Guest guest Posted July 25, 2001 Report Share Posted July 25, 2001 Hi I love French Onion Soup. Does anyone have the recipe for the Dark Vegetable Stock called for in this recipe? Thanks! Shannon In a message dated Wed, 25 Jul 2001 7:52:52 AM Eastern Daylight Time, Kathleen <schuller writes: > * Exported from MasterCook * > > French Roasted Onion Soup > > Recipe By : Moosewood Restaurant Daily Special, page 37 > Serving Size : 4 Preparation Time :0:00 > Categories : Soups And Stews Vegetables > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 4 large Spanish onions -- (4 to 5) > cut lengthwise into thin slices -- (about 8 cups) > 8 garlic cloves -- minced or pressed > 1 teaspoon salt > 2 tablespoons olive oil > 4 bay leaves > 1 teaspoon dried thyme > 3/4 cup dry white wine -- up to 1 > 8 cups Dark Vegetable Stock > (see separate recipe) > 2 tablespoons soy sauce > salt and ground black pepper -- to taste > Herbed Croutons > (see separate recipe) > grated Gruyere or Swiss or Parmesan > cheese > > Serves 4 To 6. Yields 10 Cups. Roasting Time: 45 To 50 > Minutes. Simmering Time: 30 Minutes > > Onion soups require a good rich stock for the best flavor. Our Dark > Vegetable Stock is a perfect choice and can be made while the onions for > the soup are roasting. The sweet, smoky flavor of caramelized onions and > garlic lend our soup its special distinction. > > This beautiful, deep caramel brown soup is appealing next to a colorful > salad and makes a very satisfying meal. > > Preheat the oven to 375F. In two shallow, nonreactive baking pans large > enough to accommodate all of the onions in a single layer, combine the > onions, garlic, salt, oil, bay leaves, and thyme. Roast for 45 to 50 > minutes, stirring every 15 minutes, until the onions have softened and > lightly browned. Remove from the oven, add the wine to the baking pans, > and stir well with a wooden spoon to deglaze. > > Transfer the roasted mixture to a soup pot. Add the stock and soy sauce, > cover, and bring to a boil; then lower the heat and gently simmer for 30 > minutes. Find and discard the bay leaves and add salt and pepper to taste. > > Serve with croutons and grated cheese. > > Per 13.5-Ounce Serving: 181 Calories, 3.2 G Protein, 7.5 G Fat, 22.2 G > Carbohydrates, 1.3 G Saturated Fatty Acids, 0 MG Cholesterol, 912 MG > Sodium. 3.3 G Total Dietary Fiber > > > > - - - - - - - - - - - - - - - - - - > > > > > > ******************************************************************************* > To post to list via e-mail: send e-mail to " Veg-Recipes " > To post to list via website: Veg-Recipes/post > To contact List Owner: " Veg-Recipes-owner " > Subscribe or Un through site: / > OR Un via e-mail: Veg-Recipes- > Calendar: Veg-Recipes/calendar > Bookmarks: Veg-Recipes/links > Read or search old messages: Veg-Recipes/messages > ******************************************************************************* > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2001 Report Share Posted July 26, 2001 At 04:23 PM 7/25/01 -0400, veggiesgalore wrote: >Does anyone have the recipe for the Dark Vegetable Stock called for in >this recipe? I don't have the recipe, but I would guess that it's made with roasted vegetables, to give it a dark color and rich flavor. You could try your usual vegetable stock recipe and just roast the veggies first. Jeri Burdett TerraWeb Technologies--Solutions that fit your style Website hosting, design, & domain registration at down-to-earth prices http://www.twtek.com Quote Link to comment Share on other sites More sharing options...
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