http://smittenkitchen.com/2006/12/paris-instead/ Sat, 21 Nov 2009 07:54:50 -0500 http://wordpress.org/?v=2.8.6 hourly 1 http://smittenkitchen.com/2006/12/paris-instead/#comment-330901 Debra Wed, 11 Nov 2009 19:49:55 +0000 http://smittenkitchen.com/2006/12/paris-instead#comment-330901 Just made this for my husband and me. I used homemade chicken broth and substituted brandy for cognac. It was very, very delicious. I know with the chicken broth it is not authentic to the original and doesn't taste exactly the same. I will make it again for sure. Just made this for my husband and me. I used homemade chicken broth and substituted brandy for cognac. It was very, very delicious. I know with the chicken broth it is not authentic to the original and doesn’t taste exactly the same.
I will make it again for sure.

]]> http://smittenkitchen.com/2006/12/paris-instead/#comment-323899 Monica R. Mon, 05 Oct 2009 23:53:45 +0000 http://smittenkitchen.com/2006/12/paris-instead#comment-323899 I tried this two weekends ago and I must say it was more delicious than any other French Onion soup I've had. And I ate quite a bit of it in Paris! Since I got over the "first-time-making-this-hump", I'd like to try Provolone over the top with shredded Gruyere in the soup the next time I make it. I tried this two weekends ago and I must say it was more delicious than any other French Onion soup I’ve had. And I ate quite a bit of it in Paris! Since I got over the “first-time-making-this-hump”, I’d like to try Provolone over the top with shredded Gruyere in the soup the next time I make it.

]]> http://smittenkitchen.com/2006/12/paris-instead/#comment-323634 jrad Sat, 03 Oct 2009 12:50:16 +0000 http://smittenkitchen.com/2006/12/paris-instead#comment-323634 Sireesha, if you want a 'fuller' flavour you may want to try adding a bit of something like vegemite or marmite to the stock. It has an added savoury-ness to it that may mimic beef stock nicely. You'll have to do it to taste however as I've only hear it be recommended before and never tried it outside of a vegemite sandwhich or 9 :) Sireesha, if you want a ‘fuller’ flavour you may want to try adding a bit of something like vegemite or marmite to the stock. It has an added savoury-ness to it that may mimic beef stock nicely. You’ll have to do it to taste however as I’ve only hear it be recommended before and never tried it outside of a vegemite sandwhich or 9 :)

]]> http://smittenkitchen.com/2006/12/paris-instead/#comment-308614 deb Thu, 23 Jul 2009 19:23:58 +0000 http://smittenkitchen.com/2006/12/paris-instead#comment-308614 It will depend on the recipe, but no, all stocks have different effects. To me, the beef stock flavor is central to traditional onion soup. But that doesn't mean you can't make a delicious one with vegetable or mushroom stocks. It will depend on the recipe, but no, all stocks have different effects. To me, the beef stock flavor is central to traditional onion soup. But that doesn’t mean you can’t make a delicious one with vegetable or mushroom stocks.

]]> http://smittenkitchen.com/2006/12/paris-instead/#comment-308602 sireesha Thu, 23 Jul 2009 18:47:37 +0000 http://smittenkitchen.com/2006/12/paris-instead#comment-308602 deb. i love your writing and your recipes. i'm a vegetarian; does veg stock have the same desired effect as chicken/beef stock in recipes? what would you suggest i add to veg stock to make it more full in flavor? thanks! deb. i love your writing and your recipes. i’m a vegetarian; does veg stock have the same desired effect as chicken/beef stock in recipes? what would you suggest i add to veg stock to make it more full in flavor? thanks!

]]> http://smittenkitchen.com/2006/12/paris-instead/#comment-223038 Susan Sat, 10 Jan 2009 18:13:08 +0000 http://smittenkitchen.com/2006/12/paris-instead#comment-223038 I made this onion soup yesterday. Wow! This was the best onion soup I've ever had, anywhere. I used lower sodium, half broth and half stock, both; it was the first time I haven't needed to drink gallons of water afterward. It was so well flavored; I loved the cognac finish. This is the perfect time of year for this. I made this onion soup yesterday. Wow! This was the best onion soup I’ve ever had, anywhere. I used lower sodium, half broth and half stock, both; it was the first time I haven’t needed to drink gallons of water afterward. It was so well flavored; I loved the cognac finish. This is the perfect time of year for this.

]]> http://smittenkitchen.com/2006/12/paris-instead/#comment-151918 Vrushali Mon, 01 Sep 2008 06:25:35 +0000 http://smittenkitchen.com/2006/12/paris-instead#comment-151918 Hello, Could you please give the recipe for Onion Sauce? A brown onion sauce, little sour in taste that is served with Chicken or beef steak? My son loves the restaurant recipe and nowadays asks to go there every day. I hope you could help me out. Hello, Could you please give the recipe for Onion Sauce? A brown onion sauce, little sour in taste that is served with Chicken or beef steak? My son loves the restaurant recipe and nowadays asks to go there every day. I hope you could help me out.

]]> http://smittenkitchen.com/2006/12/paris-instead/#comment-105523 deb Sun, 02 Mar 2008 22:48:24 +0000 http://smittenkitchen.com/2006/12/paris-instead#comment-105523 Signe, Colleen -- We just cleaned up this entry so it should read okay now. (The error stems from some lingering encoding issues on the site that I will not bore you with!) If you see any of those "A" characters still, just ignore them--the recipe without them is still correct. Signe, Colleen — We just cleaned up this entry so it should read okay now. (The error stems from some lingering encoding issues on the site that I will not bore you with!) If you see any of those “A” characters still, just ignore them–the recipe without them is still correct.

]]> http://smittenkitchen.com/2006/12/paris-instead/#comment-105519 colleen Sun, 02 Mar 2008 22:10:25 +0000 http://smittenkitchen.com/2006/12/paris-instead#comment-105519 I read your comment and the recipe reads correctly on my screen, here it is: one and a half pounds of onions half of a cup of wine one quarter of a teaspoon of sugar I read your comment and the recipe reads correctly on my screen, here it is:
one and a half pounds of onions
half of a cup of wine
one quarter of a teaspoon of sugar

]]> http://smittenkitchen.com/2006/12/paris-instead/#comment-105507 Signe Sun, 02 Mar 2008 19:25:41 +0000 http://smittenkitchen.com/2006/12/paris-instead#comment-105507 In your recipe for French onion soup, whenever you have a fraction in the measurement an A with an accent mark comes up in front of the fraction: ½. I wonder if this is supposed to be a 1 (my guess) as in 1 1/2, or if the  should be ignored. I wonder, are you using a French keyboard? Does the recipe call for one and a half pounds of onions and one and a half cups of wine or one half pound of onions and one half cup of wine? ¼: does this mean one and one quarter teaspoons of sugar or one quarter teaspoon of sugar? I would like to try the recipe but don't want to put three times as much wine in it as I should! In your recipe for French onion soup, whenever you have a fraction in the measurement an A with an accent mark comes up in front of the fraction: ½. I wonder if this is supposed to be a 1 (my guess) as in 1 1/2, or if the  should be ignored. I wonder, are you using a French keyboard? Does the recipe call for one and a half pounds of onions and one and a half cups of wine or one half pound of onions and one half cup of wine? ¼: does this mean one and one quarter teaspoons of sugar or one quarter teaspoon of sugar? I would like to try the recipe but don’t want to put three times as much wine in it as I should!

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