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The Round Table
Podunk, French Style, Onion Soup
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<blockquote data-quote="Justpipes" data-source="post: 25230" data-attributes="member: 38"><p>Jason, I just make up a sauce with cream sherry, brown sugar and chopped onions. Maybe a little lemon juice, garlic sometimes. I cook it on the stove top slowly and let it thicken, it's really good if you add chopped pecans but I didn't have any this time. Then as the trout are cooking on the top rack (skin down) I drizzle the sauce on them and let it simmer. I don't know if that is carmelized but that is just what I call it. It came out very tasty!</p><p></p><p>That French Onion Soup receipt of yours sounds delicious! Home made beef stock.......now that is cooking!</p></blockquote><p></p>
[QUOTE="Justpipes, post: 25230, member: 38"] Jason, I just make up a sauce with cream sherry, brown sugar and chopped onions. Maybe a little lemon juice, garlic sometimes. I cook it on the stove top slowly and let it thicken, it's really good if you add chopped pecans but I didn't have any this time. Then as the trout are cooking on the top rack (skin down) I drizzle the sauce on them and let it simmer. I don't know if that is carmelized but that is just what I call it. It came out very tasty! That French Onion Soup receipt of yours sounds delicious! Home made beef stock.......now that is cooking! [/QUOTE]
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Podunk, French Style, Onion Soup
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