I just spend 3 hours making broth and then using the broth to make French onion soup. Does it taste good? Yes.

I just spend 3 hours making broth and then using the broth to make French onion soup.
Does it taste good? Yes.
Does it taste "3hrs worth of my time"-good? Probably not. And also I shouldve used more onions

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  1. 3 weeks ago
    Anonymous

    You made more than one bowlful of soup, right?

    • 3 weeks ago
      Anonymous

      I used my largest pot... which is about 4 of these bowls full of soup. I am on my second bowl right now so that leaves me with enough for tomorrow's lunch. I think some foods just need to stay restaurant foods. Or I will buy store bought broth next time which is a bit yucky..

      • 3 weeks ago
        Anonymous

        Yeah, 45 minutes for a meal is quite long. You're gonna need a bigger pot.

        • 3 weeks ago
          Anonymous

          >45 minutes for a meal
          I didnt think about it like that. So if I wanted to make it worth it, I should get a pot big enough for about 9-10 portions (for 3hrs that would be ~20minutes per meal). That is a lot.

      • 3 weeks ago
        Anonymous

        >I just spend 3 hours making broth and then using the broth to make French onion soup.

        >I used my largest pot... which is about 4 of these bowls full of soup. I am on my second bowl right now so that leaves me with enough for tomorrow's lunch. I think some foods just need to stay restaurant foods.

        You're moronic. Get a 20 quart stock pot and make a large amount of chicken stock or beef stock months in advance. 7 pounds of beef neck bone cost about $15-20, IIRC; random vegetables and herbs were another $10-15, and that made about 5 quarts of beef stock. It took about 24 hours in total, but it's not like I had to babysit it on the stove the whole time. Once you get everything in the pot, you just let it simmer and leave it for 10+ hours. You can go to sleep with it like that.

        You can make chicken stock for even cheaper, since you can just buy whole chickens from the store, dismember them for everyday cooking and save the carcasses in your freezer as you get them, for stocks at a later date when you have enough accumulated.

        All of it can be portioned out in small containers and frozen for many months or a year.

  2. 3 weeks ago
    Anonymous

    Buy a bigger pot then freeze/can the broth for later use.

  3. 3 weeks ago
    Anonymous

    >French onion soup
    >that color
    sus.

    • 3 weeks ago
      Anonymous

      What is wrong with the color?

    • 3 weeks ago
      Anonymous

      You're telling me a French onioned that soup?

  4. 3 weeks ago
    Anonymous

    I would imagine this is something you could easily freeze portions of.

  5. 3 weeks ago
    Anonymous

    You don't need to stand in front of the pot and stare at it the entire time.

  6. 3 weeks ago
    Anonymous

    I used to know a Frenchmen and he told me that the French onion soups he grew up with all used packaged stock and it wasn't meant to be refined and so I make my onion soups with stockpots

    • 3 weeks ago
      Anonymous

      I used to know an American and he told me that all the burgers he ate growing up in America were from McDonalds, and he'd never bothered to make his own, and so I always get burger patties from McDonalds.

      • 3 weeks ago
        Anonymous

        It probably is quite common for Americans to only get burgers at fast food restaurants so if you wanted to taste a burger as an American tastes a burger you'd need to try it at a fast food restaurant rather than cook it yourself

        • 3 weeks ago
          Anonymous

          most people here overcook the shit out of burgers when they cook at home in my experience. shit a lot of us just suck at cooking meat in general.
          there aren't many people i know i'd trust behind the grill

        • 3 weeks ago
          Anonymous

          most people here overcook the shit out of burgers when they cook at home in my experience. shit a lot of us just suck at cooking meat in general.
          there aren't many people i know i'd trust behind the grill

          You're a fricking idiot. I was mocking you, and you replied seriously. Just because some random frickhead buys a food from the store doesn't mean he represents all of the culinary culture for the entire nation. How can you be this stupid?

          • 3 weeks ago
            Anonymous

            You're mad that I didn't bother to get angry at your attempt, that's just sad

            most people here overcook the shit out of burgers when they cook at home in my experience. shit a lot of us just suck at cooking meat in general.
            there aren't many people i know i'd trust behind the grill

            How common is slightly pink burgers in America?

            • 3 weeks ago
              Anonymous

              >You're mad that I didn't bother to get angry at your attempt, that's just sad
              I'm neither mad, nor did I expect you to get mad. I expected you to see how absurd your statement in

              I used to know a Frenchmen and he told me that the French onion soups he grew up with all used packaged stock and it wasn't meant to be refined and so I make my onion soups with stockpots

              was, and realize you were wrong without having to be told that you're a fricking idiot.

            • 3 weeks ago
              Anonymous

              >How common is slightly pink burgers in America?
              They were all the rage in the 90s and 00s but have taken a back seat to "smash" burgers lately
              At home we make both, a nice pink or rare burger with caramelized onions, blue cheese, and some bib lettuce is hard to beat, just timeless

  7. 3 weeks ago
    Anonymous

    Only 3 hours?

  8. 3 weeks ago
    Anonymous

    >chop onyons
    >put in bowl of water
    >microwave for 1 minutes
    >pour out water
    >pour fresh bowl of water
    >add teaspoon of better than bouillon beef
    >add teaspoon of better than bouillon onion
    >toast bread in toaster
    >add slice of cheese, microwave 20 seconds
    >add onyons to bouillon water
    >put toast in top
    Total cook time: five minutes
    Fast. Easy. Tasty. French onyon soup

    • 3 weeks ago
      Anonymous

      >Fast. Easy. Tasty.
      Two of these words apply to the weird shit you've made, and it's not the last one.

      • 3 weeks ago
        Anonymous

        Incorrect. All three apply

        • 3 weeks ago
          Anonymous

          You didn't even caramelize the onions. Your "recipe" sounds like it was thought up by some moronic college student the first month living on their own.

          • 3 weeks ago
            Anonymous

            I said it was fast easy and tasty. Thr opposite of OP's 3 hour waste of time

            • 3 weeks ago
              Anonymous

              >I said it was fast easy and tasty.
              I know what you said. You made an incorrect statement.

              • 3 weeks ago
                Anonymous

                EAT MY SHIT

              • 3 weeks ago
                Anonymous

                No, I won't eat your "French onion" soup.

              • 3 weeks ago
                Anonymous

                It do be looking like the brown ass piss you psssssssssss out of your ass after a five day bender on cheap beer.

    • 3 weeks ago
      Anonymous

      this reminds me of those videos where hillbillys make "cake" in an aluminium tray

    • 3 weeks ago
      Anonymous

      better than bouillon is good, people need to learn how to cook

  9. 3 weeks ago
    Anonymous

    Ja/ck/s French Onion Soup turned out better.

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