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French Onion Soup - WOW...

Florida Grillin GirlFlorida Grillin Girl Posts: 4,371
edited 6:03AM in EggHead Forum
What did you do with the bones the last time you egged beef ribs? I hope ya saved them. I did.

Here are the bones egging away:

P1263947.jpg

I saved the bones and made some rich stock, which had a nice smokey flavor to it.

So today I used the beef stock to make French Onion Soup. Mostly based on Tyler Florence's Ultimate recipe:

http://www.foodnetwork.com/recipes/tyler-florence/french-onion-soup-recipe2/reviews/index.html#user-reviews-top

Here it is with toast, mozzarella and fresh parmesan on top, and fresh thyme garnish:

P2164103.jpg

WOW. It was great. Thanks, FLpoolman for the idea. I have been hungry for it since he posted it the other day. A perfect soup for the 60 degree weather tonight!
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Comments

  • Richard FlRichard Fl Posts: 7,837
    Absolutely EGGtastic, I made a batch last year and left to cook on the large overnight and it really thickend up. Shut the BGE down about 10 pm after about 3 hours of cooking and it was fantastically thick.
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  • Richard, this thickened up nicely, due to the flour. I LOVE the flavor. I took my time carmelizing the onions, and that rich flavor really comes through. Oh yeah, that and the red wine!! I poured a splash of Chardonnay in there too, just for good measure.
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  • cookn bikercookn biker Posts: 13,394
    Looks great Faith.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • FlaPoolmanFlaPoolman Posts: 11,670
    Nice Faith,, when you get the craving ya gotta go with it. I put that soup at the top of my comfort foods.
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  • caramelizing the onions is the secret to good french onion soup flavor. Last summer we at a favorite resturant in seal cove and had FOS twice about a week apart, the second time it was superb, a deeper richer flavor. We made a comment to our server and he said that the difference was that the previous week someone different made the soup and did not caramelize the onions and thus a blander flavor.
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  • I have been thinking about that soup also :blink: Going to have to wait for the weekend. :angry: Looks fantastic!
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  • Richard FlRichard Fl Posts: 7,837
    This is what I started with and it was even better the next day or so.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=994327&catid=1
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  • 2Fategghead2Fategghead Posts: 9,623
    I can taste it from here Faith and it tastes great. :P
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  • hornhonkhornhonk Posts: 3,839
    I ate beef ribs today and gave the bones to my dogs. No soup for me. :(
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  • thirdeyethirdeye Posts: 7,428
    DSC07153a.jpg

    Nice idea and a BIG flavor bump I bet... French onion is one of my favorite soups. Instead of broiling the cheese and bread, I use my MAPP torch just like the old gal whose recipe I favor does it....Hehee

    f806000f.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • MickeyMickey Posts: 16,269
    As if I needed a reason for beef ribs :unsure:
    Thanks, will get right on that.....
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • SmokeyPittSmokeyPitt Posts: 6,359
    That looks and sounds great! Did you make the soup on the egg as well, or just on the stove?


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Wingrider, you can bet that the carmelizing makes a huge difference. I took my time and carmelized them for a long, long time on medium heat. There is a fine line between them becoming carmelized and getting burnt!
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  • WWSisWWSis Posts: 1,448
    FABulous! I could use a few of those degrees right about now! :laugh: :)
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  • Mapp torch, it is!! If Julia does that, it's good enough for me!
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  • Carolina QCarolina Q Posts: 8,179
    Faith, the soup looks delicious!! But Zip says parm "blows". :laugh:
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • SmokeyPitt, it was cooked on the stove. What a rich, rich flavor the egged beef bone stock gave the soup though.
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  • Thanks a million, Faith. First great new recipe I've seen here in eons.

    It's on my BGE bucket list. :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • Michael, then Zip can come down here and try to feed the disinterested teenager that doesn't like melted cheese!! That was his bowl in the picture!
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  • HossHoss Posts: 14,587
    Julia??? You DEVIL! :evil: Yummee lookin soup. :) I still like to watch her shows.
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  • thirdeyethirdeye Posts: 7,428
    Of course it's not wide open like when starting lump, but it's a handy tool for browning.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Carolina QCarolina Q Posts: 8,179
    Well, I think it looks terrific! :) I haven't had FOS in a very long time. That is about to change, I think. Thanks for posting!
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • HossHoss Posts: 14,587
    OOOOWEEE! DAT's gotta be GOOD! :)
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  • Faith,

    Looks awesome! But culinary suggestion from the poolcreature? :unsure:

    Steve

    Steve 

    Caledon, ON

     

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  • I gots lots of leftovers, come on down! The weather is just fine, heading up to 79 for the weekend!!
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  • Richard FlRichard Fl Posts: 7,837
    It freezes very well!
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  • Steve, all I said is poolboy made it, and it made me hungry for it.

    We will have to ask Pat what kind of broth he used. He has to have alot of BEEF bones around his house somewhere!
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  • HossHoss Posts: 14,587
    Was 75 here today,but no tastee soup! :( :laugh:
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  • Faith,

    Pretty sure it came out of a box. He knaws all the bones til there is no meat left and buries them in the backyard

    Steve 

    Caledon, ON

     

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  • FlaPoolmanFlaPoolman Posts: 11,670
    :laugh: I still had the drippings from the Italian beef. Made a great stock base
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