In article >, says...
> >I am looking for a french onion soup recipe but am not interested in
> > just adding cheese to some instant broth like so many of the recipes I
> > am finding online.
> > Anyone have a favorite and authentic recipe that they would care to post
> > here?
>
> Beef stock with lots of onions added, croutons and cheese, dumbass.
>

That's the dumbest thing I've ever heard. OK, not really, but it's
close.

Julia Child's recipe is absolutely heavenly. It depends on a good beef
stock, which you must make yourself of course.

--
Peter Aitken

"Peter A" > wrote in message
...
> In article >, says...
>> >I am looking for a french onion soup recipe but am not interested in
>> > just adding cheese to some instant broth like so many of the recipes I
>> > am finding online.
>> > Anyone have a favorite and authentic recipe that they would care to
>> > post
>> > here?
>>
>> Beef stock with lots of onions added, croutons and cheese, dumbass.
>>
>
> That's the dumbest thing I've ever heard. OK, not really, but it's
> close.

Then you live in a much more intelligent world than I do.


>
> Julia Child's recipe is absolutely heavenly. It depends on a good beef
> stock, which you must make yourself of course.
>

INGREDIENTS
a.. 1/4 cup butter
b.. 3 onions, thinly sliced
c.. 1 teaspoon white sugar
d.. 1 tablespoon all-purpose flour
e.. 2 1/2 cups water
f.. 1/2 cup red wine
g.. 2 (10.5 ounce) cans condensed beef broth
h.. 1 French baguette
i.. 8 ounces sliced Swiss cheese
Now then, genius. I see beef stock, bread, onions and
cheese. I left out the wine and butter, but many prefer to
do without those. So what is left? Flour?


Now then, let's see, here's Julia Child's:

Title: French Onion Soup
Categories: Soups, Ceideburg 2
Yield: 1 servings

3 tb Butter
1 tb Light olive oil or fresh
-peanut oil
8 c Thinly sliced onions (2 1/2
-pounds)
1/2 ts Each salt and sugar (sugar
-helps the onions to brown)
2 tb Flour
2 1/2 qt Homemade beef stock, (see
-following recipe for
-stock), at
Least 2 cups of which
-should be hot
4 To 5 tablespoons Cognac,
-Armagnac, or other good
-brandy
1 c Dry white French vermouth

I see beef stock, onions, and what? Alcohol, butter
and some other oils that are not really necessary.

So you like to add some fat and alcohol to your FOS.

Excuse me. It is still basically beef stock, onions,
croutons and bread.

"cybercat" > wrote
>
> Excuse me. It is still basically beef stock, onions,
> croutons and bread.
>

The point being, dumb-ass, the OP, does not have to use
"soup mix" to make it. Which was his original question, how
to make it without the soup mix or boullion he sees in "most
recipes."

Which is not even close to the dumbest question I have ever
heard, but it is still pretty ****ing stupid.



--
Posted via a free Usenet account from http://www.teranews.com

On Tue, 17 Apr 2007 17:41:22 -0400, "cybercat" >
wrote:


>Now then, let's see, here's Julia Child's:
>
> Title: French Onion Soup

> 4 To 5 tablespoons Cognac,
> -Armagnac, or other good
> -brandy
> 1 c Dry white French vermouth
>
>I see beef stock, onions, and what? Alcohol, butter
>and some other oils that are not really necessary.

Have you tried Julia's recipe? Versus other versions? The vermouth
or white wine adds a nice dimension, and so does the cognac.

Try it sometime, if you haven't already.

Christine

"Christine Dabney" > wrote in message
...
> On Tue, 17 Apr 2007 17:41:22 -0400, "cybercat" >
> wrote:
>
>
>>Now then, let's see, here's Julia Child's:
>>
>> Title: French Onion Soup
>
>> 4 To 5 tablespoons Cognac,
>> -Armagnac, or other good
>> -brandy
>> 1 c Dry white French vermouth
>>
>>I see beef stock, onions, and what? Alcohol, butter
>>and some other oils that are not really necessary.
>
> Have you tried Julia's recipe? Versus other versions? The vermouth
> or white wine adds a nice dimension, and so does the cognac.
>
> Try it sometime, if you haven't already.
>

I believe I will, thank you.

Christine Dabney wrote:
> On Tue, 17 Apr 2007 17:41:22 -0400, "cybercat" >
> wrote:
>
>
>> Now then, let's see, here's Julia Child's:
>>
>> Title: French Onion Soup
>
>> 4 To 5 tablespoons Cognac,
>> -Armagnac, or other good
>> -brandy
>> 1 c Dry white French vermouth
>>
>> I see beef stock, onions, and what? Alcohol, butter
>> and some other oils that are not really necessary.
>
> Have you tried Julia's recipe? Versus other versions? The vermouth
> or white wine adds a nice dimension, and so does the cognac.
>
> Try it sometime, if you haven't already.
>
> Christine

Yet another reason I have this person in my k/f. Julia's recipe rocks and I
normally don't care for french onion soup.

Jill

In article >, says...

> >> Beef stock with lots of onions added, croutons and cheese, dumbass.
> >>
> >
> > That's the dumbest thing I've ever heard. OK, not really, but it's
> > close.
>
> Then you live in a much more intelligent world than I do.
>


So it seems.

Aside from leaving out ingredients you left out the cooking technique
which is essential to the results.

--
Peter Aitken

"Peter A" > wrote in message
...
> In article >, says...
>
>> >> Beef stock with lots of onions added, croutons and cheese, dumbass.
>> >>
>> >
>> > That's the dumbest thing I've ever heard. OK, not really, but it's
>> > close.
>>
>> Then you live in a much more intelligent world than I do.
>>
>
>
> So it seems.
>
> Aside from leaving out ingredients you left out the cooking technique
> which is essential to the results.
>

Peter. The man had access to recipes, he wanted one that did not
call for boullion or soup mix. The answer was "beef stock." Period.
It was a stupid question, coming from a jerk.

cyberFLOP cries:

> "Peter A" > wrote in message
> ...
> > In article >, says...
> >
> >> >> Beef stock with lots of onions added, croutons and cheese, dumbass.
> >> >>
> >> >
> >> > That's the dumbest thing I've ever heard. OK, not really, but it's
> >> > close.
> >>
> >> Then you live in a much more intelligent world than I do.
> >>
> >
> >
> > So it seems.
> >
> > Aside from leaving out ingredients you left out the cooking technique
> > which is essential to the results.
> >
>
> Peter. The man had access to recipes, he wanted one that did not
> call for boullion or soup mix. The answer was "beef stock." Period.
> It was a stupid question, coming from a jerk.


Nope, Y - O - U look the jerk...and you have also made an utter fool of
yourself on this here thread, dearest.

--
Best
Greg