Cookaholics Bulletin Board

Glad to see that the recipe is now available online when you do a search for "onion soup" (thank you Jacqui Valerio). Amy - thanks for the help!

Gerard

One last question:

This soup is being made for a birthday celebration that is being held at a rented beach house next weekend. My preference is to make the soup ahead of time, freeze it, and then defrost it when we are there. Since I'll probably make about 2 gallons, I thought it would be easier just to wait until it cools and use those gallon ziploc bags.

I'm somewhat clueless about freezing and microwave ovens (I rarely use mine) so bear with me.

If there is a microwave in the house (which I anticipate will be the case) - do I just run the bags under hot water - take the blocks of stock out and defrost them in the microwave? I'm thinking that close to a gallon of stock per bag will be an awful lot - so maybe 2 qts per bag. And can I just run it under low power until it defrosts - or is it better to figure out how to use the defrost feature?

If there is not a microwave - can I just gently warm the blocks on the stove until they defrost or in the end - is it better that I transport the stock in liquid form?

Gerard

Gerard,

I freeze the finished soup in deep microwave safe plastic containers (ziplock, glad, Rubbermaid all work fine). When it's time to eat it, I heat it in the microwave on medium to medium low power until it's liquid (so a setting of 5), which can take 15 - 20 minutes or more depending on how large the container is. I just keep an eye on it. I don't bother with the defrost setting, because that tends to only be useful when trying to defrost meat without cooking the edges. Once liquid, I up the power to high until it is hot (you will need to stir it once or twice, as the microwave will make it boil around the edges before the middle is hot). If you wanted, you could also transfer the defrosted soup into a pot to heat it up. Then I ladle it into bowls, top with the bread and cheese and broil it in the oven as per usual. When making lots, I put the bowls onto a sheet pan for easy insertion/extraction from the oven.

Alternatively, you can nuke the containers on high for a minute or two just to loosen the soup, plop the frozen chunks into a big pot, and heat gently with the lid on over low until melted, and increase the heat to get it hot. I do this when I want to make lots (usually I freeze in portions for 2 people, and the microwave method is easiest for small amounts; large amounts are easier in a pot). This also tends to take a while, and you will want to stir it occasionally.

You will want to give yourself some time to defrost though. Better too much than not enough, as the hot soup will hold well at a simmer. Taste and adjust seasoning too before cheesing and broiling. Sometimes the soup could use a bit of acid (balsamic) or cognac, salt and pepper after being frozen.

Oops, double post.

If you want to use bags, just cut the bags open, plop the blocks into a big pot, and gently heat on the stove until defrosted, and then up the heat to heat through. I wouldn't bother with the microwave, as bag shaped blocks are difficult to fit into a microwave safe container, and are easier done stove top.

That's really helpful. Thanks again, Carey!

Gerard

I know this is a bit obsessive but I'm pretty sure the last question:

The ride from downtown to the beach is anywhere from 2.5 - 3.0 hrs. We'll be going "down the ocean" next Friday, dinner is the next night. Will it be OK to take the soup in the storage containers as is (with just little thawing going on en route) or is it safer to get a cooler, pack it with ice, and keep the soup totally frozen) until ready to use?

Gerard, obsessive? It just shows you are on the right board.

I freeze this soup all the time. One thing I've started to do is to make it half strength, i.e. not adding all the broth. Then I thaw the onion/stock mix and dilute with more stock. Even if you don't do that it's helpful to have some extra stock since the flavours meld more after being frozen....not a bad thing.
I freeze in 4 cup square containers, run some water over and the block o'soup falls right out.
I brought a frozen 7 pound container of taco meat with me to a hockey tournament last week and it was still frozen solid 8 hours later even though it was in a refrigerator type bag with no ice. Solid masses take a long time to thaw.
I think you are fine.

cheers

Gerard,

How did it turn out? (It was tonight, right?). Hope all went well, and it got rave reviews.

Hi Carey,

I just submitted this a few moments ago but it hasn't appeared on the board yet(!). Well, better redundant than remiss, so I'll chance it and write it again.

So - thank you all so much for all the input about helping me make onion soup. I know I asked a million questions but let me assure you I used your advice and it was extremely helpful.

For stock, I had a taste test between CI's Rich Beef Stock and Julia Child's Beef Stock. I preferred CI's because it was beefier - but not so much so that I worried that it would overwhlem the onions. I was able to get lots of bones from Wegmans (30 lbs!) - and they browned nicely - whether frozen or not. So, there is now 8 quarts of frozen beef stock ready to be used in making the soup later in the week.

With the remaining 2 quarts, I actually made CI's 1999 onion soup recipe - following the suggestions/modification that Carey made (thank you, thank you thank you!!!). I think the only thing that I changed was that I used emmentaler cheese, rather than gruyere - only because I had some on hand. The results were excellent! Now, I'm no expert, but I can tell you that this onion soup was second to none that I've ever had - anywhere!

So, this week, I'll make 4 batches of the onion soup, freeze it, and then bring it to the beach for the party next weekend. We arrive Friday and the "feast" is on Saturday. I'm sure some of our discimrinating friends including a few professional chefs, will not be disappointed with what we're bringing.

Next weekend is going to be gluttinous because after the feast on Saturday night and Sunday brunch, we make the 2.5 hour trek back to Baltimore - just in time to get ready for our Superbowl party. Fortunately, I've got chili to go and some friends are coming over before we get back to help with the set up and the rest of the food. I'm no die hard football fan but it should be an exciting night one way or the other. The town is going crazy - it's sort of impossible to avoid the hype so... might as well eat well!

THanks again for all of your help!

Gerard

P.S. I'll post again after next weekend with the actual reviews.

Happy to report that the onion soup was a big hit! Tasted especially good on a cold and snowy night at the beach! Thanks again!

Gerard