French onion soup - Revision history

Sarah at 09:39, 26 January 2025

2025-01-26T09:39:56Z

← Older revision		Revision as of 09:39, 26 January 2025
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	* 3 pounds sweet onions		* 3 pounds sweet onions
	* 1/4 pound (1 stick) butter		* 1/4 pound (1 stick) butter
	* 2 tbsp olive oil
	* 1/2 tsp salt, divided		* 1/2 tsp salt, divided
	* 1/2 cup decent white wine, like sauvignon blanc		* 1/2 cup decent white wine, like sauvignon blanc
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	==Directions==		==Directions==
	Peel, halve and slice the onions. Add butter and oil to an 8-quart pot; add onions in 3 or 4 layers with a sprinkle of salt in between (this will help them reduce more quickly).		Peel, halve and thinly slice the onions. Add butter and oil to an 8-quart pot; add onions in 3 or 4 layers with a sprinkle of salt in between (this will help them reduce more quickly).

	Put pot on medium-high (or Normal Saute if using the Instant Pot) and ~~caramelize~~ onions until evenly dark brown and sweet, about ~~30-45 minutes~~ total, stirring every 5 minutes or so~~. If using the Instant Pot and temperature gets out of hand, switch to Low/Less Saute~~.		Put pot on medium-high (or Normal Saute if using the Instant Pot) and saute onions. After 10 minutes or so, reduce heat to medium-low (Low/Less Saute on Instant Pot). Caramelize onions until evenly dark brown and sweet, about an hour total, stirring every 5 minutes or so.

	Add the wine, beef stock, thyme and bay leaves. Simmer on the stove for as long as you dare, an hour or more. If using the Instant Pot, process on Manual High pressure for 15 minutes, then leave on keep warm all day. Salt and pepper to taste. Remove thyme springs and bay leaves before serving.		Add the wine, beef stock, thyme and bay leaves. Simmer on the stove for as long as you dare, an hour or more. If using the Instant Pot, process on Manual High pressure for 15 minutes, then leave on keep warm all day. Salt and pepper to taste. Remove thyme springs and bay leaves before serving.

	Slice french bread, broil shredded Gruyere cheese on top, and top bowls of soup with the slices.		Slice french bread, broil shredded Gruyere cheese on top, and top bowls of soup with the slices.

			==Tips==
			If stuck using less flavorful store bought beef stock, you can add some nice quality powdered chicken stock, a teaspoon of Worcestershire sauce, or a teaspoon of Marmite for extra umami depth.

Sarah at 18:57, 25 January 2025

2025-01-25T18:57:18Z

← Older revision		Revision as of 18:57, 25 January 2025
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	* 1/2 cup decent white wine, like sauvignon blanc		* 1/2 cup decent white wine, like sauvignon blanc
	* 64 oz. good quality beef stock or broth		* 64 oz. good quality beef stock or broth
	* 2 sprigs fresh thyme		* 2 or 3 sprigs fresh thyme
	* 2 bay leaves		* 2 or 3 bay leaves
	* salt and pepper to taste		* salt and pepper to taste

Sarah at 18:48, 25 January 2025

2025-01-25T18:48:13Z

← Older revision		Revision as of 18:48, 25 January 2025
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	* 2 tbsp olive oil		* 2 tbsp olive oil
	* 1/2 tsp salt, divided		* 1/2 tsp salt, divided
			* 1/2 cup decent white wine, like sauvignon blanc
	* 64 oz. good quality beef stock or broth		* 64 oz. good quality beef stock or broth
	* 2 sprigs fresh thyme		* 2 sprigs fresh thyme
Line 24:		Line 25:
	Put pot on medium-high (or Normal Saute if using the Instant Pot) and caramelize onions until evenly dark brown and sweet, about 30-45 minutes total, stirring every 5 minutes or so. If using the Instant Pot and temperature gets out of hand, switch to Low/Less Saute.		Put pot on medium-high (or Normal Saute if using the Instant Pot) and caramelize onions until evenly dark brown and sweet, about 30-45 minutes total, stirring every 5 minutes or so. If using the Instant Pot and temperature gets out of hand, switch to Low/Less Saute.

	Add beef stock, thyme and bay leaves. Simmer on the stove for as long as you dare, an hour or more. If using the Instant Pot, process on Manual High pressure for 15 minutes, then leave on keep warm all day. Salt and pepper to taste. Remove thyme springs and bay leaves before serving.		Add the wine, beef stock, thyme and bay leaves. Simmer on the stove for as long as you dare, an hour or more. If using the Instant Pot, process on Manual High pressure for 15 minutes, then leave on keep warm all day. Salt and pepper to taste. Remove thyme springs and bay leaves before serving.

	Slice french bread, broil shredded Gruyere cheese on top, and top bowls of soup with the slices.		Slice french bread, broil shredded Gruyere cheese on top, and top bowls of soup with the slices.

Sarah at 18:46, 25 January 2025

2025-01-25T18:46:47Z

← Older revision		Revision as of 18:46, 25 January 2025
Line 24:		Line 24:
	Put pot on medium-high (or Normal Saute if using the Instant Pot) and caramelize onions until evenly dark brown and sweet, about 30-45 minutes total, stirring every 5 minutes or so. If using the Instant Pot and temperature gets out of hand, switch to Low/Less Saute.		Put pot on medium-high (or Normal Saute if using the Instant Pot) and caramelize onions until evenly dark brown and sweet, about 30-45 minutes total, stirring every 5 minutes or so. If using the Instant Pot and temperature gets out of hand, switch to Low/Less Saute.

	Add beef stock, thyme and bay leaves. Simmer on the stove for as long as you dare, an hour or more. If using the Instant Pot, process on Manual High pressure for 5 minutes, then leave on keep warm all day. Salt and pepper to taste. Remove thyme springs and bay leaves before serving.		Add beef stock, thyme and bay leaves. Simmer on the stove for as long as you dare, an hour or more. If using the Instant Pot, process on Manual High pressure for 15 minutes, then leave on keep warm all day. Salt and pepper to taste. Remove thyme springs and bay leaves before serving.

	Slice french bread, broil shredded Gruyere cheese on top, and top bowls of soup with the slices.		Slice french bread, broil shredded Gruyere cheese on top, and top bowls of soup with the slices.

Sarah at 18:46, 25 January 2025

2025-01-25T18:46:38Z

← Older revision		Revision as of 18:46, 25 January 2025
Line 22:		Line 22:
	Peel, halve and slice the onions. Add butter and oil to an 8-quart pot; add onions in 3 or 4 layers with a sprinkle of salt in between (this will help them reduce more quickly).		Peel, halve and slice the onions. Add butter and oil to an 8-quart pot; add onions in 3 or 4 layers with a sprinkle of salt in between (this will help them reduce more quickly).

	Put pot on medium-high (or Normal Saute if using the Instant Pot) and caramelize onions until evenly dark brown and sweet, about 30-45 minutes total, stirring every 5 minutes or so. If using the Instant Pot, ~~cancel Medium Saute after about 15 minutes and~~ switch to Low Saute.		Put pot on medium-high (or Normal Saute if using the Instant Pot) and caramelize onions until evenly dark brown and sweet, about 30-45 minutes total, stirring every 5 minutes or so. If using the Instant Pot and temperature gets out of hand, switch to Low/Less Saute.

	Add beef stock, thyme and bay leaves. Simmer on the stove for as long as you dare, an hour or more. If using the Instant Pot, process on Manual High pressure for 5 minutes, then leave on keep warm all day. Remove thyme springs and bay leaves before serving.		Add beef stock, thyme and bay leaves. Simmer on the stove for as long as you dare, an hour or more. If using the Instant Pot, process on Manual High pressure for 5 minutes, then leave on keep warm all day. Salt and pepper to taste. Remove thyme springs and bay leaves before serving.

	Slice french bread, broil shredded Gruyere cheese on top, and top bowls of soup with the slices.		Slice french bread, broil shredded Gruyere cheese on top, and top bowls of soup with the slices.

Sarah at 18:34, 25 January 2025

2025-01-25T18:34:51Z

← Older revision		Revision as of 18:34, 25 January 2025
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	[[Category:Prep:Stovetop]]		[[Category:Prep:Stovetop]]
	[[Category:Prep:Instant_Pot]]		[[Category:Prep:Instant_Pot]]
			One of the best ratios of ingredient count to flavor, in my book anyway.
	==Ingredients==		==Ingredients==
	* 3 pounds sweet onions		* 3 pounds sweet onions

Sarah at 18:34, 25 January 2025

2025-01-25T18:34:15Z

← Older revision		Revision as of 18:34, 25 January 2025
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	[Cuisine:French]		[[Category:Cuisine:French]]
	[Course:Entree]		[[Category:Course:Entree]]
	[Base:Vegetables]		[[Category:Base:Vegetables]]
	[Prep:Stovetop]		[[Category:Prep:Stovetop]]
	[Prep:Instant_Pot]		[[Category:Prep:Instant_Pot]]

	==Ingredients==		==Ingredients==

Sarah at 18:33, 25 January 2025

2025-01-25T18:33:53Z

← Older revision		Revision as of 18:33, 25 January 2025
Line 1:		Line 1:
	[[Cuisine:French]]		[Cuisine:French]
	[[Course:Entree]]		[Course:Entree]
	[[Base:Vegetables]]		[Base:Vegetables]
	[[Prep:Stovetop]]		[Prep:Stovetop]
	[[Prep:Instant_Pot]]		[Prep:Instant_Pot]

	==Ingredients==		==Ingredients==

Sarah: /* Directions */

2025-01-25T18:33:39Z

Directions

← Older revision		Revision as of 18:33, 25 January 2025
Line 24:		Line 24:
	Put pot on medium-high (or Normal Saute if using the Instant Pot) and caramelize onions until evenly dark brown and sweet, about 30-45 minutes total, stirring every 5 minutes or so. If using the Instant Pot, cancel Medium Saute after about 15 minutes and switch to Low Saute.		Put pot on medium-high (or Normal Saute if using the Instant Pot) and caramelize onions until evenly dark brown and sweet, about 30-45 minutes total, stirring every 5 minutes or so. If using the Instant Pot, cancel Medium Saute after about 15 minutes and switch to Low Saute.

	Add beef stock, thyme and bay leaves. Simmer on the stove for as long as you dare, an hour or more. If using the Instant Pot, process on Manual High pressure for 5 minutes, then leave on keep warm all day.		Add beef stock, thyme and bay leaves. Simmer on the stove for as long as you dare, an hour or more. If using the Instant Pot, process on Manual High pressure for 5 minutes, then leave on keep warm all day. Remove thyme springs and bay leaves before serving.

	Slice french bread, broil shredded Gruyere cheese on top, and top bowls of soup with the slices.		Slice french bread, broil shredded Gruyere cheese on top, and top bowls of soup with the slices.

Sarah: Created page with "Cuisine:French Course:Entree Base:Vegetables Prep:Stovetop Prep:Instant_Pot ==Ingredients== * 3 pounds sweet onions * 1/4 pound (1 stick) butter * 2 tbsp olive oil * 1/2 tsp salt, divided * 64 oz. good quality beef stock or broth * 2 sprigs fresh thyme * 2 bay leaves * salt and pepper to taste ==For Serving== * one loaf crusty french bread * 4 oz. Gruyere cheese ==Directions== Peel, halve and slice the onions. Add butter and oil to an 8-quart pot;..."

2025-01-25T18:30:23Z

Created page with "Cuisine:French Course:Entree Base:Vegetables Prep:Stovetop Prep:Instant_Pot ==Ingredients== * 3 pounds sweet onions * 1/4 pound (1 stick) butter * 2 tbsp olive oil * 1/2 tsp salt, divided * 64 oz. good quality beef stock or broth * 2 sprigs fresh thyme * 2 bay leaves * salt and pepper to taste ==For Serving== * one loaf crusty french bread * 4 oz. Gruyere cheese ==Directions== Peel, halve and slice the onions. Add butter and oil to an 8-quart pot;..."

New page

[[Cuisine:French]]
[[Course:Entree]]
[[Base:Vegetables]]
[[Prep:Stovetop]]
[[Prep:Instant_Pot]]

==Ingredients==
* 3 pounds sweet onions
* 1/4 pound (1 stick) butter
* 2 tbsp olive oil
* 1/2 tsp salt, divided
* 64 oz. good quality beef stock or broth
* 2 sprigs fresh thyme
* 2 bay leaves
* salt and pepper to taste

==For Serving==
* one loaf crusty french bread
* 4 oz. Gruyere cheese

==Directions==
Peel, halve and slice the onions. Add butter and oil to an 8-quart pot; add onions in 3 or 4 layers with a sprinkle of salt in between (this will help them reduce more quickly).

Put pot on medium-high (or Normal Saute if using the Instant Pot) and caramelize onions until evenly dark brown and sweet, about 30-45 minutes total, stirring every 5 minutes or so. If using the Instant Pot, cancel Medium Saute after about 15 minutes and switch to Low Saute.

Add beef stock, thyme and bay leaves. Simmer on the stove for as long as you dare, an hour or more. If using the Instant Pot, process on Manual High pressure for 5 minutes, then leave on keep warm all day.

Slice french bread, broil shredded Gruyere cheese on top, and top bowls of soup with the slices.