i made one ages ago and it had very few ingredients. red onion and red wine were two i can remember. it was topped of with a slice of cheese topped toasted french stickIm looking for a basic recipe for french onion soup?
Classic French Onion Soup
The Recipe
Rating:
4.00 (2 ratings)
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 4
Description
This classic recipe is a keeper. Enjoy this rich soup with a glass of burgundy wine and good company.
Ingredients
2-3 Tbsps. butter
2 Tbsps. light olive oil
4 cups stock(chicken and/or brown veal stock)
2 large onions, thinly sliced
2 cloves garlic, minced
1 tsp. fresh thyme
2 oz. sherryor wine
salt and pepper
8 slices French baguette, toasted
1/2 lb. gruyere cheese
Instructions
In a large saucepan, heat butter and oil over meat heat. Add onions and reduce heat to “sweat” the onions to soften them. Cook the onions, stirring occasionally until they are evenly browned and fragrant. Be sure to prevent the onions form burning. Heat up the stock in a separate saucepan.
Once the onions are caramelized, add garlic and thyme and stir. Deglaze the pan with sherry or wine and then add the hot stock. Slowly simmer the soup until it is rich and thick—about 20-30 minutes. To finish the dish, ladle the soup into a crock and top with toasted baguette and cheese. Place under a hot broiler until the cheese is brown and bubbly.Im looking for a basic recipe for french onion soup?
Serves 6
Ingredients
1½ lb (700 g) onions, thinly sliced
2 tablespoons olive oil
2 oz (50 g) butter
2 cloves garlic, crushed
½ level teaspoon granulated sugar
2 pints (1.2 litres) good beef stock (click here for recipe)
10 fl oz (275 ml) dry white wine
2 tablespoons Cognac
salt and freshly milled black pepper
For the croutons:
French bread or baguettine, cut into 1 inch (2.5 cm) diagonal slices
1 tablespoon olive oil
1-2 cloves garlic, crushed
To serve:
6 large or 12 small croutons (see above)
8 oz (225 g) Gruyère, grated
Pre-heat the oven to gas mark 4, 350°F (180°C).
You will also need a large heavy-based saucepan or flameproof casserole of 6 pint (3.5 litres) capacity.
First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each one so that both sides have been lightly coated with the oil. Bake them in the oven for 20-25 minutes till crispy and crunchy.
Next place the saucepan or casserole on a high heat and melt the oil and butter together. When this is very hot, add the onions, garlic and sugar, and keep turning them from time to time until the edges of the onions have turned dark – this will take about 6 minutes. Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film.
After that, pour in the stock and white wine, season, then stir with a wooden spoon, scraping the base of the pan well. As soon as it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently, without a lid, for about 1 hour.
All this can be done in advance but, when you're ready to serve the soup, bring it back up to simmering point, taste to check for seasoning – and if it's extra-cold outside, add a couple of tablespoons of Cognac! Warm the tureen or soup bowls in a low oven and pre-heat the grill to its highest setting. Then ladle in the hot soup and top with the croutons, allowing them to float on the top of the soup.
Now sprinkle the grated Gruyère thickly over the croutons and place the whole lot under the grill until the cheese is golden brown and bubbling. Serve immediately – and don't forget to warn your guests that everything is hot
As many onions as you like, chopped
Garlic
Stock of any sort - AWT does a good concentrated one - called gravy on the jar, but I use it as stock
Black pepper freshly ground
Some mixed herbs
A bit of nutmeg
A little sugar to caramelise the onions and garlic
Red or white wine optional
Gently fry the onions in a little olive oil (not virgin) to soften with the sugar. Add the garlic and the rest of the ingredients and simmer for as long as you like.
Traditionally it is served with a good garlic french bread which could be sprinkled with cheese and grilled.
no this won't do at all.
in the tradition of les halles, paris take
4/5 onions peeled and sliced
heat small amount of butter in pan with a little oil to stop it burning
put in your onions, you could also put in 2/3 cloves of garlic, sliced if you want
add alittle thyme
allow onions to turn opaque
bung in a third to a half a bottle of red wine preferably burgundy but a bordeaux will do
add about a litre of water and some beef stock or veggie cubes if you're vegetarian or real beef stock etc.
allow to simmer for a few hours
add salt and pepper to taste
serve with a slice of baguette floating in the middle of the bowl and gruyere or emmenthal cheese dusted on top.
wonderous
this is a recipe that's similar to your's 1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated
Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
This is Delia Smith's recipe, use as a template, you don't need everything she has in her recipe:
http://www.deliaonline.com/recipes/frenc…
There are some great recipes on this site.
http://www.recipezaar.com/recipes.php?q=…
Slice up 4 or 5 onions fairly fine and put in a heavy based pan with a glug of olive oil. Put the lid on and leave for about 10 minutes, on a medium heat, stirring occasionally so it doesn't stick. Once the onions have begun to brown, chuck in some red wine and/or some Oxo, then cook in the liquid until the onions are really soft. Plenty of black pepper, and you're right, French bread and cheese toasted on top is traditional.
I find bbc.co.uk/food or uktv/food very good site for all levels of recipes from basic to cordon bleu
caramelize a ton of onions and add a can of beef broth top with croutons and cheese and you have the easiest french onion soup ever.
Onions, Onions and nore onions. or buy it in a can baxters is the best
lipton sells it in a box
I use red onions pearl onions white onions green onions with some red wine and sherry in it If interested in the amounts email or IM me as I don't like to make it public
French Onion Soup VIII
SUBMITTED BY: Kathleen Burton PHOTO BY: rose
';Try substituting vermouth for the white wine!';
PREP TIME 15 Min
COOK TIME 1 Hr
READY IN 1 Hr 15 Min
SERVINGS %26amp; SCALING
Original recipe yield: 6 servings
US METRIC
About scaling and conversions
INGREDIENTS
1 tablespoon butter
1 tablespoon olive oil
4 large onion, thinly sliced
1 tablespoon all-purpose flour
2 (14 ounce) cans beef broth
1/2 cup white wine
1 1/2 cups water
2 bay leaves
6 slices French bread
1 cup shredded Swiss cheese
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DIRECTIONS
In a large saucepan over low heat, melt butter with olive oil. Cook onions in mixture, stirring occasionally, for 30 minutes, until very soft, translucent and brown on the edges.
Sprinkle the flour over the onions and stir to combine. Pour in beef broth, wine and water with bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 to 30 minutes.
Preheat oven broiler.
Toast the bread slices. Ladle the soup into 6 ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread over each bowl and top with Swiss cheese.
Place bowls under broiler until cheese is melted.
Make great tasting dishes
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REVIEWSMORE MEMBER REVIEWS
Reviewed on May 16, 2006 by Suzy Really good the only thing I would change is adding garlic and using a combination of cheeses - I use parmesan, provolone and swiss.
4 users found this review helpful
French Onion soup is one of those dishes I make on a cold winter's night that takes a little time but isn't difficult at all.
First prepare your croutons (basically toated French bread slices) and grate some gruyer cheese and set it aside in the fridge.
Peel and slice about 2 lbs. of onions. In a large soup pot, melt 3 Tbs butter in 2 Tbs Extra Virgin Olive Oil. When the butter is melted put the onions in the pot; add 1 sprig of thyme and 1 bay leaf. Cook over medium low heat. Occasionally stir with a wooden spoon until the onion become a deep brown but are not burned. Deglaze the pan with about a cup of wine (red or white). Add about six cups of broth (chicken or beef) and allow to simmer for about 15 minutes. Remove the thyme spring and bay leaf and ladle into oven proof soup bowls. Place a crouton and grated cheese (about 1/4 cup) on top. Bake in a preheated 425 degree onion until the cheese is golden and bubbling.
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