http://smittenkitchen.com/2006/12/paris-instead/ Sun, 21 Mar 2010 03:20:09 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://smittenkitchen.com/2006/12/paris-instead/#comment-352104 Mommela Fri, 26 Feb 2010 14:53:34 +0000 http://smittenkitchen.com/2006/12/paris-instead#comment-352104 What's the yield on this bad boy? I've got to cook for a crowd and don't know how many times to multiply the recipe. Thanks! What’s the yield on this bad boy? I’ve got to cook for a crowd and don’t know how many times to multiply the recipe. Thanks!

]]> http://smittenkitchen.com/2006/12/paris-instead/#comment-345747 marilu Sun, 31 Jan 2010 03:41:15 +0000 http://smittenkitchen.com/2006/12/paris-instead#comment-345747 i absolutely love french onion soup and cooking in general, but with the ingredient lists with some recipes and the complexity, ive always been tentative to try. my sisters and i are now addicted to your recipes. i will be sure to try this french onion soup with the beef stock that you recommend and one that's a vegan-friendly style with a stock made from shitake mushrooms. im so excited to eat~ thank you, deb <3 i absolutely love french onion soup and cooking in general, but with the ingredient lists with some recipes and the complexity, ive always been tentative to try. my sisters and i are now addicted to your recipes. i will be sure to try this french onion soup with the beef stock that you recommend and one that’s a vegan-friendly style with a stock made from shitake mushrooms. im so excited to eat~ thank you, deb <3

]]> http://smittenkitchen.com/2006/12/paris-instead/#comment-344511 MO3B Sun, 24 Jan 2010 22:48:11 +0000 http://smittenkitchen.com/2006/12/paris-instead#comment-344511 This is now our favorite onion soup recipe! This is now our favorite onion soup recipe!

]]> http://smittenkitchen.com/2006/12/paris-instead/#comment-340972 v Wed, 06 Jan 2010 16:54:32 +0000 http://smittenkitchen.com/2006/12/paris-instead#comment-340972 made this this past week, along with the salad, and it was great! I used homemade vegetable stock (mom is a vegetarian), and it was still delicious.....thank you, Deb! Everything from your blog always turns out fabulous! made this this past week, along with the salad, and it was great! I used homemade vegetable stock (mom is a vegetarian), and it was still delicious…..thank you, Deb! Everything from your blog always turns out fabulous!

]]> http://smittenkitchen.com/2006/12/paris-instead/#comment-333075 Erin Sun, 22 Nov 2009 03:18:52 +0000 http://smittenkitchen.com/2006/12/paris-instead#comment-333075 I made this for dinner tonight at my husband's request. It was beautiful and delicious! I made this for dinner tonight at my husband’s request. It was beautiful and delicious!

]]> 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!

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