French Onion Soup
Source of Recipe
Betty Lees aka. Jane from Mimi's
Recipe Introduction
The stock is what makes the soup.
1 turkey carcass
several carrots
some celery, 2 or 3 stalks
3 or 4 cloves of garlic, depending on size
1 medium to large onion
3 whole cloves, I stick them in the oven
about 6 whole peppercorns,
a piece of parsnip, if you have it.
Peel nothing, just throw it in.
Fill with water to cover.
Bring to a boil, lower to simmer.
Now set it on the back burner, let it simmer, where the bubbles
barely break the top.
Simmer it for at least 12 hours, I let it go overnight.
Drain in a colander, return broth to clean pot.
Boil to reduce to 2 quarts.
Throw out all the vegies along with all the rest of the solids.
All the flavor has cooked out of them and is now in the broth.
List of Ingredients
My Onion Soup
There really is no recipe. This is what I do.
It is the only way I have made it, since I discovered how good it is made with rich turkey stock. I no longer use the stock for any other purpose.
One time I called the liqour store to deliver some vermouth, stating that I needed it for onion soup. A smart a-- remark was made about me bringing some soup. I did. Later I was told that he would provide me with a whole turkey if I would make some more of the soup.
Having said all that, this is another of my "If you try it," etc.
ONION SOUP
Peel 1 1/2 pounds yellow onions, slice thinly.
In a heavy bottomed pot, melt about a tablespoon of butter,
add the same amount of olive oil.
Put the onions in, stir, cover and put on very low heat for at least
30 minutes. You want the onions very soft.
Now turn the heat to medium, add a teaspoonful of sugar, and brown the
onions, stirring frequently. Add several spoons of flour, stir well.
Add one quart of the very rich turkey stock, add a quart of water.
Simmer for about 30 minutes.
Now add 1/2 cup of dry white wine. I use Dry Vermouth.
Simmer for another 30 to 40 minutes.
Serve with croutons and grated cheese, if desired.Recipe
|
|
member logon
