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French Onion Soup


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A bistro classic that seems to have fallen out of favour over the years....

 

First off melt a load of good French salted butter and add a load of sliced onions. Let these cook down and caramelise for several hours. This was at about 340F for three hours.

 

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Then stir in some plain flour, some fresh thyme, balsamic vinegar, and cook for a few minutes. Then gradually add in beef stock and hard cider. Preferably Normandy cider if you can get it. Let this all simmer for an hour of so stirring occasionally.

 

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Once that's done, slice up some baguette and toast lightly on both sides. Then rub each side with a split clove of garlic. Spoon the onion soup into bowls, float a couple of croutons on top of each one then cover in grated cheese. I used Gruyere and Compte. Then put the bowls under the grill until the cheese is melted and bubbling.

 

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In fairness, it's not the most photogenic of soups but it does taste most excellent. Especially with a nice bottle of Cote du Rhone or similar.....

 

 

 

 

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1 hour ago, GRIMGOR said:

Looks good.

 

Can some one explain why you would cook a soup on a kamado?

 

Does it add more flavor?

Yes as with anything else cooked on a kamado.  The live fire and wood chunks if used add to the flavor profile of everything cooked on it.  As long as you don't leave the lid on the pot the whole time. 

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5 hours ago, GRIMGOR said:

Looks good.

 

Can some one explain why you would cook a soup on a kamado?

 

Does it add more flavor?

 

No reason at all other than "Soup" is this month's Challenge Cook here on the forum. It's much easier to do it in the kitchen, but not as much fun!

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