Forums
New posts
Search forums
What's new
New posts
Latest activity
Members
Registered members
Current visitors
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Community
The Round Table
Podunk, French Style, Onion Soup
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support Brothers of Briar:
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="Carlos" data-source="post: 25168" data-attributes="member: 7"><p>Had a craving for soup. </p><p></p><p>Started with a pound of ground pork. Didn't have any pork chop trimming. That's why it's Podunk, French style instead of French style.</p><p></p><p>Browning the pork, added a bit of butter, salt, thyme, black pepper and a bunch of diced garlic. Then three large coarse chopped sweet onions. Sweating those down now. Didn't want to heat up the house with the oven to brown the onions, so I will do it on the stovetop. I'll take the lid off a couple times and get a nice brown. Then deglaze the pan with a bit of broth. I might add a touch of wine, but I am not big on it in the soup.</p><p></p><p>Cook it all afternoon and at some point add beef stock. Perhaps some chicken stock depending upon the color and taste. Keep it hot till supper time to let the flavors really work together. Serve with some warm French style bread for dipping or crusty for crunch.</p></blockquote><p></p>
[QUOTE="Carlos, post: 25168, member: 7"] Had a craving for soup. Started with a pound of ground pork. Didn't have any pork chop trimming. That's why it's Podunk, French style instead of French style. Browning the pork, added a bit of butter, salt, thyme, black pepper and a bunch of diced garlic. Then three large coarse chopped sweet onions. Sweating those down now. Didn't want to heat up the house with the oven to brown the onions, so I will do it on the stovetop. I'll take the lid off a couple times and get a nice brown. Then deglaze the pan with a bit of broth. I might add a touch of wine, but I am not big on it in the soup. Cook it all afternoon and at some point add beef stock. Perhaps some chicken stock depending upon the color and taste. Keep it hot till supper time to let the flavors really work together. Serve with some warm French style bread for dipping or crusty for crunch. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Community
The Round Table
Podunk, French Style, Onion Soup
Top