French Onion Soup

Good experience: The first time I made French Onion soup from scratch, when I was a teenager, loving the long, slow process, and the delicious results.

Bad experience: My husband taking some leftover French Onion soup out of the fridge for lunch, and microwaving it, then putting the cheese INTO the soup and just toasting some bread, and wondering why his soup was so fucked up, and showed me the giant blob of melted cheese in the bottom of his bowl. Made me want to facepalm myself to death.

>>8907826
Oh my god, are you in London? Please be in London I can't believe this is happening.

>>8907838
Shut up, you.

>>8907800
If it doesn't take you 1.30 hours to caramalize your onions and you didn't use homemade beef stock, you done fucked up. Just toss it in the trash and start over.

>>8907800
I just started making it, and I'm like 3-4 batches in. Really easy, just time consuming. Turns out pretty good. Here's what I do:

>cut up onions while heating up pot over medium-low.
>throw in butter and onions
>salt/pepper/garlic when sweated
>carmelize (takes like an hour) adding water if you have to
>throw in red wine and cook down
>throw in STOCK not broth
>simmer for another hour or so with thyme/bay
>french bread toast, gruyere on top under broiler
>eat

fuck, I feel like I'm missing a step/ingredient.

File: 20170311_210740.jpg (1MB, 3264x1836px) Image search: [Google]

1MB, 3264x1836px

>>8907935
Finished product before the toast/cheese. gruyere smells like shit when you grate it, or is it just me?

I just bought a set of ramekins. What should I make in them besides French Onion Soup?

>>8907971
I have the same question.

>>8907971
Little soufflés?

>>8907850
>1.30 hours
I think you mean 4hrs.

>>8907848
Is that a yes?
L O N D O N
O
N
D
O
N

>>8908219
>4 hours to caramalize onions

Now that's just downright silly, you silly billy.

How much butter should I use?