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My grocery store carries this brand! Because this is rich, I use ounce or 1. Thanks for the recommendation! Sigh, that, for me, is the part I dislike the most. In about 30 min the soup is bubbling, then I turn on the broiler for min to finish toasting the cheese. Partially cover pot and simmer for 15 to 20 minutes. Extras I slip a ziplock freezer bag over and pop them in the freezer. Add stock, herbs if using , and a lot of freshly ground black pepper and bring soup to a simmer. Slicing onions went from no big deal to torture. Then I seperately usally on another day make beef stock in my Instant pot using a mix of shanks and oxtails as well as a few aromatics. Or mushroom farro or barley this one is very flavorful? Could you recommend some bowls that are broiler safe? Would such breath be a result of consuming such an amazing soup? Or, would you do the final portioning and bread-layering steps differently if you were anticipating leftovers? Use a good dark vegetable stock, or mushroom broth, which is a favorite here; the more robust, the better. I Made This. Better Than Bullion makes a mushroom base that is crazy amazing mushroom loving vegetarian here , not easy to find in stores but worth ordering online- the little jar makes a ton. I crave it with mushrooms. Usually serve with a salad or sliced raw veggies. It is a widespread belief and I guess it is legit as well that eating onion creates a smell in the mouth or bad breath per se. Several people in the reviews for the bowls Deb linked indicate that they are broiler safe.{/INSERTKEYS}{/PARAGRAPH} Run under broiler until cheese is melted and brown at edges. I love french onion soup. For example, I always felt that the soup needed more onions, more bulk, for the amount of stock. I owe you guys a roasted beef stock recipe — I made it and photographed it and then it fell into a content abyss! For simple weeknight dinners, the night beforehand I take out one bag of frozen onions and one bag of frozen broth and place in a casserole dish in the fridge. Old school traditional Korean food uses lots of dried vegetables including dried chard. You might want to check out the comment guidelines before chiming in. {PARAGRAPH}{INSERTKEYS}And it has a depth of flavor that is unparalleled in almost anything else I know how to make. Taste and adjust seasoning as needed; discard thyme sprigs and bay leaf if you used them. I want to make beef stock before the weather gets too warm. I whish she still lived near me. If I have my contacts in, no weeping. I buy costco bags of onions and cut the whole lbs with a mandoline, then make the onions mostly according to this recipe, using a whole bottle of white wine bought for this purpose. Thank you for this! Hate slicing onions? Thank you!!!! Notify me of follow-up comments by email. Let it sit just barely covered until it smells strong and delicious. French onion is probably my favorite soup of all time, and this one is worth the time it takes to prep the onions. Garnish with herbs. Want less hands-on time? What a magical concoction. Reduce the heat to medium-low and let them slowly steep for 15 minutes. If your bread is not already stale i. I think caramelized onions are one of those mystical ingredients that people are afraid of attempting. And put the cheese and bread on top. Very useful for sauces and mushroomy gravy as well as soups. Also, contact lenses! Or, create individual cheese toasts and drop them onto the soup. And I finish it with as little frippery as possible. Cook until it disappears. While chopping onions, if anybody in the house has a pair of swimming googles, a snorkling mask, a skiing visor, or a motorcycle helmet, those make excellent eye protection too. I chop nearly tear-free. No — cartelizing or long cooking of onions removes those nasty fumes — onions will be sweet with no onion breath worries. Martha Stewart has a very good, but labor intensive recipe in her Cooking School book. Stoves vary so much, even my own. Fit a piece of toast trimming if needed onto each. I either chop the onions into a smaller dice which bothers me less less stringy and slimy , or else just eat the broth and croutons, and leave a pile of onions in the bottom of the bowl. Add the onions, toss to coat them in butter and cover the pot. She just poured boiling water over dried mushrooms, I think they are shitakes, from the asian store. I have the pink onion goggles, too, and they help but not entirely. Save my name, email, and website in this browser for the next time I comment. If not, torrents of tears. It saves a little hands-on time, basically a miracle when it comes to caramelizing onions, although nothing is going to make it go quickly. By the way, the leftover cheesy, herbed party bread which I reheated in the oven after a month in the freezer is the perfect bread addition to the soup. Thank you! Sprinkle with cheese. Caramelize your onions: Melt butter in the bottom of a 5- to 6-quart saucepan or Dutch oven over medium heat. They look like they might work for me. For this, I recommend putting on some music, donning your pink onion goggles , and enjoy knowing that once you get this done, the remainder of the recipe is virtually hands-off. Make a casserole of it, like a giant pot pie. I swear they used to keep much longer in the cabinet than they do these days…. Cannot possibly imagine spending an hour or longer frequently attending to caramelizing onions? I used storebought beef but when I have time to go the extra mile, I really love it homemade. Uncover the pot, raise the heat slightly and stir in salt — I start with between 1 and 2 teaspoons of fine sea salt, or twice as much kosher salt. Want it vegetarian? Strain off the stock and cook up the reconstituted mushrooms in other recipes. I freeze family-dinner-sized portions of both onions and broth—usually can get about 5 out of each batch. I Have a Question. To finish: Ladle soup into bowls. New here? Some people prefer it in more of a ounce or 2-cup bowl, in which case, you might only get 6 servings. Or supposed to be. How do you find these work as leftovers? Cook onions, stirring every 5 minutes you might be fine checking in less often in the beginning, until the point when the water in the onions has cooked off for about 40 to 90 minutes longer. I top with the frozen toasts and then the cheese then put in the oven. I still think her onion-caramelizing technique is great. Cutting the onions in the food processor with the slicing blade changed my caramelized onion life forever. Yes, please!! That range is crazy. Add sherry or vermouth, if using, and scrape up any onions stuck to pan. Maybe make a mushroom soup? I would love to make this soup! I make them all the time now and the best part is that they cook evenly because everything is the same thickness. Years ago, when I got Lasik, the only bad thing was my eyes were much more sensitive since I no longer had contacts to protect them. When I make this I finish them with the bread and melting cheese in the oven. It does seem to help a little that I now store my onions in the fridge. Rub lightly with a raw garlic clove.