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The Round Table
Podunk, French Style, Onion Soup
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<blockquote data-quote="jhuggett" data-source="post: 25171" data-attributes="member: 2"><p>Sounds damn good Carlos. We had a cool and rainy weekend up here in the NW and that's one of my favorite times to cook. So that's what I've been doing all weekend. My kid loves it because I just keep bringing her things to eat.</p><p></p><p>I've made french onion soup from scratch a few times. Starting with bare beef bones and roast them in the oven for a few hours then throw them in a pot with carrots, celery and onions and boil for 12 hours. This makes the richest beef stock that is great on it's own. After straining it I saute up a bunch of walla walla sweets until they start to turn golden. Put them in individual bowls, cover with stock and top with a good french bread sliced to fit the bowl perfectly, top that with grated mozzarella and parmesan cheese. I throw that under the broiler until bubbly and serve. It's so rich a bowl is about all you can handle but damn it's good.</p></blockquote><p></p>
[QUOTE="jhuggett, post: 25171, member: 2"] Sounds damn good Carlos. We had a cool and rainy weekend up here in the NW and that's one of my favorite times to cook. So that's what I've been doing all weekend. My kid loves it because I just keep bringing her things to eat. I've made french onion soup from scratch a few times. Starting with bare beef bones and roast them in the oven for a few hours then throw them in a pot with carrots, celery and onions and boil for 12 hours. This makes the richest beef stock that is great on it's own. After straining it I saute up a bunch of walla walla sweets until they start to turn golden. Put them in individual bowls, cover with stock and top with a good french bread sliced to fit the bowl perfectly, top that with grated mozzarella and parmesan cheese. I throw that under the broiler until bubbly and serve. It's so rich a bowl is about all you can handle but damn it's good. [/QUOTE]
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Podunk, French Style, Onion Soup
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