Guest guest Posted September 11, 2005 Report Share Posted September 11, 2005 this sounds so good. I know what you man about not measuring <elbows jenni> I have to start doing it with everything I make from now on so I know to tell the group. hugs, Chanda - Cathrine Qua undisclosed-recipients: Sunday, September 11, 2005 2:14 PM Roasted French Onion Soup Me again... well, making chili has reminded me of some of the soups that I make as the weather turns cooler. I'm extremely well known for my Minestrone, a soup that's taken years to perfect - and I promise to post it, too. The hard part is that I learned to cook from my Mom, whose recipes reside in her head, without proper measurements - you just "know" what to use... so my Minestrone (while my own), has evolved in the same way. Anyway... this soup is from Moosewood's Daily Special Cookbook, and while it seems like alot of work, it's so fantastic, you won't care how long it took! It's one of the few recipes that I follow pretty closely - my modifications are minor.Roasted French Onion Soup - Part One - The Dark Vegetable Stock1 tbsp canola or other vegetable oil1 large onion, chopped coursely1 bud garlic, cloves separated, but unpeeled, just smashed with the broad side of a knife12 cups water2-3 carrots, peeled and chopped1 large potato, chopped2-3 celery sticks with leaves, chopped2 portabella mushrooms, chopped2 bay leaves1/4 tsp whole black peppercorns1/2 tsp salt6 whole clovesIn a large soup pot, heat vegetable oil. Add onions and garlic and sautee until lightly browned, 8-10 mins. Add all remaining ingredients, cover, bring to a boil. Lower heat and simmer for about 50 minutes, until vegetables are very soft. Strain through colander or sieve.Roasted French Onion Soup - Part Two - The Onions4-5 large spanish onions (a mix of spanish and vidalia when available is amazing)1 bud garlic (bud, not clove), minced or pressed1 tsp salt2 tbsp olive oil4 bay leaves1 tsp dry white winePreheat oven to 375. In two shallow nonreactive baking pans large enough to accomodate all of the onions, combine everything but the wine. Roast for 45 to 50 minutes, stirring every 15 minutes, until the onions have softened and very lightly browned. Remove from oven, add wine to the baking pans, and stir well to deglaze.Roasted French Onion Soup - Part Three - The SoupThe Dark Vegetable StockThe Onions2 tbsp soy sauceSalt and fresh ground pepper to tasteAdd the onions and soy sauce to the stock. Cover and bring to a boil; lower heat and simmer for 30-50 minutes. Discard bay leaves and add salt and pepper to taste.I serve this in the traditional way - toasted french bread and shredded cheese on top (only I use sharp cheddar instead of swiss - your choice!)Enjoy!! Cathrine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2005 Report Share Posted September 11, 2005 LOL>> Ain't that the truth! actually, My nine year old son has been wanting me to make onion soup.. this sounds like one worth trying.. He's been asking for it ever since he read where Mrs. Weasley made some for Harry Potter! LOL>> He said that onion soup sounds good... with a big hunk of my bread! =) , " PuterWitch " <puterwitch@c...> wrote: > this sounds so good. > I know what you man about not measuring <elbows jenni> > I have to start doing it with everything I make from now on so I know to tell the group. > hugs, > Chanda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2005 Report Share Posted September 11, 2005 Me again... well, making chili has reminded me of some of the soups that I make as the weather turns cooler. I'm extremely well known for my Minestrone, a soup that's taken years to perfect - and I promise to post it, too. The hard part is that I learned to cook from my Mom, whose recipes reside in her head, without proper measurements - you just " know " what to use... so my Minestrone (while my own), has evolved in the same way. Anyway... this soup is from Moosewood's Daily Special Cookbook, and while it seems like alot of work, it's so fantastic, you won't care how long it took! It's one of the few recipes that I follow pretty closely - my modifications are minor. Roasted French Onion Soup - Part One - The Dark Vegetable Stock 1 tbsp canola or other vegetable oil 1 large onion, chopped coursely 1 bud garlic, cloves separated, but unpeeled, just smashed with the broad side of a knife 12 cups water 2-3 carrots, peeled and chopped 1 large potato, chopped 2-3 celery sticks with leaves, chopped 2 portabella mushrooms, chopped 2 bay leaves 1/4 tsp whole black peppercorns 1/2 tsp salt 6 whole cloves In a large soup pot, heat vegetable oil. Add onions and garlic and sautee until lightly browned, 8-10 mins. Add all remaining ingredients, cover, bring to a boil. Lower heat and simmer for about 50 minutes, until vegetables are very soft. Strain through colander or sieve. Roasted French Onion Soup - Part Two - The Onions 4-5 large spanish onions (a mix of spanish and vidalia when available is amazing) 1 bud garlic (bud, not clove), minced or pressed 1 tsp salt 2 tbsp olive oil 4 bay leaves 1 tsp dry white wine Preheat oven to 375. In two shallow nonreactive baking pans large enough to accomodate all of the onions, combine everything but the wine. Roast for 45 to 50 minutes, stirring every 15 minutes, until the onions have softened and very lightly browned. Remove from oven, add wine to the baking pans, and stir well to deglaze. Roasted French Onion Soup - Part Three - The Soup The Dark Vegetable Stock The Onions 2 tbsp soy sauce Salt and fresh ground pepper to taste Add the onions and soy sauce to the stock. Cover and bring to a boil; lower heat and simmer for 30-50 minutes. Discard bay leaves and add salt and pepper to taste. I serve this in the traditional way - toasted french bread and shredded cheese on top (only I use sharp cheddar instead of swiss - your choice!) Enjoy!! Cathrine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2005 Report Share Posted September 13, 2005 This looks very good - and the stock could be made in serious bulk (like buckets and buckets of it, saved in the freezer) and used for a variety of dishes - chillies and other spices added as appropriate. Something good to keep on hand. As French Onion Soup, this answers a lot of the complaints people have over the vegetarian variety. Myself, I find that a combination of mushrooms and caramelized onions covers a multitude of 'lacks' (if that's how they're seen) - such a wonderfully deep earthy aroma and colour. Your recipe isn't really complicated - just put the onions to roast while the stock simmers and combine and simmer. All done in an hour while you prepare something else! Vegans could substitute vegan cheese if they like it - I understand Toffutti brand melts nicely, although i've never tried to do that with it - or they could skip it. Best, Pat Quote Link to comment Share on other sites More sharing options...
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