This is a pan full of 3 onions. This is what it looks like when it's cooking. This is the beginning of French onion soup. My wife is a chef! And she owns her own restaurant.
This is what this looks like.
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Why yes, yes it is, thank you for lookin and responding. Your an awesome fellow add I can see. May the new year bring you good tidings and cheer my friend. Btw what are YOU vaping on?
Umm, I'm confused......
What size were the onions? How can it be "French" if you're in Colorado? Wouldn't it just be "onion soup"?
I often lie to people and say "I own my house". Actually the bank owns it, but they let us live here. (They let us cook here, too).
What size were the onions? How can it be "French" if you're in Colorado? Wouldn't it just be "onion soup"?
I often lie to people and say "I own my house". Actually the bank owns it, but they let us live here. (They let us cook here, too).
I own my house house out right, I paid 219 thousand in cash, (don't ask). The wife's Nissan 2015 Nissan altima is paid for and my 2003 was paid for back in the day.
Right on! We can get french onions in Quebec, but I've often wondered how people in most of the rest of the world do it if they're not in France?
I don't get what the point of this thread is. Seems like you're just boasting about your paid off house and fancy cars [emoji14]
Haha, all I know is that it's awesome. Plain onions and beef broth, plus telera chiabata bread. 
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Hey, as long as you're drinking French Wine, we can forgive you.
If you're drinking single-malt scotch we're going to get upset.... Particularly since you haven't offered to share!
Ok, here my friends are some 15 year old aged scotch.
My wife could brew a batch of French onion soup and it would be a ADV....
My wife could brew a batch of French onion soup and it would be a ADV....
This thread now sucks ... cuz the mods moved it to the Damn lounge, the lounge gets zero activity.
I started to make a pot of french onion soup when I was home on R&R a couple months back. Then my cajun tinkering instincts kicked in and it became french onion and steak soup with cajun seasoning.
Finely sliced a texas sweet onion (so no sugar needed), yellow onion, red onion, and 2 shallots then slow caramelized in organic butter and olive oil for about 40 minutes. A bunch of sliced scallion and a couple cloves of garlic tossed in for another 5. Moved to the pot, tossed a cup of red wine into the pan and deglazed it, then poured that into the pot to.
High heat until the wine was reduced by half, then added four cups of beef stock and herbs before simmering.Cubed up a big ribeye, season floured it, and browned real quick before adding to the pot. Deglazed with a little red wine to get all the steak goodness. Sliced some fresh bread, buttered them up and toasted them nice.
Soup went into these 20oz cub/bowls I have, add 5oz soup then a dash of Comté and Gruyère cheeses, 5oz more then more cheese, till nearly full. Fresh made toast on top and covered lightly with the cheeses. Then into the oven to bake till cheese melted.
I had been dreaming about making that for over a month before I got home.
*EDIT*
And you guys are horrid teasing about the french onions. How it's made is what makes it french onion soup rather than onion soup, not where the onions are from.
Finely sliced a texas sweet onion (so no sugar needed), yellow onion, red onion, and 2 shallots then slow caramelized in organic butter and olive oil for about 40 minutes. A bunch of sliced scallion and a couple cloves of garlic tossed in for another 5. Moved to the pot, tossed a cup of red wine into the pan and deglazed it, then poured that into the pot to.
High heat until the wine was reduced by half, then added four cups of beef stock and herbs before simmering.Cubed up a big ribeye, season floured it, and browned real quick before adding to the pot. Deglazed with a little red wine to get all the steak goodness. Sliced some fresh bread, buttered them up and toasted them nice.
Soup went into these 20oz cub/bowls I have, add 5oz soup then a dash of Comté and Gruyère cheeses, 5oz more then more cheese, till nearly full. Fresh made toast on top and covered lightly with the cheeses. Then into the oven to bake till cheese melted.
I had been dreaming about making that for over a month before I got home.
*EDIT*
And you guys are horrid teasing about the french onions. How it's made is what makes it french onion soup rather than onion soup, not where the onions are from.
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