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Question: How do I even begin making french onion soup? Please help me with your best recipes :)


Answers: How do I even begin making french onion soup? Please help me with your best recipes :)

French Onion Soup Recipe
Famous Restaurant 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!

French Onion Soup

6 large sweet onions, peeled and thinly sliced.
Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced
4 cups each of beef stock and chicken stock
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

In a large saucepan, sauté 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. Add garlic and sauté 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. 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

french onion soup

Ingredients :
2 tbsp olive oil
500g onions, finely sliced
1 clove garlic
1/2 tbsp brown sugar
1 l beef stock
salt and pepper
4 sliced of baguette
25g grated gruyére or cheddar
25g parsley

Recipe :
1- In an oven proof saucepan or casserole, heat the oil and add the onions, cook over a low heat for 15 minutes until golden.
2- Add the garlic and the sugar.
3- Heat the beef stock ab=nd add to the onions, mix well.
4- Bring to the boil, then turn the heat right down and simmer for 20-30 minutes. Season to taste.
5- Lightly grill (or toast) the slices of baguette, top with cheese.
6- Float the cheese topped baguette on the soup, and place under the grill for 5 minutes, so that the cheese melts.
7- Sprinkle parsley on top and serve.

BAKED FRENCH ONION SOUP

6 large white onions, thinly sliced
3-4 cloves garlic, finely minced
3 to 4 tablespoons olive oil
9 cups beef broth
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 teaspoon ground black pepper
8 slices white bread
1 cup shredded Parmesan cheese
8 slices gruyere or provolone cheese

Preheat oven to 325°F. Remove the crusts from slices of white bread. Bake bread pieces 15 to 20 minutes or until lightly golden and crisped. Set aside.
Sauté sliced onions in olive oil over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes, making sure garlic does not brown.

Stir in beef broth and seasonings. Minor’s concentrated beef stock works well for this recipe. If using, follow directions on label for reconstituting. Otherwise use canned or homemade beef broth.

Bring to a boil; reduce heat and simmer for 30 to 40 minutes. Adjust seasonings to taste adding salt and pepper as required. Remember that Parmesan cheese is salty, so don't overdo with the salt.

Ladle the soup into ovenproof serving bowls, one for each serving. Cover soup with a slice of bread. Top with Gruyère or provolone and sprinkle with Parmesan.

Place serving bowls under broiler set on high. Broil six to seven minutes or until cheese is bubbly and has some browning.

Serve with additional grated Parmesan cheese for sprinkling at table.





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