French onion soup

French onion soup: Essentially glorified gravy, at least the way I do it...damn tasty though.

Ok a couple of things before you get blending time to set up shop...


EQUIPMENT:

• A big pot -
• a blender jug or hand will do
• a laddle- for laddling
• a wooden spoon
• butter knife
• chopping bord
• sharp knife for chopping veggies
• a medum sized bowl.

Ok a note about the big pot, if your not sure its big enough for 8 servings fill it with water and laddle into your soup bowls count how many it can fill. Ill go into ingirdient math for optimum servings in a mo.

INGRIDIENTS:

Four bowls of soup:

•  1 and 1/2 litre of Beef stock
• Three large onions
• 50g unsalted butter/ oil for frying the onion
• optional - seasoning

Eight bowls of soup:

• 2 1/2 litre of beef stock
• 4 1/2 large onions
• 50g unsalted butter/ oil for frying the onion
• optional - seasoning

Twelve (really?) bowls of soup:

• 3 1/2 litres of beef stock
• 6 large onions
• 50g unsalted butter/ oil for frying the onion
• optional - seasoning

Got it? Good. Then lets begin.

• Firstly, stick your onions in the fridge for about 20 minutes, this will stop the stinging from being so powerful that it leads to full on 'I'll never let go Jack' ovary madness. 
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• At some time during this fill the medium bowl with water and have it next to your chopping station, you should put all off your chopped veg and fruit in cold water to prevent browning while you work elsewhere (Thank you, Grandma).
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• When your onions are readily chilled extract them one at a time and begin chopping. Were aiming for slices NOT dices here people and for the love of melted cheese remember to peel the damn things first!
• After slicing up your onions, put the big Pot on your hob and light a small heat, dump the chunk of butter in and let it melt/ pour your oil.
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• Once melted/heated add the sliced onions, stirring and simmering untill the onions turn golden brown and begin to caramelize......stick with the colour guide if unsure. This should take around 30 minutes.
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• Once they have browned but are not burned (they should still be floppy, add the Beef stock to the pot and bring to the boil. Stirr for five minutes and reduce to a simmer and leave for twenty minutes stirring occasionally. Adding seasoning by your own will.
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• Take the pot off the heat and break out the blender. Now if you have a jug blender just pour it in and blend untill silky smoothe, If you are using a hand blender blend for about ten minutes in circular motion untill you are happy with the mixture.
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• Pour the blended soup into another bowl to keep in the firdge WARNING: do not place soup in fridge untill it has cooled naturally first.

There you go, French onion soup, good with french stick slices and melted swiss cheese, so I'm told.

Any questions?

Soups

Soup: Liquid sustinance, dissmal nessesity or mind blowing flavour fuck, discuss.

My housemate has been on a similar cooking spree much like my own and has taught me the joy of soup. Yes i know, bland listless soup, the go to food when all other options have been exhausted, the winter warmer, liquid mush. But actually, as I discoverd, quite tasty and incredibly easy to make.
And I did, successfuly and the recipe I followed of said housemates own making provided me with eight meals provided I kept the remaining soup in the fridge.
It was also quite cheap to make and so I will be putting up the recipe shortly....as in now-