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Thread: mmmmmmmmmmmm French Onion soup.

  1. #1
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    Oct 2006
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    somewhere east of Queen Creek, AZ - South East of Phoenix
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    mmmmmmmmmmmm French Onion soup.

    LOML is making French onion soup for tonights dinner. The house smells great. Picture to follow.
    "There’s a lot of work being done today that doesn’t have any soul in it. The technique may be the utmost perfection, yet it is lifeless. It doesn’t have a soul. I hope my furniture has a soul to it." - Sam Maloof
    The Pessimist complains about the wind; The Optimist expects it to change;The Realist adjusts the sails.~ William Arthur Ward

  2. #2
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    mmmmm with melted swiss cheese
    Faith, Hope & Charity

  3. #3
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    Great, Now if Sharon sees this I know what she'll have me be making soon...

  4. #4
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    Don, could you post her recipe? That's something I've never made.
    AKA Young Grasshopper Woodworker
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  5. #5
    Join Date
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    somewhere east of Queen Creek, AZ - South East of Phoenix
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    Its not her recipe, It's Paula Deans.

    Here ya go

    8 onions, sliced
    2 cloves garlic, minced
    1/3 cup olive oil
    2 tablespoons all-purpose flour
    8 cups beef stock
    1/4 cup dry white wine
    1/2 teaspoon dried thyme
    1 bay leaf
    Salt and pepper
    1 loaf French bread
    2 cups grated Gruyere
    Directions
    Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.

    Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler.
    "There’s a lot of work being done today that doesn’t have any soul in it. The technique may be the utmost perfection, yet it is lifeless. It doesn’t have a soul. I hope my furniture has a soul to it." - Sam Maloof
    The Pessimist complains about the wind; The Optimist expects it to change;The Realist adjusts the sails.~ William Arthur Ward

  6. #6
    Join Date
    Aug 2007
    Location
    Reno NV
    Posts
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    The best ones we've made is from Cooks Illustrated

    Takes a while, but very good.

    I always have very freaky dreams after eating french onion soup....

    And just a plug for Cooks Illustrated and Cooks Country magazines. Kind of like WoodSmith and Shopnotes, but for food, instead of wood. Great magazines that really think things through...

  7. #7
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    That looks great, don and brent. I'll have to try it.
    AKA Young Grasshopper Woodworker
    AKA The Rookie

  8. #8
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    Dec 2007
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    Billings Missouri near Springfield Mo
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    Quote Originally Posted by Brent Dowell View Post
    And just a plug for Cooks Illustrated and Cooks Country magazines. Kind of like WoodSmith and Shopnotes, but for food, instead of wood. Great magazines that really think things through...

    A Turn N Time
    Components for John Smith Organs and the Hobby Organ Builder

    Frog Pond Guitars


    Before you criticize someone, you should walk a mile in their shoes. That way, when you criticize them, you're a mile away and you have their shoes.

  9. #9
    Join Date
    Oct 2006
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    somewhere east of Queen Creek, AZ - South East of Phoenix
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    Urrrp.
    Attached Thumbnails Attached Thumbnails IMG_1737-1.JPG  
    "There’s a lot of work being done today that doesn’t have any soul in it. The technique may be the utmost perfection, yet it is lifeless. It doesn’t have a soul. I hope my furniture has a soul to it." - Sam Maloof
    The Pessimist complains about the wind; The Optimist expects it to change;The Realist adjusts the sails.~ William Arthur Ward

  10. #10
    Join Date
    Aug 2007
    Location
    Reno NV
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    Looks Awesome!

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