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Author Topic: french onion soup  (Read 918 times)
Brain
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« on: Sat 7 June, 2008 - 04:07 pm »

simmer 1 litre of good beef stock with 1/2 bottle (or more ) of red wine till reduced by 1/3.

while that is happening slice about 1kg of onions and fry covered on a low heat till soft without browning.
then remove lid and sprinkle with a couple of teaspoons of sugar and cook over medium heat till caramalised. DO NOT burn!!
add stock/wine and simmer for 15-20 mins

Mmmmmmmmmm
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spanky
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« Reply #1 on: Sun 8 June, 2008 - 06:27 pm »

sounds yumm
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Collie
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« Reply #2 on: Mon 9 June, 2008 - 01:18 pm »

what is the difference between a french onion and one from anywhere else?
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deegee
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« Reply #3 on: Mon 9 June, 2008 - 01:20 pm »

what is the difference between a french onion and one from anywhere else?

The French ones have an accent and smell of garlic

 eek
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PaganRaven
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« Reply #4 on: Mon 9 June, 2008 - 06:29 pm »

how would one go about converting french onion soup into a french onion dip?

sounds delish b.t.w 
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cat
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« Reply #5 on: Fri 13 June, 2008 - 02:52 pm »

 
yummmy
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Brain
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« Reply #6 on: Fri 13 June, 2008 - 05:17 pm »

how would one go about converting french onion soup into a french onion dip?

sounds delish b.t.w 

 

a dip??  Hmmmmmm....
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