Looking for a gouda gruyere alternative

[George K]

@klaus said in Looking for a gouda gruyere alternative:

French onion soup is so simple that it’s hard to get wrong.

Believe it or not, I've never made it. So, I'll chalk this up to learning.

How is this recipe?

1/4 cup butter (1/2 stick)
4 medium yellow onions (about 3 pounds), sliced
1 tbsp sugar
3/4 tsp salt
1/4 tsp black pepper
1/4 cup dry white wine or sherry
8 cups beef broth
8-16 slices French bread
1 cup shredded Gruyère or Swiss cheese

Press Sauté; melt butter in Instant Pot. Add onions; cook 15 minutes, stirring occasionally. Add sugar, salt and pepper; cook and stir 5 to 7 minutes or until onions are golden brown. Add wine; cook and stir 1 minute or until evaporated. Stir in broth; mix well.

Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 5 minutes.
When cooking is complete, press Cancel and use quick release.

Preheat broiler.

Ladle soup into individual ovenproof bowls; top with 1 or 2 slices bread and about 2 tablespoons cheese. Place bowls on large baking sheet. Broil 1 to 2 minutes or until bread is toasted and cheese is melted and browned.

[Mik]

Just got this in the mail from Bon Appetit.

https://www.bonappetit.com/recipe/french-onion-beef-noodle-soup?utm_source=nl&utm_brand=ba&utm_mailing=BA_ROTD_010222_AM&utm_campaign=aud-dev&utm_medium=email&bxid=5be9fba53f92a4046938da94&cndid=43346476&hasha=2127aee77c7a5b6be2d2c611f646d27e&hashb=b1732cab800790af945568c94383a4b671277c58&hashc=58c5a091ef359c3afbf31ef509debc9b8d48d793d7f3d1a9d2ae11b824e27e86&esrc=homepage-menu&utm_term=BA_Recipe_Of_The_Day

[Klaus]

How is this recipe?

1/4 cup butter (1/2 stick)
4 medium yellow onions (about 3 pounds), sliced
1 tbsp sugar
3/4 tsp salt
1/4 tsp black pepper
1/4 cup dry white wine or sherry
8 cups beef broth
8-16 slices French bread
1 cup shredded Gruyère or Swiss cheese

Press Sauté; melt butter in Instant Pot. Add onions; cook 15 minutes, stirring occasionally. Add sugar, salt and pepper; cook and stir 5 to 7 minutes or until onions are golden brown. Add wine; cook and stir 1 minute or until evaporated. Stir in broth; mix well.

Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 5 minutes.
When cooking is complete, press Cancel and use quick release.

Preheat broiler.

Ladle soup into individual ovenproof bowls; top with 1 or 2 slices bread and about 2 tablespoons cheese. Place bowls on large baking sheet. Broil 1 to 2 minutes or until bread is toasted and cheese is melted and browned.

Sounds about right. The ingredient list looks good. I'm a little confused by the "4 onions (3 pounds)" ingredient. 3 pounds sounds good, but that must be huge onions, then. With normal onions, 3 pounds would be more like 20 onions, I guess.

I'm not sure what the pressure cooking is for, but I guess it won't hurt much either.

[Mik]

We get big onions here, between the size of a baseball and a softball.

[Klaus]

@mik said in Looking for a gouda gruyere alternative:

We get big onions here, between the size of a baseball and a softball.

I bet even just two of them weigh multiple pounds.

[George K]

@klaus we're talking onions here, not melons.

Please try to keep up.

[Klaus]

@george-k said in Looking for a gouda gruyere alternative:

@klaus we're talking onions here, not melons.

Please try to keep up.

I thought every vaguely ball-like fruit or vegetable works as a name for female breasts, and every vaguely elongated one works for penis in the English language?

Educate me on this important matter!

[jon-nyc]

I will but I’m too busy waxing my eggplant before dinner.

[Mik]

@jon-nyc said in Looking for a gouda gruyere alternative:

I will but I’m too busy waxing my eggplant jalapeño before dinner.

FIFY

[George K]

@mik said in Looking for a gouda gruyere alternative:

@jon-nyc said in Looking for a gouda gruyere alternative:

I will but I’m too busy waxing my eggplant jalapeño before dinner.

FIFY

Yah...

Jalapeños are MUCH smaller than eggplants.

[bachophile]

believe it or not, of course there is an internet site on Gruyere substitutes

https://food52.com/blog/26619-best-gruyere-cheese-substitutes#:~:text=What Are the Best Gruyère,Jarlsberg%2C Emmental%2C or Fontina.

[Mik]

There's a website for most anything now. I found one yesterday on why mayonnaise does not need to be refrigerated.

But I will still refrigerate mine, thank you.

[jon-nyc]

I’ve been a fan of Food52 for years.