French Onion Soup For One
Cooking For One - Soup
In this recipe you will make the soup base in a crockpot on slow for 8 hours. Cooking on slow keeps the soup from thickening up too much since you boil off liquids faster on high. An automatic timed crockpot would allow you to make the base while you are at work or overnight.
You end up with around 3 man-sized bowls that you can separate and store in lid covered containers on the refrigerator shelf or freezer or both. I usually put one in the freezer for later consumption when I am in a particularly lazy mood (which happens a lot). But that didn't happen in this first try on this recipe.
Cook Time (once the soup base is ready)
The stuff you need
- 4 cups Water
- 3 tablespoons Beef Soup Mix
- 3 Onions, 2 will be browned, the 3rd just chopped
- 1/4 cup Vinegar, or wine or cider
- 1/2 Hamburger Bun
- Cheese Enough to cover the bun
- 1 Lemon juice 1/2 lemon or bottled equivalent
- 1 Crockpot
- 1 Oven proof soup bowl, on the larger size with handles if possible
- 1 tsp Sugar (optional), French Canadians put sugar in everything
- 1 Immersible Hand-held Blender
- Some Olive Oil, enough to line the bottom of a non-stick skillet
- Ingredients section is out of sequence, Hubpages needs to create a way to reorder the ingredients section
Very Easy (so teach someone else how as well)
- Sprinkle olive oil into a skillet and set to medium. Cut two onions into quarters and saute until they start to darken on the edges. Turn down to low and occasionally use a wooden spoon to separate them.
- Meanwhile pour the water into the crockpot and set it to low.Add the sugar, beef soup mix, lemon juice and vinegar.
- Once the 2 onions are sort of a light brown colour, you can them to the mixture.Stir this all up and cover and let cook for an hour or two.
- After the base has cooked for some time, chop the last onion to like 1/4" cubes, It's not important that they are exact and then put that into the crockpot. We now have everything in the crockpot to make the soup base.
- Cook the soup base for another 6 hours on low.When it is ready you can make the final soup or store the base in the refrigerator or freezer.
- To make the final product fill the ovenproof soup bowl to about 3/4" from the top. Microwave it for about 3 minutes on high to reheat it.
- Take it out of the microwave (it will be hot hopefully so be careful. Use good oven mitts)
- Float the 1/2 of a hamburger bun on top of the soup and top that with the cheese. I prefer to slice it from a block about 1/4" thick maximum. Don't use processed cheese. It doesn't have enough flavour really.
- Wearing the oven mitts, carefully put the bowl on a cookie sheet that has raised edges in case you get any overflow. Broil for 7 minutes until the cheese gets nice and brown which adds a lot to the flavour.
- Take it out of the oven and let it cool and of course you are wearing the good oven mitts. Burns from handling hot food are no fun. I haven't had to deal with that much because I respect the heat an oven gives off and don't rush the process either.
- Enjoy with your favourite cold beverage.
Nutrition? Pfft. Who cares it tastes so good
|Serving size: 1|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
In future sessions I am going to try some of the following
- shave a broccoli flowerette on the cheese before grilling
- sprinkle garlic powder on the cheese before grilling
- crush a couple of cloves of garlic in the soup base
So Why a Hamburger Bun
One of the critical elements in cooking for one is having use-able food supplies readily on hand in order to make something more interesting than peanut butter and jam sandwiches. Fresh fruit, bread and vegetables can go off in a very short time so it wise to find ways to use these precious foodstuffs and not end up dumping them down the garbage chute.
So I often buy hamburger buns instead of a loaf of bread (the fancy-smanshee ones which are larger). But one of the problems is they always seem to come in a pack of 8. I buy those better quality frozen angus beef burgers but they only come in a pack of 6 and who would eat those all in a few short days. The reason I buy frozen is that there isn't a good meat store anywhere near me like there was in my last rental place (which is a few hundred miles to the east).
So I use some of the buns to make sandwiches (blt's, tuna, ham and cheese) and freeze a few after a couple of days of them sitting in the fridge. I know it would be best not store bread in the fridge but it goes moldy within a few days if you store it in a cupboard.
But that isn't the major reason I use the buns instead of french bread as you find in most recipes for French Onion Soup. Actually, Kaiser buns would work nicely. It is a simple case of geometry in play here.
You see virtually all oven-safe soup bowls are round and french bread is more of an oval shape so it is sort of like trying to fit a square peg into a round hole. It can be done but the final product is rather messy. French bread also has a nasty habit of going hard as a rock within an extremely short period of time which makes it a bad candidate for my food stocks.
Probably more than you wanted to here but I do like to ramble. Enjoy the soup.
Both of these will work reasonably well but try to find some that are deeper and can hold a man-sized serving instead of a haute cuisine serving (aka the chef needs to finance his new Ferrari somehow).
The lids are useful for other types of soups but only get in the way of French Onion Soup because the cheesy bread tends to rise above the top edge of the bowl, that is if you are serving a man-sized portion.
There i go rambling again. Is the Rambling Hash Slinger taken yet or how about the Rambling Chief Cook and Bottle Washer? Nah, I don't wash bottles much--dishes also. I will need a name for my cooking show when someone offers me one.
Never hurts to try.
Also nice to entertain in more than one way isn't it?
More by this Author
The late 1960's was a unique time for music in and around the city of Toronto, Ontario. This story is from the perspective of just one individual that grew up in that time. Some of the actual players add their comments...
Consumer spending on locally or nationally produced products or services is just one way the average person can have a direct impact on a local economy.
Being president of the student council at George Harvey only meant that I got the letter that the Gogue Inn sent to every Toronto area high school seeking a school ambassador for this about-to-open club in...
No comments yet.