Korean Job Discussion Forums

[Ya-ta Boy]

I'm sure everyone goes in the kitchen and experiments from time to time. In my experience, most of the results are marginally edible. Not something I would inflict on a guest, but OK for myself. But on rare occasions things turn out pretty good.

Last night I wanted a thick, filling soup. I decided to start with an easy onion soup recipe I had and go from there.

6 cups of beef broth (but chicken would do just as well) heated with one large onion chopped and a few slices of garlic. Simmer for an hour. This length of time is not necessary unless you want the onion to dissolve. 20-30 minutes would be fine.

Add up to 1/2 tsp of black pepper;about 1/3 c barley; some potato chunks; bell peppers; chopped mushrooms and cooked sausage. ( I had two kinds of home-made sausage, but any sausage or hot dogs or cooked chicken would work). I then stirred 1/3 c plus a bit more into 1/4 c of cold water plus a bit more and then added some of the hot broth--then slowly poured it into the soup while stirring so lumps don't form.

Simmered everything for 30 more minutes to make sure the sausage was thoroughly cooked. You could add a little milk at the end if you wanted a cream of onion soup base.

I think pretty much any veggie that goes well with onions would work. Celery and/or leeks would certainly work. Carrots. Cauliflower...

[Metsuke]

Sounds good... if you make it again... try frying the onions slowly in a little olive oil till they brown up a bit... you are naturally browing/caramilizing the sugars that are in the onion. Makes a really nice addition of flavour into a stock.

Just doing that, with some beef stock and your damn close to French onion soup as well!