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BarenakedLady Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Aug-27-09 05:28 PM
Original message
I'm making French Onion Soup
(vegetarian). It smells really yummy. I'm serving it with Shiraz. I wish I had some crusty French bread to go with it though. Anyone what some?

Actually, I only made 1/2 the recipe since I'm a realist.
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taterguy Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Aug-27-09 05:30 PM
Response to Original message
1. What's wrong with American onions?
Do you know how much fuel it takes to get a load of onions from Paris to New England?
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BarenakedLady Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Aug-27-09 05:32 PM
Response to Reply #1
2. Oh I'm sorry....I meant to say I'm making Freedom Onion Soup
My bad.
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HopeHoops Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Aug-27-09 05:54 PM
Response to Original message
3. What kind of base did you use?
It isn't easy to make it vegetarian without getting it overly sweet.



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BarenakedLady Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Aug-27-09 05:58 PM
Response to Reply #3
5. Sauteed the onions in olive oil and margarine
Added veggie stock once onions were dark brown. I also used a little Bragg Aminos and Maggi for seasoning, with the salt and pepper. It's not vegan, I put shredded cheddar on top.
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HopeHoops Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Aug-27-09 06:07 PM
Response to Reply #5
8. I like provolone ;}
I make a similar base but add a little sherry while I'm softening the onions. Difficult balancing act. I used to use Vidalia, but they make the stock way too sweet. Your standard huge round yellow spanish onion is really the best type. If I have it, I add a very delicate touch of freshly grated ginger, and I always put in at least one clove of garlic.

We have little brown oven dishes with handles just for such foods. I dish it in and bake it with the provolone on top. It comes out hot as hell, but that provides time to slice the bread and pour the merlot.



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BarenakedLady Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Aug-27-09 06:09 PM
Response to Reply #8
9. Oh that reminds me
I added a dash of Shiraz to it too. Heh.
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HopeHoops Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Aug-27-09 06:13 PM
Response to Reply #9
10. One for you, one for me.
One for you, TWO for me.
One for you, THREE for me.

Cooking CAN be fun!

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BarenakedLady Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Aug-27-09 05:55 PM
Response to Original message
4. OMG...it is so yummy.
:9
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trof Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Aug-27-09 06:01 PM
Response to Original message
6. How could onion soup be other than vegetarian?
Inquiring minds want to know.
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BarenakedLady Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Aug-27-09 06:02 PM
Response to Reply #6
7. It is usually made with beef stock.
I used veggie stock.
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Parche Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Aug-27-09 06:37 PM
Response to Original message
11. what is shiraz?
:hug: :loveya: :hi:
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stray cat Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Aug-27-09 06:39 PM
Response to Reply #11
12. a red wine - a little spicy flavor I think
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BarenakedLady Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Aug-27-09 06:42 PM
Response to Reply #11
13. Wine
Red. :D
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Parche Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Aug-27-09 06:44 PM
Response to Reply #13
14. then why dont they just call it fukin red wine?
:rofl: :rofl::rofl::rofl: :hi: :hug::loveya:
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BarenakedLady Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Aug-27-09 06:45 PM
Response to Reply #14
15. There is no fukin involved
as far as I can tell.

:hi: :hug:
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jakeXT Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Aug-27-09 07:25 PM
Response to Original message
16. How can it be vegetarian if French are in it ?
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BarenakedLady Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Aug-27-09 07:27 PM
Response to Reply #16
17. They are vegetarian French, duh
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