french onion soup

[slinky.kate]

i dont have eneugh fresh onions,but i have a bag of frozen,do you think they will fry ok?

[carolegif]

As long as you caramelise them I don't see why not.

[dickythecook]

Never tried it with frozen. I wonder whether they would be too wet to caramelise properly

[slinky.kate]

they wont go soggy then,i was'nt sure if they would carmelise with the water content once they thaw out.

[gingejbee]

May sound odd, but I'd thaw them in microwave first and remove as much water as possible.

[DTCwordfan]

just sauté them lightly to get all the water boiling off and then bring up the heat for the caramelisation.....I would add a spoonful of sugar for that - and I add a dark sherry to the caramelised mix, flash that down and then the stock.....

[slinky.kate]

right dt,i'll do it your way,thank you everyone,by the way i dont have any sherry,but have brandy or white wine

[dickythecook]

I always use both. I think it was a delia recipe that caught my eye many years ago

[Clanad]

Here's the trick we use for caramelizing frozen onions... Use an oil with a fairly high smoke point... (safflower and sunflower oil have the highest... around 500 degrees F) and , using a heavy pot or skillet (cast iron) bring the oil to a hot temp... put the amount of frozen onions you need into a good size bowl and, using the bowl as a shield, dump the onions into the oil.
Key point; be sure to be ready with one of those perforated "splatter guard" lids and place it on the pot immediately. The splatter guard will let out the steam from the frozen onions and the hot oil will caramelize them fairly quickly... be sure to watch them to prevent scorching. After the initial release of steam and splattering water, stir the onions with a wooden spoon (just a foible of mine) and remove when they reach the color you want. Luck!

[slinky.kate]

thanks clanad,i am frying them now,they are still half frozen.

[slinky.kate]

they cooked up fine,but you have to stay with them,once all the liquid is gone they brown quickly,i put the sugar in at this point for the carmelisation,it smells sumptious.

[grange]

I've been sorting my freezer out and came across a bag of chicken drumsticks. Has anyone got a nice recipe I can use . Nothing too complicated though!! Thanks.