Can I sub oil for butter, onion soup?

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4g01o

Thu, Jun 24 2021, 4:27 am

In the beis yaakov cookbook it says to use quarter cup butter, or half a stick for the French onion soup. Can I use olive oil instead? If yes, how much should I use? Tia

#ibelieve

Thu, Jun 24 2021, 10:31 am

you probably just need enough to get your onions sautéed...
I made onion soup from a different cookbook and it said either one is (3tbs butter or oil)

cholentfan1

Thu, Jun 24 2021, 10:56 am

I've always made it using oil. I do just enough to fry the onions etc. It's a really good recipe-always goes down well.

Chana Miriam S

Thu, Jun 24 2021, 11:00 am

I use a lot of schmaltz for good browning ( and used to use olive oil before we started using schmaltz) and then drain them and use the onion flavoured oil elsewhere. We don’t love a lot of fat floating in our soup ( contrary to what you might think about my low carb life- LOL.) both schmaltz and olive oil solidify when cold so it’s easier to remove.

4g01o

Thu, Jun 24 2021, 11:41 am

Great!

Thanks to all of you who kindly replied. I'm making it for about 25 people so I need to times the recipe by about 4 or 5!

Shuly

Thu, Jun 24 2021, 11:43 am

I use olive oil instead of butter.

Amarante

Thu, Jun 24 2021, 11:44 am

Yes you can sub olive oil for butter.

Butter is good if you are making a soup or any dish for dairy because it adds a wonderful taste but for cooking savory dishes, oil can be subbed.

As others have posted, you need very little oil to saute onions. Just stir them at a low heat.

When butter is used, it is a flavor ingredient as well as a fat for frying so sometimes a recipe will have more than is necessary to fry. It also has a low smoking point and it needs to be used for frying differently than oils with higher smoking points.

In many cuisines a tablespoon of butter is added right at the end to make the sauce taste better.

Last edited by Amarante on Thu, Jun 24 2021, 11:46 am; edited 1 time in total

shmosmom

Thu, Jun 24 2021, 11:44 am

I would sub with oil and just use however much is needed to fry it.

amother

Puce

Thu, Jun 24 2021, 11:47 am

Can you post the recipe?

4g01o

Thu, Jun 24 2021, 11:54 am

https://I.imgur.com/8mkQTJ1.jpg

I'm not sure if this will work.

FranticFrummie

Thu, Jun 24 2021, 1:35 pm

I like to use hazelnut oil, because it gives a lovely depth of flavor, kind of toasty and nutty. If you're cooking for 25, it might be a bit on the expensive side compared to olive oil. The payoff is that hazelnut is also much lighter than olive oil, which can be a bit dense on the palate.

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