My fiance wants a homemade french onion soup....?!
Answers: I have never even had French Onion Soup let alone made it from scratch. Anyone have an EASY recipe?? I would really like for something really easy as I have no clue what I am going to be doing. Maybe one for a crockpot? There are only the two of us and our three year old daughter eating so not something that is going to make a large amount.
It's real easy...although I'm not at home, so I might get the numbers wrong. You need about 2 lbs of yellow onions sliced to whatever thickness you like. You saute them in butter (1 stick I believe)---low heat, you don't want them getting crispy. When they get soft, add at least 1 quart of beef broth or beef bullion and simmer for 25-30 minutes. Add salt and pepper to taste. Then to top it off, you ladle it into ceramic crocks, top with a crusty bread and some provolone or swiss cheese and brown in the oven.
Crockpot Caramelized French Onion Soup
you can freeze leftovers afetr they cool.
1 recipe Caramelized Onions - recipe follows
1 (10.5 oz) can beef consommé, undiluted (I use home made)
1 (10.5 oz) can beef broth, undiluted (ditto)
2 cup water
1/2 tsp dried thyme
1/4 cup dry white wine
6 cup large croutons
1 cup (4 oz) shredded Swiss cheese
Combine first 5 ingredients in a 3 1/2-quart crockpot. Cook, covered, at HIGH 2 1/2 hours or until thoroughly heated. Stir in wine. Ladle soup into 6 ovenproof bowls, and top evenly with croutons and cheese. Place bowls on a jellyroll pan. Broil 3" from heat (with electric oven door partially open) 5 minutes or until cheese is melted. Serve immediately. Makes 12 cups.
2 extra-large sweet onions (about 3 pounds)
1 (10.5 oz) can chicken or beef broth, undiluted
1/4 cup butter or margarine
Cut onions in half. Cut halves into 1/2" thick slices. Combine all ingredients in a 3 1/2-quart crockpot. Cook, covered, at HIGH 8 hours or until golden brown and very soft. Store in an airtight container. Refrigerate up to 2 weeks or freeze up to 2 months, if desired.
Makes 2 cups.
Southern Living Magazine
google-The Food Channel. They have tons of great recipes for french onion soup. They are not that difficult.
French Onion Soup Recipe courtesy Alton Brown
Show: Good Eats
Episode: A Bowl of Onion
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.
Rich and Simple French Onion Soup
INGREDIENTS
1/2 cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 ounce) cans beef broth
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme
salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
1/4 cup grated Parmesan cheese
DIRECTIONS
Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
Heat the oven broiler.
Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
French Onion Soup
Courtesy: Ins Garten
2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
1/4 pound unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup brandy or Cognac
1 1/2 cups good dry white wine
4 cups beef stock
4 cups veal stock
1 tablespoon kosher salt
1/2 teaspoon freshly ground white pepper
Freshly grated Parmesan
In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.
Also try going to http://search.foodnetwork.com/food/recip... You'll see a whole lot of options with ratings and reviews from people who have tried the recipes. I've tried the above recipe and loved it :)
Well start it on the stove, cut up onions, around 5-6 fry in butter, add garlic salt, pepper and salt, splash of Worcestershire sauce. . Then Add beef base, about 1 cup of red wine. and about 1 tbls of sugar. Let it cook in the crock pot.
Go to www.allrecipes.com.
I can't promise all the recipes will be eays, but it's a great way to find some you'd like to try.
A French Canadian friend of mine gave me this easy recipe. Take a can of Campbell's onion soup and cook it normally with an extra sliced onion in it. Put some stale bread or croutons in the bottom of 4 individual bowls with lids (you can get glass ones fairly reasonably) that can go in the oven. Fill the bowl about half full of soup and then take one or two mozzarella balls from the dairy section of your supermarket and slice pieces of the mozzarella and place them on top of the soup. Cover and bake at 350 degrees for 1/2 hour. Serve with salad and French bread. This is a real winner. It will taste like you spent all day on it. People are always impressed when I make this. This serves 4 people.