Bier Meister Posted February 8, 2006 Share Posted February 8, 2006 (edited) 5 onions (finely sliced) 1.5 c marsala .5 c sweet vermouth 2 gallons of beef stock .5 cup sherry 3 bay leaves 3 springs of thyme 3 branches of parsley 5-10 peppercorns slowly saute onions in large pot over low/me heat for about 2-3 hrs. stir every 10 min... the longer you go the more frequently you need to stir. if there is any cooking to fast add a couple of ounces of water. deglaze with marsala and vermouth. reduce by half. add stock. brign heat up.. bring to boil.. then simmer for about 30 min- 1 hr. create a seasoning bag (sachet) wuth coffee filter and string.... put the bay leaves, parsley, thyme and peppercorn in.... add sachet to soup for the duration of simmering... then discard... add sherry..... best served with gruyere melted over toasted baguette slices. Edited February 8, 2006 by Bier Meister Quote Link to comment Share on other sites More sharing options...
wiegie Posted February 8, 2006 Share Posted February 8, 2006 what type of onions? Quote Link to comment Share on other sites More sharing options...
twiley Posted February 8, 2006 Share Posted February 8, 2006 Right on Bier, I'll give it a shot. I love french onion soup. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 8, 2006 Author Share Posted February 8, 2006 (edited) what type of onions? 1312909[/snapback] yellow. in the past i have used yellow, red, leeks, and shallots.... i have also used red wine/port as my deglazing liquid..... Edited February 8, 2006 by Bier Meister Quote Link to comment Share on other sites More sharing options...
Cunning Linguist Posted February 8, 2006 Share Posted February 8, 2006 Nice recipe Bier, i like to top the soup crock/cup with cheese and put under a broiler for a couple minutes too. Quote Link to comment Share on other sites More sharing options...
Guest Sores Posted February 8, 2006 Share Posted February 8, 2006 Looks great! The ingredients didn't list gruyere, or any 'breadlike' product....I was a little worried! Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted February 9, 2006 Author Share Posted February 9, 2006 Nice recipe Bier, i like to top the soup crock/cup with cheese and put under a broiler for a couple minutes too. 1314276[/snapback] nod.... that's what you do with the baguette and gruyere. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 11, 2006 Author Share Posted October 11, 2006 ^^ Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted October 11, 2006 Share Posted October 11, 2006 ^^ Thanks, that gives me a start! Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted October 12, 2006 Share Posted October 12, 2006 OH YA.....it's soup season & i love onions......only place i've ever had it is Panera..... Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted October 12, 2006 Share Posted October 12, 2006 Thanks Bier! Personally, I'm not a huge fan. My wife loves it however. Its a little disappointing that this recipe is going to make me a superstar and I'm not going to want to go near her. Thanks a lot Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted October 12, 2006 Share Posted October 12, 2006 Love it - thanks. Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted October 15, 2006 Share Posted October 15, 2006 Excellent!!! Quote Link to comment Share on other sites More sharing options...
House of Pain Posted October 16, 2006 Share Posted October 16, 2006 You should re-name all yer ff teams to "3 Springs of Thyme" my friend Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted October 17, 2006 Share Posted October 17, 2006 5 onions (finely sliced) 1.5 c marsala .5 c sweet vermouth 2 gallons of beef stock .5 cup sherry 3 bay leaves 3 springs of thyme 3 branches of parsley 5-10 peppercorns slowly saute onions in large pot over low/me heat for about 2-3 hrs. stir every 10 min... the longer you go the more frequently you need to stir. if there is any cooking to fast add a couple of ounces of water. deglaze with marsala and vermouth. reduce by half. add stock. brign heat up.. bring to boil.. then simmer for about 30 min- 1 hr. create a seasoning bag (sachet) wuth coffee filter and string.... put the bay leaves, parsley, thyme and peppercorn in.... add sachet to soup for the duration of simmering... then discard... add sherry..... best served with gruyere melted over toasted baguette slices. Bier, how much soup does this recipe make?? 2 gallons of stock? I assume all the ingredients could just be halved? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 17, 2006 Author Share Posted October 17, 2006 yeah. can half it.. just use 3 onions (always round up when making fo soup). watch the onions though, they will cook much faster with fewer in the pot.... med heat and add 1/2 c of water from the beginning. the water will evaporate. just keep stirring and adding a little water as it gets pretty low (au sec- almost dry). Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted October 17, 2006 Share Posted October 17, 2006 yeah. can half it.. just use 3 onions (always round up when making fo soup). watch the onions though, they will cook much faster with fewer in the pot.... med heat and add 1/2 c of water from the beginning. the water will evaporate. just keep stirring and adding a little water as it gets pretty low (au sec- almost dry). thanks Bier. Quote Link to comment Share on other sites More sharing options...
rocknrobn26 Posted October 17, 2006 Share Posted October 17, 2006 Dumb question.....do the peppercorns disolve or do you grind them before adding them? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 17, 2006 Author Share Posted October 17, 2006 peppercorns go in to the sachet (little pouch of herbs). will not disolve... they get removed when sachet is pulled from the soup. Quote Link to comment Share on other sites More sharing options...
rocknrobn26 Posted October 18, 2006 Share Posted October 18, 2006 (edited) peppercorns go in to the sachet (little pouch of herbs). will not disolve... they get removed when sachet is pulled from the soup. TY! Mrs. RR prolly knew that. Edit for: It's in the recipe/instructions! Edited October 18, 2006 by rocknrobn26 Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 17, 2006 Author Share Posted November 17, 2006 ^^^ for peteteacher Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted December 23, 2006 Share Posted December 23, 2006 (edited) Mrs. HR made the soup today (she must have halved the recipe cause it's almost gone). I am in complete onion soup bliss right now. That is one GREAT recipe Bier! Thanks, friend, I definitely owe you one! Not that I have room for any but what would be a good dessert to go with this? Mrs HR didn't want to give me my suggestion. (A full body massage). And I don't know about the rest of the Huddlers but if your wife can cook half as good as Mrs HR you are in paradise already. I swear she could make a brown paper bag taste good. Edited December 23, 2006 by The Holy Roller Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 23, 2006 Author Share Posted December 23, 2006 (edited) apple tartlettes made with chevre...... not overly sweet, but still a nice finish to the soup edit: glad you liked it.. one of my favorites Edited December 23, 2006 by Bier Meister Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 24, 2006 Author Share Posted December 24, 2006 1 Golden Delicious apple 1 frozen puff pastry sheet (from one 17 1/4-ounce package frozen puff pastry sheets), thawed 2 oz chevre 2 tablespoons unsalted butter 1/4 cup packed light brown sugar 2 tablespoons water Peel apple, halve lengthwise, and core. Using a 1-cup ramekin (3 1/4 inches across and 2 1/4 inches deep) as a guide, cut out 2 rounds from pastry sheet. In a 7-inch heavy skillet heat butter over moderate heat until foam subsides and stir in brown sugar and water. Add apple halves and cook, turning frequently, 3 minutes. In two 1-cup ramekins set on a baking sheet arrange apple halves, cored sides up, add cheese to each, and top evenly with sauce. Top apples with pastry rounds, letting edges of pastry hang over sides of apples. Bake tarts in middle of oven for 20 minutes, or until pastry is puffed and golden brown, and cool on a rack 5 minutes. Working with 1 ramekin at a time, invert a plate over each ramekin and invert ramekin onto plate. Carefully lift off ramekins. makes 2 Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 10, 2007 Author Share Posted September 10, 2007 ^^^ at request of a couple of huddlers Quote Link to comment Share on other sites More sharing options...
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