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Half Microwaved/Half Baked French Onion Soup: Better Soup, less crying!
by compatta on January 15, 2011 Table of Contents Half Microwaved/Half Baked French Onion Soup: Better Soup, less crying! . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Intro: Half Microwaved/Half Baked French Onion Soup: Better Soup, less crying! . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 1: Cut the Onions and...Microwave them! . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 2: Caramelize and Deglaze the onions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 3: Add onions to crock pot, have on high for 3 hours (or more!) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 4: Pour and Serve . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2 3 6 8 9

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http://www.instructables.com/id/Half-MicrowavedHalf-Baked-French-Onion-Soup-Bett/

I really love the onions and can't get enough of it. As i've made some pretty good French Onion Soup in the past. its takes lots of sweat. and intensity of flavor due to converting the natural starches within the Onion to nice Caramel overtones. white grape juice will do fine). freshly ground 2 tablespoons paprika 3 sprigs of thyme 3-14 oz cans of beef broth. (I believe its French because it supposedly involves the use of sherry in the Soup). sweetness. -Piece of stale/Toasted bread to go on top of the French onion Soup. make sure it is uncovered so that it can release a bit of its steam. or Gruyere Cheese. http://www. tears. i would recommend users to cook with Yellow onions as A) they are more available and B) May not be as sweet. -Twice as much Onion as a regular recipe. and time to make a really good French Onion Soup. Note : If your going to use Dry white Wine. that does include cooking and not neccesarily mechanical car work) Intro: Half Microwaved/Half Baked French Onion Soup: Better Soup. divided (recommended Swanson's) 3-14 oz can of chicken broth 1. unsalted butter (1 stick) 1 1/2teaspoons black pepper. (Croutons) -Time to simmer in all the flavors. Mozzarella. i like to build stuff and make stuff (yes. but than again we don't want to eat candy soup do we? Image Notes 1. less crying! I have a good feeling that a lot of our members at Instructables have probably never ever tasted what really good french onion soup tastes like because just like any good soup. You should have about 10 onions. but rather a nice golden brown onion slivers that have a bit of gooeyness. assuming they weight about 1 lb each. The recipe that i have been really successful with is: 10 lbs Yellow Onions. The essentials of making really good french onion soup are: -Not merely sweated or sauted onions.instructables. Otherwise Any White wine will do (and if your not 21 yet. at the last 10 minutes. unpeeled 1/2 cup Real. Cut into two polar pieces (meaning cut from top of the stem to the bottom of the root) Image Notes 1. I want to share with you a new technique of how to prepare French Onion Soup. Use 5lbs of Sweet Onion. Sherry will do fine also) 1/2 cupall-purpose flour (Optional) 3 teaspoons Kosher salt (more to adjust for preference) French baguette or Croutons Swiss.Author:compatta i am just like any other guy. Overall.com/id/Half-MicrowavedHalf-Baked-French-Onion-Soup-Bett/ .5 cup dry white wine (optional-I used Chardonnay.

"How am i supposed to sweat and caramelize 10 lbs worth of onions?" Well. to scrape off all the frond/flavor on the sides of the pan (it looks burnt but its seriously really delicious). you would **EASILY** consume 3 hours with at least 2 cast iron pans constantly attempting to sweat all those onions correctly and making sure we don't introduce any bitter burntness into the onion themselves. Image Notes 1.. Image Notes 1.Microwave them! What ingredients are involved in this step -10 lbs of onions.Wear goggles. Notice how i threw the garlic in. if you were to use the old style of sweating and caramelizing the onions.. As Garlic is definitely an aromatic ingredient. Step 1: Cut the Onions and.causing you to cry) Don't Have Googles? Place the onions in the refrigerator until they are cold to the touch. Imagine only half of this as the original recipe only commanded for 5 lbs of onions. -Salt -Crushed Black pepper.Image Notes 1..com/id/Half-MicrowavedHalf-Baked-French-Onion-Soup-Bett/ . this is the result of all the onions. Afer deglazing the onions with Chardonnay and making sure to scrape all the frond (flavor) off the sides of the cooker. Since i didn't slice and dice it. it a slight garlic aroma that i really like.. *** How to Reduce Crying *** In my mind. -The onions are sufficiently sweated.you loose that gooeyness) -More Onions are always needed! You ask yourself. French Onion Soup in a Porcelain Bowl. (wearing gogles prevents the sulfuric gases from reacting with the moisture in your eyes.. Yes! The true secret to making really good French Onion soup is making sure that: -The onion is cut into slivers. the easiest way to reduce crying is simply.. -1 stick of butter.instructables. I am aware there is a http://www.. i can remove the Garlic pieces after i think it is done.. sliced. Don't like doing either? Have a little fan by your cutting area to "blow" the fumes away from you. -There is that nice amount of gooeyness to the onions and are naturally brown (you can't really get that from putting them in an oven. This is what the onions look like without the onion juice (which i separated in the microwave and using a collander). Image Notes 1. (The ideal gas law we learned in chemistry says that gases will stay in solution if they are at a colder temperatures). The browned onions after 45 minutes of slaving on the stovetop. Make sure whe your delglazing.

pour the liquids into another dish and either A) drink it or B) Use it to Caramelize your onions after they turn brown. (Note: The method is somewhat similar to the Cook Illustrated method. This allows for it to further cook while also separating the "onion juice" from the onions itself. ***The No Sweat Technique*** to sweating and cooking onions.) Image Notes 1. it will not burn or get too dry.ideally in the oven inside a crockpot. ummmm. This ensures they are moist on the inside and than throw them in the oven to develop a nice crust. we will be: -If doing 4 lbs batches. Start to immediately Caramelize those ones. make sure to curl your fingers so that your don't cut Image Notes 1.. After microwaving each batch for about 20 minutes. salt. As long as there is a sufficient mass of moist onion.. This literally made my house reek of nice onions. -Add salt and crushed black pepper (about 1 teaspoon-your will have about 3 batches). you are slowly cooking them at 220 degrees Fahrenheit. Your knife should be no higher than your http://www. which happens to be the boiling point of water. By the way. Be sure to save that liquid! We will be using it later. and converting the starches inside the onions into sugars without burning them! In order to make the soup extra interesting. but i even deem that too advanced. marinate them in olive oil. This step eliminates the need to sweat it initially and it reduces the volume of the onions so that you can use it for the next step.. By using indirect heat.technique to prevent the release of gasses by cutting the onion a certain way. you want to place them on a plastic collander which sits on a tiny bowl inside of a bigger bowl. You should have about 10 onions. Image Notes 1. it allows it to cook the onions at a fast speed without having to slaving the onions for about an hour.. assuming they weight about 1 lb each. and pepper and microwave them for about 5 minutes covered. if you ever want to make some really good toasted red potatoes and carrots. -mix together. (Note: You can increase the speed of sweating your onions by using 2 microwaves) Once you sweat them all initially. cover for 15 minutes with plastic wrap. 10 minutes uncovered (repeat for each of the 3 batches) Put all the sweated onions in a collander on top of a bowl inside a larger bowl for 10 minutes. Cut into two polar pieces (meaning cut from top of the stem to the bottom of the root) Image Notes 1. SO overall the steps are: 10 minutes covered. add salt. helping it further decrease the hydration of the onions. Mix around and sweat for another 10 minutes. except the Cook Illustrated method assumes you have a dutch oven.. Microwave for an additional 10 minutes uncovered. By basically putting them into a microwave and covering them with plastic wrap. Imagine you knuckles here. You can taste-test the sweetness of the onions by cooking it in 10 minute intervals and tasting the sweetness of the onions .com/id/Half-MicrowavedHalf-Baked-French-Onion-Soup-Bett/ .instructables. When cutting onions.

make sure the sides you cut at 45 degrees are horizontal to you. Image Notes 1.com/id/Half-MicrowavedHalf-Baked-French-Onion-Soup-Bett/ . These were cut 45 degrees on both ends to help take off the skin and make it easy to cut. Notice than when you cut it. Notice the poles look like the magnetic poles of the earth (somewhat).yourself. Image Notes 1. Image Notes 1.instructables. i only cried a bit. the "poles" of the onion should now be perpendicular to your knife. Image Notes 1. just ready to cut. make sure they are covered so they steam and cook at a faster rate. knuckles when cutting onions. When i was cutting my onions. 2. but you can definitely decrease the amount of cutting by not placing your head directly above the onions when you cook them. The first 10 minutes in the microwave. the knife should be right in front of your knuckles. Image Notes 1. if your confused at all. make sure it is uncovered so that it can release a bit of http://www. at the last 10 minutes. Mis en place (everything in place). Notice all the onions. This is the onion with both sides cut at 45 degrees.

overall the microwave method will save you another hour.. Image Notes 1. or you can do the Cook Illustrated method of caramelizing onions (Here is a good illustration: [Link HERE ]. Pretty Self Explanatory. I did it the traditional way and it involved 45 minutes of slaving over the onion. Seriously addictive stuff. Ingredients involves in this step -1. if you have a dutch oven or crockpot. white wine. This is the remains of theOnion Juice which separated from the onions using our plastic collander device. in order to get the rest of the flavor. Clean the pans with broth and dump into the crock pot. This improved Onion cooking technique allows you to slowly dry the onions while also being able to separate the juices from it (so that its not braising the onions in its own juice). slowly! (I only did this because i didn't wanted to be caught placing my moms Crockpot in the stove!) But. In this modification. i boiled it a bit to reduce its moisture independent of the onions itself. Image Notes 1. place about 1 cup to 1. it allows the moist onion juice to separate from the onions itself while it cooks in the microwave. Step 2: Caramelize and Deglaze the onions.its steam.instructables. or Sherry (Never put red wine in it! Its bitterness and tannins will definitely kill the flavor!!!!) and make sure to scrape the frond on the sides and bottom of your pan to get all those caramelized flavors into your soup.) with Beef broth and made sure all the sides are clean (all onions and flavors should now be submerged in the beef broth). Image Notes 1. which involves 45 minutes of manually stirring the onions on high heat. you can either use a Dutch oven (recommended) or you can use a Crock pot at 400 Degrees (Remember-Caramelization happens at 410 degrees!). **** Pour the onions into the Crock Pot **** Pour all the onions into the Crockpot.com/id/Half-MicrowavedHalf-Baked-French-Onion-Soup-Bett/ . For the container. i decided to deglaze the pan again (maybe i wanted to clean them with broth. (no mixing is involved either!) As i did 10 lbs of onions as opposed to 5 lbs. i would recommend the Cook illustrated method in which you place the onions inside a crockpot at 400 degrees Fahrenheit inside your home oven and let it slowly caramelize. Simple enough right? Well. Make sure to place the bowl below the PLASTIC (not METAL!!!) collander when placing it inside the microwave. **** Deglaze the onions **** Once you are confidant with the browning and flavor development of your yellow onions.5 cups of Chardonnay. 2.. Otherwise.5 Cups Chardonnay -All the onions -1 stick of butter -2 pans (the fastest way) Time = Flavor (and love) Two ways to caramelize onions You can either do the traditional way. http://www.

Otherwise.com/id/Half-MicrowavedHalf-Baked-French-Onion-Soup-Bett/ .Image Notes 1. If you were using the Cooks Illustrated method to caramelizing your onions. Indirect heat prevents burning! Image Notes 1. your good to go. Add the onions. notice all this Frond on the walls. Image Notes 1. to scrape off all the frond/flavor on the sides of the pan (it looks burnt but its seriously really delicious). Seriously addictive stuff. i boiled it a bit to reduce its moisture independent of the onions itself. The browned onions after 45 minutes of slaving on the stovetop. Pour 1. you would use either a crockpot or dutch oven to slowly caramelize the onions. You'll need your oven at least 400 degrees for at least 1 hour to caramelize your onion (or slower due to convection being less efficient than conductive heat) Image Notes 1. Image Notes 1. When deglazing with chardonnay. This is the remains of theOnion Juice which separated from the onions using our plastic collander device. Notice this is a Non-stick Saucier type pan. This is what the onions look like without the onion juice (which i separated in the microwave and using a collander).instructables.5 http://www. Melt 1 stick of butter and let it melt until it is clear. Make sure whe your delglazing. As long as its non-stick and has high sides. Image Notes 1.

If your a bit more adventurous and have the resources. make sure to taste your soup and adjust it your preferences. Step 3: Add onions to crock pot.com/id/Half-MicrowavedHalf-Baked-French-Onion-Soup-Bett/ . Other than ensuring it was clean. Anything from the Onion family will definitely help to improve its flavor. Notice this end of the garlic is cut off to make it easier to separate the skin from the garlic itself. it definitely contributes to flavor. green onions. add a bit more water. (Aromatics) **** Cooking settings **** -If you want to eat it within 3 hours. Image Notes 1. By Smashing with your hand. **** Paprika **** Mix in 2 tablespoons of paprika into the soup (enough said!). Image Notes 1. Image Notes 1. Image Notes 1. If you feel the mixture is too thick. this is the result of all the onions. put it on high. -If you want even better flavor. Afer deglazing the onions with Chardonnay and making sure to scrape all the frond (flavor) off the sides of the cooker. -If your crazy about flavor. Imagine only half of this as the original recipe only commanded for 5 lbs of onions. you crush the garlic and make it easier to separate the skin from the garlic. i would recommend adding either shallots. have on high for 3 hours (or more!) Ingredients involved in this step -2 Teaspoons paprika -6 cloves of smashed garlic -64 oz of Garlic Broth and 28 oz of Chicken Broth ***** Garlic ***** Take 6 cloves or pearls from the garlic and cutt the ends off. put it on low for at least 6 hours. http://www.instructables. Give it a bit of spice. This step was about deglazing the pan itself with Beef Broth. This is the exact mixture of Beef Broth and Chicken Broth that i used. (it will have at least 12 hour of slow flavor! Yummm) As a good cook. but it on high for 3 hours and let it mingle on the off settings for the remainder of the night.cups of chardonnay and make sure to scrub the walls with a spoons to incorporate all that flavor. **** Thyme **** Mix in 3 sprigs or branches of Thyme into the soup. or Leeks on top of the pot. Put the knife on top of the garlic and smash with your hand. Throw all 6 of the smashed garlic cloves into the soup.

http://www.) -Garnish with a bit of sea salt or kosher Salt to finish it off.any bowl will do fine. mix it back into the soup. Though i could have improved it with making my own broth.. Notice how i threw the garlic in.instructables. (doesn't have to be a Fancy Crock bowl. -Add a bit of Worcestershire sauce to give it more complexity (i forgot mines. At this step. Image Notes 1. it a slight garlic aroma that i really like. consider adding 1 cup of hot soup to 1/2 Cup of flour and make sure to mix it throughly. ladle a bit of hot French onion soup into a bowl. (Crouton never go stale.com/id/Half-MicrowavedHalf-Baked-French-Onion-Soup-Bett/ . -Broil. i can remove the Garlic pieces after i think it is done.. Just Throw 3 branches of thyme in. But what am i going to use those for? Besides.) **** How to serve French Onion Soup **** -Now with our delicious French Onion soup. there expensive and i make lots of pizza anyhow.. it is a good idea to taste your soup and adjust it for your preference. If it was my bet. its a almost (almost) painless way to make French Onion Soup. Since i didn't slice and dice it. -Add a bit more salt if you think its not salty enough -More pepper if you think it needs a bit of kick. get either a crusty French Baguette or Sourdough to accompany your soup) -Throw some shredded mozarella on the top. Step 4: Pour and Serve After a sufficient amount of time and the Soup has simmered just a bit. Image Notes 1. If you like a bit thicker consistency.. -Add Cayenne pepper if you think its too sweet.. (Many suggest Gruyere and Fonntina.) Throw some croutons on.cause they already are stale. Once you mix it thoroughly and it is without clumps. You literally crush the garlic with your hand on the knife itself.. As Garlic is definitely an aromatic ingredient.Image Notes 1. (you don't need to broil as the heat from the soup will naturally melt the cheese anyways) Your good to go!!! I hope you've learned a good amount of what it takes to make really good french onion soup.

Generally.com/id/Half-MicrowavedHalf-Baked-French-Onion-Soup-Bett/ . 99 cents Baby! Image Notes 1. the more liquid that is absorbed. With Cheese Image Notes 1. With Croutons Image Notes 1. the dryer the bread. http://www. Melted with sharp cheddar and Cotija Cheese.instructables. It basically becomes deliciously soggy bread and yummy onions. Image Notes 1.Image Notes 1. French Onion Soup in a Porcelain Bowl.

I used about 5 very large cloves for the pot. Put the cloves in whole to cook. Where the garlic idea was concerned I took a cue from French garlic soup. 10:24 AM REPLY I made this last week for my partner's birthday.25 by pir8p3t3 Slow French Onion Soup by Abelman Make Decadent & Delicious French Onion Soup by KayaATX Fantastic French Onion Soup by deyb1 Vegetarian French Onion Soup by shesparticular Onion soup by canida Comments 3 comments Add Comment mdeblasi1 says: Jan 30. 8:00 AM REPLY mikeasaurus says: mmm onions! Jan 21.com/id/Half-MicrowavedHalf-Baked-French-Onion-Soup-Bett/ . 2011. 3:25 PM REPLY http://www.instructables. then pureed the thoroughly softened garlic & returned it to the pot to help thicken the soup. 2011. 2011.Related Instructables Instant French Onion Soup for < $0. the one snow man says: "Ogres are like onions!" Jan 27.