this is embarassing, but here goes.

[wakemeupwhenitsover]

Does anyone understand what the heck he's talking about?

Cut off tops & bottoms of onions, then cut lengthwise in half. Remove peels & tough outer layers. Cut a V wedge in each to remove core & pull out any solid, flat pieces of onion running up from the core. Got that!

Here's the part I don't understand:

Lay an onion half cut side down on a cutting board w/root end toward you. Note that there are lines on the outside of the onion. Cutting on the lines (with the grain) rather than against them will help the onions soften. Holding the knife on an angle, almost parallel to the board, cut the onion lengthwise in ¼ inch thick slices. Once you’ve cut past the center of the onion, the knife angle will become awkward: Flip the onion onto its side, toward the knife, & finish slicing it, again along the grain. Separate the slices of onion, trimming away any root sections that are still attached & holding the slices together. You should have about 7 quarts of onions when finished.

This is for an onion soup recipe from Thomas Keller's book Bouchon. I can't figure out how I'm supposed to cut the onions. Am I just dumb? Okay, don't answer that. I just want to know if this is clear to everyone else.

best

[wryter2000]

1. Huh?

Is there any good reason you can't just slice the onions? Have you ever encountered a tough onion? I haven't. Good Lord, they're going to be cooked down until they almost disintegrate, anyway.

[Dora]

2. 7 quarts of chopped onions?

For that kind of job, I'd suggest using a food processor or a mandoline.

(I've got a cheapo Zyliss mandoline that I use only in situations like yours.)

Oh, and about the first reply to your thread: I agree.

[The empressof all]

3. In a nutshell,

I think he's trying to convey that there really are a number of ways to slice an onion. For onion soup you certainly wouldn't want chunks. He's trying to describe (not well IMO) how to cut the onion so you get the longer ribbon like onion threads not the hunky chunky onions.

I'm probably making this worse now....

But it does depend which way you cut the onion. He's also wanting you to remove the "heart" of the onion because the slices would be too short and could compromise the texture.

Read the directions again and follow along step by step....It makes sense ----- You want to hold the onion so you can see and slice on the lines.

[wakemeupwhenitsover]

5. well, hell

why doesn't he just say; cut the onions vertical instead of horizontal? Is that all he's getting at? And duh, take out the heart so that you get long, even slices, not a mix of short & long?

Is that it?

[eleny]

4. Here's a site with some pictures

I wrote out some instructions but realized that without pics, it's just gobbeldygook :) Here's a web page with pictures that can be enlarged.

It's pretty much the way I cut an onion with this exception - I always slice off the root and stem ends to make it safer to then set it down securely and cut in half. I then cut it in half from top to bottom - that's from root end to stem end. And continue from there. Scroll down to mid page http://www.ehow.com/how_13796_chop-onion.html

[wakemeupwhenitsover]

7. Thanks eleny.

That's the way I always cut an onion, too. I just was not getting all this 'knife flipping", etc.

I think the empressof all & you both explained that Thomas 'too anal for words' Keller just means to cut vertical, etc. (see my post to empressof all).

His recipes are great & a lot of people think The French Laundry is the best restaurant in the US, but god, the steps he goes through. I guess that's the price to be paid. In his recipe for stock he doesn't just pour the stock, veggies, meat, etc through a cloth lined sieve. No we have to ladle the stuff into the colander so it doesn't cloud up.

It's not cold enough to make this recipe for French Onion soup yet. I was going to make his quiche recipe & ran across this. I remembered that I couldn't figure out what he was doing & thought I would go ahead & ask. And you guys came through!

best

[OldLeftieLawyer]

6. It's not you

Thomas Keller has a serious problem (as well as too many pages to fill in his new cookbook), and he's taking it out on you.

Disregard. Slice the onions, fix the soup, enjoy.

Thank you for another great laugh today.

[Stinky The Clown]

8. This guy sounds like a nut

Slice the fughin' onions an' call it a day. :)

If you own the book, call him and ask for your money back. Also tell him that in this modern age it is possible to print PICTURES!

(If you read this answer and think of Sam Kinnison, you'll know what I said :) )

[wakemeupwhenitsover]

9. It would have to be a hell of a cookbook for me to spend 70 bucks

Got it from the library. :) Copied out all the recipes I wanted to try & returned it. On time! No fines.

best

[eleny]

10. "fughin' onions" --Is this an heirloom variety?

[NMDemDist2]

11. ROFL, Your response was priceless!!

he just doesn't want to owe Sparkly any more dimes for the dirty mouth fund



:rofl:

[Stinky The Clown]

12. "dirty mouth fund"

That's cost me thousands, I tell ya ....... thousands!

.... and all at a nickle a pop .....

[wakemeupwhenitsover]

13. Update.

I didn't make the French Onion soup. As I posted above I was going to make Keller's recipe for quiche & ran across this one that I had copied at the same time & just thought I would post to see if anyone knew what he was talking about.

anyhoo, Keller is uber anal but his recipe for mushroom quiche was the best. DH was walking & eating & shouted out "real men eat quiche'. :)

best

[The empressof all]

14. Please post it....

We love quiche here and have it at least once a month. DH's favorite btw is onion and fontina but he enjoys mushroom as well.

Now I'm craving it.

[wakemeupwhenitsover]

15. Here you go.

His instructions are pretty long. I don't have a scanner so had to type them in my own particular shorthand. I think it's pretty clear, but if not, just shout out.

Basic Quiche Shell

2 cups (about 12 oz) flour, sifted
1 tsp kosher salt
8 oz chilled butter, cut into ¼ pieces
¼ cup ice water
canola oil

Place 1 cup of flour & salt in bowl of mixer w/paddle attachment. Turn mixer to low speed & add butter a small handful at a time. When all the butter has been added, increase
the speed to medium & mix until butter is completely blended w/flour. Reduce speed, add remaining flour & mix just to combine. Add water & mix until incorporated. Dough
should feel smooth not sticky.

Remove dough & check to be certain that there are no visible pieces of butter. Pat dough into a 7 to 8-inch disk & wrap in plastic. Refrigerate at least 1 hour or up to a day.

Lightly brush inside of a 9 by 2 inch high ring mold w/canola oil & place it on a parchment lined baking sheet.

Place dough on a floured work surface & rub all sides w/flour. Flatter into a larger circle. Roll & turn dough until it is 3/16 inch thick & about 14 inches across.

Lift dough into ring by rolling it over pin & lowering it into ring, press gently against the sides & bottom. Trim any dough that extends more than an inch over the sides & reserve
scraps. Fold excess dough over against the outside of the ring. Check for cracks & patch in necessary. Place in refrigerator or freezer for at least 20 minutes.

Preheat oven to 375. Center rack

Line shell w/16inch parchment round. Fill w/pie weights.

Bake for 35 to 45 minutes or until edges of dough are lightly browned.

Remove parchment & weights. Check for new cracks & repair. Return to oven for another 15 to 20 minutes. Remove from oven & cool completely.

Basic Quiche Batter

2 cups milk
2 cups heavy cream
6 large eggs
1 tbs kosher salt
¼ tsp white pepper
6 gratings nutmeg.

Combine milk & cream & heat to scalding. Remove & cool for 15 minutes.

Put eggs, milk & cream salt, pepper nutmeg in pot or bowl. Use immersion blender to combine. Blend on low speed for a few seconds then increase to high & blend for 30
seconds to a minute, until batter is light & foamy.

Wild Mushroom Quiche - I used chanterells, portabello & shiitaki

2 lbs mixed mushrooms, oyster, king trumpet, cremini, porcini & chanterelles, cleaned
canola oil
1 ½ tsp kosher salt
2/3 tsp pepper
1 tbs butter
3 tbs minced shallots
1 tbs thyme leaves
¾ cup grated comte or emmentaler cheese

Coat a large sauté pan w/canola oil & heat over high until oil begins to smoke. Add first batch of mushrooms (be sure to separate mushrooms), season w/salt & pepper & sauté for about a minutes. Add butter, shallots & thyme, toss & sauté until they are thoroughly cooked, 3 to 4 minutes. Drain on paper towels & cook the remaining mushrooms

He doesn't have onion & fontina but one for bacon & onion (he gives 3-the other is leek & roquefort. Here's the one for onion.

Bacon & Onion Quiche

1 lb slab bacon, cut into 1 ½ inches long & 3 inches thick
2 cups onion confit
¾ tsp kosher salt
¼ tsp black pepper
2 tsp chopped thyme
½ cup grated comte or emmentaler cheese


Spread bacon on a baking sheet & bake for 20 to 25 minutes. Bacon will not be crisp. Drain on paper towels

Combine onion confit & bacon in a large sauté pan over medium heat, sprinkle w/salt, pepper & thyme, stir together until warm about 3 to 4 minutes. Drain on paper towels.


Onion Confit
2 ½ lbs Spanish onions
8 tbs butter, cut in hunks
1 ½ tsp kosher salt
bouquet garni (2 or 3 pieces outer leek leave, 8 thyme sprigs, 2 parsley sprigs, 2 bay leaves, ½ tsp peppercorns., Tie up in leek green)
Slice onions in fairly large julienne slices.
Warm ¼ cup water over low heat, add butter & whisk to melt. Add onions, salt & bouquet garni, stir to combine & place a parchment lid (w/center hole) pressing against onions. Cook slowly, stirring every 20 to 30 minutes at first more often towards the end for about 2 hours. Onions should wilt & steam but they should not brown.

After 2 hours onions should be soft but not be falling apart. Discard bouquet garni. Let onions cool in liquid.

Transfer w/liquid to a plastic container & refrigerate for up to a week. Drain before using.

Finishing Quiche

Blend quiche batter again, scatter half the filling over shell then pour in enough batter to cover ingredients & fill approximately halfway. Top w/remaining ingredients.
Blend remaining batter & fill quiche shell to the top.

Bake 1 ½ to 1 ¾ hours or until quiche is browned & custard set. Remove & let cool to room temp. Refrigerate until chilled at least 1 day & up to 3 days.

Once quiche is thoroughly chilled use a sharp knife to scrape away excess crust.

Preheat oven to 375. Line a baking sheet w/parchment paper & lightly oil.

Carefully cut quiche using serrated knife & supporting sides of crust, cut through the edge & switch to a long slicing knife & cut through the custard & bottom crust. Cut quiche into
8 pieces. Place on baking sheet & reheat for 15 minutes or until hot.

[The empressof all]

16. That's interesting

I never prebake my crust.

This must be a receipe for two pies. It's double what I do

Wonder why he heats the milk/cream then cools it. I'll try that next time to see if it makes a difference.

[wakemeupwhenitsover]

17. Nope, 1 pie.

Check out the size of the pan. He uses a 9 inch by 2 inch deep. It would easily feed 6 unless you were having the Broncos over for dinner.

As to why he heats the milk/cream :shrug: I have no idea. All I can say is that it was the best quiche I've ever eaten. And, he's very, very, very particular. I only say that because I'm sure everyone is tired of me using the a word.

best

[bettyellen]

18. it does something to break down the protein or something...

and i think it helps the texture. i remember seeing that in a Cooks recipe, and there seemed to be a good reason for it.