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HOW TO MAKE FRENCH ONION SOUP

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French Onion Soup IV










French Onion Soup IV

A great french onion soup recipe to try 1
French Onion Soup INGREDIENTS

* 1 onion, sliced into thin rings
* 1/4 cup margarine
* 2 (10.5 ounce) cans beef consomme
* 2 (10.5 ounce) cans beef broth
* 1 1/2 cups water
* 3/4 cup white wine
* 8 ounces sliced Swiss cheese
* 7 slices French bread

French Onion Soup INSTRUCTIONS

1. In a large pot over medium high heat, saute the onions in the butter or margarine for about 5 minutes, or

until tender. Add the consomme, broth, water and wine. Reduce heat to low and simmer for 45 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In individual oven-proof bowls, break up Swiss cheese slices and place one slice in the bottom of each bowl.

Place one slice of bread on each slice of cheese. Ladle in the soup, place another slice of bread on top and cover with more Swiss cheese. Put bowls in the oven and allow cheese to melt on top. The French Onion soup recipe is ready...enjoy it ! Bon apetit !
french-onion-soup-recipe

Southern Style French Onion Soup










Southern Style French Onion Soup Recipe

A great French onion soup recipe to try !
INGREDIENTS

* 4 tablespoons butter
* 1 onion, sliced
* 1/2 teaspoon dried thyme
* 5 (10.5 ounce) cans beef consomme
* 6 bay leaves
* 1/2 cup white wine (optional)
* 1 French baguette, cut into 1/2 inch slices
* 2 cups shredded mozzarella cheese

INSTRUCTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt the butter in a large skillet over medium high heat. Place the onion in the butter and saute for 5 to 10 minutes, or until tender. Stir in the thyme and remove from heat.
3. In a large pot over high heat, combine the consomme, bay leaves and white wine, if desired. Bring to a boil, reduce heat to low, stir in the sauteed onions and allow to heat through, about 10 to 15 minutes.
4. Ladle soup into 4 individual oven-safe bowls, filling each about 3/4 of the way. Top each bowl with 2 slices of baguette bread and then cover each with the cheese.
5. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. The French onion soup recipe is ready to serve hot...nice one !
French-onion-soup-recipe

Quickie French Onion Soup

Quickie French Onion Soup Recipe
A nice French onion soup recipe to try !
INGREDIENTS
* 2 tablespoons minced garlic
* 1 onion, sliced into thin rings
* 1 1/2 tablespoons butter
* 3 (10.5 ounce) cans condensed chicken broth
* 2 (10.5 ounce) cans condensed beef broth
* 1 teaspoon ground black pepper
* 1 (1 ounce) package au jus gravy mix
* 2 cups croutons
* 8 slices Swiss cheese

INSTRUCTIONS

1. In a small skillet over medium heat, cook garlic until just golden. Set aside.
2. In a skillet, cook sliced onions in butter, over medium low heat, until a caramel color is reached (any onion that is burned during this process should be discarded). Set aside.
3. Combine chicken and beef broth in a 2 quart saucepan. Add fried garlic, fresh ground pepper and sauteed onions. Bring the soup mixture to a boil and then simmer over low heat for 15 minutes. Stir in the packaged gravy mix and simmer for another 10 minutes.
4. Turn on oven broiler and divide soup evenly among 4 oven safe soup crocks. Place several croutons on the top of the soup followed by two slices of Swiss cheese on top of the croutons. Make sure that the cheese does not sink into the soup. Place soup crocks on a cookie sheet and place under the broiler. Broil until the cheese is golden brown and bubbling. Let cool slightly before serving. The French onion soup recipe is ready...enjoy it hot !
french-onion-soup-iii

French Onion Soup Recipe 1

French Onion Soup Recipe 1

A nice French onion soup recipe...try this one !
INGREDIENTS

• 450g (1lb) onions, peeled and sliced thinly.
• 60g (2oz) butter or margarine.
• 45g (1½oz) flour.
• 1 litre (2 pints) boiling water.
• 2 beef stock cubes.
• 1 small French loaf
• 30g (1oz) Parmesan or Gruyère cheese, grated.
• Salt.
• Pepper.

INSTRUCTIONS
Melt butter in a thick saucepan. Add onions and cook gently over moderate heat until golden brown (about 15 minutes) being careful not to burn them. Stir occasionally. Meanwhile, dissolve stock cubes in boiling water and put aside to cool. Stir flour into onions and cook for 2 minutes. Add stock gradually, stirring continuously. Simmer for 30 minutes. Add salt and pepper to taste. Pre-heat oven or grill. Slice bread thickly and place in bottom of oven proof serving dish. Pour over soup. Sprinkle the bread with cheese and place under the grill or in a hot oven until browned. The French onion soup recipe is ready to serve very hot. Yummy !

French Onion Soup Recipe








French Onion Soup Recipe


INGREDIENTS

* 6 large red or yellow onions, peeled and thinly sliced.
* Olive oil
* 1/4 teaspoon of sugar
* 2 cloves garlic, minced
* 8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
* 1/2 cup of dry vermouth or dry white wine
* 1 bay leaf
* 1/4 teaspoon of dry thyme
* Salt and pepper
* 8 slices of toasted French bread
* 1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese

INSTRUCTIONS

1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.

2 Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. The French onion soup recipe is ready to serve immediately....nice ! Enjoy it !
best-french-onion-soup.

The Best French Onion Soup









The Best French Onion Soup Recipe


INGREDIENTS

Soup

* 3 tablespoons unsalted butter , cut into 3 pieces
* 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (Make sure you get Yellow)
* Table salt
* 2 cups water, plus extra for deglazing
* 1/2 cup dry sherry
* 4 cups low-sodium chicken broth (They recommend Swanson Certified Organic Free Range Chicken Broth )
* 2 cups beef broth (They recommend Pacific Beef Broth)
* 6 sprigs fresh thyme , tied with kitchen twine
* 1 bay leaf
* Ground black pepper

Cheese Croutons

* 1 small baguette , cut into 1/2-inch slices
* 8 ounces shredded Gruyère cheese (about 2 1/2 cups)

INSTRUCTIONS

For the soup:

1. Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.
2. Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.
3. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary. (Scrape any fond that collects on spoon back into onions.)
4. Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.
5. Stir in the broths, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
6. Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper.

For the croutons:

1. While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.

To serve:

1. Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving. The French onion soup recipe is ready to serve...enjoy the appetizer..delicious !
french-onion-soup-recipe.