French Onion soup, Polenta and Ribs

FLBentRider

FLBentRider

New member
Time for a little appetizer
Some onions
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A while later, with some beef stock, wine, etc...
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Received some crocks for Christmas
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After some time under the broiler
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Three racks of baby backs. Trying to adapt an Alton Brown recipe to the MAK. This one uses a rub, with a foil wrap and a braising liquid that will be a version of the foil love.

I put just a dusting of the rub on, put them on the MAK @250F with perfect mix for about 1.5 hours
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Two layers of foil, the rub, and a liquid consisting of White wine (chardonnay), white wine vinegar, honey and garlic. The original recipe calls for worchestershire, but that stuff is verboten with me.
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After 2 hours in the foil @275F. I put the ribs on SMOKE to keep them warm.
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This is where I think it gets interstesting. Carefully pour the liquid from the foil into a sauce pot. I de-fat it at this point, using a fat separator. Bring this to a boil and reduce. Once it starts to thicken it will thicken quickly, so watch it closely.

After the sauce thickens, I basted the ribs with the sauce and let it set.

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To be continued
 
TentHunter

TentHunter

Moderator
I'll start off with a bowl of the French Onion Soup, then move on to a few ribs and then another bowl of the soup for dessert please.
 
ACW3

ACW3

New member
The soup looks killer. My wife loves French Onion Soup. I may have to make some for her. It's early in the new year and I could stand to build up a few "good" points in my column for later in the year.

Art
 
Chili Head

Chili Head

New member
Wow looks great FLB!
I've never made onion soup before. What kind of cheese did you use? I can see myself dipping a rib into that :D
 
FLBentRider

FLBentRider

New member
Chili Head said:
Wow looks great FLB!
I've never made onion soup before. What kind of cheese did you use? I can see myself dipping a rib into that :D
Click to expand...

We used gruyere. Next time we will put it on thicker. We got the crocks for Christmas.

This is the recipe from food network

Ingredients

* 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
* 3 tablespoons butter
* 1 teaspoon salt
* 2 cups white wine
* 10 ounces canned beef consume
* 10 ounces chicken broth
* 10 ounces apple cider (unfiltered is best)
* Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
* 1 loaf country style bread
* Kosher salt
* Ground black pepper
* Splash of Cognac (optional)
* 1 cup Fontina or Gruyere cheese, grated

Directions

Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning

.

Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.

Place oven rack in top 1/3 of oven and heat broiler.

Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.

Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
 
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