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Baked Onion Soup
By GP | December 7, 2009
Years ago in a hunting camp, a buddy of mine tossed some onions wrapped in tin foil in the fire. They were one of the side dishes to the steak and were they tasty! So I got this wild idea to do something similar in the oven using the cobbler pots on my way to a personalized soup cup for our dinner guests this past weekend.
You will need:
6 Cobbler pots
6 medium onions cored
6 beef bouillon cubes
6 pats of butter
12 strips of bacon
1 cup of cut up mushrooms
Pre-Heat oven to 350.
Core the onions but leave a bottom in them.
Place one bouillon cube in each cored hole Place a pat of Butter over the bullion Dice up the bacon and distribute evenly in each cobbler pot Place the onions, hole up, on the bacon
Put the pots and onions in the oven for thirty minutes on the ovens bottom rack. After thirty minutes carefully pull the rack forward and using boiling water from a tea kettle fill the cobbler pots 3/4 full, pour right on top of the onions hole, this helps release the bouillon cube. The reason for boiling the water is so you don’t shock the cast iron and break it with cold water and it keeps the cooking time down because the oven doesn’t have to bring the water temperature up for it to start cooking again.
Add mushrooms evenly to each pot. Slide rack carefully back into oven and continue to cook for another thirty minutes.
Onion firmness will depend on how long you continue to cook it. Longer for soft onions, shorter for firmer onions. When setting the cobbler pots out as soup dishes make sure you set them on a got pad or trivet that won’t spill or toast. If your guest are not fond of eating onions but like the flavor they can eat around the onion and just enjoy the broth. If they are onion fans they can go about eating the onion in any manner they feel they’d like. This meal I transferred some of my onion over to my plate on top of the skillet potatoes and then enjoyed the rest as soup.
Several variations of this look to be possible. So have fun and enjoy some delicious soup on a cold winter evening.
Topics: GP, Recipes | 1 Comment »
December 16th, 2009 at 11:32 am
What a very cool idea. I will have to attempt this procedure. I’ve been eating a lot of onion soup recently and this might be a cool variation.
When I do my onion soup, I load up a 12″ about half way or more this different types of sliced onions and let it cook on low for hours. Then I add my broth towards the end. The onions cook down by half sometimes and the flavor is amazing.
I’m am looking forward to trying with whole onions! Thanks for the idea.