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Boy I sure am 'fond' of this stuff, what's your

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  3. Boy I sure am 'fond' of this stuff, what's your
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Fond general
2016-10-11 16:36:53 Post No. 8175160
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Fond general 2016-10-11 16:36:53 Post No. 8175160 [Report]
Boy I sure am 'fond' of this stuff, what's your favorite way to build fond?

Last night I was making french onion soup and I reduced the liquid that came out of the onion with some red wine and a little bit of chicken stock. I kept reducing until I had a fair amount of bits on the bottom of the kettle and then added more liquid and started over again and did this 4-5 times.

I've never tasted french onion soup this rich, it's fucking amazing.
>>
Anonymous 2016-10-11 16:47:26 Post No.8175180
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Anonymous 2016-10-11 16:47:26 Post No.8175180 [Report]
>>8175160
Normally you slowly caramelize the onions and flambé with cognac and deglaze with beef broth, but if that method worked for you... *shrug*

Best tip to achieving a great fond is dry meat cooked in batches e.g. beef stew, (so as to not steam the meat), and patience when cooking chicken, use plenty of butter, a bit of olive oil (to bring the flash point up) and let it get a nice chestnut color. And of course, make a sauce from the goodness.
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