Soup recommendation for hoity toity dinner party

[linuxboy]

You can go from a bag of onions to bubbling cheese on top of dark brown onion-y goodness in under 2 hours.

How can you achieve good flavor with only 30 mins of everything cooking? Plus what about the layer building with wine, sherry, and broth? Can't add them all at the same time, the balance will be off without layered additions. Mine takes 4-6 hours total, and I usually make ahead, and finish the following day, letting the flavors meld together.

 

[KeithTalent]

Just when you think you know a guy ... don't tell me you have an apron with your name on it too ??

No, I just wear my AT 'Cheesecake is PIE' shirt when I cook. Inspiration yo.

KT

 

[Phoenix86]

Caramelizing onions takes 3-4 hours and stinks up the place.

Huh? I just caramelized some onions, it took ~20 minutes and it smelled great.

 

[Fritzo]

Huh? I just caramelized some onions, it took ~20 minutes and it smelled great.

You're probably thinking of sauteing onions. You have to cook onions until they're nearly crystallized for french onion soup. The darker the better. If you heat them too fast they'll burn in some parts and be undercooked in others.

The reason french onion soup is expensive in restaurants is it takes a long time to make. It isn't just "fry up onions and poof!"

 

[Howard]

Do you have a pressure cooker or a sous vide system?

 

[Howard]

You're probably thinking of sauteing onions. You have to cook onions until they're nearly crystallized for french onion soup. The darker the better. If you heat them too fast they'll burn in some parts and be undercooked in others.

The reason french onion soup is expensive in restaurants is it takes a long time to make. It isn't just "fry up onions and poof!"

http://www.seriouseats.com/recipes/2012/08/quick-caramelized-onions-recipe.html

 

[linuxboy]

Howard, it's just not the same raising the pH. Sous vide method is brilliant, however. Sweat, cook off liquid quickly, and then finish in sous vide to desired level. Have never tried pressure cook approach.

 

[Sho'Nuff]

Do you have a pressure cooker or a sous vide system?

Nope, sorry.

 

[Howard]

Howard, it's just not the same raising the pH. Sous vide method is brilliant, however. Sweat, cook off liquid quickly, and then finish in sous vide to desired level. Have never tried pressure cook approach.

Yes, I agree. Baking soda makes the sweetness taste strange to me. Still, beats sweating for half an hour or more.

 

[Howard]

Nope, sorry.

Too bad. Modernist Cuisine at Home's Modernist Vichyssoise is excellent.

 

[TastesLikeChicken]

If you want to make a great French onion soup try this method:

http://www.food.com/recipe/french-onion-soup-the-cooks-illustrated-way-344164

It is labor intensive and requires an investment of time but the results are beyond compare. One of the few foodie things I am a complete and total snob about is French onion soup and this one is the best by a long shot.

If you do try this recipe do not forget to slice the onions as directed - from pole to pole - i.e. - from the root end to the top; otherwise the onions will have a mealy mouth-feel.

 

[Anonemous]

Hasenpfeffer

 

[The Boston Dangler]

i hear the $5 frozen lobster is excellent

 

[Fritzo]

http://www.seriouseats.com/recipes/2012/08/quick-caramelized-onions-recipe.html

From the website:

However, it is not a pure substitute for traditionally caramelized onions for recipes like onion soup—the flavor will not quite be the same.

 

[Mixolydian]

Screw the onion crap. Vichyssoise!

 

[Azraele]

i would make 2 soups if i were you.

This. I was going to suggest a sort of soup medley that people could pick from. instead of one big bath do a bunch of little batches.

 

[Slew Foot]

Balut soup

 

[MagnusTheBrewer]

Here's a recipe for Brazilian black bean stew that's very tasty and unusual with mango. You can never go wrong with using whatever fresh vegetables are in season and available like Asparagus to make soup. As a Chef, I can tell you there is no such thing as a soup being more "hoity toity" than another. It's all about preparation and presentation. Go ahead and serve "Chicken and Stars" but, make your own chicken stock and pasta to cut stars out of.

 

[KMFJD]

Goulash

 

[MagnusTheBrewer]

Goulash

Do tell.

 

[disappoint]

Lot of suggestions for Vichyssoise. If I'm not mistaken isn't that a cold soup? I'd serve a hot soup in the wintertime and reserve the cold soups for summer. Though Vichy can be served hot it's traditionally a cold soup.

I still vote for Lentil soup.

 

[KMFJD]

Do tell.

So damn good

- Cut up a roast into small pieces of meat and cook
- cut 2 large onions and cook
- cut 2 large carrots and cook
- 2 green and 2 red peppers, cut and fry
- add 3 liters of water and 1/2 tin of tomato paste
- season with salt/pepper/ garlic powder / hungarian paprika / oxtail soup mix/ caraway seeds / 4 beef bouillon blocks
- bring to a boil and then let simmer for 2-3 hours
- cut up 5-6 potatoes and add it to soup, let simmer for another 45 minutes, season to taste