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Old 11-17-2012, 01:40 PM
 
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Never heard of onions that dont eventually caramelize sooner or later.try higher heat with the addition of a tablespoon of stock every now and then to prevent burning or just cook em until they do caramelize,could take an hour or more..
For the stock you may just want to go with a commercial stuff until all other aspects of the soup making process is mastered.
This is most similar to the recipe i use, bottom of page..
http://christiescorner.com/2009/11/1...ch-onion-soup/
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Old 11-17-2012, 01:45 PM
 
Location: Islip,NY
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Try a higher heat towards the end after you have sweated the onions.They do carmelize. I have never made this soup but i's one of my favorites. I like mine made with beef broth. I might make this soon since I have a lot of onions in my fridge. I willlet you know how it turns out.
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Old 11-17-2012, 01:48 PM
 
Location: Islip,NY
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French Onion Soup Recipe : Tyler Florence : Recipes : Food Network
French Onion Soup Recipe : Anne Burrell : Recipes : Food Network
Oh So Good French Onion Soup Recipe : Rachael Ray : Recipes : Food Network
Here's a few more recipes to try. Don't give up because it was your first time making it. I would try and make this again.
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Old 11-17-2012, 02:08 PM
 
Location: SoCal desert
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I always take the easy route ...

Caramelized onions in a crockpot:

Slice many many many onions. Fill crock pot to the top. Press down and add some more. Put 1/4 to 1/2 pound of butter on top of the onions. Force the lid on tight. If it goes down easy, you don't have enough onions in there Cook on low for 12 to 24 hours. Don't open the lid to stir. Just leave it. Go to work, go to bed, whatever.

After they get brown enough for you (I had one batch that I cooked for over 24 hours), freeze in several baggies in serving size. For onion soup - add 2 cups beef broth to one baggie of onions. Nuke in the microwave. Sprinkle with cheese. Enjoy. Other uses - any time you need cooked onions for a dish ... just open your freezer
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Old 11-17-2012, 02:13 PM
 
Location: Chapel Hill, N.C.
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I really appreciate all the suggestions. I think it was tyler's recipe which got me started on this in the first place.
a few mistakes I'm now aware of. One site I visited (NOLA) I think it was had me putting some tomato paste on the bones after awhile. Worried about it after I had done it not realizing this was a creole/cajun site. It turned pretty dark after awhile which i scraped off so mostly it was a waste of tomato paste. Next-and this is really embarrassing- the recipe called for 1/4 tsp sugar and I just put in a handfull thinking it said 1/4 cup! how stupid was that. no wonder it was too sweet. Also I was afraid of getting the onions too hot so I'm sure my heat was not high enough I figured the dark color on the onions was from absorbing the wine but apparently they get dark if you just cook them correctly. Live and learn.
There was a bit left over which I will doctor with some Lee and Perrins to see if that cuts the sweetness.

I'm not defeated. I love FOS and get it every time I can find it but surely wanted to learn how to make it myself. I'll keep trying. Thanks all.
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Old 11-18-2012, 10:27 AM
 
Location: Texas
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Quote:
Originally Posted by Gandalara View Post
I always take the easy route ...

Caramelized onions in a crockpot:

Slice many many many onions. Fill crock pot to the top. Press down and add some more. Put 1/4 to 1/2 pound of butter on top of the onions. Force the lid on tight. If it goes down easy, you don't have enough onions in there Cook on low for 12 to 24 hours. Don't open the lid to stir. Just leave it. Go to work, go to bed, whatever.

After they get brown enough for you (I had one batch that I cooked for over 24 hours), freeze in several baggies in serving size. For onion soup - add 2 cups beef broth to one baggie of onions. Nuke in the microwave. Sprinkle with cheese. Enjoy. Other uses - any time you need cooked onions for a dish ... just open your freezer
I'm going to give this a try. I can think of a lot of uses for caramelized onions, especially when all you have to do is thaw .
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