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Page Contents:
-Onion Soup Bowls
-Soup Bowls
-Porcelain Soup Spoon
-Soup Book
-French Onion Soup Recipe

Related Pages:
-Ceramics Guide Home

Soup Bowls & Servers

Some notes on ceramics.

Porcelain is clay which, when fired, becomes very hard and strong and usually translucent. Porcelain is normally very white and has a very smooth surface. Porcelain clays lack iron impurities and are ground to very fine particle sizes, which contributes to their higher density.

Stoneware is high fired ceramics often made of clays that are not highly refined. Stoneware can be brown, buff or white. Stoneware commonly has some specks and some particulate material such as sand or fine grog. Stoneware is vitreous or semi-vitreous, not translucent.

Earthenware is a clay fired at low temperatures where it does not become vitreous. Earthenware is porous and therefore not as strong as stoneware and porcelain. Earthenware glazes are usually very bright colored and if the glazes are properly chosen, earthenware can be quite strong and functional.

All ceramics have spots on them that are not glazed. During the firing process, the area that rests on the surface of the kiln remains bare. The most expensive ceramics sit on the points of little stands in a kiln, so that more of the surface will take the glaze; the spots are evident if you look closely or run your hand along the bottom.

Though porcelain can easily take the temperature and harsh detergents of a dishwasher, we recommend washing most of them by hand, to prevent accidental damage from other utensils beating against them in the dishwasher.

Because of the dense nature of porcelain, discoloration of bare spots can usually be cleaned with detergent and nylon scrubber.

More information on our Ceramics page.

On Capacity Indicated Below. For comparison purposes, capacity is listed at the maximum fill level, up to the rim. The practical capacity is usually less; on small utensils, like the soup bowls below, deduct 2-3 ounces from the capacity listed; on larger utensils, like soup tureens, deduct 1-2 cups or more from the capacity listed.

Onion Soup Bowls

Porcelain soup crocks White Porcelain Soup Crock With Lid,
Set of 4

14 oz capacity,
7.5" long to handle,
5" diameter belly,
2.7" high plus lid,
4" high to top of lid,
White porcelain,
Oven, broiler, microwave and freezer safe,
Dishwasher safe,
Made in China
2-tone brown ceramic french onion soup bowls Two Tone Brown Ceramic Covered French Onion Soup Bowls,
Set of 4

14 oz. capacity,
7-3/4" long to handle,
5" belly,
2-3/4" high,
4" high to top of lid,
Traditional ceramics,
Oven use only
Made in China
white porcelain soup crock with side handle White Porcelain Soup Crock With Side Handle

14 oz capacity up to rim,
8-1/2" long to handle,
4-1/2" diameter across top,
2-3/8" high,
White porcelain,
Oven, microwave, dishwasher safe
Made in China


Soup Bowls

Spanish terracotta soup bowl Spanish Terracotta Soup Bowl

5" diameter,
4.8" top opening diameter,
2.5" high,
Side handles,
Glazed terracotta,
Made in Spain
5" Porcelain Casserole & Onion Soup Bowl

Porcelain Casserole & Onion Soup Bowls

4" Porcelain Casserole & Onion Soup Bowl
Hathaway Road
Covered Casserole & Onion Soup Bowl

5" diameter,
2.1" deep,
6.7" handle to handle,
Dishwasher, oven, and microwave safe,
Made in China
Hathaway Road
Covered Casserole & Onion Soup Bowl

4.2" diameter,
2" deep,
5.7" handle to handle,
Dishwasher, oven, and microwave safe,
Made in China
6" porcelain lotus bowl

white porcelain lotus bowl
4.5" White Porcelain Lotus Bowl

4-3/8" diameter,
2-3/8" high,
White porcelain,
Oven, microwave, freezer, dishwasher safe
Made in China
6" White Porcelain Lotus Bowl

6" across top,
2.75" high,
White porcelain,
Oven, microwave, freezer, dishwasher safe,
Made in China
White porcelain 14-oz soup mugs, set of 4 White Porcelain 14 Oz Soup Mug

14 oz capacity,
3.2" high,
3.9" top diameter,
Heavy white porcelain,
Freezer, oven, microwave and dishwasher safe,
Made in China



White Soup Tureen with Ladle and Under Plate White Porcelain Soup Tureen Set

3.5 qt capacity,
9.5" high,
9" belly,
6.7" diameter base,
Includes bowl, lid, and ladle
White porcelain,
Dishwasher safe,
Made in China


Porcelain Soup Spoon

Porcelain Soup Spoon Porcelain Soup Spoon

$1.99 each
5.5" long,
2" wide bowl,
Made in China


Soup Book

The Soupmaker's Kitchen by Aliza Green The Soupmaker's Kitchen by Aliza Green

(List Price $24.99)

Subtitled: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup
100-plus recipes and variations
Photos by Steve Legato
10.2 x 8.2" format paperback 160 pages
Quarry Books, Quayside Publ Group
Time-tested techniques for making dozens of soups, bisques, chowders, and purées
From the basic foundation of stocks to the older, European-inspired concoctions
A Washington Post Best Cookbook of 2013


French Onion Soup

Recipe for 6 to 8 persons:

Tip: To speed preparation, have all ingredients measured and all utensils ready before starting.

4 Tablespoons Butter
2 Tablespoons Olive Oil
2 Lbs. Onions, thinly sliced (about 7 cups)
1 Teaspoon Salt
3 Tablespoons Flour
2 Qts. Beef Stock (fresh or canned)
    or 2 Qts. Water and 8 Bouillon Cubes
1 Clove Garlic
1 Teaspoon Sugar
1 Cup Dry White Wine (optional)
Splash of Cognac (optional)
French Bread sliced in 1" thick pieces
1/4 Lb. Swiss Gruyere or Mozzarella Cheese (or combination)

6-8 Qt. sauce pot
4 Qt. sauce pan
Stirring spoon
Measuring cups
Measuring spoons
Scale (optional but recommended)
Cookie sheet or jelly roll pan
Basting brush
Small bowls for ingredients

Melt butter in large sauce pot.
Add 2 Tbsp. olive oil.
Stir in onions, salt, sugar and garlic.
Cook uncovered, stirring occasionally, for 20 to 30 minutes or until onions are golden brown.
Sprinkle flour over onions and cook, stirring for 2-3 minutes.
Remove from heat.

In a separate sauce pan, heat stock to simmering (or combine water and bouillon cubes and cook until dissolved.)
Add wine and cognac.
Stir hot stock into the onions.
Simmer partially covered for another 30-40 minutes.
While the soup simmers, prepare the bread.

Preheat oven to 375° F.

Place bread on cookie sheets.
Lightly coat both sides of bread with olive oil.
Put in oven for 15 minutes.
Turn slices over and bake for another 15 minutes.

Ladle soup into ovenproof individual bowls.
Top with French bread.
Spread the cheese on top.
Bake for 10-20 minutes, until the cheese is melted.

Serve in bowls. Hot, hot, hot! Enjoy.



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