Someone wise suggested I make French Onion soup, seeing as I have a buttload of bone broth kickin’ around.
Never had French Onion soup before, so I googled and found this recipe, which I used as my basis.
I then got the caramelised onion wobbles, so I googled some more and found this blog, which I found helpful (particularly the word “fudgy” to describe the onions. Yum.)
And… then I got the adding stock wobbles, so I googled Jamie Oliver and found this recipe, which I followed just in regards to the liquids / simmering etc.
So, what I did:
– 4 onions, sliced into rings
– 3 tbsp ghee + 1 tbsp coconut oil, melted
– 5c bone broth
– salt and pepper to season
Melt the fats, chuck the onions (I used a mandolin) in, stir stir stir, lowest heat on the element (our oven is poked so it actually did need to be on the lowest heat). Stir stir stir, wait wait wait, etc. Rinse and repeat. Do a couple of batches of dishes (wash and dry) stopping to stir every few minutes.
Once it got all brown and caramelly, I added the stock, brought to the boil, simmered for 15mins or so.
Then, I got the only small oven safe bowl in the house, loaded some bits of bread on top for the dining companion, and grated a bit of gruyere over the top.
I went back for seconds. So sweet and delicious and BROWN.
I’m not sure if I’d make again, because from go to woah it was probably 3 hrs. Then, if you add the 24hrs of stock making … I guess I didn’t realise how long the onions would take. So, if I had a bit of time on my hands, and a couple of other kitchen projects to complete at the same time, I’d make it again. I’d just use a buttload more onions and a buttload more stock, and make a buttload more soup.
This amount would probably be enough for 4 entree size bowls.