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what can I use instead of beef consomme?

h
heetlr01 Jun 20, 2014 10:13 AM

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. EatFoodGetMoney RE: heetlr01 Jun 20, 2014 10:16 AM

    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
      c oliver RE: EatFoodGetMoney Jun 20, 2014 10:20 AM

      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
        EatFoodGetMoney RE: c oliver Jun 20, 2014 10:22 AM

        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
        h
        heetlr01 RE: EatFoodGetMoney Jun 20, 2014 10:27 AM

        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. z
        zackly RE: heetlr01 Jun 20, 2014 10:26 AM

        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
          babette feasts RE: zackly Jun 20, 2014 10:27 AM

          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
            mcsheridan RE: babette feasts Jun 20, 2014 10:38 AM

            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
              h
              heetlr01 RE: mcsheridan Jun 20, 2014 11:11 AM

              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

              1. re: heetlr01
                mcsheridan RE: heetlr01 Jun 20, 2014 12:48 PM

                Well thank goodness for that.

        2. mcsheridan RE: heetlr01 Jun 20, 2014 10:27 AM

          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
            h
            heetlr01 RE: mcsheridan Jun 20, 2014 10:34 AM

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

            1. re: heetlr01
              j
              jpc8015 RE: heetlr01 Jun 20, 2014 10:40 AM

              Yes. I would use it. It will be fine.

          2. j
            jpc8015 RE: heetlr01 Jun 20, 2014 10:29 AM

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

            1. c oliver RE: heetlr01 Jun 20, 2014 10:48 AM

              Here's the recipe:

              http://www.foodnetwork.com/recipes/ra...

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

              4 Replies
              1. re: c oliver
                babette feasts RE: c oliver Jun 20, 2014 10:53 AM

                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
                  c oliver RE: babette feasts Jun 20, 2014 11:00 AM

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

                2. re: c oliver
                  h
                  heetlr01 RE: c oliver Jun 20, 2014 11:07 AM

                  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
                    c oliver RE: heetlr01 Jun 20, 2014 11:08 AM

                    That sounds a lot more reasonable.

                3. Atomic76 RE: heetlr01 Jun 21, 2014 01:38 AM

                  I wouldn't stress over the beef consomme, just reduce some beef broth. To be honest, this whole recipe kind of sounds like she's gilding the lily. Too much fuss for the end result imo.

                  1. hill food RE: heetlr01 Jun 21, 2014 02:55 AM

                    soup-topped pizza? oh walk away. pizza with a side of soup is good right? anyway it's not beef broth in french onion soup, close but it should be braised oxtail, so not much use getting picky now.

                    make the darn pizza, make the darn soup, serve them side by side and if one wants to dunk a slice in the soup so be it.

                    soup on a pizza, well I never, Hrumph.

                    1 Reply
                    1. re: hill food
                      p
                      Puffin3 RE: hill food Jun 21, 2014 05:01 AM

                      +1

                    2. h
                      heetlr01 RE: heetlr01 Jun 21, 2014 07:37 AM

                      thanks everybody! it was the caramelized onions on pizza that sounded good- i think im going to scrap the soup idea and just make pizza with caramalized onions

                      2 Replies
                      1. re: heetlr01
                        c oliver RE: heetlr01 Jun 21, 2014 07:40 AM

                        Good idea. I'd also make sure you get the onions quite dried out. That, to me, is the worst ingredient for making a pizza soggy.

                        1. re: heetlr01
                          mcsheridan RE: heetlr01 Jun 21, 2014 08:13 AM

                          Excellent choice! And as you want this to be an after work meal, you can make the onions ahead and refrigerate them.

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