Stock, French Onions Soup, Corn Chowder - KFVE, K5-Hawaii News Now, Local Programming

S3E8: Stock, French Onions Soup, Corn Chowder

Basic Stock

Yield: 1 quart(4 cups)



1 Gal water

8 pounds of bones(blanched for white stock, roasted for brown stock)

1 cup large diced onion

1/4 cup large diced celery

1/4 cup large diced carrot

3pcs parsley stems

3pcs black peppercorns

1 bay leaf

1 sprig of thyme


1) Place all of the items into a large pot and quickly bring to a boil

2) Once boiling, reduce to a simmer and simmer for the following lengths of time:

fish-45 minutes or less

chicken- up to 6 hours

Beef/Pork-6-8 hours or up to 24 hours

3) Strain the liquid and store cold


* Stock is flavored water

* Broth is seasoned stock


Basic French Onions Soup

Yield: 4 portions



2T salad oil

2pcs med onions cut into julienne

12 cups beef stock

1/4 cup brandy or sherry

1 bay leaf

TT salt


1) Heat a medium sized pot on high and add in the oil

2) When the oil lightly smokes add in the julienne onions and caramelize, stirring occasionally

3) Once 50% of the onions are brown add in the brandy and allow the alcohol to burn off

4) Add in the beef stock and bay leaf and simmer until the liquid volume is reduced by 2/3rds

5) Season with salt, remove the bay leaf, and serve hot, you can garnish the soup with a cheese crouton if desired


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