If anyone can tell me how to make this work with imgur, I'd be super grateful!
this post was submitted on 16 Jul 2023
33 points (100.0% liked)
FoodPorn
15927 readers
164 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
Looks awesome! Do you have a recipe? Too hot during summer, but soup season will soon be upon us
It's not so much a recipe, but a series of secrets.
Usually I caramelise the onions in a mix of butter, olive oil, ground fennel seeds and salt. To really make it work, I let them cook for about 30-45 minutes at low heat and covered. You'll know when they're done.
Then I add stock. I use a fond de légumes which I make in bulk and freeze, but any stock will do. But the three secret ingredients I found are brewer's yeast (which you add, and then dissolves), port wine and fish sauce. Really makes a great soup. And though it doesn't sound authentic, it tastes like it is.
Top with garlic croutons (you can also rub garlic on dried bread), then for me a mix of beaufort, gouda and aged gouda, and put under the broiler. Sounds elaborate, but soup freezes nicely.
Going to have to change up our recepie some this season then! We've typically just done the onions with some oil and butter, deglaze with some white wine, and use whatever stock we have plus some beef stock with thyme and a bay leaf. Smoked turkey stock was probably the best.
😋 😋 😋
The bubbles 🤤
Do you have another shot to show after you got into it?
Looks good!
Too late - already gone!
I want to burn my mouth on that SO. BADLY.