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Onion Soup

Discussion in 'Food and Drink' started by James, Mar 9, 2014.

  1. James

    James smarter then your average duck Founding Member Gold Contributor

    Onion Soup


    Well everyone new has to start somewhere, and all those poor onions tend to take the fall to the new knifer in the world. I thought it best to share some great recipes for onion soup so at least the onions could have somewhere to be put to good use.​
  2. James

    James smarter then your average duck Founding Member Gold Contributor

    2014-03-09 17.02.18.jpg

    5 Onions in the pot,... I shall see this thread again in a little while
  3. Lucretia

    Lucretia Founding Member

    LOVE onion soup!

    If you rub some foil with oil, put your cheese on the oily foil and stick it in the oven to melt, you get lovely melted cheese that goes right in your bowl with no mess.
  4. panda

    panda Founding Member

    cook the onions in batches, when they are crowded they just mush instead of getting happy. also, brown the onions for as long as you have the patience, longer happy time means more yumminess.
  5. Alacrity59

    Alacrity59 Founding Member

    So many great recipes involve onions. I read once how General Ulysses S. Grant refused to advance before a wagon train of onions was delivered. I agree.
  6. Jim

    Jim Old Curmudgeon Founding Member

  7. James

    James smarter then your average duck Founding Member Gold Contributor

    I think the tiny little cutting board (6 x 10) is keeping me more busy. lol thank goodness the SaniTuff comes tomorrow so I have big room to do stuff. The soup came out great, Ill post the recipe tomorrow, I have to figure out what to do with the huge amount of left overs I have lol
  8. Jim

    Jim Old Curmudgeon Founding Member

  9. mr drinky

    mr drinky Founding Member Gold Contributor

    Nice onions, and I like the tip about foil and cheese.

  10. apicius9

    apicius9 Founding Member

    Thanks for that, haven't made onion soup in a long time - will change that this week, I hope.

  11. James

    James smarter then your average duck Founding Member Gold Contributor

    So Here is the recipe I followed, It came along with the Nakiri I bought from Knifewear, lol they know your going to use it on onions and they have this to send out to give you something to do with them

    comes from a BBQ guy names Ken Black.

    Creole Onion Soup

    1-1/2 Unsalted Butter
    5 Large Onions, Chop chopped
    2 teaspoons sugar
    1/2 cup flour
    6 cups chicken broth
    6 cups beef broth
    1/2 teaspoon black pepper
    10 gruyere cheese slices
    sliced toasted french bread

    so It goes like this

    Melt Butter in heavy 5-6 quart stock pot over medium, add onions sauté stirring often until limp and transparent, about 20 minutes. sprinkle in sugar stir to blend increase heat to high medium cook stirring until onions are lightly browned with slightly crisp edges, about 5 to 6 minutes. reduce heat to medium and add all the flour, stir until combined cooking another 2-3 minutes. Slowly stir in broths, bring to a boil to thicken some, reduce heat, season with salt and pepper and simmer for an hour, stirring occasionally. taste and adjust seasoning if needed. ladle soup into boal add bread and top with cheese, broil until melted serve hot.

    And you will have a great filling soup for crappy days outside
  12. panda

    panda Founding Member

    that sounds lovely, but what makes it creole?
  13. James

    James smarter then your average duck Founding Member Gold Contributor

    I have no idea... I dont even know what creole is other then the name of the recipe on the sheet
  14. panda

    panda Founding Member

    if you have any of that batch left try adding sherry vinegar and some ground cayenne. it should take it up a notch as the sweetness will be balanced out from acid and heat.
  15. apicius9

    apicius9 Founding Member

    I always thought a dry white wine to be an essential ingredient - dry riesling with its acidity works great. Whatever I did not drink while the onions caramelized ends up in the soup :)

  16. Andre

    Andre Founding Member

    I think it is intended for use with creole onions, which are little spring onion type guys we get in late spring.

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