Just cooking some comfort food: French Onion soup

[#1]

Never made it before, but got a big bag of onions yesterday for 50p! so thought make some soup.

So far, peeling 1Kg of onions is wet work!

Currently just caramelising them, so hopefully ready for lunch. 

[#2]

Getting to that time of the year again where big batches of soup are made. Rather you than me with all that onion peeling.

[#3]

It was good, considering the few items in it. Onions, butter, water & stock cubes.
But yes the peeling was not fun. The smaller the onion the worse it was.
Now got 2 more meals in the freezer, as it is to rich for me to eat several times a week.

Didn't bother with the floating cheese on toast, had a bacon and brie roll instead.

[#4]

When peeling onions to stop your eyes watering hold something metal in your mouth. A knitting needle has always worked for me.

[#5]

Never made french onion soup before but after reading this post im going to try it out as i love onions.... also i may add some garlic too.

[#6]

I went for the simplest recipe, others wanted white wine & brandy, neither of which I have.
Some garlic would be good in it as well, probably about 3-4 cloves for 1Kg of onions.
My recipe was from here (https://www.nigella.com/recipes/members/duffs10s-french-onion-soup)
1Kg of onions sliced
1.5L of beef stock (recipe called for water I used stock cubes)
50g of butter
2 tsp of flour
melt butter, and add onions in a large pot over a low heat. mix for a couple of min. Cover and leave for 10 min, stirring occasionally. Remove cover and turn up heat slightly, continue to carmalise the onions for about 20-30 min stirring to prevent sticking. When it gets down to about 20% volume and is nice and brown add flour and stir. Add stock .
Simmer to reduce by 25%. Season as required.

It was very nice next time I make it some extra ingredients like garlic and some herbs will probably be added.As I said I had enough for 3-4 meals from this, for what cost me about 20p in ingredients. Too rich for me to eat several times a week so it is in the freezer.

Will be making traditional tattie & leek (un-liquidized as I like some bits in my soup) today for lunch.

[#7]

This is the simple recipe we use, for a quick, delicious, easy & warming French Onion Soup..

Ideal for tonight, with temperatures fast approaching the forecast 6ºC

Just about to go make some....

French Onion Soup

Microwave

Chop One Onion into Fine Slices

Small squirt Oil in Jug

Cover, Microwave 3 mins on high

Add one mug Boiling Water

Add Beef Stock Cube

Add half Teaspoon Mixed Herbs

(Add Corn, Chicken if required)

Cover, Microwave 2 mins on high

Add half mug cold water

Serve in Bowl, with Toast Soldiers

(Plus possibly a Cold Drink too)

[#8]

So has nobody got a tip on how to peel onions without all the tears ?

[#9]

Yep, have someone else do it... 

[#10]

Mayfly said put something metal in your mouth. Not tried it yet.

[#11]

One thing that certainly works is to leave the onions in the freezer for 2 hours before using them.

[#12]

Try peeling onions while they are under water...works for me.  

There is one question though, most of the onions over here are Spanish...so how can it be called French onion soup? 

[#13]

Same reason you can get Cheddar cheese from Scotland. The recipe is French, not the onions.

[#14]

@Anonymous We dont oven a microwave i like to cook everything fresh

[#15]

You can cook fresh in a microwave. In fact it can be healthier than boiling fresh veg to death, a quick steam in the microwave (fresh veg chopped, add a spot off water, cover and cook for a min or so).