I am about an hour into caramelizing onions for my soup tonight. Made the beef stock yesterday, today the onions and then put it all together tonight. Do you make your own ?
What do you drink with it ? I like a nice red Burgundy or Oregon pinot.
I dont really have a recipe, I wing it.
3 1/2 quarts beef stock
1 1/2 c caramelized onions ( thats cooked down from about 8 big onions, 8 lbs or so, takes about 4 hours, very low heat)
1 heaping tsp flour
and a cheesecloth spice bomb with a couple bay leaves, about 6 sprigs of thyme and a dozen peppercorns
Add the onions to a large stock pot, if the are cold, heat them in the pot and toss the flour over them. (no this is not blanching ) and cook for 2 min or so, then add the beef stock and toss in that spice bomb. Bring to a simmer and cook it for about an hour till it reduces. Season it with salt and pepper. I also toss in a splash of whatever pinot I have for that night.
Get your soup tureens and ladel that in there leaving space to float your toasted crouton on top. I use Comte and I slice it off the chunk and lay it on top of the bread, then grate some on top as well. Stick those under the broiler till they get bubbly and crusty and damn that is some good eattin.
To prepare the onions for this, melt one stick of butter in a heavy pot large enough to hold all the onions you cut. When its melted toss in all the onions and cook on med heat till they start to wilt and release some liquid. DO NOT SCORCH THEM. Stir every 15 min or so. Turn it down to low and wait about an hour and they will have released alot of liquid. Turn the heat up and stir to evaporate alot of the liquid, then turn the heat back down to low and cook them for about 4 hours, stiring every 15 min or so till they are carmelized and not putting off liquid anymore.
And no Bella you cant shred the onions in the blender. Nor can you replace the onions with potatos.
Edited to add onion cooking instructions.
I can give the beef stock recipe if anyone wants that too.