Preparation time: About 1 hour.
6 large red onions, peeled and thinly sliced.
Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock [I HIGHLY reccommend Minors. Order Online at http://www.soupbase.com/view.asp?cid=237鈥?/a>
1/2 cup of 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
1 In a large saucepan, saut茅 the onions in the olive oil on medium high heat until well browned, but not burned, about 30 minutes. Add the sugar about 10 minutes into the process to help with the carmelization.
2 Add garlic and saut茅 for 1 minute. Add the stock, 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 sprink with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.
Serves 4-6.Anyone have a good recipe for french onion soup?
INGREDIENTS
1/4 cup butter
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 ounce) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese
DIRECTIONS
Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is meltedAnyone have a good recipe for french onion soup?
yes my favorite is Tyler Florence's recipe
French Onion Soup
Recipe courtesy Tyler Florence
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.
There is a great one on epicurious.com. Check it out!
French Onion Soup
This is the real thing, you will love this version of Onion soup, great flavor and easy to do.
Ingredients
6 C. onions peeled and thinly sliced
4 C. beef broth
1/4 C. butter
1 tsp. sugar
1/4 C. white wine
2 tsp. Worcestershire sauce
salt and pepper to taste
6 - 8 slices French bread toasted and cut into one inch cubes
1 C. shredded Swiss or mozzarella cheese
Directions
Saut茅 onions in butter until tender. Add beef broth, sugar, white wine, Worcestershire sauce, salt and pepper. Bring to a boil, then cook over medium heat for 15 - 20 minutes. Ladle soup into oven proof bowls. Place one slice of toasted bread cubes in each bowl. Top each bowl with cheese and bake in oven for 10 minutes at 350 degrees or until cheese is melted and lightly browned. This easy French Onion Soup recipe is rich and tasty with plenty of gooey melted cheese.
French Onion Soup
4 cups thinly sliced onions
1/2 tablespoon sugar
1/4 teaspoon pepper
1/4 cup vegetable oil
4 cups beef broth
4 slices French bread, toasted
1/2 cup shredded swiss cheese
In soup pot, cook onions, sugar, and pepper in oil until caramelized (about 15-20 minutes).
Stir often.
Add broth; bring to a boil.
Reduce heat; cover and simmer for 20 minutes.
Ladle into ovenproof bowls.
Top each with bread and cheese.
Broil until cheese is bubbly.
This is a favorite recipe of mine:
http://www.gourmet-food-revolution.com/e鈥?/a>
Oooh, yes! Yuuuummmmmy!
French Onion Soup Recipe
Famous Soup Recipe
Preparation time: 30 minutes. Serves 4
Ingredients:
2 cups of onions, sliced or diced (it is easier to eat if you dice the onions) and sauteed until brown
1 quart basic brown stock
1/3 cup white wine
Pinch of thyme
1/3 bay leaf
1 tablespoon sherry
French bread, toasted lightly in oven
Swiss cheese, sliced
Instructions:
If the brown stock you have doesn't have enough flavor, reduce it until the flavoring is pleasing
Heat all ingredients except the sherry together in a sauce pan
Salt to taste
Add the sherry
Place the sliced French bread on a sheet pan
Place a slice of Swiss cheese on each slice of bread
Place in a slow oven until the cheese is melted and lightly brown
Ladle soup into bowls and top each with the bread/cheese combination
TA-DA! Enjoy your famous restaurant soup recipe and the company of those you share it with!
this is easy I think and oh so yummy
5 onions sliced
2 cloves of garlic diced
olive oil just enough to saute the onions about 2 tlb
put into a deep pan and cook on med heat untill cooked down this takes a while stur often
once cooked down add a lg container of beef broth and 1 tsp a 1 sauce,and 1 tlb beef soup base found by the boulion cubes,salt to taste after you have simmered it for a bit
simmer untill the onions are very well done when done and u place in bowls add a mix of dryed breads like pump,white and rye,cubes and top with provalone rounds cheese
this stuff is the bomb
Preparation Time 10 minutes
Cooking Time 50 minutes
Ingredients (serves 6)
80g butter
4 large brown onions, sliced crossways into rings
2 garlic cloves, crushed
2 tsp plain flour
1.5L (6 cups) beef stock
125ml (1/2 cup) dry red wine
1 bouquet garni sachet (MasterFoods brand)
Salt %26amp; freshly ground black pepper
1 30cm baguette (French stick), cut crossways into 12 slices
55g (1 cup) finely shredded gruyere cheese
Method
Heat the butter in a large saucepan over medium heat. Add the onions and garlic, and cook, stirring, for 10 minutes or until the onions are soft and light golden. Add the flour and cook, stirring, for 1 minute or until flour bubbles and comes away from the side of the pan. Add the stock, wine and bouquet garni. Bring to the boil over medium-high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes or until soup thickens slightly. Remove bouquet garni. Taste and season with salt and pepper.
Preheat grill on high. Place baguette slices on a baking tray. Place under preheated grill (about 5cm away from the heat source) and cook for 2 minutes each side or until light golden. Remove from grill and sprinkle each slice evenly with the cheese. Place under grill and cook for a further 2 minutes or until the cheese melts.
To serve, ladle soup into serving bowls and top with the
Notes %26amp; tips
Note: You can prepare this recipe to the end of step 1 up to 1 day ahead. Cool to room temperature and store in an airtight container in the fridge. To reheat, place in a medium saucepan over a medium-high heat for 10 minutes or until heated through, stirring occasionally. Continue from step 2 just before serving
You might want to check out this free ebook with award winning recipes.
The best is the one they used in Paris at ';Les Halles';.
Use Wikipedia.
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