Onion Soup - BBQ Central

Go Back   BBQ Central > Recipes > Appetizers, Sides and Desserts
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-05-2007, 08:46 AM   #1
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Onion Soup

Onion Soup
Servings 4
Time about 1 hour
4 TBLS (½ stick butter)
4 Large Onions, thinly sliced (about 6 cups)
5 Cups Beef Broth
2 or 3 sprigs fresh thyme or pinch of dried thyme
2 or 3 sprigs of fresh parsley
Salt and Fresh Ground Black Pepper to taste

1 Melt the butter in a large deep sauce pan over medium heat. Add the onions and cook, stirring occasionally, until the onions are very soft and starting to brown, 30-45 minutes.
2. Add the stock, turn the heat to medium high, and bring to just about a boil. Turn the heat down so the mixture sends up a few bubbles at a time. Add the seasoning herbs, salt, pepper and cook for about 15 minutes. Preheat the oven to 400*. Fish out the parsley and thyme sprigs, if any.
3. Place crouton or toasted bread in a ovenproof bowl. Add soup and top with cheese of your choice. Place the bowls and bake for about 10 till the cheese melts then pop the dishes under the broiler till the cheese browns…..Enjoy.

* I’ve been know to add some drippings for a brisket or chuck cook…or some brisket to the broth in order to add a slight Smokey flavor to the soup…
__________________

__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 02-05-2007, 10:51 AM   #2
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Soups done….

__________________

__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 02-05-2007, 02:33 PM   #3
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Looks great Dave.
I love making FOS.
I start with the bones and it's an all day project. Fun stuff !
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 02-05-2007, 05:46 PM   #4
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
It must have been French Onion Soup day today...here's my offering.

INGREDIENTS

4 tablespoons unsalted butter
2 pounds (2 to 4 large) yellow onions, sliced ¼" thick
1 teaspoons granulated sugar
3 tablespoon all-purpose flour
¾ cup dry red wine (Cab Sauv)
3 10.5oz cans Beef Stock
1 1/4 C water
2 teaspoons chopped fresh thyme + 2-3 sprigs of fresh Thyme
1 teaspoon dried parsley
Salt and freshly ground black pepper
1 small baguette, sliced into ½-inch pieces
3/4 C cheese per bowl (I used combo of Mozzarella and Provolone)

DIRECTIONS

1. Melt butter in a large Dutch oven on medium - medium-low heat. Add onions, spreading them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are soft, golden brown, and just starting to caramelize - about 1 hour.

2. Sprinkle flour over onions, and stir to coat. Cook flour for about 5 minutes. Add wine, stock, and thyme, parsley and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.

3. Meanwhile, lightly toast at least 8 slices of bread under a broiler or in the toaster and set aside. Ladle hot soup into four ovenproof bowls and arrange on a sturdy baking sheet. Place 2-3 slices (depending on size) of toasted bread over each bowl of soup. Add ¾ cup of cheese over bread in each bowl.

4. Place soup bowls under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn’t burn. Serve immediately.

__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 02-05-2007, 05:55 PM   #5
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
I loves some onion soup.
Looks great guys
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:46 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.