French Onion Soup
French Onion Soup

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, french onion soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer).

French Onion Soup is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. French Onion Soup is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook french onion soup using 20 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make French Onion Soup:
  1. Get The Stock
  2. Take 4 lb lbs. cracked beef bones/soup bones w/o meat
  3. Take 2 onions, halved
  4. Prepare 2 scrubbed quartered carrots
  5. Get 2 celery stalks
  6. Take bouquet garni:0.25 tsp. thyme, 1 bay leaf, 6 parsley sprigs, 2 unpeeled garlic cloves, 2 whole cloves
  7. Get 10 cups water
  8. Make ready For the Onions and Soup
  9. Prepare 1 1/2 lbs or about 5 cups of thinly sliced yellow onion
  10. Take 3 Tbsp Tbs butter+1 Tbs Oil
  11. Make ready 1 tsp salt
  12. Make ready 1 ⁄4 tsp sugar (helps the onions to brown)
  13. Make ready 3 Tbsp flour
  14. Get 1/2 cup dry white wine
  15. Make ready The strained Stock
  16. Get to taste salt and pepper
  17. Get 2 Tbsp tbs Cognac, brings the flavors together
  18. Take 4 rounds of hard-toasted french bread
  19. Make ready Grated good Swiss Cheese to cover
  20. Take Cook and assemble

By Betty Crocker Kitchens Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. French Onion Soup is essentially caramelised onion in soup form topped with cheesy bread. Caramelising onions calls for patience, but it's worth it.

Instructions to make French Onion Soup:
  1. Heat oven to 450F. Arrange the meat, bones, onions, and carrots in a cast iron pan. Place in the middle portion of the oven and roast for 30-40 minutes, turning occasionally until nicely browned.
  2. Remove from the oven and drain fat out of roasting pan. Transfer into an 8 or 10 quart soup kettle. Pour a cup or two of the water to the pan, set over heat (or back in the still hot oven). Scrape up all the brown bits at the bottom. Pour all that into the kettle.
  3. Tie the Bousquet garni in a coffee filter or cheese cloth.
  4. Cover ingredients with 10 cups water. Bring to a simmer, skim and add the salt, celery and bouquet garni. Simmer the stock for 4 to 5 hours. Strain the stock out of the kettle into a bowl.
  5. ONIONS, COOKING AND FINAL ASSEMBLY
  6. Melt butter, add oil to a large pot. Add sugar and onions, cover and cook on low for 30 minutes.
  7. Raise heat and cook, stirring often on medium until golden, around 45 minutes
  8. Stir in flour, cook for a minute and add stock and wine. Partially cover and simmer gently for one hour.
  9. Add Cognac, ladle into oven proof soup bowls, add bread slice and cover with cheese.
  10. Bake at 400 degrees until lightly brown.

You'll be rewarded with deeply golden, intensely sweet onions that forms an incredible flavour base for this French Onion Soup. Deglaze the pan with the sherry and brandy. Scrape the bits off the side and bottom of the pan. Whether it's sausage gravy or French onion soup…it's all about the dark brown bits, baby. Cook the onions over medium heat, stirring gently, for about five minutes.

So that’s going to wrap it up for this special food french onion soup recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!