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Bier Meister

French Onion soup

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1 hour ago, shorepatrol said:

No man is cooking for a female that doesn't suck cack. Back to ramen for you pookles 

Horse Hockey!  
 

I do all the cooking. My wife does all the cleaning. 
 

Perfect for me.  I hate cleaning and laundry and I haven’t done a lick of it in 15 years.  

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On 3/8/2018 at 7:16 PM, shotsup said:

I see you put bay leaves in satchel and remove. I have had French onion soup 3 times in the last month in 2 different states and all three times the bay leaf was left in.

 

:mad:

Nobody cares what you think Dbag. 

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On 10/18/2015 at 11:00 AM, Bier Meister said:

FO soup.....

 

1 red onion (finely sliced)

1 yellow onion (finely sliced)
1 c marsala
1/4 c sweet vermouth
5 c beef stock (or a combo of beef and chicken)
1/2 c cup sherry
3 bay leaves
3 springs of thyme
3 branches of parsley
5-10 peppercorns


slowly saute onions in large pot over low/me heat for about 2-3 hrs. stir every 10 min... the longer you go the more frequently you need to stir. i add a couple of ounces of water every 10-15 min and bring it au sec. deglaze with marsala and vermouth. reduce by half. add stock. bring heat up.. bring to boil.. then simmer for about 30 min- 1 hr. create a seasoning bag (sachet) with cheese cloth (or coffee filter and string).... put the bay leaves, parsley, thyme and peppercorn in.... add sachet to soup for the duration of simmering... then discard... add sherry..... something else i used to do was add parm or gruyere rind to the soup while simmering. season with s&p.

best served with gruyere melted over toasted baguette slices via broiler

 

I have zero of these ingredients on hand. I love FO soup but this is one thing I won’t try at home. Stick to restaurants 

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We were out shopping for coats tonight and stopped into Panera Bread for dinner 

French Onion soup was on their menu, but I couldn’t pull the trigger.  
 

Went with a bowl of turkey chili instead. 

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Pulled the trigger and ordered it at a steakhouse tonight.  
 

It was ok I guess.  But the stringy cheese is a pain in the ass.  

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On 11/28/2021 at 5:01 PM, vuduchile said:

Pulled the trigger and ordered it at a steakhouse tonight.  
 

It was ok I guess.  But the stringy cheese is a pain in the ass.  

:dunno:

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On 11/28/2021 at 8:01 PM, vuduchile said:  
 

It was ok I guess.  But the stringy cheese is a pain in the ass.  

It’s my favorite non Asian soup. I have a terrible gag reflex (insert sucking cork joke here) and some places use too much cheese - and non melted - so sometimes I literally choke on it (insert same or new joke here). 
The pluses out weigh the minuses. 

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45 minutes ago, Mike Isles said:

It’s my favorite non Asian soup. I have a terrible gag reflex (insert sucking cork joke here) and some places use too much cheese - and non melted - so sometimes I literally choke on it (insert same or new joke here). 
The pluses out weigh the minuses. 

 

1 hour ago, Bier Meister said:

:dunno:

Too much work.  

I just want a spoonful of soup.

I don’t wanna feel like I’m fighting my way thru a spider’s web with every bite 

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On 11/28/2021 at 8:01 PM, vuduchile said:

Pulled the trigger and ordered it at a steakhouse tonight.  
 

It was ok I guess.  But the stringy cheese is a pain in the ass.  

I love the cheese but I agree that it's a pain. Had a really good French onion soup this week but its embarrassing to try and eat that in public. I could've used a pair of scissors with it. 

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how does one make the melted cheese not stringy?

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8 minutes ago, taco breath said:

how does one make the melted cheese not stringy?

It is very related to the oil and milk (type of milk used) content of each cheese

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5 minutes ago, Bier Meister said:

It is very related to the oil and milk (type of milk used) content of each cheese

which cheeses melt non stringally?

certianly not swiss.

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31 minutes ago, taco breath said:

which cheeses melt non stringally?

certianly not swiss.

It’s a matter of degree. Some cheeses do not melt well at all.

 

edit: typically, aged cheeses will be have less stretch (be less stringy). 

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1 hour ago, Bier Meister said:

It’s a matter of degree. Some cheeses do not melt well at all.

 

edit: typically, aged cheeses will be have less stretch (be less stringy). 

You sound like a scientist 

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Had French Onion soup at a restaurant in Cancun last week.

Honestly, nothing special about the soup, cept that I was in Cancun and that was awesome!

 

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2 hours ago, Mike Honcho said:

Had French Onion soup at a restaurant in Cancun last week.

Honestly, nothing special about the soup, cept that I was in Cancun and that was awesome!

 

I like tortilla soup, but would temper my expectations if I ordered it in Europe 

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9 minutes ago, Bier Meister said:

I like tortilla soup, but would temper my expectations if I ordered it in Europe 

I smell another recipe !!!!!

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15 minutes ago, Mike Isles said:

I smell another recipe !!!!!

I’ve done about 4-5 varieties.  I’ll put out my two favorites at some point.  Busy December 

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2 hours ago, Bier Meister said:

I like tortilla soup, but would temper my expectations if I ordered it in Europe 

In 99 mrs and I took our first trip to Europe together.  We spent a month visiting Germany, Switzerland, Austria, and were very briefly in Italy.   I recall at one point in Innsbruck we needed a break from schnitzel, brats, and fondue…. And we rolled the dice on some Chinese.  I had pretty low expectations, but it was actually decent.

 

 

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On 3/8/2018 at 7:16 PM, shotsup said:

I see you put bay leaves in satchel and remove. I have had French onion soup 3 times in the last month in 2 different states and all three times the bay leaf was left in.

 

:mad:

Shut up asss. WTF do you know 

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On 3/9/2018 at 12:21 PM, kutulu said:

Got some the other day at the colonial diner in Middletown NY... Was pretty decent. The hostess had a few miles on her but was still a pretty hot Greek woman. :wub: clock was ticking though.

Rt 17 ?

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On 11/12/2021 at 9:22 PM, Mike Isles said:

Nobody cares what you think Dbag. 

What an a hole 

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On 10/18/2015 at 9:22 AM, OldMaid said:

Excuse me while I drool....

 

Wait... you don't melt the cheese over the top? :(

Verveeta 🧀

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So weird, because French onion dip doesn't taste anything like the soup. 

 

I guess if you like mayonnaise and minced onions...

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On 10/18/2015 at 11:24 AM, Bier Meister said:

you can do it one of two ways:

 

1. place crostini in bowl. top with cheese. melt under broiler (preferred)

 

2. melt cheese on crostini then place in bowl

I did both. Cheese on the bread and melted over the top

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On 2/14/2023 at 6:03 PM, TommyGavin said:

I did both. Cheese on the bread and melted over the top

Couple minutes under the broiler too. :wub: 

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3 hours ago, wiffleball said:

Not sure about that list, I've only been to Panera a couple of times and never tried the French onion soup but my daughter has gone there a ton and she said it's alright but definitely not a great soup, more like a decent fast food version of French onion soup. Not a chain not but earlier this year we both got a fos at this place on Cape cod called The Scargo Cafe and it was delicious. I remember looking around and almost every table had ordered at least one.

 

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