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Jun 20, 2014 10:13 AM

what can I use instead of beef consomme?

I can't get beef consomme at my grocery store. I am planning on trying a Rachael Ray recipe for French Onion Soup topped French bread pizza. After caramelizing onions and deglazing with sherry, you are supposed to add a can of beef consomme and cook to thicken up. you use this as a topping over french bread. I'm afraid if i just use beef broth it will be french bread mush- suggestions?

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  1. Make beef consome, it's not the kind of thing you can get at a decent quality at the store anyway.

    3 Replies
    1. re: EatFoodGetMoney

      I'm thinking if OP is making a RR FOS topped pizza, the quality of the consomme may not be that important. Perhap Better Than Boullion?

      1. re: c oliver

        Ya, I kinda put that all together after posting then didn't bother to go back haha. This recipe sounds like it could be a potential disaster.

      2. re: EatFoodGetMoney

        i don't have a problem making beef consomme It just seems like alot of work to use as a topping ingredient. I was looking for some easier "make after work" dinner recipes

      3. Use beef stock/broth. Consomme is just clarified beef stock and does not contain any different thickening power than stock/broth Campbells does sell Beef Consomme in the classic red and white cans.

        4 Replies
        1. re: zackly

          Agree on stock/broth. If it's just going to be reduced to a beefy glaze, shouldn't make much difference.

          1. re: babette feasts

            Oddly enough, the written recipe on the RR Website doesn't specify any prolonged cooking at all after the consommé is added. Makes no sense; perhaps if/when this was demo'd on TV the mixture was cooked down?

            I sense disaster, regardless of what liquid is used here.

            1. re: mcsheridan

              i have this recipe in a cook book and it says to cook over low heat to thicken up. It says it should be wet but not soupy

        2. It will be mush if you use broth instead, but for the end result intended, I wouldn't go to the effort of making consommé, either. At least, not unless you're already in the habit of making your own stock and happen to gave a quart or so on hand. Tooooo much work for French Bread Pizza.

          2 Replies
          1. re: mcsheridan

            I actually have a big batch of chicken stock that i just made- could i do anything with that?

          2. Sounds like you are making a soup Sammy. How much EVOO goes in that?

            1. Here's the recipe:


              Six onions and 20 oz. of consomme for four servings. Something sounds off.

              4 Replies
              1. re: c oliver

                OTOH, doesn't the bread floating in french onion soup get pretty soggy? Not that I ever want soggy bread, but it sounds like this re-creates the oniony, cheesy, beef saturated bread part , just with less soup.

                1. re: babette feasts

                  I guess you eat it with a knife and fork then.

                2. re: c oliver

                  this is actually a little different than my recipe. someone gave me a cook book with this recipe in it. My recipe only calls for 10oz of consomme

                  1. re: heetlr01

                    That sounds a lot more reasonable.