[Navzrrqt]

OMG I just made up the most amazing onion soup. It was not difficult but very time consuming.
You need at least 3 hours and a "Le Creuset" type enamel dutch oven.
If anyone is interested please post and I will explain the process.
I just don't feet like typing it all out if no-one cares.....LOL

R1 P2 VLCD day 10 minus...10.6 lbs

[floadaVonfoli]

I'm interested!

Jen

[Hedkffiz]

OK...Figures it would be my buddy....

Here we go....
First you need 4 lbs of yellow onions cut them in slices "Long ways " not across the grain.
I sprayed the dutch oven with pam. then wiped it out. I know this is not allowed but a spray and a wipe? How much could you really get?
put the onions in the dutch oven with a teaspoon of salt.
cover and put in a 400 degree oven for an hour.
after the hour stir and put back but leave the lid a tiny crack open.
Cook for another hour and a half.
when you open the pot it will be brown. this is correct.
put it on the stove to a medium to high heat and cook until a very dark crust forms on the bottom. Watch so it is dark but not burnt.
BTW the onions themselves at this point are unbelievable. hard not to eat.
The darker the better.
Now "deglaze" with 1/2 cup water. (for those non cooks it just means pour the water in and scrape up the brown bits.)
Let the brown form again. the more times you do it....the better the soup will be. I did it twice. the third time instead of water I used cider vinegar. That replaced the Sherry I usually use.
After that is browned add 3 cups water and two of chicken broth.
I am following the diet religiously. I made my own chicken stock. ( if anyone wants that recipe let me know)
If you are ok with boxed ---using 2 cups beef broth and 2 cups of chicken and one water would be even better flavor.

add 1 tsp salt a few grinds of pepper 1 bay leaf and a few sprigs of thyme. ( dried is ok.
simmer 1/2 hour.

AMAZING! real food

I want feedback!


Lin

[RCQDnMp5]

that sounds WONDERFUL! then you could pull out what you want to eat for that meal, and toss your cooked chicken or beef in there with it. thanks!

[GenryDont]

Yummy! I think I'll try it! How much can you eat at for a serving, do you think?

Jen

[Master_B]

Ooooooh, that sounds really yummy! I'll have to try it too! Thanks!

[Plaumpholavup]

you can eat a ton of onions, so i'd say you could eat a lot!

[cokLoolioli]

I would say that 4 lbs of onions.....

12 calories an ounce X 16 = 192 per pound. x 4 equals 768 for the whole pot. ( broth not included) I would say first of all it could be diluted more. It was REALLY potent.
6 cups liquid lets say.....128 calories.
I would say a half cup......for 64 calories.

BUT I am telling you this could EASILY be diluted more.
add more water to your serving. It was REALLY rich..... and very sweet.....

[casinobonbone]

Oh and BTW That is a "Linda" guess...I really have no idea.

[Klavalala]

This sounds fantastic and can't wait to try it. I love french onion soup and like to break up the monotany this diet can have. Lost another 2 lbs. today and am feeling so good. Tommorrow is my hcg skip day, a good day to make the soup. I'll let you know what we think ( my hubby is on it too)

[Thomas12400]

sounds ymmy, but i don't have a dutch oven. any suggestions for alternate cooking? lol i am back to hating p2 foods but oddly welcoming the limited diet. my last p3 was hard on me.

[nickayary]

Wow. Sounds great, but (1) I don't have a dutch oven or even know what one is! (2) I'm a terrible cook and there can be no more than six instructions lol!

[sobre]

I am not sure...you need a pot you can put in the oven with a well fitting lid.....
It is not difficult just time consuming.....
Worth the effort....

[acissombiapse]

Linda, I would love to know how you make your stock. When you use the boxed or canned kind, is it fat free? I only recall seeing 97% fat free. Thank you.

[robinthesearchmasterh]

linda- there is broth that is both sugar free and fat free, but they're harder to find. one i use is organic "Full Circle" brand.

[bely832new]

Be Careful of cane extracts which I have seen on every box of stock. that is sugar cane! I GTG to work but I will publish my stock recipe later.....PROMISE!

[uchetrip]

I was wondering about the cane extracts. I wasn't sure that's what it was...

[iqxdvjgmat]

I use an organic vegetable broth from Whole Foods--I think it is their brand--yummy and no fats, cals and lower salt that most broths. I love soup so this is perfect.

[Maypeevophy]

I am working on other soups....I forgot to buy celery today so I have to wait till tomorrow. Going to try to make asparagus soup....maybe celery soup need the stock....

Ok so here is the recipe for my stock. This works best if you have a pressure cooker--but I suppose you could just boil it for about 2 or more hours.

I bought three whole chicken breasts (with the bones) at whole foods. The organic all natural kind
Took all the skin and visible fat off.
put them in my pressure cooker with
a half head of celery-- leaves and all
an onion
water to cover plus an inch.
I dont measure so I will guess here.....
tsp garlic powder
tsp onion powder
tsp celery seed
tsp black pepper
a few shakes crushed red pepper
tsp mixed Italian seasoning (I think its oregano, marjoram, thyme, basil)
and salt. Now that is tricky---the more you use the better it will taste...but stalling is not an option so as little as you think is possible. You can always add.
I pressure cook for a 20 minutes to half hour after it starts rocking.
Then I strained out the onion. Wouldn't want to mix veggies!

YUM!!!!! AND the celery that day is awesome I ate it with the boiled chicken as a soup.
Just like mamma makes.....LOL

BTW I had the onion soup for lunch and REALLY diluted it more. SO I believe you could add another cup of stock in the recipe for 6 total
Happy Munching....
Made baked apples last night too and yesterday was a good day.....
I am a really good chef if I do say so myself--- so feel free to ask me anytime--- any questions.
I am working on a homemade mustard.

[toksenveste]

very cool, i am always needing new recipes for p2. the stuff i can cook gets to me after a while. feel free to keep the recipes coming! i will definitely try them!

btw i plan to attempt this onion soup this weekend when i can let it sit on the stovetop all day. i don't have a dutch oven but we will see what i can come up with. thanks