Some cosmetic changes in preparation for larger site changes in the works.
French Onion Soup makers--I always use the Julia Child recipe (thx Cathy and Joe)
Joined: Feb 5, 2007
Posted to Thread #29315 at 11:52 am on Dec 27, 2016
I was looking at CI and saw their suggestion to caramelize the onions in the oven--any thoughts vs Julia's stove top method, other than perhaps less onion smell?
1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
2. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.
4. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
5. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.
Other messages in this thread:
- 29315. French Onion Soup makers--I always use the Julia Child recipe (thx Cathy and Joe) - MoNJ - 11:52am on 12/27/16 (20)
- I would be certain to burn my hands on the pot after it is transferred to the stovetop. - Joe - 12:31pm on 12/27/16
- It takes a lot longer to do it this way, and even when making a lot, a large stockpot - Charley - 3:08pm on 12/27/16
- Recipe please, caramelized onions in a stockpot, (crockpot)? Many thanks. [NT] - Marianne - 10:52pm on 12/27/16
- You just fill up your crockpot with sliced onions. Add some olive oil or butter - Charley - 10:16am on 12/28/16
- Stovetop is so easy. I usually do around 12 cups of sliced onions and it is so simple to stir [NT] - CathyZ from Kauai - 11:07am on 12/28/16
- I agree. I did the crockpot thing once and won't make that mistake again! - orchid - 1:20pm on 12/28/16
- I guess you cooked them too long! It works really well, but you do need to - Charley - 3:03pm on 12/28/16
- Really. So when I wasn't watching they carmelized and then - orchid - 4:37pm on 12/28/16
- And I'm not alone in this. [NT] [LINK] - orchid - 4:41pm on 12/28/16
- I have no idea what happened to your. Here are some sites - Charley - 7:39pm on 12/28/16
- From the comments by folks using the recipes, It appears there is a bit of failure - LisainLA - 11:03am on 12/29/16
- Yes, sweet onions would be a problem, I'm sure. Here is a recipe that has supposedly converted - Charley - 11:19am on 12/29/16
- If you use the mandolin as she suggests and cut paper thin, they would definitely - LisainLA - 11:56am on 12/29/16
- And she says " . . the softening and caramelizing steps should be done without pressure . . . " - mistral - 3:33pm on 01/01/17
- Didn't mean to stir the pot on this one! ;) I tried the oven method, as I had a ton of things to do - MoNJ - 7:35am on 12/29/16
- Thank Mo. I, too, would be a burn the hands on the pot person, done that too many times! [NT] - LisainLA - 11:05am on 12/29/16
- Despite the written warning in the recipe, and even if I left the oven mitts in plain sight - Joe - 8:07pm on 12/29/16
- Too funny and ouch! Maybe if you tie a short rag through each handle? [NT] - MoNJ - 1:05pm on 12/30/16
- But I'd forget why I was doing that and burn myself in the process. [NT] - Joe - 11:48pm on 12/30/16
- Just put a clothespin on each handle as a reminder [NT] - cheezz - 3:26pm on 12/31/16