Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
French Onion Soup, The End
Options
Richard Fl
Posts: 8,297
This bowl of French onion soup started last week with 10#s beef rib bones and 4 pork shoulder bones.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1084447&catid=1
Yielded about 1 gal stock and 4 qts beef ready for barley soup and the freezer.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1084911&catid=1
Started with 25 lbs onions, mostly vidalia and florida sweet. After a few hours, it took 4 batches to caramalizing the onions, they went into a 9 qt do on large at 250-325 for 5 hours, persimmon wood and no top.
Sliced
Caramalizing
Cooking 5 hours
After sitting on the egg overnight they were ready for breakfast. Yielded 1 gallon of soup. Freezes very well.
But I held off until a late lunch today.
Thanks for staying around so long. It is well worth the trip.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1084447&catid=1
Yielded about 1 gal stock and 4 qts beef ready for barley soup and the freezer.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1084911&catid=1
Started with 25 lbs onions, mostly vidalia and florida sweet. After a few hours, it took 4 batches to caramalizing the onions, they went into a 9 qt do on large at 250-325 for 5 hours, persimmon wood and no top.
Sliced
Caramalizing
Cooking 5 hours
After sitting on the egg overnight they were ready for breakfast. Yielded 1 gallon of soup. Freezes very well.
But I held off until a late lunch today.
Thanks for staying around so long. It is well worth the trip.
Comments
-
Looks delicious! Thanks Richard for posting - I have been waiting for a rainy day to make that soup and it looks like that will happen in the next day or so as the monsoon season is here - I have all the ingredients lined up. Yesterday I made 7 pints of my ham and bean soup - the recipe of which I posted this morning.Re-gasketing America one yard at a time.
-
Thankd, make sure you use LOTS of onions and no sugar. the vidalia and florida sweet have their own sugar and I did not want it too sweet. Little Cabernet Sauvignon
-
That looks like the best French Onion Soup ever.
-
That looks great Richard! I need to do that.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 -
Looks Fabulous my friend!
-
Thanks! After the midnight runs with the bones and onions could have used some shine.
-
Do a big batch like I did and it freezes very well.Lots work but well worth it.
-
IMHO it is! Thanks.
-
OMG!
Absolutely. That is awesome. -
I couldn't quite tell, but is that grated/melted Gruyere on top in the final pix of the serving? any pieces of baguette in there too?Re-gasketing America one yard at a time.
-
Richard, that looks amazing! Thanks for sharing.
-
That looks killer, Richard. And french onion soup done well is one of my favorite eats. Well done.
-
The bread is homemade croutons roasted in the over until crunchy. I sprinkled them with Italian salad dressing and my Italian spice mix.
Cooked 350 turning a few times until crunchy. about 30-45 minutes. The cheese could be gruyer but this batch was coopers sharp, american white and some Latin Pupusas(A great melting cheese for latin dishes).
This cheese info is from a recipe I have used for years.
Cheeses to top Bread Slices or Croutons
Bottom Swiss Cheese, Sliced
Middle Munchie Cheese, Sliced
Top Provolone, Sliced
Sprinkle Parmesan Cheese, lightly on top after browning
You have mail. -
Thank you! Lots of work, but well worth the reward.
-
Oh man that looks good Richard. There are times when I wish I was there tasting.
Be well, Kent -
Thanks, don't loose any sleepy as I will taste it for you and report that it is better than the picture. LOL
-
Looks awesome Richard! What a process...but as you say, well worth it. Some of the best food is slow cooked and I think you take the prize. :woohoo:
Now if I only had the time... -
Thanks! I have about 6-8 pints in the freezer for future use.
-
You need to make a batch for the long cold winter.
-
Richard, your French onion soup looks so rich and delicious! I sure would have loved to have eaten some.
-
I'll have to work on that!
-
Thanks, got some in the freezer for your next trip south.
-
Richard,
You know I love you like a much older brother but, damn man, spend fifty bucks on a camera dude! Awesome looking soup BTW.
SteveSteve
Caledon, ON
-
OH MY!
Great post!
Thanks for the links, too!! -
Thanks! Well worth the eggfort.
-
A surprise to this Egg Newb that you could do soup in it! Added to my "to-try" list (I love French Onion soup)._____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
-
Make sure you have a heavy pot, Most prefer cast iron.
Le Creuset works but is a little more $$$$. -
Great job Richard
That onion soup looks amazing
Thanks for the posts on this cook
Shane -
Wow, that has to be the best looking French onion soup I've ever seen. Great job.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum