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Re: french onion soup- Here Ya Go
[Re: Carol_Hill]
#9191
08/16/2011 01:48 PM
08/16/2011 01:48 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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Carol, my FOS recipes are similar... but I also add one or three (depending on size) Oxtails to the broth... de-bone and flake after cooking long and slow... then I add the meat to the soup... Then I top with day old toasted baguette, and a mix of Parmesan & Mozzarella in the broiler... I like to use Chilean or Peruvian onions when in season... (Feb.-April)... MUCH sweeter than any Vidalia... Walla-Walla's (from Washington State) and Texas 1015's are really sweet too... Walla-Walla's are really hard to find here in the NE though... Chilean/Peruvian/Walla-Wallas/Texas 1015's are like 15-20%% sugar... Vidallia's are like 5% or 10%... For sweet go with above... for stronger onion taste (more on the savory side), go with Vidalia's or (even more oniony/savory taste) go with regular Spanish Onions... and I always add (cheap, no need for Harvey's!!!) Cream Sherry to my onion soup! I like my FOS sweet as opposed to savory... for a savory FOS, I'd use a medium dry Sherry... Dry Sherry is just way over the top, overpoweringly (?), is that even a word?, savory for FOS...
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