Patf Posted February 6, 2007 Share Posted February 6, 2007 Does anyone make this? I saw an old Delia programme today and she showed it but didn't give a recipe. It looks very tasty! Any recipes? Pat. Link to comment Share on other sites More sharing options...
Dick Smith Posted February 6, 2007 Share Posted February 6, 2007 I have made it in the past, and it was very good.Recipe here:http://www.deliaonline.com/recipes/french-onion-soup,1308,RC.html Link to comment Share on other sites More sharing options...
Beryl Posted February 6, 2007 Share Posted February 6, 2007 The secret is to cook the thinly sliced onions very v e r y slowly. The taste is sublime. Link to comment Share on other sites More sharing options...
Dick Smith Posted February 6, 2007 Share Posted February 6, 2007 They have to caramelise and release their sugars. The Delia recipe calls for sugar, but really deeply coloured (but not burnt) onions should contain enough natural sugar to leave it out. Link to comment Share on other sites More sharing options...
Teamedup Posted February 6, 2007 Share Posted February 6, 2007 I agree Dick, onions are usually sweet enough if caramelised gently. Link to comment Share on other sites More sharing options...
Dick Smith Posted February 6, 2007 Share Posted February 6, 2007 Especially so when cooking liver and onions... Link to comment Share on other sites More sharing options...
Pierre ZFP Posted February 7, 2007 Share Posted February 7, 2007 Dammit! I feel hungry now and its nowhere near lunchtime [:@] Link to comment Share on other sites More sharing options...
Coco Posted February 7, 2007 Share Posted February 7, 2007 I think it was a Floyd recipe that I first used years ago..... (must have been, there was alcohol involved). He added a dash of dry vermouth a few minutes before serving. Try the same recipe (whichever you use) with and without and you'll never have it without again![:D] Link to comment Share on other sites More sharing options...
Dick Smith Posted February 7, 2007 Share Posted February 7, 2007 I like to add a dash of Maggi Arome Saveur to things like this - and gravies - which gives a solid belt of umami to the flavour (though the caramelised onions already have plenty, which is why we all think it is so delicious). Link to comment Share on other sites More sharing options...
Apero Posted February 7, 2007 Share Posted February 7, 2007 [quote user="Coco"]I think it was a Floyd recipe that I first used years ago..... (must have been, there was alcohol involved). He added a dash of dry vermouth a few minutes before serving. Try the same recipe (whichever you use) with and without and you'll never have it without again![:D][/quote]And his talents were passed on to Jean-Christophe Novelli, who ran Floyd's UK resto in the late 80's; while he was engaged on the 'TV shows'. I have not tasted Keiths, however, my wife made the most wonderful soup with Christophe's recipe. One and the same; dont know.[url="http://uktv.co.uk/index.cfm/uktv/food.recipe/aid/554662"]Christophe's French Onion Soup (click)[/url] Link to comment Share on other sites More sharing options...
Dick Smith Posted February 7, 2007 Share Posted February 7, 2007 Looks good, but surely that should be 6 servings (2.2 litres of stock and 6 slices of bread) not 4?Interesting that he uses veal, chicken and vegetable stock and white wine, whereas other recipes I have seen use beef stock. Maybe for a more modern, lighter effect?I didn't know his (J-C N) connection with KF - was that the place that went bust - or was that all of them? Link to comment Share on other sites More sharing options...
Apero Posted February 7, 2007 Share Posted February 7, 2007 [quote user="Dick Smith"]Looks good, but surely that should be 6 servings (2.2 litres of stock and 6 slices of bread) not 4?It's not baby portions Dick.I didn't know his (J-C N) connection with KF - oh mon dieu; you need to get out of the classroom more often my friend [B]was that the place that went bust - or was that all of them?[quote=]I like to add a dash of Maggi Arome Saveur to things like this - and gravies - which gives a solid belt of umami to the flavour[/quote] Indisputably the Maggi one. [+o(] Link to comment Share on other sites More sharing options...
Dick Smith Posted February 7, 2007 Share Posted February 7, 2007 Don't understand! Link to comment Share on other sites More sharing options...
Missy Posted February 7, 2007 Share Posted February 7, 2007 [quote user="Dick Smith"] .... a dash of Maggi Arome Saveur ....[/quote] What happened to good ol' Worcestershire Sauce!.... Link to comment Share on other sites More sharing options...
Dick Smith Posted February 7, 2007 Share Posted February 7, 2007 Difficult to buy in France, and the Maggi seemed good. Not so 'spicy' as Worcestershire, either. I like WS in Bolognese sauce... Link to comment Share on other sites More sharing options...
Apero Posted February 7, 2007 Share Posted February 7, 2007 [quote user="Dick Smith"]Don't understand![/quote]There's a surprise[Www]Your culinary tastes are to die for[+o(] I seen you recipes somewhere before, Masterchef, what a forgetable menu you produced, took the taste to a higher level; never to be forgotten. Nurse.................... Link to comment Share on other sites More sharing options...
Dick Smith Posted February 7, 2007 Share Posted February 7, 2007 Thanks for the insults. I assume you've had too many of your namesake? Link to comment Share on other sites More sharing options...
Patf Posted February 7, 2007 Author Share Posted February 7, 2007 I think I'll try the Christophe recipe as I like the idea of red onions which are sweet anyway. BUT - is there an alternative to butter for the frying? I'm on a low cholesterol diet and horrified at that amount of butter. Pat. Link to comment Share on other sites More sharing options...
Apero Posted February 7, 2007 Share Posted February 7, 2007 [quote user="Dick Smith"]Thanks for the insults. I assume you've had too many of your namesake?[/quote] Don't understand. Link to comment Share on other sites More sharing options...
Apero Posted February 7, 2007 Share Posted February 7, 2007 [quote user="Patf"]I think I'll try the Christophe recipe as I like the idea of red onions which are sweet anyway. BUT - is there an alternative to butter for the frying? I'm on a low cholesterol diet and horrified at that amount of butter. Pat.[/quote]Hi Patf, Understand the butter thing, use low fat alternative. Shouldn't be a problem to the overall enjoyment of the recipe. Let me know how you find it. French onion soup brings back very special memories off the first time we tasted it. It was in Paris many years ago, in early February and was particularily cold. My wife and I went for a wedding anniversary, we decided to have lunch one day near the Arc de Triomphe. We always go back when we visit, often on my own due to business, and it tastes as we remembered it. Link to comment Share on other sites More sharing options...
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