Help -- where is that onion soup recipe?

I forget what thread it was posted and I want to make it for Thanksgiving. Who posted it?

Sorry, I forgot

:blush:

PS: I remember it was yellow onions and white wine.

:hug:

;) :hug: :hi:

Scallions unite!

Or is that the Chive Libertion Peoples Front?

Or, I mean, subject to "common sense regulation" because the right to cook with onions is a collective right.

.........but it's very disorganized. Give me a day or two and I'll get back to you.

:-)

Thanksgiving. from soup to nuts :silly:

Thanksgiving is traditional for the men to hunt before noon. We have two factions in the family, the rabbit hunters and their beagles, the bird hunters and their pointers.

Quail and Portobello Mushrooms

Ingredients:

6 large portobello mushrooms
1/2 cup extra-virgin olive oil
1 medium yellow onion -- peeled and finely chopped
10 sprigs fresh thyme
6 quail
salt and freshly ground black pepper
1/3 cup balsamic vinegar


Directions:
Trim mushrooms and wipe clean with a damp dish towel. Remove stems and chop enough to make 1 cup, discarding the rest. Heat 1/4 cup oil in a large skillet over medium heat. Add mushroom caps and cook, turning once, until golden, about 3 minutes per side. Remove with a slotted spoon and set aside.

Reduce heat to low and add another 2 tablespoon oil to skillet. Add onions, chopped mushroom stems, and 3 sprigs thyme, and cook until onions are soft, stirring occasionally, about 20 minutes. Return mushroom caps to skillet.

Meanwhile, coat another skillet with remaining oil and heat over medium heat. Rinse quail, pat dry, and season inside and out with salt and pepper. Cook, browning on all sides, for 18-20 minutes.

Transfer quail to onion-mushroom mixture, placing 1 quail on top of each mushroom cap.

For the sauce, deglaze quail skillet with vinegar and 1/4 cup water, scraping bits from bottom of skillet. Pour sauce around quail, then increase heat to medium and cook just until mushroom caps are warmed through and sauce is slightly thickened, 1-3 minutes. Garnish with remaining thyme and serve from skillet.

Most folks drink a Chardonnay, but I feel it has enough snap that it pairs well with a Gewurztraminer.

As for the rabbit, it goes in the burgoo.

I will try it. Sounds delicious.

Or one with Hoppes #9

that I recall

:shrug:

:crazy:

I swear it was in this forum.

I did a search and Nothing :nuke:

about a week ago. I can't remember who posted it or which thread. I used the search function with no luck. All I remember is it called for yellow onions and white wine...

:shrug:

I meant to write it down x(

I can't find it with the search function? Maybe it was deleted? I'll pm it to you later if I can't find the thread.

This apparently isn't the first time I posted one of my recipes which was deleted. I posted this in 2008. Since, I have quit using the chicken stock. Also, this recipe is larger. I cook without recipes, when I write one out it may vary slightly from one time to the next..;)

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=51853

(half way down)

:)

I have now fixed this eggregious oversight:

http://www.youtube.com/watch?v=RMumsdwh7Eo

Have fun making your soup.

he blew that onion to smithereens :D

The Soup Nazi swears by it.

:rofl: :thumbsup:

I expect.

I expect

sub-thread between 2 posters with something in common, mainly onions and Thanksgiving.

Trust me, you will KNOW without a doubt when I am INTENTIONALLY disrupting.

I make no bones about it.