kennden Posted September 30, 2007 Author #26 Share Posted September 30, 2007 Hope that everyone enjoys!! Link to comment Share on other sites More sharing options...
britsbest Posted September 30, 2007 #27 Share Posted September 30, 2007 2 large onions 2 or 3 cloves of garlic 2 pints boiling water 2 good quality organic beef stock cubes (not oxo cubes, theyre not high quality enough for this recipe) 2 ounces butter 1 tablespoon granulated sugar 1/3 of a bottle wine (red or white, cheap wine is fine, i use a £4 bottle usually and drink the rest with the meal - perfect!!) 3 slices of brown bread Mature cheddar cheese (however much you like) Olive Oil Salt and Pepper METHOD: Chop the onions into various size peices (some rings and some chunks)also chop the garlic into small pieces. Melt the butter in a large frying pan with the olive oil then fry the onions on a medium/high heat with half of the garlic for about 6 mins or until they have turned clear. Add the sugar and stir in well. Turn down the heat as low as it will go and leave for half an hour so that the onions caramalise. Transfer the onions to a large high sided pan. Make up the stock with the cubes and the 2 pints of boiling water and transfer to the pan with the onions. Add the wine and the rest of the garlic then salt and pepper well. Bring to the boil stiring then turn the heat down as low as it will go and cook uncovered for 1 hour, stiring occasionaly. After 1 hour split the soup into three bowls. toast the bread in the toaster then place a slice on top of the soup in each bowl. Grate the cheese over the top of the bread then place under the grill for 5 mins or until the cheese has melted and started to brown. Serve on it own. Link to comment Share on other sites More sharing options...
Druke I Posted September 30, 2007 #28 Share Posted September 30, 2007 Princess' French Onion Soup is very good indeed, particularly when you consider the large amonts made. It is almost as good as that made by my wife! Link to comment Share on other sites More sharing options...
drakes2 Posted September 30, 2007 #29 Share Posted September 30, 2007 My recipe is pretty much the same, except for the wine. I do use some worcestershire sauce to the onions when cooking; adds a lot to the flavour. I also use a low sodium beef stock or a consomme instead of the beef cubes. 2 large onions 2 or 3 cloves of garlic 2 pints boiling water 2 good quality organic beef stock cubes (not oxo cubes, theyre not high quality enough for this recipe) 2 ounces butter 1 tablespoon granulated sugar 1/3 of a bottle wine (red or white, cheap wine is fine, i use a £4 bottle usually and drink the rest with the meal - perfect!!) 3 slices of brown bread Mature cheddar cheese (however much you like) Olive Oil Salt and Pepper METHOD: Chop the onions into various size peices (some rings and some chunks)also chop the garlic into small pieces. Melt the butter in a large frying pan with the olive oil then fry the onions on a medium/high heat with half of the garlic for about 6 mins or until they have turned clear. Add the sugar and stir in well. Turn down the heat as low as it will go and leave for half an hour so that the onions caramalise. Transfer the onions to a large high sided pan. Make up the stock with the cubes and the 2 pints of boiling water and transfer to the pan with the onions. Add the wine and the rest of the garlic then salt and pepper well. Bring to the boil stiring then turn the heat down as low as it will go and cook uncovered for 1 hour, stiring occasionaly. After 1 hour split the soup into three bowls. toast the bread in the toaster then place a slice on top of the soup in each bowl. Grate the cheese over the top of the bread then place under the grill for 5 mins or until the cheese has melted and started to brown. Serve on it own. Link to comment Share on other sites More sharing options...
Missybud Posted September 30, 2007 #30 Share Posted September 30, 2007 Funny this should be brought up as I just mentioned this on my roll call. I did not see either on the menus for the NE/Canada cruise 9/15 on the Crown. These are two items I really look forward to when sailing PCL! Hopefully, I just missed the listing and they were not eliminated! Link to comment Share on other sites More sharing options...
BJS Posted September 30, 2007 #31 Share Posted September 30, 2007 They both are on the new French & Mediterranean Menu. Here is a link http://www.princessshutter.com/coppermine/displayimage.php?pid=1962&fullsize=1 . Link to comment Share on other sites More sharing options...
derf5585 Posted September 30, 2007 #32 Share Posted September 30, 2007 No escargot or French onion soup Anyone have a recipe for "French onion escargot soup"? Link to comment Share on other sites More sharing options...
ndavis7515 Posted September 30, 2007 #33 Share Posted September 30, 2007 Where do you find the menus? Link to comment Share on other sites More sharing options...
curiouscat Posted September 30, 2007 #34 Share Posted September 30, 2007 Anyone have a recipe for "French onion escargot soup"? Derf... thanks for the laugh... I just can't beleive this thread is still going on and on and on........:D Best Onion Soup... restaurant in Villefranche while we sat and looked at our ship. And no they didn't use "bouillion cubes"...LOL YUCK...no bouillion cubes CuriousCat Link to comment Share on other sites More sharing options...
britsbest Posted September 30, 2007 #35 Share Posted September 30, 2007 Derf... thanks for the laugh... I just can't beleive this thread is still going on and on and on........:D Best Onion Soup... restaurant in Villefranche while we sat and looked at our ship. And no they didn't use "bouillion cubes"...LOL YUCK...no bouillion cubes CuriousCat ;) Wine snobs coffee snobs now stock snobs. If you have the time to make your own stock feel free we mere mortals have lives to live ! :eek: Link to comment Share on other sites More sharing options...
happy cruzer Posted September 30, 2007 #36 Share Posted September 30, 2007 Just off the Crown, the seven night cruise does not have the French menu. It was on the longer cruises. You can request items. I had escargot two nights by request. Link to comment Share on other sites More sharing options...
hill6 Posted September 30, 2007 #37 Share Posted September 30, 2007 We had French Onion Soup on the Crown in July with the new menus. We loved it so much we requested it again (a day in advance) and had it on the last night too. Link to comment Share on other sites More sharing options...
Cruising Caribbean Posted October 1, 2007 #38 Share Posted October 1, 2007 I'm sorry, I know you'll tell me I should read all the posts but where did you get the menus? I'd like to see them. Link to comment Share on other sites More sharing options...
kennden Posted October 1, 2007 Author #39 Share Posted October 1, 2007 Ok, wasn't going to take the time to do this now, but here it is. 3 Lbs of peeled onions, ( I use Valdalia), 4 oz butter 2t fresh ground pepper 2T paprika 1 bay leaf 3/4 C flour 3qts. canned beef bouillon (I use Emerrils in the carton) 1 C white wine. slice the onions 1/8" thick, melt butter and saute onions slowly 1 1/2 hrs in large soup pot. Add all other ingr. except bouillon and wine. Saute over low heat 10 min. more Add bouillon and wine and simmer 2 hrs. Season with salt to taste. Refrigerate overnight. Serving: Heat soup, fill individual soup bowls with 8oz of soup, top with 3 slices of thinly slliced french bread, and top with 1 oz of swiss cheese and 1 oz of guerre cheeese Place under broiler untill brown and bubbly. You might also want to add some garlic as the onions saute. enjoy. If anyone makes this and enjoys this, or thinks they have a better recipe please let me know You can email me at denjamesob@aol.com I think I am allowed to do this:) I am so serious about this recipe. what makes it so good is that it isn't thin like most french onion soups. Just give it a try. I promise it will be the best french onion soup you have ever had Link to comment Share on other sites More sharing options...
SoSueMe Posted October 1, 2007 #40 Share Posted October 1, 2007 Dueling recipes! Fun! I love french onion soup and will definitely request it next week on the CB. Hey kennden -- come on over and join our roll call! :) Link to comment Share on other sites More sharing options...
Rare Cruise Junky Posted October 1, 2007 #41 Share Posted October 1, 2007 http://www.taunton.com/finecooking/articles/how-to/french-onion-soup.aspx Here's a good article on French Onion Soup for those that are interested. Link to comment Share on other sites More sharing options...
cactusrose Posted October 1, 2007 #42 Share Posted October 1, 2007 I am so serious about this recipe. what makes it so good is that it isn't thin like most french onion soups. Just give it a try. I promise it will be the best french onion soup you have ever had Thanks kenndon for posting your recipe. Mine is very similar but I use Sherry instead of white wine and half beef and half chicken broth. Also mine doesn't use quite as much flour which is what makes yours thick. I will try adding more of the flour next time I make it. Link to comment Share on other sites More sharing options...
kennden Posted October 1, 2007 Author #43 Share Posted October 1, 2007 Thanks kenndon for posting your recipe. Mine is very similar but I use Sherry instead of white wine and half beef and half chicken broth. Also mine doesn't use quite as much flour which is what makes yours thick. I will try adding more of the flour next time I make it. Will try the Sherry, maybe half sherry and white wine. Do you use the paprika? This is whats makes this different and WONDERFUL!! Link to comment Share on other sites More sharing options...
kennden Posted October 1, 2007 Author #44 Share Posted October 1, 2007 Anyone have a recipe for "French onion escargot soup"? Please tell me that someone has this. Wouldn't that be just wonderfull, I guess that you could follow my recipe and add some escargot:D Link to comment Share on other sites More sharing options...
cactusrose Posted October 1, 2007 #45 Share Posted October 1, 2007 Will try the Sherry, maybe half sherry and white wine. Do you use the paprika? This is whats makes this different and WONDERFUL!! No I don't but will try that also. Here's my recipe which makes 4 servings. 1 quart sliced onions 3 cloves garlic, minced 1/4 cup butter 2 Tbs flour 28 oz beef stock 14 oz chicken stock 1/4 cup dry sherry Salt, pepper 12 small slices French bread Parmesan cheese 1/4 lb grated Swiss cheese (I use Emmental) 1/4 lb grated Gruyère cheese Sauté onions and garlic in butter in large Dutch oven over low heat until browned and tender. Add flour and stir just long enough to combine. Add beef and chicken stocks; heat to boiling, reduce heat and simmer about 30 minutes to blend flavors. Add Sherry and season to taste with salt and pepper. Toast bread slices and sprinkle with Parmesan cheese. Ladle hot soup into 4 individual oven proof casseroles. Place 3 slices toasted bread on top of each soup. Sprinkle with swiss and Gruyère cheeses. Bake at 375 degrees about 30 minutes or until soup is bubble and cheese is browned. Link to comment Share on other sites More sharing options...
kennden Posted October 1, 2007 Author #46 Share Posted October 1, 2007 http://www.taunton.com/finecooking/articles/how-to/french-onion-soup.aspx Here's a good article on French Onion Soup for those that are interested. thanks for the article, Will try the hot oven, instead of the broiler Link to comment Share on other sites More sharing options...
Missybud Posted October 1, 2007 #47 Share Posted October 1, 2007 Please tell me that someone has this. Wouldn't that be just wonderfull, I guess that you could follow my recipe and add some escargot:D Alas, rumor has it that Julia Child took this recipe to her grave. We shall be forever deprived. Guess we can dunk our escargot in our soup. Suppose though, some would think this tres gauche! Link to comment Share on other sites More sharing options...
Cruisin Sal Posted October 1, 2007 #48 Share Posted October 1, 2007 We are currently on the Coral right now. The menu last night had onion soup, escargot and frog legs. This is a 15 day cruise. Link to comment Share on other sites More sharing options...
derf5585 Posted October 1, 2007 #49 Share Posted October 1, 2007 Alas, rumor has it that Julia Child took this recipe to her grave. We shall be forever deprived. Guess we can dunk our escargot in our soup. Suppose though, some would think this tres gauche! The Lady Was a Spy from http://www.npr.org/programs/morning/features/2002/apr/spies/ Title: French Onion Soup (Child) from http://recipes.chef2chef.net/recipe-archive/41/223893.shtml Link to comment Share on other sites More sharing options...
curiouscat Posted October 1, 2007 #50 Share Posted October 1, 2007 Derf Thanks for the recipe...now that's onion soup:p Yes, of course no time these days to make homemade stock but if ya gonna do it,do it right And wasn't escargot,onion soup a tongue and cheek.... I really don't think you would put delicate snails in a soup:eek: CuriousCat Link to comment Share on other sites More sharing options...
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