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 !
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