forum: Food & Drink

#1 Sun 11 Feb 07 4:48pm


Member since Sun 11 Feb 07

Onion Soup

Hi I am looking for a recipe for an onion soup no veg just onion, I am crazy about onions. help

    Likes (0)

#2 Sun 11 Feb 07 5:07pm


Member since Fri 29 Dec 06

Re: Onion Soup

Onion soup ..... this is the way I make it.
crush 2 cloves of garlic and fry gently in a deep saucepan with a knob of butter for a few minutes, next, finely slice about 6 large onions and put in the saucepan, stir into the butter and garlic and cook gently untill they begin to go brown. The bottom of the pan will go brown too but don't worry. As soon as this happens add 250ml (large wine glass) of white wine, or cider (its up to you), a good grind of fresh black pepper and a little pinch of salt if you wish. Cook for about 3-5 minutes. Then add 1 1/2 pints of good homemade chicken or vegetable stock, bring to the boil and then simmer for 20 minutes. The soup will reduce a little and thicken up.
Make sure you use a well flavoured chicken or veg stock and you wont go far wrong.
Ps. the brown stuff will come off the bottom of the pan and make the soup a lovely golden colour.

    Likes (0)

#3 Sun 11 Feb 07 9:16pm


Forum champ
Member since Mon 21 Feb 05

Re: Onion Soup

Hi, I started a thread called Soup's on!  and have my French onion soup posted there if you are interested:

    Likes (0)

#4 Mon 12 Feb 07 12:34am


Forum champ
From Switzerland
Member since Fri 15 Apr 05

Re: Onion Soup

I can really recommend Montana's recipe for onion soup.  It's excellent!

    Likes (0)

#5 Mon 12 Feb 07 2:17am


Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Onion Soup

French Onion Soup

3 pounds onion -- peeled
1/2 cup butter
1 1/2 teaspoon pepper, black
2 tablespoons paprika
1 bay leaf
3/4 cup flour
3 quarts beef bouillon
1 cup wine, white
2 teaspoons Salt
1/2 pound Swiss cheese
French bread


Slice onions, 1/8 inch thick. Melt butter, place onions in it, saute slowly for 1-2 minutes in a large soup pot.

Add all other ingredients except bouillon, wine and salt, saute over low heat 10 minutes more. Add bouillon and wine and simmer 2 hours. Adjust color to a brown with caramel coloring or liquid browning sauce. Season to taste with salt. Put in refrigerator overnight.

To serve: Heat soup. Fill oven-proof casserole or individual oven-proof bowls with 1 cup soup, top with 3 one-half inch slices of French Bread and top with a slice of imported Swiss cheese (Gruyere preferred). Place under broiler to brown, approximately 5 minutes

    Likes (0)