Onion Soup Recipes

u751904

I love french onion soup. But I have never got it to the standard I've had in resturants / abroad etc. I think this is becuase I have used instant stock cubes. Has anyone made stock from beef bones? I do my own chicken stock once a week which is good never done beef. Anyone done this or french onion soup 'old' style? thanks

horsechestnut

If you want a dark coloured stock, then roast the bones in the oven; you can do this when you have the oven on for something else. Then put them in a pan, cover with water, bring to the boil, lower the heat and simmer for a couple of hours; just like your chicken stock.
Leave to cool and skim any fat off the top if necessary.
I use a Pressure Cooker as it cuts the time down considerably.
Some people like to add onion, carrots and celery to the water, but that depends on the kind of soup you want to make with the finished stock.
If you are making something like Scotch Broth then you can just add the bones directly to the soup without making a stock beforehand.
Season the soup, rather than the stock.

Penelope_Penguin

u751904 wrote: »

I love french onion soup. But I have never got it to the standard I've had in resturants / abroad etc. I think this is becuase I have used instant stock cubes. Has anyone made stock from beef bones? I do my own chicken stock once a week which is good never done beef. Anyone done this or french onion soup 'old' style? thanks

We had a three-rib of beef last night, and once DH has stripped all the meat from what's left, I'll be making the bones into stock and then onion soup IMO, it makes the best onion soup ever :T

Iona_Penny

I too love French onion soup but I do not boil beef bones!

I fry my onions in a mix of butter and oil which I well season with pepper, then my secret ingredient is the stock 'jelly'; they are not cheap, but they are in my opinion fab and might use two in a panful.

I then put slices of french stick (and this is fine if a bit dry) cover with sainsbury's cows milk mozzarella and bake in hot oven. These mske the best floaters for the soup

[Deleted User]

Iona_Penny wrote: »

I too love French onion soup but I do not boil beef bones!

I fry my onions in a mix of butter and oil which I well season with pepper, then my secret ingredient is the stock 'jelly'; they are not cheap, but they are in my opinion fab and might use two in a panful.

I then put slices of french stick (and this is fine if a bit dry) cover with sainsbury's cows milk mozzarella and bake in hot oven. These mske the best floaters for the soup

I make it French Onion soup in the oven. I roast chucks of onion in olive oil and black pepper. Sometimes I may add a small boiled potato to thicken it slightly. I then liquidise it with stock and other herbs / spices as I fancy. The roasting of the onions makes a big difference to the taste.

I also put in bread and cheese (and usually garlic) as suggested above.

Penelope_Penguin

As this has fallen from the front page of OS, I'll add it to the existing onion soup thread to keep recipe ideas together

elfen

I have a twist on this for those who are gluten intolerant/dairy intolerant/vegan.

It's carrot, potato and onion soup, but it tastes lovely and oniony and you get the sweetness of the carrots to balance it.

Basically (working on a 2l slow cooker):
1 onion
2 potatoes diced
1-2 carrots
gluten free boullion/veggie stock cubes or similar...

Bang all the veggies in the SC, add stock to near the top and put on low for as long as you want. When it's done, whizz it up and serve....you can add stuff to it as well if you want it a bit more chunky or filling. We added sweetocrn and chicken and it was delicious...a good hearty meal.