But don’t worry, everything turned out all right in the end. This month for Recipes to Rival, Sara of I’m A Food Blog asked us to make Thomas Keller’s French Onion Soup. First, I couldn’t find enough bones to make the beef stock, so I used part chicken and part beef, too many carrots, and ended up with an oddly sweet stock. No matter, though, I forged ahead. Next, I halved the recipe and cut up four pounds of onions. FOUR POUNDS:
I borrowed my husband’s sunglasses to finish the task. Four pounds is a lot of onion to cut up.
Then I browned the onions to the desired color, described by our intrepid hostess as “poo.” I reached doo-doo color after 4 hours. The onions and stock sat in the refrigerator overnight, then I threw everything together the next day.
And the soup was oddly sweet. So, I had about 4 quarts of soup, and by golly it was going to get eaten. So I threw some little mini pasta in at the last minute, hoping that the noodles would absorb some of the sweetness. It worked, and Master Chow, my honorable husband, really enjoyed it, and he is NOT an onion lover.
The one thing I left off was the cheese/crouton topping. We were both getting over colds (the flu? Who knows?), and a lot of dairy was not on the menu while we were still battling chest congestion.
Now, head on over to the blogroll to see who participated and what kind of results they had.
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5 users responded in this post
Yay for Thomas Keller soup and bygolly this is a mountain of onions let me tell you! His soup was the first across-the-pond kitchen work Tanna and I did together. Crazy laughs and great soup as a result!
I love the shot with the sunglasses!
The croutes with cheese is my favourite part – I would have eaten yours for you. 😉
Yay, I am so happy that you made the stock and everything and that it came out good in the end. Thanks for cooking this challenge with me 🙂
Four pounds of onions! No recipe is worth that kind of torture!! lol!!
I hope you and your husband are feeling better!
Love your sense of humor, but try cutting up 8 lbs. of onions next time! And, caramelizing them for 8 hrs. Still don’t know why it took me so darn long.