Period.

Alex

Theron wrote (I removed obnoxious cross-posting):

>> A different way of addressing traditional French Onion Soup was
>> recently presented on America's Test Kitchen on PBS. Basically you roast
>> the sliced onions at 400F covered. Then you brown them severely until you
>> have a "fond" on the bottom of the pan. You do this several times, then
>> cover with broth and serve. I tried this and came up with a mushy mess,
>> though it tasted OK. I think preparing onion soup is probably better done
>> in the traditional fashion, with a one step bowning of the ovens before
>> adding the broth. If any try this I would certainly suggest "dice, rather
>> than slice". For what it's worth here's the URL for the recipe:
>> http://www.americastestkitchen.com/r...4746&iSeason=9
>>
>> --
>> Peter Lucas
>
>
> I drew the same conclusion in my post two days ago. A mushy mess, and not
> even necessarily tastier than the traditional onion soup.
> It just occured to me that you could take either your chicken or beef
> stock and simmer that with a whole oven you browned in the oven. I always
> do this when I make veal or beef stock. This would give you an onion
> flavored stock. Then combine that with the one time browned diced/sliced
> onions to make your soup. It would have more oniony flavor to go along
> with the browned onions.

Er... You just quoted YOURSELF and agreed with what you'd written! The PL
post was a word-for-word quote from you (including your misspellings) by one
of Peter's leg-humpers.

Bob

"Bob Terwilliger" > wrote in message
...
> Theron wrote (I removed obnoxious cross-posting):
>
>>> A different way of addressing traditional French Onion Soup was
>>> recently presented on America's Test Kitchen on PBS. Basically you roast
>>> the sliced onions at 400F covered. Then you brown them severely until
>>> you
>>> have a "fond" on the bottom of the pan. You do this several times, then
>>> cover with broth and serve. I tried this and came up with a mushy mess,
>>> though it tasted OK. I think preparing onion soup is probably better
>>> done
>>> in the traditional fashion, with a one step bowning of the ovens before
>>> adding the broth. If any try this I would certainly suggest "dice,
>>> rather
>>> than slice". For what it's worth here's the URL for the recipe:
>>> http://www.americastestkitchen.com/r...4746&iSeason=9
>>>
>>> --
>>> Peter Lucas
>>
>>
>> I drew the same conclusion in my post two days ago. A mushy mess, and not
>> even necessarily tastier than the traditional onion soup.
>> It just occured to me that you could take either your chicken or beef
>> stock and simmer that with a whole oven you browned in the oven. I always
>> do this when I make veal or beef stock. This would give you an onion
>> flavored stock. Then combine that with the one time browned diced/sliced
>> onions to make your soup. It would have more oniony flavor to go along
>> with the browned onions.
>
> Er... You just quoted YOURSELF and agreed with what you'd written! The PL
> post was a word-for-word quote from you (including your misspellings) by
> one of Peter's leg-humpers.
>
> Bob
>
My second post above was to suggest making an onion-chicken or onion-beef
stock. You use, for example perhaps two whole onions, whole chicken or beef
carcass bones, browning that thoroughly in the oven, and then making a stock
in the usual stock fashion. You then strain the stock, reduce it to the
level of taste you're looking for, defat in a separator funnel, and add that
to the sliced/diced onions that you have caramelized once, and only once.
That would create a cleaner, probably more flavorful soup. Four "fond"
deglazing for me didn't do much for me. It certainly is not found in any of
the classical French cookbooks.

I hope this makes my post clearer. Thanks for pointing this out.

Ther

On Sat, 14 Feb 2009 00:40:36 +0000, PLucas wrote:

> Plucas > wrote in news:92492f19-a4d3-401c-82fc-
> :
>
>
> kirkland, at it's most pathetic..........

"Dead man Stalking.........."


> --
> Peter Lucas
> Brisbane
> Australia
>
> I support the Greens, and I hope you do too:
> http://greens.org.au
> www.qld.greens.org.au
> www.greenpeace.org.au

"Bob Terwilliger" > wrote in
:


> by one of Peter's leg-humpers.
>


LOL!!! Love it :-)


From this day forth, they are to be known as 'leg-humpers' :-)


--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of jalapenos.
What you do today... might burn your ass tomorrow."