this post was submitted on 21 Jun 2023
232 points (99.2% liked)

FoodPorn

15970 readers
88 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
 

Gruyere, Brioche, Vidalia onions, homemade chicken broth, garden chives

all 13 comments
sorted by: hot top controversial new old
[–] Earthwormjim91 13 points 1 year ago

Damn, that’s some nice looking soup.

I love French onion

[–] T156 6 points 1 year ago (1 children)
[–] [email protected] 4 points 1 year ago (1 children)

I've made this one before and can vouch for it being excellent https://www.seriouseats.com/french-onion-soup-recipe

[–] Sorona 4 points 1 year ago

Yea this is the recipe I was loosely following actually. Some minor variation in the alchohol (I did a mixture of red wine and sake). My onions went in a big pot for about 3 hours on a low temp on the stove stirred every 20 minutes or so, they released so much liquid there wasn't really any risk of burning. I also pressure cooked most of a costco chicken for 5 hours for the stock and used some brioche I had lying around as opposed to a more rustic bread. Other then that this is the serious eats recipe to a T.

[–] [email protected] 3 points 1 year ago

Dude that looks so yuum.

[–] [email protected] 3 points 1 year ago

Fuuuuuuuuuuuck!

[–] Barely 2 points 1 year ago

My favorite!

[–] [email protected] 2 points 1 year ago

I miss me some Vidalia onions! Good work!

[–] [email protected] 2 points 1 year ago

I can smell OP through the picture. Bon appetit!

[–] [email protected] 2 points 1 year ago

Holy hell.

Time to buy some onions tomorrow...

[–] [email protected] 1 points 1 year ago

/m/noncrediblesoup

[–] PaladinBugEris 1 points 1 year ago

Get me in there damn