Louise girl....oh my god.....I made this over the stove and baked it in the oven. Absolutely delicious. Only thing I did differently was I used Lipton onion soup mix to marinate the beef and I didn't have sherry in my kitchen so I just used a cooking wine I already had. Definitely one of my favorite recipes you have in your channel. ❤yummy. Thanks for sharing
I absolutely love French onion soup. This looks amazing and VERY filling. I will definitely be trying this when the weather turns more autumnal and the nights draw in. A bowl of this in front of the fire with a glass of red? Perfect!
When my mother cooked with sherry she always had two cups. One for her and one for the pot that's why she needed to get the 4l bottle of Sherry ... Now i do the same :) I have to try this cheesy heaven. Thank you!
A couple of variation you might like. Cheese Swiss (Gruyere) about 3/4 of the amount and 1/4 Parmesan mixed. Its an amazing boost in flavor.The saltiness in the Parm infuses with the Swiss and brings out more flavor. It appears from the video its browned. That's good Browned cheese tastes better.The beef you can also find it labeled as stir fry beef. Mushrooms try saluted baby bellas. It is what Vegans use for beefy flavor.Maybe 1/2 beef and 1/2 mushrooms? The garlic about 1/2 tsp garlic powder. The mellowness of roasted with just a bit of punch. Caramelize the the onions more. Should look like onion jam very dark brown. Again more flavor. Instead of consume try some Demi Glace. Chef Jean-Pierre has an excellent recipe on his site.This is a concentrated beef broth. Make your on bone broth or stock you control the seasoning. Do not add salt in a big batch. Salt when using in a dish. more control. frozen or home canned for use as needed. You can even cook it down if you want to have richer more intense broth.
I'll be making this over the weekend. I've already made your Ghee recipe and it's fantastic. I've ordered the beef and baguette to make your croutons. I'm making your green beans tomorrow. But I'm going to add some pepper flakes for a little heat. I can't wait!!
My husband and I learnt how to cook a roast chicken on the ninja and have never looked back! We've bought the ingredients for this recipe to try this weekend and we are so excited!!
omg!!! i love french onion soup!! Its my fave!! I am going to love this. Im going to make it this week. Your recipe looks delish!! yum!! And thank you for filling in some gaps on things like using butter if we dont have ghee. Your show is great and everything so well explained.
I make French Onion soup regularly in my Ninja. Once onions are caramalised, I also deglaze with Sherry Fino. It gives it the authentic taste. Then add beef stock. Yum x
This is right up my alley. French onion soup is my favorite but can't find any restaurant that makes a good one😢😢 Louise....you can NEVER have too much cheese👍♥️👍♥️👍
Another fabulous recipe that I can’t wait to try. You have my mouth salivating! And I am in a transitional care unit in Minnesota!! :-) I’ll be raring to cook your amazing recipes when I get back home.😊
Looks great Louise, I LOVE French Onion Soup but don't like Pasta (except in Lasagne where Garfield is my Spirit Creature)-could I cook this with Potato chunks and what would the pressure/release time time be? Please. Thanks for the leftover tips too. Having watched til the end I am going to try it just with croutons and cheese, like an easier/faster FRS-would this work. Sorry to be always asking questions.
Hi Louise, I also like my noodles cooked al dente'. I will be using my Instant Pot Duo Crisp & was wondering if I pressure cooked for 2 minutes & then did a natural release , would that still make the noodles the way I like them? The recipe sounds great so I don't want to mess it up! I will definitely be adding mushrooms too so another question is .. Should I use fresh mushrooms vs canned? I I don't want them mush after pressure cooking. Or should I add them after pressure cooking?? Thanks in advance.. Btw, I love your channel, sooooo many recipes I have got to try!!! ☺️❤️🤗
Mushrooms hold up GREAT under pressure so definitely use fresh! My suggestion is to PC for 3 or 4 minutes and do an immediate release for firmer pasta (assuming you are using the same pasta I did). Here is the written post: thesaltedpepper.com/french-onion-pasta I'm so glad you are enjoying the channel and the recipes!
Hey Love your cooking !! :-P Question Out of this topic, I have seen some of your videos with the Ninja blender where you coking among another things soup, i can not see this machine in your kitchen anymore, what happen? Broken or bored to use ? Greetings from Denmark
This looks Delicious! I hope this isn't a horrible question for you but, any cooking suggestions for GF pasta? I'm new to GF cooking for my husband & there's no way I can give up all of your recipes, lol. I'd even take any suggestions on where to find the GF pasta cooking guides for the Ninjas & IPs. Thank you for All you do for us. I started watching with my IP (still love) & since I found you (hear the angels singing?) we've purchased Ninja's Foodi, Speedi & IQ Blender & I have the Creami with 11 functions saved in my Amazon cart hoping for a sale soon/someday!!! Thanks again, you're Fantastic & so much fun to learn from. HUGS!
@@TheSaltedPepper OMGosh, my apologies for not reading the written post first. I was getting ready for an appointment & just thought I’d ask really quick instead. Thanks for getting back to me so fast! I’m making my grocery list now!! Oh, just watched those Lemon Cooler Cookies bring me new life too!! Bravo!! You’re the best!!
@@christinepeters7110 that doesn’t answer my question and I can’t answer you correctly unless I know if you are using veggie broth for all of the liquid (beef consommé and onion soup) or just the sherry.
I'm sorry you feel that way, that is not my intent. In fact, I specifically say that you can make this on the stove or in a regular pressure cooker. Just because I happen to love using the Ninja Foodi doesn't mean that I want to push it on people. Cook with what you have and make delicious food! The stove/oven instructions are in the written recipe post: thesaltedpepper.com/french-onion-pasta/
If you had a Foodi or InstaPot, you’d understand. For the microwave generations of cooks, Foodi cooking is a completely different and kind of intimidating way of thinking about cooking - the machine seems complicated when you’re starting out (and the old fashioned pressure cookers are scary). Louise does all the trial and error you’d have to do with creative recipes and techniques, and the Foodi recipe books are rather very basic. The Foodi is a truly wonderful tool/s but it takes a lot of costly “oops” to get to know the machine.” Louise has already figured out all the failures and has found ways to achieve success. PS: I’m not a Ninja rep; I’m a 69-year-old who was sick of spending the major part of my days in the kitchen at a stove. I’ve had my Foodi since before the pandemic: I had the original, a big one, 8 qt., and now I’m on my second cooker (the new small, 5 qt., one-lid Foodi), and I still watch Louise for inspiration and tips.
Thanks Louise for the time and effort typing out the recipe on your website for people without a Ninja , ok a lot of us who watch your videos have a ninja or instant pot ( like Cathlyn some of us have two 😂😂 ) , keep going with the videos and your still on a challenge for Yorkshire Puds 🤣
