I don't know if it's appropriate to start this in a new thread but I didn't want to hijack his. When I read the post by
jcam222
about his smoked beef French onion soup, I was blown away. It was just too gorgeous not to make, so I did. There were a couple things I changed up but somewhat followed his directions. I made the recipe up as I went and wrote it all down. Here's what I managed to make following his lead:
Chopped sweet onions in the Dutch Oven with a quarter pound of butter
I used smoked Chuck roast instead of brisket along with the yummy juices from the Chuck
Add the stock and spices. Let simmer for a while
A bowl of the soup with toasted butter and garlic bread
About a half pound of Havarty cheese then under the broiler
Toasted and amazing melted, gooey cheese.
Well folks, jcam222 posted a blue ribbon winner with this one!! It was truly spectacular. Would I call what I made "French" onion soup? No. Would I call it spectacular? Oh Hell yes!! This was SOOOOO good!! The only real issue was that after coming out of the broiler it was so freakin' hot you couldn't eat it. You're sitting there with this tantalizing bowl of soup that you can't touch without burning the daylights out of yourself
Here is the recipe exactly as I made it:
1 large sweet onion chopped
1 lb smoked beef
¼ pound of butter
2 ½ cups vegetable broth
2 T Worcestershire sauce
1 ½ T Beef bouillon
2 t Black pepper
1 t Garlic powder
½ t Rosemary
½ t Anise
½ t salt
-Saute onion in butter on medium heat till translucent
-Add broth and all spices. Simmer on low approximately 30 minutes till onion is soft and flavors have melded.
-Put soup in bowl and add toasted, buttered, garlic bread
-Top with any good melting cheese and put under broiler till cheese is melted and starting to brown.
-Eat with caution. It will be hot!!
As with all recipes, they are subject to taste. For my taste and Tracy's, the only thing I'll do differently next time is to omit the Rosemary. I was OK with it but not thrilled. Tracy loved the soup but didn't care at all for the Rosemary so by unanimous decision, it will not be added in the future. She has already asked me to make a batch of this just for her to take to work for her lunches. It was that good!! When you take into account that I have a dozen or more soup recipes I've put together, mostly based on her tastes, for her to ask for this one is pretty remarkable. Over the next few weeks though, as the weather hopefully starts to cool down, I'll make several batches.
Thank you jcam!! Awesome stuff,
Robert
jcam222
about his smoked beef French onion soup, I was blown away. It was just too gorgeous not to make, so I did. There were a couple things I changed up but somewhat followed his directions. I made the recipe up as I went and wrote it all down. Here's what I managed to make following his lead:Chopped sweet onions in the Dutch Oven with a quarter pound of butter
I used smoked Chuck roast instead of brisket along with the yummy juices from the Chuck
Add the stock and spices. Let simmer for a while
A bowl of the soup with toasted butter and garlic bread
About a half pound of Havarty cheese then under the broiler
Toasted and amazing melted, gooey cheese.
Well folks, jcam222 posted a blue ribbon winner with this one!! It was truly spectacular. Would I call what I made "French" onion soup? No. Would I call it spectacular? Oh Hell yes!! This was SOOOOO good!! The only real issue was that after coming out of the broiler it was so freakin' hot you couldn't eat it. You're sitting there with this tantalizing bowl of soup that you can't touch without burning the daylights out of yourself
Here is the recipe exactly as I made it:
1 large sweet onion chopped
1 lb smoked beef
¼ pound of butter
2 ½ cups vegetable broth
2 T Worcestershire sauce
1 ½ T Beef bouillon
2 t Black pepper
1 t Garlic powder
½ t Rosemary
½ t Anise
½ t salt
-Saute onion in butter on medium heat till translucent
-Add broth and all spices. Simmer on low approximately 30 minutes till onion is soft and flavors have melded.
-Put soup in bowl and add toasted, buttered, garlic bread
-Top with any good melting cheese and put under broiler till cheese is melted and starting to brown.
-Eat with caution. It will be hot!!
As with all recipes, they are subject to taste. For my taste and Tracy's, the only thing I'll do differently next time is to omit the Rosemary. I was OK with it but not thrilled. Tracy loved the soup but didn't care at all for the Rosemary so by unanimous decision, it will not be added in the future. She has already asked me to make a batch of this just for her to take to work for her lunches. It was that good!! When you take into account that I have a dozen or more soup recipes I've put together, mostly based on her tastes, for her to ask for this one is pretty remarkable. Over the next few weeks though, as the weather hopefully starts to cool down, I'll make several batches.
Thank you jcam!! Awesome stuff,
Robert
