The first step to making a quality French onion soup is bones. A mix of different types. The more marrow and connective tissues, the better.
>>21638079Then, of course, you have to roast them.
>>21638079Roast them very well.
>>21638079>L'oignon Soupfunny illiterate
>>21638098>illiterate>FRENCH onion soup
>>21638079After you get the roasted bones in s pot, use boiling water to break up all the little carmelized bits on your sheet tray using a wooden spoon. Keep at this usung fresh batches of boiling water and adding the liquid to your stock pot until all the fond is added to your stock
>>21638079Bring it to a boil, then reduce to a simmer. Simmer until all the connective tissue has broken down and rendered into gelatin.
>didn't use veal bones nor blanch them first0/10 you fucked up mon amie
>>21638102>redundant picit was obvious the way you worded it that you used a shitty translator
What is the point of roasting marrow bones if you skim the fat?
>>21638121So you have fat for making pate or whatever
>>21638086Nigga, you wasted all that glorious bone marrowSpread it on lightly toasted bread and have a glass of red wine
>>21638079Onions. We need onions.
>>21638079Sliced
>>21638079Sweatin' to the oldies
i can already tell this cooklet wannabe chef won't be using Gruyère
>>21638079A cup of dry sherry and reduce
>>21638079Reminder that if your stock doesn't quiver like a prom queen's thighs on homecoming night, you did it wrong.
>>21638079>meat
>>21638079Do third world retards really cook scraps and brag about it? Sad
>>21638202Gotta love how oblivious this moron is. He fucked up the whole thing and continues on as if he is not legally retarded.
>>21638222You are very corny and unfunny. You are either British or Australian which would also explain the poor cooking skills.
I'm not going to be mean to you op but you seriously fucked up lol you wasted all that sweet precious marrow. Rip dude
>>21638222Nicely rendered.
>>21638261Anon extremely rich people do that too, I literally know an ultra rich jew who has a personal chef who is basically ALWAYS simmering "scraps" of various foods. Its actually ludicrous how little food they waste
Nice bozo cut on onions…just close your eyes and chop away. Be sure to omit the yack.
>>21638079
>>21638337wut if you made it with shallots instead of onions
>>21638079Garlic crostini
>>21638222> prom queen on homecoming TELL ME YOU HAD ZERO PUSSY IN HIGH SCHOOL WITHOUT TELLING ME YOU HAD ZERO PUSSY IN HIGH SCHOOL
>>216380793 parts gruyere3 parts emmentaler1 part parmigiano reggiano
>>21638079Soup's on
>>21638079Smoked tri-tip with chimichurri, herbed orzotto, butter lettuce salad with a honeycrisp apple vinaigrette
>>21638079And that's dinner
Nice OP that looks very competent but you messed up with your onionshttps://youtu.be/hsXlWw6_tpsUse this guys onion prep and cooking method, it gives the onions a better texture and more delicate tasteYour brother was superb tho
>>21638086Nice
>>21638385> cuts onions with large pieces > puts large pieces into food processor :|
>>21638455Yes doing it this way is far superior to ???? I don't know what you expect
>>21638086The marrow is ruined.
>>21638140A fellow marrow connoisseur.Respect!
>>21638337Looks excellent, nice work
>>21638265No reason for him to stop just because you got mad.
>>21638079>le onion soggyHonestly, fuck the french
so many quips, real cringe vibes all round
>>21638079>soup>bonesA broth needs meat not bones. Even a proper fond is more meat than bones. Use whole shanks ffs.
>>21638820>retard doesn't know the difference between stock and broth/ck/ in a nutshell
>>21638828Read a proper French cockbook.
>>21638830Cope
>>21638106>carmelizedThat’s bit actually a word, dipshit.
>>21638834This is from le guide culinaire.
>>21638368Looks good, man. I'm not sure why everyone is so butthurt ITT
>>21638846Thanks anon. There's always endless seethers in my posts. They can't cook, but they watch a lot of youtube chefs. I just laugh at them or ignore them. They'd rather post in spamthreads or whatever. Then someone posts actual cooking threads and they sperg. Insecurity is a hell of a drug. Like they say, those who can do. Those who can't post recipes and tell you how you're wrong.
>>21638222the femur is always insipid when making stock, that borderline grey is telling. really got to get the hocks and the shoulder. either way, I'm sure the soup was nice.
>>21638820In my time line l'onigion en boeuf soupe was just the offcuts and bones(It made strong people if done right, literal depression food for laborer's/skilled workers/struggling collegians).This was a pov tier meal, now it's out of my price range lel thanks sim...
>>21639004*thanks obama
>>21639004>l'onigion en boeuf soupeanalphabète basé
Looks great. I would've tried to use the bone marrow first, but maybe that's not your style.
>>21638265What's the other option
>>21638140>>21638567>>21638569>>21638852Just curious what was he "supposed" to do with the marrow?
Where do you get onion bones?
>>21639331Eat it.
>>21638098Name five advantages of knowing french language in 2026
>>21639362>Can trigger murica's inferiority complex instantly>Can detect and laugh at snobs who try to use french words but fail miserably>Can troll french people easily>Can experience the africanization of europe and destruction of your heritage, language and culture effortlesly>Alizée
>>21638219You want the onions to be much darker before reducing, like seriously a hour of constant stirring for the correct caramelization.
>>21639331Put it on toasted bread and eat it
>>21639362To fuck 5 different french girls
>>21638222its murky and milky you also did it wrong
>>21639331These retards only know what pretentious people on youtube tell them. Witness:>>21638140>>21639349>>21639427Same exact answer. They don't know what to do with it beyond boring, rote shit they've been told. The marrow is dissolved into the stock to give it extra body. Marrow, cartilege, and as much connective tissue as possible is what you want for stock. It all coverts to gelatin and gives it that lip smacking unctiousness you want in any good sauce. Umami is the word they use for it these days. >>21638312>>21638450>>21638688Thanks anons>>21639004Nice moo deng post
>>21639590>Fat is dissolved into the stock
>>21639714>t. cooklet
>>21638079Correction. You're making bone broth. Not onion soup
>>21639590Imagine being this much of a tastelet pleb who doesn't know what to do with roasted bone marrow
>>21640395>there's only one way to use marrowThanks for proving my point, cooklet
