Soupe al'Oignon Gratinee, mais bien sûr.

Recipe, s'il vous plait? J'en suis jamais...oh help LOL.

You can't taunt me like that Joe, I know you have a fantastic recipe up your sleeve. Besides, I love your posts because you're so detailed. Some of us need that!

Sue

Freeze them and get yourself some onion goggles. I use my goggles every day!

Here is a link that might be useful: Goggles

I always freeze extra chopped or sliced onions. Just try to use them up in the next month. If you leave them in the freezer too long they get watery when you cook them. My son even takes them out of the freezer and lets them thaw to put on sandwiches, hot dogs and burgers. I put mine in Ziploc bags and squeeze out the extra air. If you pack them loosely you can measure out what you need for your recipes. Don't vacuum pack them unless you measure them first, they will freeze into a solid ball of onion.

Cuisinart's the way to go!!
Here's my recepe for onion soup...it's lighter than most....and simply delicious! Of course it's best with your own broth....but canned broth makes very good soup too! It's called "White Note" because it came from a fundraising cook book for the Symphony and every recipe had a musical refrence....but I think you might need to chop one more onion!! LOL!
White Note Onion Soup
4 to 5 large onions thinly sliced
6 T. butter
3 T. all purpose flour
3, 10 oz cans of chicken broth
3, 10 oz cans of beef broth
3 T dry sherry

French bread
grated Swiss cheese
grated Parmesan cheese

In a large Dutch oven ( a heavy pot holding at least 4 quarts) melt the butter and cook the onion very slowly until soft but not browned....just a little golden....blend in the flour, tossing the onion to coat evenly, add warm broths slowly stirring all the while ( so you don't get flour lumps), then simmer VERY slowly for about 2 hours. Toast slices of the bread on a cookie sheet in an oven at 350 until brown, turn and toast the other side. Add sherry to soup. Ladle soup into bowls, top with a toast slice and a mixture of grated Swiss and Parmesian cheeses.....serve and enjoy!!
Makes about 2 quarts of soup and serves 6 well...or a small bowl for 8...or supper for 4!

Linda C

FRENCH ONION SOUP

3 medium sweet onions (Vidalia, Maui, Walla Walla, Maya)
3 Tbs olive oil
1 tsp mustard seed
1 tsp celery seed
1 tsp cracked black pepper
1/2 bay leaf
4 C beef stock
1/4 C red wine
2 sprigs fresh thyme
1 sprig fresh parsley
1 T Worcestershire sauce
4 large slices of baquette
3 small handfuls Gruyere, Emmental or provolone cheese, grated
salt and pepper

Serves 4

Slice the onions very thinly. Place a 5-quart stockpot over medium-high heat. Add the olive oil and the onions.

After about 10 minutes, lower heat to medium low. Add salt and pepper to taste, mustard seed, celery seed, bay leaf and cracked pepper and continue to saute the onions until carmelized to a deep golden brown, another 20-25 minutes.

When the onions are a rich brown, add the beef stock, wine, thyme, parsley and Worcestershire sauce. Turn the heat up to medium and cook for about 15 minutes.

The soup can be made ahead to this point and then cooled and refrigerated for a few days.

To finalize...

Preheat the broiler.

Ladle the soup into 4 oven-safe bowls. Place a slice of baquette and then a small handful of grated cheese on top of each. Place bowls on a cookie sheet and place under the broiler until cheese gets bubbly and lightly browned.

If you like mushrooms, you can use a slice of portabello mushroom (already browned) in place of the baquette slice.

Joe

I make french onion several times a year and like Julia's French onion soup recipe best but this is very good too. I use all beef stock. Usually, I prefer only yellow onions in my french onion and deeply caramelized ones too. And lots of booze. It takes me an hour to caramelize 3 pounds of yellow onions.

French Onion Soup
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
Show: Barefoot Contessa
Episode: Back from the Beach
2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 pound unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup brandy or Cognac
1 1/2 cups good dry white wine
4 cups beef stock
4 cups veal stock
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
Freshly grated Parmesan

In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

This is perfect! I don't have fresh stock, but do have a couple of "boxes" of stock from Wegmans that I need to use and some left over red wine, as well. I love cleaning out the pantry :)

Thanks!!

Sue

Woodie, you really have those goggles?

...and she wears them everyday, Dishes. Think she ever forget she has them on? hee

Yep Dishes - I really use them every day since you know Ken needs his green salad every day and we always have onions in the salad. With the crocs on my feet and goggles on my head, I truly make a fashion statement. So far, Brazen Mag (has anyone ever called you that?), I haven't forgotten to take them off :)

Woodie - I showed them to DH and I have a feeling that he's going to pick up a pair for me next time he's in the city for meeting :):):):)

I'm still getting a food processor, though!!

I was watching the food network one day and I think it might have been Alton Brown (not sure) said to turn the gas stove on and chop onions near it ... my cutting board is right next to my stove and I tried it ... and it really does work.

I freeze any leftover veggies for a later day :)

LOL, Woodie, you are a hottie, I bet in those crocs and the goggles!

Woodie, you're not the only one with goggles...cept mine are just the plain old swimming kind. Considerably cheaper too.

OK, I'm grinning at the thought of Woodie in goggles and crocs. (snicker) Now Maureen and the swim goggles has made an indelible mental picture, LOL.

Nothing I do works, the onions still both me. I wear hard, gas permeable contact lenses. I know some people swear that contact lenses help, but mine don't. Neither does freezing the onion, or chopping near a gas glame, or wearing goggles or peeling under running water. Maybe if I could chop underwater?

Since I love onions, I just slice 'em and weep. If you don't make the french onion soup, I'd be able to just stick that many in my fridge, I'd use them before they went bad, but other people don't use as many. Or you could make this:

Onion Relish
4 Cooking onions, thinly sliced
2 tb Butter
1 To 2 tbsp. brown sugar
4 ts Balsamic vinegar or water
Salt and pepper to taste
Preheat oven to 300F. Spread onions in a roasting pan
or rectangular baking dish. Dot with butter; sprinkle
with brown sugar, balsamic vinegar, salt and pepper.
Cover tightly; bake for 50 to 60 minutes, stirring
once. This can be stored in refrigerator up to 5
days. Serve hot or cold, as a topping for Burgers,
a side dish with pork or beef, an appetizer on
crackers with cream cheese or just by the spoonful.

I don't like to freeze them, although I did that one year. I even double bagged them but every darned thing in my freezer smelled of onion that year.

Annie

I made soup tonight, but Annie, that relish is now on my list!

I had no idea that French Onion Soup is so easy!!!

Bumblebeez: I think I'd rather drink half of the booze.
Than make soup with it. ??????
LOU

Golden Girl: I gave you a good solution , in the other Post.
" Don't let the Onions catch you crying "

That's it , I quit. I'm going to watch the NY Ball come down.

Joe: Stata Bene!

LOU