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It's cold and raw and windy and my allergies are still horrible, so I am making

Outaouais Onion Soup

(Not strictly canonically French Onion, but close and pretty damn' good.)

This can be easily doubled; I'm actually making twice what I'm giving directions for, so as to have soup for four and soup to freeze.

1800ml/2 quarts/2 boxes of beef broth. If you don't eat meat there are some fairly good 'beef flavour' broths you can use, or you can sub veggie broth, in which case it won't taste the same, but it will taste good.

4 large onions, sliced

1-2 T cooking oil.

1/8 C dried mushrooms, any vaguely European sort, powdered in a mortar and pestle or a spice grinder. If you lack either, chop them as finely as possible and you're good. This is pretty much what I do for mushroom broth these days, having given up on finding an affordable commercial version that isn't full of sugar and salt.

1/8 C or I head garlic, minced.

1 Tablespoon bouquet garni (which you can buy or make or fake: savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage and tarragon, in that order, or as many of them as you have. As long as you wind up with about a tablespoon total, you're good.)

1/2 teaspoon of black pepper.

I don't generally salt this: even no-salt-added beef broth has a salty taste. Use your excellent judgement, carefully.

If you have 1/2 C red wine around, you can add it. I usually don't, so I usually don't.

Put the sliced onions and the oil in a frying pan or chef's pan and cook them at just under medium until they go clear, stirring occasionally.

Meanwhile combine everything else in a large pot or slow-cooker and set it to medium (pot) or auto (slow-cooker). Add the onions when they're clear, bring it to a boil, turn it to simmer and leave it all to cook for 1-3 hours (pot) or put the lid on and walk away for 4-6 hours (slow-cooker).

Meanwhile slice 1/2 loaf of slightly stale bread (I like whole wheat, white's fine, sourdough's great, use whatever you have) into largeish cubes and put them into a 250F oven to dry out and toast very slightly. If you're using sandwich loaf, dry it out really well and then toast it golden-brown: sandwich loaf tends to sog easily.

Grate about a cup of cheese, too: whatever you have that's firm, not *too* sharp, and melts well. You can combine types. I can't really suggest a vegan alternative: if you want vegan you should probably google "vegan french onion soup" and do what they tell you.

When the soup is cooked turn the oven to 400 degrees. Put the bread on the soup and the cheese on the bread, and put it in the oven for roughly 30 minutes, keeping an eye on it. The cheese should be bubbly and a little brown.

Eat it on its own or with a salad.

This post was originally posted on Dreamwidth. where there are comment count unavailable comments. Comment here or there as you prefer.

Date: 2013-10-30 07:17 pm (UTC)
From: [identity profile] dorianegray.livejournal.com
1800ml/2 pints/2 boxes of beef broth

There's something rather wrong with your measurements here. I don't know what size your boxes of beef broth are, but in no universe that I know of is a pint equal to 900ml! (It's 568ml on this side of the pond - I'm not sure about your side.)

Sounds tasty, though!

Date: 2013-10-30 08:27 pm (UTC)
From: [identity profile] commodorified.livejournal.com
Wups! The tetra paks I buy only give the metric, lemme ACTUALLY check the conversion instead of going by memory. Thank you!

Date: 2013-10-30 08:33 pm (UTC)
From: [identity profile] commodorified.livejournal.com
... Quarts. Oops. Again, thanks!

Date: 2013-10-30 08:40 pm (UTC)
From: [identity profile] dorianegray.livejournal.com
...yeah, that looks more likely! :-)

And you're welcome. I grew up during the changeover period, and my cookbooks are a mixture of pre-, during, and post-changeover, so I'm pretty familiar with the conversions for the commoner quantities.

And hooray, now I know how much liquid to use, I can try this recipe!

Date: 2013-10-30 09:45 pm (UTC)
From: [identity profile] fritzkat.livejournal.com
Does it matter what kind of onion? Yellow? White? And my slow cooker doesn't have an "auto" setting, only low and high. I'm going to assume "low" would be the default to "auto"?

Date: 2013-10-30 10:01 pm (UTC)
From: [identity profile] commodorified.livejournal.com
Yellow is best, white or red is fine. Auto cycles between high and low to prevent burning: use high if you'll be home and want it soon, low if you're starting it in the morning.

Date: 2013-10-31 12:08 pm (UTC)
From: [identity profile] rottenfruit.livejournal.com
Sorry you feel icky. Up for swim/coffee/zombies today?

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