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Onion Soup - Can I Freeze??

CBirck's picture

My all time favorite onion soup recipe is still Julia's.  It does not take chef to make, just a lot of TLC and patience (which, surprisingly, I only have when I cook!).  It's perfect onion soup weather now for us.  I've never tried to freeze a batch, but I'd like to... just as easy to do a double batch.   Opinions/advice plez!

Adele's picture

(post #29987, reply #1 of 17)

I freeze this all the time.  Thaws/tastes just fine.  One person-one pot of soup tends to get tedius when eaten morning, noon and night.  LOL

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

CBirck's picture

(post #29987, reply #2 of 17)

Good News!!!  I'll double the recipe this weekend when I make it.    That bit of brandy Julia recommends (and I find very flavor enhancing, along with a sip for the chef) I'll add after defrost.  Thank you!!!

StevenHB's picture

(post #29987, reply #3 of 17)

I make and freeze Julia's Onion Soup also (from Mastering I).  I add the brandy before freezing.


Are you using chicken or beef stock?



Without coffee, chocolate, and beer, in that order, life as we know it would not be possible

Without coffee, chocolate, and beer, in that order, life as we know it would not be possible
CBirck's picture

(post #29987, reply #9 of 17)

I always use beef stock.  I've been using Swanson's canned (sorry, no time for making my own).  I am going to try the Pacific brand next time recommended in FC.  Thanx to all for the response!

Gretchen's picture

(post #29987, reply #11 of 17)

If you can find Better Than Bouillon soup base, it is very good. It's a "wet" base,in a squatty jar on the soup aisle.

Gretchen

Gretchen
StevenHB's picture

(post #29987, reply #12 of 17)

We had quite a discussion a while ago on whether chicken or beef was preferable.  I'm a beef guy but there were a good number of chicken advocates out there.


Without coffee, chocolate, and beer, in that order, life as we know it would not be possible

Without coffee, chocolate, and beer, in that order, life as we know it would not be possible
UncleDunc's picture

(post #29987, reply #13 of 17)

>> We had quite a discussion a while ago on whether chicken or beef was preferable.

I even remember one person advocating half and half.

StevenHB's picture

(post #29987, reply #16 of 17)

I'm deliberately trying not to revive the, um, discussion.


Without coffee, chocolate, and beer, in that order, life as we know it would not be possible

Without coffee, chocolate, and beer, in that order, life as we know it would not be possible
MEANCHEF's picture

(post #29987, reply #4 of 17)

I freeze mine all the time, but I prepare Julias recipe my way.  Many more onions (cooked longer white onions only never sweet), create a concentrate to freeze by leaving out much of the stock.  When I use I add back stock and simmer.

shoechick's picture

(post #29987, reply #5 of 17)

Why white onions only never sweet?  Enquiring minds want to know!

Husbands are like Pancakes, the first one should be thrown out.

The World is a book, and those who do not travel read only a page.  ~St. Augustine

MEANCHEF's picture

(post #29987, reply #6 of 17)

White onions are more flavorful than yellow.  Sweet onions make a far too sweet soup when caramelized.


Kind of you to ask.

shoechick's picture

(post #29987, reply #7 of 17)

Always looking for tips.  I admit, I always buy sweet for soup, I'll try plain white - thanks.

Husbands are like Pancakes, the first one should be thrown out.

The World is a book, and those who do not travel read only a page.  ~St. Augustine

Adele's picture

(post #29987, reply #8 of 17)

ShoeChick- a couple of years ago, I made my onion soup with Valdalia onions, they were on sale and I enjoy them in some dishes.  Never again.  The soup was so sweet I thought I had a senior moment and added sugar.  I added stock to try to cut the sweetness, ate it only because I wasn't going to throw away that much time and effort.  I never again used sweet. 

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

TracyK's picture

(post #29987, reply #14 of 17)

I always use yellow, as I think they have a better flavor than white. I also generally use chicken stock.


I rarely use vidalias or other sweet onions for cooking.



That's just bad pigs.


Edited 11/8/2004 10:02 am ET by Tracy K

Gretchen's picture

(post #29987, reply #15 of 17)

I agree. Once you cook a Vidalia you just have a soft sweet onion with not much bite/flavor.

Gretchen

Gretchen
MadMom's picture

(post #29987, reply #17 of 17)

ITA - yellow onions and chicken stock.

Things are going to get a lot worse before they get worse.
Lily Tomlin

CBirck's picture

(post #29987, reply #10 of 17)

I just made some of Julia's soup today and tried it with more onions.  I do like it better, and have been making it for at least ten years.  Funny thing is I have been using Vidalia sweet onions, and I love it, but now that you mention it, it is sweet (maybe the extra brandy I put in cuts some of the sweetness)!  Next time I'll try the "plain" white, and see what I think.  You are kind to reply and advice from all is always so much appreciated.