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FRENCH ONION SOUP

post #1 of 7
Thread Starter 

  What does everyone think the best onion, or medley of onions are to make onion soup?

post #2 of 7

I just use plain old yellow onions.  When cooked long enough all the sulfur compounds are cooked out and just the basic sweet onion flavor remains.  This isn't a french onion soup, made it last week, but it was quite tasty.

 

 

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 7

That's a good question.  I've only ever used yellow onions.  But a medley sounds fun.  Leeks, shallots, and whatnots.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 7

But it's winter, Koukou'. Whatnots aren't in season.

 

Mike   :rolleyes: 

travelling gourmand
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travelling gourmand
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post #5 of 7

I usually use Spanish onions in mine.  That reminds me I have a bag of meat stock I made for onion soup in the freezer still and some smoked gruyere.  

post #6 of 7

I've got lots of whatnots, want me to send you some?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #7 of 7

Whatnots play well with braised whatevers.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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