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July 30, 2009

measuring onions


Counters covered in stock, originally uploaded by Noladishu.

This is the results of our recent stock making experiment. We took the darker stock on the right and made onion soup out of it.

The problem with making onion soup is that all of the recipes seem to call for random quantities of medium sized onions. Most of the onions I like here are enormous vidalias and texas sweets, which are approximately the size of a softball.

So I put a few things together and made my own.
Serves 2 with leftovers for the next day, 4 if you only count on one bowl each at dinner.

2 super-huge onions
1/2 stick butter (salted or unsalted, your choice)
2 tablespoons balsamic vinegar
1 quart dark stock (this was beef, use whatever you have.)
1 bouquet garni. (parsley, thyme, I throw the bay leaf in alone.)

Slice onions into thin half-moons. Melt butter, brown the onions (don't stir them too much) in it, and this takes forever. Minimum 20 minutes. Pour in the balsamic vinegar, use it to deglaze the pan, add the stock and the herbs. Add some salt and pepper. Cook at least forty five minutes or so. Fix up with some variant of bread and melted cheese.



I finally got around to buying cute soup crocks, so I actually did it this way recently....put into crocks, toast up some french bread, float it on the soup, mound a pile of grated swiss-type (Gruyere anyone?) cheese on it and brown the tops.

candice at July 30, 2009 04:04 PM

Comments

that looks delicious!

Posted by: soco at July 31, 2009 01:26 AM

looks excellent.

Posted by: petef at August 5, 2009 10:46 AM

thanks yall.

it disappears at an amazing rate - make soup for dinner, eat leftovers for lunch the next day.

Posted by: candice at August 5, 2009 10:40 PM

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