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Demi-glace as a soup base?

lemonslemonslemons Dec 27, 2009 06:03 AM

Have some leftover demi-glace. Dya think i could use it as a soup base in lieu of bouillion (with some extra water, of course)? Am trying to end my dependence on "better than boullion"

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  1. JoanN RE: lemonslemonslemons Dec 27, 2009 07:16 AM

    I use demi-glace as a soup base whenever I have it on hand. And I always try to make sure I'm going to have it on hand if I'm making onion soup in particular. I often thin it a bit with stock, if I have it, or even just water. It adds incredible richness and flavor.

    1. Cherylptw RE: lemonslemonslemons Dec 27, 2009 07:35 AM

      Yes, it adds great depth of flavor.....

      1. Caralien RE: lemonslemonslemons Dec 27, 2009 07:41 AM


        If you're trying to end your dependence on "better than bouillon", get a crock pot and start making stock. It's really easy--bones, water, low, cover, leave. Or fresh stock with wings, necks, etc. The only reason I've purchased "better than bouillon" was for instant soup at work (it has since been supplanted by containers of miso, sea salt, and dulse).

        5 Replies
        1. re: Caralien
          lemonslemonslemons RE: Caralien Dec 27, 2009 08:06 AM

          my stock is so bland :-( even with the best quality turkey, i can't seem to get the kick of flavour that BtB provides. but i hear ya on the containers of miso -- that + an whipped egg is a great meal, and no one ever steals the raw eggs in the employee fridge ;-)

          1. re: lemonslemonslemons
            c oliver RE: lemonslemonslemons Dec 27, 2009 07:32 PM

            I felt that way about my stock until I started using my slow cooker. After eight or ten hours, it's so wonderful. No way for me to duplicate that on the stove top.

            1. re: c oliver
              rainey RE: c oliver Dec 27, 2009 07:56 PM

              I completely agree that a slow cooker is the way to go. A long, gentle simmer at a near-constant temperature and a total lack of need to monitor anything. Doesn't even sound like you *deserve* great flavor after that but that's what you get!

              I let it simmer overnight and sometimes all day too. YUM!

              1. re: rainey
                c oliver RE: rainey Dec 27, 2009 08:07 PM

                Wow, I've been an underachiever! I'll do it even longer the next time. I usually use a whole chicken.

                1. re: c oliver
                  Caralien RE: c oliver Dec 30, 2009 06:43 AM

                  Sometimes it gets funky if left too long; max overnight/all day with bones, etc., then I remove the carcass, add a splatter guard between the pot and the lid, then reduce.

        2. r
          rainey RE: lemonslemonslemons Dec 27, 2009 08:31 AM

          Yes indeed! The only thing it needs to be bliss is homemade noodles.

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