Ultimate Onion Soup (1 Viewer)

[Scorpius the Allfather]

While is came out alright, it's definitely not a typical French onion soup. The tomato paste wasn't noticeable at all. Never would have guessed it was in there. I think the soy and worcheshire sauce worked. I used French bread. I think a different kind of bread would work better, a bit too much bread and not enough soup.

Part of the issue was that I didn't set the pressure valve correctly and it cooked away a lot of the liquid. When I figured out I needed to set the valve the right way, it was too late. At least I know what I need to watch for next time.

Might try a different kind of cheese. Mozzarella wasn't bad, but I'd like to try some different things, maybe next weekend. The onions were good, flavor was actually pretty great. Just not enough soup. I might add a bit more beef stock next time and keep the rest the same. The cheese was crisped up nicely. For a first try, it really wasn't bad. I'll experiment with it some. Maybe different cheese/bread. The soup itself was tasty.

Yeah I prefer a cheese other than mozz for the onion soup as well. Also, yellow onions have a better flavor and I use a whole 3 pound bag of them. For the bread I use Trader Joe's ciabatta bread. I don't know what size portions you use but the ramekins I have can serve 5 people with everyone getting 2 each.

 

[Scorpius the Allfather]

I really want someone to try my recipe. It's great. The only way it can be better is if I make my own stock(not happening unless I'm rich), get some fresh thyme and add a splash or two of good cognac.

 

[DaveXA]

I really want someone to try my recipe. It's great. The only way it can be better is if I make my own stock(not happening unless I'm rich), get some fresh thyme and add a splash or two of good cognac.

I'll give it a try next weekend. I love a good French onion soup.

 

[Scorpius the Allfather]

I'll give it a try next weekend. I love a good French onion soup.

I pretty much have it memorized. I still check what I have written down just to make sure I don't make a mistake.

 

[DaveXA]

I pretty much have it memorized. I still check what I have written down just to make sure I don't make a mistake.

I've never tried a French onion soup with any kind of meat in it, so I'll have to think on how to prep for that.

 

[Scorpius the Allfather]

I've never tried a French onion soup with any kind of meat in it, so I'll have to think on how to prep for that.

That's the ultimate version, you don't need to do that. I use whatever awesome meat I have leftover and add them to the ramekins individually so everyone gets the right amount. Plus it may be hard to scoop up in the pot.

 

[DaveXA]

That's the ultimate version, you don't need to do that.

Cool, I'll try the ultimate after a few tries with the regular.

 

[Scorpius the Allfather]

If I had all the ingredients I would make it right now despite having air fried pork loin for dinner tonight.

 

[Scorpius the Allfather]

@DaveXA Use the later posts of mine for the recipe. I can actually send it to you if you want, that might be easier. Like I said, I've combined two or maybe even a third recipe in order to create mine. What kickstarted it was a recipe by Emeril and then I saw some videos on youtube.

 

[Optimus Prime]

I’ve made this soup before

It was incredible

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[Scorpius the Allfather]

I've now seen two recipes that calls for using thyme, I wonder if I should try it? Edit: and bay leaf.

I can't believe it took all that time in order to try using thyme!

 

[Scorpius the Allfather]

I wouldn't use black garlic to get umami
sheetake mushrooms, tomatoes (in the stock), parmesan cheese (on top), or even nutritional yeast would work better

I didn't use sheetake shrooms but I have used mushrooms and it didn't add anything to the overall flavor. I was disappointed.

 

[Scorpius the Allfather]

Here's the revised recipe in one spot. So here's what you need, ramekins or oven saves bowls, 3 tablespoons of butter, some olive oil, 3 pound bag of yellow onions, salt, black pepper, garlic, 1 1/4 cup of white wine, splash of sherry, splash of worcestershire, 8 cups of beef stock, baguette, cheese, parsley flakes and some dried thyme. For me I get the baguette ready first, you can add garlic butter or just regular butter on them. Set aside. Juilieene the onions. Melt the better and add the olive oil so it won't burn over moderate heat. Add the onions and sprinkle salt and black pepper on top. Carmalize for 45-60 minutes until dark brown. Turn the temp up to high heat and add the white wine and 1-2 tablespoons of garlic in order to deglaze for 5 minutes. Then add the stock, worcestershire, thyme, more salt and black pepper and a splash or two of sherry. Cook until it comes to a boil and then reduce the heat to a simmer for 15 minutes and then turn off the heat. Once you do that put your oven to 400 degrees. Fill ramekins with the soup but not to the absolute top, put the toast on top, cheese then the parsley flakes and cook for 5-8 minutes or whenever the cheese is melted. Then praise me for how awesome it is. Also if you have good cognac or whiskey you can add a splash to it when you do the wine part. I'd be willing to put this up there with any great chef.

 

[Scorpius the Allfather]

I technically do more than a splash of worcestershire. Do a couple to four splashes. Also 2-3 splashes of sherry.

 

[Scorpius the Allfather]

I bought something at work today that I'm going to use Sunday when I make onion soup. It's toasted onion salt seasoning. Also Big Lots didn't have black garlic and Zuppardo's didn't have it either so I'll have to wait for that.