Comments on: Onion Soup http://www.cheapcooking.com/blog/2004/12/onion-soup.html Easy and cheap family recipes. Learn how to cook on a budget. Wed, 10 Mar 2010 18:41:46 -0700 http://wordpress.org/?v=2.9.1 hourly 1 By: Anonymous http://www.cheapcooking.com/blog/2004/12/onion-soup.html/comment-page-1#comment-143 Anonymous Wed, 08 Dec 2004 04:44:00 +0000 http://cheapcooking2.wordpress.com/2004/12/04/onion-soup-2/#comment-143 Coke? Hm! I can imagine what my French instructor at culinary school would say! (I can already picture him turning his nose up...)<br /><br />We used duck stock to make some French onion soup recently. Very tasty! <br /><br /><a HREF="http://www.blogger.com/r?http%3A%2F%2Fshaunb.blogs.com%2Fburningmyfingers%2F">Shaun</a> Coke? Hm! I can imagine what my French instructor at culinary school would say! (I can already picture him turning his nose up…)

We used duck stock to make some French onion soup recently. Very tasty!

Shaun

]]> By: Peggasus http://www.cheapcooking.com/blog/2004/12/onion-soup.html/comment-page-1#comment-142 Peggasus Mon, 06 Dec 2004 20:11:00 +0000 http://cheapcooking2.wordpress.com/2004/12/04/onion-soup-2/#comment-142 My recipe is similar to yours, except I use 2T butter and 2T olive oil to saute the onions, and usually let them go for at least an hour and 15 minutes, and stir in 2T flour right before addding the broth. It thickens it just a bit, which I like. I usually do make the beef broth, because I find the base much too salty when you use so much of it. Our groceries usually have beef stock bones or oxtails or some other bones pretty cheap, about .79 a lb. or so.<br /><br />Oh, and the bread and cheese is the best part! I use a mix of gruyere and swiss. Nice and gooey! <br /><br />Now I've got a huge taste for it. I'll have to make some this week! My recipe is similar to yours, except I use 2T butter and 2T olive oil to saute the onions, and usually let them go for at least an hour and 15 minutes, and stir in 2T flour right before addding the broth. It thickens it just a bit, which I like. I usually do make the beef broth, because I find the base much too salty when you use so much of it. Our groceries usually have beef stock bones or oxtails or some other bones pretty cheap, about .79 a lb. or so.

Oh, and the bread and cheese is the best part! I use a mix of gruyere and swiss. Nice and gooey!

Now I’ve got a huge taste for it. I’ll have to make some this week!

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