Maybe someone else said red. We're not fans of red onions.

No, I did.


Unlike yellows, red onions complement umami-rich foods like beef stock, and thus are especially wonderful in it.

Lisa

to each his own umami desire
I have used red onions in stock and did not care for them to be honest

I am just a fan of yellow onions in soup

old school style I guess

ps I want to say

I WANT to like red onions and have tried for years but find them to be harsh what am I missing

I dont even like white onions just the yellow ones

I eat everything and love all kinds of food but I have never enjoyed a red or white onion

I wonder if I have only ever gotten lousy ones because
I really adore onions!

this makes no logical sense to me that I dont like them maybe I should try to grow some at home and see if fresh ones from the garden are better

seems most things are

I'm not sure.

I love all onions, red, yellow, white, etc. - but I for me, some work best in different ways, others, not so much. For instance, I find red onions too strong (harsh) to eat raw. But when they're cooked, especially in certain dishes where they mix with meat, I find they are sweet yet still an individual ingredient, while yellow onions just melt into the background without adding as much flavor. I definitely use yellow onions in chicken or veal stock, but I think reds hold their own in beef stock.


Maybe, but probably not. You just may have used them interchangably with yellows, and been disappointed. Try one in a steak stir-fry and see if you might not like that better.

Lisa

I don't really notice all that much difference between them really! Except the "sweet onions", they're nice and mild for eating raw.

Nancy I do not know what is wrong with me!!!

I am going to try a red onion saute it like Lisa says with a steak next time and see

this is sily and does not make sense at all
to like only yellow onions !!!
I am a food person and love all foods! well mostly all foods there are a few I can not get past my lips but not many!

thanks

I suppose you're right, they are stronger. I never really paid that much attention to it! I just nommed away. I think we usually used red onions on our hamburgers.

I used to like raw white onions on hamburgers, but I'm not allowed to eat raw onions anymore (by decree of those who have to smell my breath)...

So I did it! I made the stock. Was I supposed to use bay leaves? I can't remember. Into the pot went:

1 cow foot
1 femur, roasted, minus some of the marrow that we ate (it tasted like mushrooms!)
2 smallish grass-fed shanks, roasted
1 leftover steak bone

1 large yellow onion
3 stalks of celery
1 carrot that was lying around in the fridge and needed to get used
3 slices ginger
Black peppercorns
Allspice berries
Coriander seeds
Juice of 1 lemon and 1 lime
Pickled turnip juice

Soaked the foot, vegetables, and spices in water and acids while the bones roasted (1 hr at 350). I discovered after roasting that the 2 bones I'd acquired from a restaurant closing were actually lamb hocks and not beef bones at all. So we just ate them, tough as they were.

Boiled slightly, skimmed, and simmered very low for 24 hours. Added some parsley sprigs at the end. Cooled a little, removed most of the stuff and threw it to the chickens, simmered for another 12 hours to reduce.

I haven't really had a good taste yet. I'll probably do that tomorrow after I skim off the tallow. Right now it's still liquid. I have about 2 quarts of stock and 1 quart of tallow. The smell is so-so - not as bad as my beef stock usually is, but not quite appetizing either.

I wonder why it is not appealing or do you just not like the smell of beef soup?
I love the smell of soup broth cooking

well I hope you enjoy it! it sounds great to me!

Not surprising. Above is the list of everything not suitable for beef broth (though a few might be good in other things) and should not have been included.

What should have been included:

1 Bay Leaf
Tomato Paste smeared on all the meat and bones before roasting
Handful of dried porchini and/or crimini mushrooms

Beef broth must be, sorry, as simple as it comes if you are to capture a big beefy taste. As I said in an earlier post, all the sweet veg - carrot, celery - and spices like ginger, allspice, etc. just get in the way. Hopefully you'll give the short and simple a try one of these days.

Lisa

As I mentioned earlier, I can't do tomato.

I forgot the bay leaf because it wasn't on my shopping list - I already had it. Next time I'll put it in for sure.

Too many cooks, I think, Lisa. I was still using NT as a reference, just put in less carrots than they recommended. I'll try it another way next time. But are you saying I shouldn't even add anything acidic?

I wonder if the ginger and allspice are a Caribbean thing.

I am suprised you would say they are "not suitable" considering I have been a cook for about 40 years!
since when are there hard and fast rules on soup? and how do you come about this?
oh well not sensitive as I know my food is desirable and sought after
even if the advice may seem unsuitable

btw my son is a chef and feels all the above do just fine in beef broth (maybe I am a bit sensitive after all ) I can not imagine myself limiting in cooking to what is and is not suitable it is all in the end result

anyway you did not say if you enjoyed the soup Cap?

hopefully it is something you can use or doctor up a bit to make it more wonderful

sounded great to me!

Well, I haven't actually tasted it yet. This weekend was a little crazy - I also made the ginger beer, some sauerkraut, pineapple vinegar and some breakfast sausage in addition to kebabs for dinner last night. Plus a little work on the house. I probably won't make soup with it, just sauces. Tonight I'll be frying some chicken wings in the tallow.

I don't think that it's a matter of suitable and not suitable. If you like it like that ........by all means. I think we are talking apples and oranges anyway. Beef soup, in my opinion is quite different from beef stock. Soup is a stand alone thing like broth. Stock is better as a base for other things and that thing might be soup or a sauce. This is just my opinion and also what I was taught in culinary school that I attended many years ago.