chris_gerrib (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
chris_gerrib) wrote2020-05-05 08:43 am
chris_gerrib) wrote2020-05-05 08:43 am
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French Onion Soup ala Gerrib
I had a surplus of onions (the 2 pound bag was the same price as 1 pound of loose onions) so I decided to make French Onion Soup. Herewith is the recipe I used:
Ingredients:
3 baseball-sized onions
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon sugar
2 cloves garlic
1/2 cup wine
2 cups prepared beef broth
2 cups water
Melt butter and heat olive oil in your electric skillet (thanks Mom!). While doing that, chop up the onions. Once butter is melted, add onions and cook @ 300 degrees for 15 minutes, stirring occasionally. Then add sugar and garlic, reduce to 250 degrees and cook for another 15 minutes. While doing this, prepare your broth. Your onions should be very brown and soft by this point.
Next, add the wine and stir, getting all the onions unstuck from the bottom of the skillet. Add the broth and water, stir, and let simmer for another 30 minutes at 200 degrees. Then serve!
A word on liquid - even with 4 cups added liquid, I had a very thick soup, almost an onion stew. You could easily add 2 or even 4 cups additional liquid. If you're using prepared broth, follow the 1 to 1 ratio, as prepared broth has a lot of salt. If you have a low-salt broth, you might get away with a richer broth mixture.
Ingredients:
3 baseball-sized onions
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon sugar
2 cloves garlic
1/2 cup wine
2 cups prepared beef broth
2 cups water
Melt butter and heat olive oil in your electric skillet (thanks Mom!). While doing that, chop up the onions. Once butter is melted, add onions and cook @ 300 degrees for 15 minutes, stirring occasionally. Then add sugar and garlic, reduce to 250 degrees and cook for another 15 minutes. While doing this, prepare your broth. Your onions should be very brown and soft by this point.
Next, add the wine and stir, getting all the onions unstuck from the bottom of the skillet. Add the broth and water, stir, and let simmer for another 30 minutes at 200 degrees. Then serve!
A word on liquid - even with 4 cups added liquid, I had a very thick soup, almost an onion stew. You could easily add 2 or even 4 cups additional liquid. If you're using prepared broth, follow the 1 to 1 ratio, as prepared broth has a lot of salt. If you have a low-salt broth, you might get away with a richer broth mixture.