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  • FIRST POST
    • Boomdocker
    • By Boomdocker 23rd Feb 06, 3:49 PM
    • 1,187Posts
    • 2,348Thanks
    Boomdocker
    Onion Soup Recipes
    • #1
    • 23rd Feb 06, 3:49 PM
    Onion Soup Recipes 23rd Feb 06 at 3:49 PM
    Does anyone have one to share, cant find one in the mega index. :confused:

    Thanks.
    Boots Card - 17.53, Nectar Points - 15.06 - *Saving for Chrimbo*
    2015 Savings Fund - 2575.00
Page 1
  • seraphina
    • #2
    • 23rd Feb 06, 4:01 PM
    • #2
    • 23rd Feb 06, 4:01 PM
    http://www.deliaonline.com/recipes/french-onion-soup,1308,RC.html

    This is the one I use - foolproof and delicious!
  • Heth
    • #3
    • 23rd Feb 06, 4:06 PM
    • #3
    • 23rd Feb 06, 4:06 PM
    I use the Delia one too. It takes a long time to do but it definitely worth it. I usually make the delia quantities for two of us and freeze half of it for another day. It takes too long to make to only make two portions.
  • nabowla
    • #4
    • 23rd Feb 06, 4:26 PM
    • #4
    • 23rd Feb 06, 4:26 PM
    The 'recipe' I use for the soup is roughly as follows:

    2 1/2 oz butter
    2 generous tablespoons olive oil
    pinch of brown sugar
    2 generous pints beef stock (either HM or Kallo)
    2-3 large French onions
    splash of Masala

    Melt butter & oil together in large saucepan. Fry onions until golden. Add sugar. Reduce heat, put lid half on saucepan and leave onions to sweat for half an hour. Take lid off. Pour stock and Masala into saucepan. Stir well, bring to boil and then reduce to a simmer. Leave to simmer over low heat for around three quarters of an hour. I tend to judge whether it's ready to serve by tasting it.
    • arkonite_babe
    • By arkonite_babe 23rd Feb 06, 4:40 PM
    • 7,259 Posts
    • 8,310 Thanks
    arkonite_babe
    • #5
    • 23rd Feb 06, 4:40 PM
    French Onion Soup
    • #5
    • 23rd Feb 06, 4:40 PM
    This recipe I have used many many times and it is to die for!!!


    INGREDIENTS
    4 Large Onions
    8 tablespoons butter
    3 tablespoons flour (plain)
    750 ml beef stock
    1 tablespoon salt
    1 teaspoon pepper
    1 cup brandy
    1 teaspoon bovril, oxo or any beef extract


    TOPPING
    french stick
    gruyere cheese
    parmesan cheese


    METHOD
    Melt the butter in a large pot. Add finely sliced onions and sweat until soft.
    Cut slices of french stick and taost them, set aside
    Sprinkle soft onions with flour and stir it in really well. This is what thickens your soup. Add 2 cups of beef stock and stir well until thickened. Then add rest of stock, salt pepper and brandy. Bring soup to boiling point. Cover pot turn heat to low and simmer for 1 hour. Add bovril and taste for seasoning.

    SERVING
    Place soup in bowls. Cover with a handfull of gruyere cheesethen put toasted bread on top. drizzle with olive oil and parmesan then place under grill to melt cheese.



    Personally the salt content in this recipe I thought was a bit too much, so I taste seasoningf BEFORE adding anything else, especially as bovril extract is being used. I have also tried this recipe without the beef ingredients but it just doesn't work. Nor does it work without the brandy!!!
    Last edited by arkonite_babe; 23-02-2006 at 5:31 PM.
    • Boomdocker
    • By Boomdocker 23rd Feb 06, 4:41 PM
    • 1,187 Posts
    • 2,348 Thanks
    Boomdocker
    • #6
    • 23rd Feb 06, 4:41 PM
    • #6
    • 23rd Feb 06, 4:41 PM
    Thanks everyone, I have the delia one on right now, will try the other ones another time.

    Cant wait to eat it now.
    Boots Card - 17.53, Nectar Points - 15.06 - *Saving for Chrimbo*
    2015 Savings Fund - 2575.00
    • Boomdocker
    • By Boomdocker 24th Feb 06, 7:19 AM
    • 1,187 Posts
    • 2,348 Thanks
    Boomdocker
    • #7
    • 24th Feb 06, 7:19 AM
    • #7
    • 24th Feb 06, 7:19 AM
    Just popped back to say that it was delicious, thanks again.
    Boots Card - 17.53, Nectar Points - 15.06 - *Saving for Chrimbo*
    2015 Savings Fund - 2575.00
    • redruby
    • By redruby 11th Oct 07, 4:36 PM
    • 7,089 Posts
    • 99,519 Thanks
    redruby
    • #8
    • 11th Oct 07, 4:36 PM
    French onion soup ?
    • #8
    • 11th Oct 07, 4:36 PM
    Hi all,

    has anyone got a recipe for french onion soup, am getting fed up with my usuals, and fancy a change

    Thanks

    x
    • Penelope Penguin
    • By Penelope Penguin 11th Oct 07, 5:13 PM
    • 17,087 Posts
    • 132,754 Thanks
    Penelope Penguin
    • #9
    • 11th Oct 07, 5:13 PM
    • #9
    • 11th Oct 07, 5:13 PM
    Delia's is yummy - click here.

    There was another thread recently, hold on, I'll get the link..........

    Onion soup with bread and cheese topping

    HTH, Penny.
    Last edited by Penelope Penguin; 11-10-2007 at 5:17 PM.
    Sheep, pigs, hens and bees on our Teesdale smallholding
    • Pink.
    • By Pink. 11th Oct 07, 5:17 PM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    Hi redruby,

    The only one I've ever tried is Delia's French onion soup...The croutons are well worth the trouble. It's delicious!

    Pink
    • Penelope Penguin
    • By Penelope Penguin 11th Oct 07, 5:18 PM
    • 17,087 Posts
    • 132,754 Thanks
    Penelope Penguin
    Hi redruby,

    The only one I've ever tried is Delia's French onion soup...The croutons are well worth the trouble. It's delicious!

    Pink
    Originally posted by Pink-winged
    So who was it said Delia isn't fashionable
    Sheep, pigs, hens and bees on our Teesdale smallholding
    • Pink.
    • By Pink. 11th Oct 07, 5:24 PM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    So who was it said Delia isn't fashionable
    Originally posted by Penelope Penguin
    I love Delia! The Complete Illustrated Cookery Course was the first cook book I ever owned and I still use it on a daily basis!

    Pink
    • redruby
    • By redruby 11th Oct 07, 5:49 PM
    • 7,089 Posts
    • 99,519 Thanks
    redruby
    Thanks Guys,


    delia it is then

    I will try it next week on my day off

    Sue

    x
  • Gingham Ribbon
    I've been wanting to try this for a while but not sure that veggie stock would work. Any ideas?
    May all your dots fall silently to the ground.
  • Terry_Tibs
    I make Onion soup about once a month. I use my own veg stock as i dont like the idea of boiled cows bone in my soup. I find the best recipe is Rick Steins

    http://uktv.co.uk/food/recipe/aid/538668

    Whatever recipe you use, try and get the best onions you can afford, and when you cook them its best to at least double the recommended sweating time so that the onions almost end up almost like marmite as the longer you cook them the better tasting your soup will be.

    Two days before you make it buy some French bread and leave it go stale (then use as in the recipe) and only use Gruyère cheese for the top , dont use cheddar !

    I always leave mine till the next day because as with many soups and stews they seem to develop their flavour more.
    Last edited by Terry_Tibs; 11-10-2007 at 7:02 PM.
    • Mardrew
    • By Mardrew 11th Oct 07, 9:57 PM
    • 474 Posts
    • 465 Thanks
    Mardrew
    Hi redruby,

    The only one I've ever tried is Delia's French onion soup...The croutons are well worth the trouble. It's delicious!

    Pink
    Originally posted by Pink-winged
    My friend made this for our French theme evening last Saturday and it really was delicious. The best ever.

    Mardrew
    • Penelope Penguin
    • By Penelope Penguin 12th Oct 07, 6:09 AM
    • 17,087 Posts
    • 132,754 Thanks
    Penelope Penguin
    I've been wanting to try this for a while but not sure that veggie stock would work. Any ideas?
    Originally posted by Gingham Ribbon
    I think it will. As Terry Tibs says, I sweat my onions on very low for ages. This helps caramelsie them. Veggie stock will be fine, too. If it looks very pale I add a good slug of Worcs sauce (though this contains fish, so may not be appropriate :confused: ) or Marmite.

    HTH, Penny. x
    Sheep, pigs, hens and bees on our Teesdale smallholding
  • poodlehorse
    A nice alternative to French Onion Soup is Cream of Onion soup, I have a good recipe somewhere but I can't lay my hands on it, suffice it to say I tinkered with that anyway and basically sweat the onions off and add stock and thyme (definitely the secret ingredient for onions) and rather than cream I added a small can of evaporated milk and it gave a lovely flavour. Much more English and really good and none of those scalding hot ribbons of onions you always get with the French sort that end up all over your lips and chin. You can blitz this soup to avoid that. Quick and cheap to prepare.
    • vixtress
    • By vixtress 12th Oct 07, 11:53 AM
    • 1,148 Posts
    • 4,012 Thanks
    vixtress
    :confused: probably a really silly question but what do you think about making delias soup with red onions? do you think it would be ok , its just that i have loads to use up and i have hm beef stock inb the freezer so it would be ideal.

    might go a bit purple so i'm not sure
    - prior planning prevents poor performance!

    May Grocery challenge 150 136/150
  • poodlehorse
    I think it would taste fine but maybe be an odd colour, if you use red onions in something like a risotto then you get an odd grey colour to it. But in soup I hardly think you would notice as it all turns out brown anyway.
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