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denim · May 11, 2003, 02:53 PM

When using beef stock in the onion soup, do I remove the fat from the stock first, include it, include some of it, or what?

wdlove · May 11, 2003, 04:01 PM

Just use some of the fat denim! It's better to use olive oil, need to think heart healthy!

nonhuman · May 11, 2003, 04:03 PM

Use the fat, it'll taste better. Think tasty, not healthy.

denim · May 11, 2003, 04:13 PM

I used olive oil and some butter when cooking the onions. If that's enough, and it looks like it may be, I'll just toss the fat. For now, the fat is in the fridge.

wdlove · May 11, 2003, 04:17 PM

Originally posted by denim:
I used olive oil and some butter when cooking the onions. If that's enough, and it looks like it may be, I'll just toss the fat. For now, the fat is in the fridge.

Good for you denim! I know from experience that cooking healthy is also very tasty indeed! The great side effect is that it helps to lower your cholesterol!

MikeM33 · May 11, 2003, 05:02 PM

I agree with the "use the fat" school of thought. Tastier and as long as you're a physically active person you don't need to worry about it.

MikeM

denim · May 11, 2003, 07:49 PM

Well, the resulting soup w/o all the fat tastes the same to me. Maybe I'm using too much oil?

philzilla · May 11, 2003, 08:13 PM

you're in the same state as maxelson, for crying out loud. just go and ask him!

Mastrap · May 12, 2003, 02:31 AM

Take the fat out. An onion soup should be light, clear and slightly sweet.

Face Ache · May 12, 2003, 02:33 AM

Originally posted by Mastrap:
Take the fat out. An onion soup should be light, clear and slightly sweet.

The man has spoken.

denim · May 12, 2003, 09:00 AM

Originally posted by Face Ache:
The man has spoken.

That he has. Next time I make this, I'm going to use less oil, too.

I mean, the impression I get from Max's recipe is that the onions are supposed to be fairly dry while simmering, but mine are already kinda soupy. I tried cooking them w/o a cover for a while, and they didn't get noticably drier, either.

(edit) You didn't really mean to use that sig, did you? I mean, it's got to be an accident, right? That show sucked soooo bad, and it was the only thing on after school! Brain damage! Brain damge! Dain Bramage!

Mastrap · May 12, 2003, 09:09 AM

Originally posted by denim:
That he has. Next time I make this, I'm going to use less oil, too.

I mean, the impression I get from Max's recipe is that the onions are supposed to be fairly dry while simmering, but mine are already kinda soupy. I tried cooking them w/o a cover for a while, and they didn't get noticably drier, either.

There is no need for the onions to be dry. What you want to achieve is a nice caramelised effect. That you'll get by applying low heat for a long time. Stir them ever now and then, but not too often, and let them do their own thing. Lid on or off makes little difference although I normally leave it off.
Also, for an onion soup, ditch the olive oil. Butter all the way for this one. I've played with both (and combinations) and I've come to the conclusion that butter just adds that slightly "fuller" taste.
For a lovely dark colour try red onions.

maxelson · 09:59 AM

Vas ist?
I have never posted my recipe for French Onion Soup. Mastrap has. His recipe, I mean. Which has become MY recipe. I mean, it IS his, but I pass it off as mine. No body knows Mas where I live. So I get all the glory.
To his, however, I add marsala. Just a hint. Love the additional sweet/ nuttiness it gives. To be honest, I swiped that one from my wife.
God, I'm a sham.

Oh. And the fat. Yeah, what Mas says, although I will concede that I do not always remove the fat. Sometimes, it is a point of laziness, sometimes, well, I enjoy the added richness and yah, SOMETIMES I JUST WANT THE FAT. I DO so dig beef fat.

Mastrap · May 12, 2003, 09:51 AM

Originally posted by maxelson:
No body knows Mas where I live.

Which is about to change

We'll be in your neck of the woods in a couple of months. Get the fridges stocked and put the kettle on.

denim · May 12, 2003, 09:51 AM

Originally posted by maxelson:
To his, however, I add marsala. Just a hint. Love the additional sweet/ nuttiness it gives.

See? The copy I've got has Marsala. Therefore...

denim · May 12, 2003, 09:54 AM

Originally posted by Mastrap:
Also, for an onion soup, ditch the olive oil. Butter all the way for this one. I've played with both (and combinations) and I've come to the conclusion that butter just adds that slightly "fuller" taste.
For a lovely dark colour try red onions.

Fair enough.

On the olive oil vs butter issue, I'm trying to be good. As a diabetic, I shouldn't be eating this stuff in the first place, but using ONLY butter in it would be a Bad Thing. I use some butter for the flavor, but a bunch of tablespoons of olive oil to finish the job.

maxelson · May 12, 2003, 09:56 AM

Originally posted by Mastrap:
Which is about to change

We'll be in your neck of the woods in a couple of months. Get the fridges stocked and put the kettle on.

W00TTTTT!!!!

philzilla · May 12, 2003, 10:00 AM

bah. i'll just... put my own kettle on then

maxelson · May 12, 2003, 10:01 AM

Originally posted by philzilla:
bah. i'll just... put my own kettle on then

Well, I got a couch if you got the plane ticket!!

philzilla · May 12, 2003, 10:11 AM

i'll have MindFad make me one

maxelson · May 12, 2003, 10:16 AM

OK, but there's no way your Limey ass is driving my car.

Mastrap · May 12, 2003, 11:00 AM

Originally posted by denim:
As a diabetic, I shouldn't be eating this stuff in the first place, but using ONLY butter in it would be a Bad Thing.

You should be fine. Onions were used in pre-insulin times to treat the symptoms diabetis so they should be ok for you.
I hear you on the saturated fat issue though. I've got hypoglycemia myself (the opposite of diabetis) and I too tend to keep a keen eye on what I eat.

denim · May 12, 2003, 11:09 AM

Originally posted by Mastrap:
I've got hypoglycemia myself (the opposite of diabetis) and I too tend to keep a keen eye on what I eat.

Um, as far as I know, if you go hypo, you're diabetic. Hyper isn't the whole story.