#onionsoup — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #onionsoup, aggregated by home.social.
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Who is eating at all these Boston steakhouses? https://www.diningandcooking.com/restaurants/20044/ #AgedPrimeNySirloinWithASideOfAsparagusWithHollandaise #AndAnAbe&Louie'sVodkaMartini #LobsterSavannah #OnionSoup #SteakHouse #SteakHouses #SteakRestaurant #SteakRestaurants #SteakTartare #Steakhouse #Steakhouses
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This easy and fast 2-ingredient French onion dip is a must for tailgating season
It’s important to have a variety of dips and snacks when hosting friends and family for game night or attending a tailgating gathering, but time and conveni…
#dining #cooking #diet #food #Frenchingredient #dip #dipmix #francais #france #French #frenchoniondip #ingredient #ingredients #onionsoup
https://www.diningandcooking.com/2334169/this-easy-and-fast-2-ingredient-french-onion-dip-is-a-must-for-tailgating-season/ -
This quintessential French bistro classic originated as a humble peasant dish in 18th century Paris. Rich caramelized onions create a deeply savory broth topped with crusty bread and bubbling Gruyère cheese. The long, slow cooking process transforms simple ingredients into a comforting dish that has become an icon of French cuisine.
https://beestrot.com/recipe/soupe-a-loignon/
#onionsoup #soupealoignon #frenchcuisine #fedivore #homechef #cookingmastodon #recipes #foodie #beestrot -
Homemade Onion Soup: Check
Sourdough Round: Check
Gruyère cheese broiled in the oven till golden and melty: Check -
And bringing the carbonized bits together l, with some more carbonization…
#onionsoup -
Some days, when I'm feeling ambitious, I will make both the stock/broth and the bread for the top. Not today.
I made 3L of veg BTB (Better Than Bouillon; for those who have yet to discover this most excellent cheat code, go get some, trust me), put in all but about 500ml of the onions and juice into it, et voila.
About 5L of the second best onion soup you'll ever make. (The best will be if you make the broth from scratch, but the difference is so slight, the effort isn't always worth it.)
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This is after 6 hours at 230°F
I stirred them around and stuck them back in for about another 2 hours.You can't see, but they're producing a fair amount of liquid: about ⅓ of the pot.
I mentioned that they have the lid on, right? I'm trying to get it to the point where I know what temperature works to leave them overnight as I sleep for 8 hours, and 230°F may well be it (at least in this oven).
