Guest guest Posted June 17, 2005 Report Share Posted June 17, 2005 I've made it many times using reduced-sodium tamari, soy sauce, sometimes a little heavy red wine to give it a robust flavor. I used to use dark miso to make " beefy " tasting broths, and " whihte " miso to sub for chicken broths. Although for a more classic " French Onion " soup, I wouldn't use miso. As to carmelized onioins, you don't need to add oil, btw. They will cook down with a little water and still be sweet. Have done this in my crockette and on the stove, although I tend to add a little white wine. FYI, Mark Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2005 Report Share Posted June 17, 2005 > As to carmelized onioins, you don't need to add oil, btw. I had wondered about this - cooking onions down a loooooong time makes them give up/out their own oil anyway - as required in some Indonesian curries (and no doubt others, but I'm thinking of what I have cooked this way) such as 'Beef' (why not seitan?) Rendang. Adding wine might offend some sensibilities, but not mine - and the alcohol is lost in the cooking (drat!) anyway. I like your suggestion of miso for a faux beef flavour. I use it now quite a bit, but hadn't thought that was its attraction LOL The nutritional yeast someone mentioned may seem 'beefy' but to me it is simply 'cheezy', no bad thing in a French Onion Soup! Red wine for the soup? Definitely!!! Such very very good ideas from everyone! More? Best, Pat Quote Link to comment Share on other sites More sharing options...
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