Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, french onion soup. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Melt the stick of butter in a large pot over medium heat. Add onions and continually stir until tender and translucent. Stir in flour until well blended with the onions and pan juices.
French Onion Soup is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. French Onion Soup is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have french onion soup using 20 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make French Onion Soup:
- Make ready The Stock
- Get 4 lb lbs. cracked beef bones/soup bones w/o meat
- Make ready 2 onions, halved
- Prepare 2 scrubbed quartered carrots
- Prepare 2 celery stalks
- Make ready bouquet garni:0.25 tsp. thyme, 1 bay leaf, 6 parsley sprigs, 2 unpeeled garlic cloves, 2 whole cloves
- Take 10 cups water
- Get For the Onions and Soup
- Take 1 1/2 lbs or about 5 cups of thinly sliced yellow onion
- Get 3 Tbsp Tbs butter+1 Tbs Oil
- Prepare 1 tsp salt
- Get 1 ⁄4 tsp sugar (helps the onions to brown)
- Make ready 3 Tbsp flour
- Get 1/2 cup dry white wine
- Take The strained Stock
- Prepare to taste salt and pepper
- Take 2 Tbsp tbs Cognac, brings the flavors together
- Make ready 4 rounds of hard-toasted french bread
- Take Grated good Swiss Cheese to cover
- Prepare Cook and assemble
While they simmer, the flavors become intense, making this soup a savory delight. French onion soup is a perfect comfort-food dinner, served with a side of bread for dipping and topped with a decadent layer of cheese. French Onion Soup is probably one of the most epic soups in this whole wide world. And yet, the soup itself is made with very few core ingredients: butter, onions, flour and stock/broth.
Instructions to make French Onion Soup:
- 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.
- 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.
- Tie the Bousquet garni in a coffee filter or cheese cloth.
- 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.
- ONIONS, COOKING AND FINAL ASSEMBLY
- Melt butter, add oil to a large pot. Add sugar and onions, cover and cook on low for 30 minutes.
- Raise heat and cook, stirring often on medium until golden, around 45 minutes
- Stir in flour, cook for a minute and add stock and wine. Partially cover and simmer gently for one hour.
- Add Cognac, ladle into oven proof soup bowls, add bread slice and cover with cheese.
- Bake at 400 degrees until lightly brown.
Melt butter in a heavy soup pot or Dutch oven over medium-low heat. Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown. This french onion soup recipe is made with perfectly caramelized onions, fresh thyme sprigs, crusty baguette slices and two types of melted cheese right on top!. It is a cold winter in Los Angeles. French Onion Soup is a classic soup recipe for good reason!
So that’s going to wrap it up with this special food french onion soup recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
