How to make French Onion Soup Please?!
ThanksWww@FoodAQ@Com
Answers:
Here is 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 melted
Hopefully this helps and you like it!!Www@FoodAQ@Com
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 melted
Hopefully this helps and you like it!!Www@FoodAQ@Com
Here u go !.!.!.!.!.!.!. = )
French Onion Soup with Shaved Swiss Cheese
1 tablespoon olive or vegetable oil
3 pounds yellow onions, peeled and julienned
1/3 cup bourbon whiskey
2 quarts beef stock
1 quart chicken stock
1 tablespoon plus 1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1 teaspoon freshly ground white pepper
1 teaspoon hot red pepper sauce
1/2 teaspoon Worcestershire sauce
1 cup freshly grated Swiss cheese
In a Dutch oven or large, heavy pot, heat the oil over medium-high heat!. Add half of the onions and cook, stirring, until dark golden brown and caramelized, about 15 minutes!. Add the remaining onions and cook, stirring occasionally, until a deep caramel color, about 1 hour!. Add the bourbon and cook, stirring occasionally, until evaporated, about 5 minutes!. Add the remaining ingredients except the cheese, and stir well!. Reduce the heat to medium-low and simmer, stirring occasionally, until thick and fragrant, about 1 hour!. Remove from the heat and cover to keep warm!.Www@FoodAQ@Com
French Onion Soup with Shaved Swiss Cheese
1 tablespoon olive or vegetable oil
3 pounds yellow onions, peeled and julienned
1/3 cup bourbon whiskey
2 quarts beef stock
1 quart chicken stock
1 tablespoon plus 1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1 teaspoon freshly ground white pepper
1 teaspoon hot red pepper sauce
1/2 teaspoon Worcestershire sauce
1 cup freshly grated Swiss cheese
In a Dutch oven or large, heavy pot, heat the oil over medium-high heat!. Add half of the onions and cook, stirring, until dark golden brown and caramelized, about 15 minutes!. Add the remaining onions and cook, stirring occasionally, until a deep caramel color, about 1 hour!. Add the bourbon and cook, stirring occasionally, until evaporated, about 5 minutes!. Add the remaining ingredients except the cheese, and stir well!. Reduce the heat to medium-low and simmer, stirring occasionally, until thick and fragrant, about 1 hour!. Remove from the heat and cover to keep warm!.Www@FoodAQ@Com
5 Onions
3 garlic cloves
20g/?oz butter
2 or 3 glasses of red wine
750ml/1? pint fresh beef stock
4 tbsp balsamic vinegar
8 thick slices of bread
284g/10oz gruyère cheese, grated
2 shots of brandy (optional)
salt and pepper
10g/?oz flatleaf parsley
Method
1!. Peel and thinly slice the onions and garlic!. Then using the butter sauté in a large pan for 15-20 minutes, until brown!. Stir well before adding the red wine, stock, vinegar and brandy!. Bring to the boil and simmer for about 10 minutes!.
2!. Toast the bread and top with the grated cheese and place under the grill until the cheese is melted!.
3!. Season the soup with salt and pepper!.
4!. Keeping the soup in the pan, top with the sliced bread and a sprinkle of cheese!. Place under the grill until it turns brown and the cheese has melted!.
5!. Scatter with fresh chopped parsley and serve from the pan at the table!.Www@FoodAQ@Com
3 garlic cloves
20g/?oz butter
2 or 3 glasses of red wine
750ml/1? pint fresh beef stock
4 tbsp balsamic vinegar
8 thick slices of bread
284g/10oz gruyère cheese, grated
2 shots of brandy (optional)
salt and pepper
10g/?oz flatleaf parsley
Method
1!. Peel and thinly slice the onions and garlic!. Then using the butter sauté in a large pan for 15-20 minutes, until brown!. Stir well before adding the red wine, stock, vinegar and brandy!. Bring to the boil and simmer for about 10 minutes!.
2!. Toast the bread and top with the grated cheese and place under the grill until the cheese is melted!.
3!. Season the soup with salt and pepper!.
4!. Keeping the soup in the pan, top with the sliced bread and a sprinkle of cheese!. Place under the grill until it turns brown and the cheese has melted!.
5!. Scatter with fresh chopped parsley and serve from the pan at the table!.Www@FoodAQ@Com
INGREDIENTS
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
METHOD
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!.
?Www@FoodAQ@Com
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
METHOD
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!.
?Www@FoodAQ@Com
All those recipes look great, if you want a twist try adding A 14 ounce can of stewed or diced tomatoes for every quart of liquid in the recipe!. also try substituting chicken or veggie broth for the beef broth for a change of pace, but French onion soup is great no matter how you make it!.Www@FoodAQ@Com
Last time I made it, I used red and white onions, to be fancy!. Very disappointed--No flavor--too sweet--Use brown onions, thinly slice fry in marg, until onions are translucent!. Add a little flour to absorb marg--I make my own beef bouillion, but if you buy the AuJus Base, you may want to add a pinch of sugar, depending upon your taste and the hotness of the onions, you can do the same!. Put into soup cup, float seasoned croutons, cover with cheese--Go Nuts!!!Www@FoodAQ@Com
The key to a great bowl of French Onion Soup is to add a couple drops of vegetable oil to your butter!. Then make sure you saute your onion on a medium heat!. Don't rush this step!! You want the onions to carmelize but not burn!. also make sure your beek stock is either a really good canned stock or even better, one you make yourself!. It's those layers of flavor that will make the soup fantastic!!!Www@FoodAQ@Com