What is the best onion soup recepie ever?!
Answers:
I have tried several, and this one is by far my favorite!.
French Onion Soup
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!.
Www@FoodAQ@Com
French Onion Soup
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!.
Www@FoodAQ@Com
Here try French onion soup!.!.!.
The Best!
Serves 6
Ingredients
1? lb (700 g) onions, thinly sliced
2 tablespoons olive oil
2 oz (50 g) butter
2 cloves garlic, crushed
? 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!.Www@FoodAQ@Com
The Best!
Serves 6
Ingredients
1? lb (700 g) onions, thinly sliced
2 tablespoons olive oil
2 oz (50 g) butter
2 cloves garlic, crushed
? 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!.Www@FoodAQ@Com
Soup : French Onion !.
1/4 cup butter
3 onions, thinly sliced
1 teaspoon white sugar
2 1/2 cups water
1/2 cup red wine
2 (10!.5 ounce) cans condensed beef broth
1 French baguette
Melt butter or margarine in a 4 quart saucepan!. Stir in sugar!. Cook onions over medium heat for 10 minutes, or until golden brown!.
Add water, wine, and beef broth; heat to boiling!. Reduce heat to low!. Cover soup, and simmer for 10 minutes!.
I would strain out the onions, when I reduced my heat, pick out some nice rings, 2-3 per serve!.
Serve in nice white soup plates over 2-3 rings of onion with the baguette toasted and with garlic butter!.
Www@FoodAQ@Com
1/4 cup butter
3 onions, thinly sliced
1 teaspoon white sugar
2 1/2 cups water
1/2 cup red wine
2 (10!.5 ounce) cans condensed beef broth
1 French baguette
Melt butter or margarine in a 4 quart saucepan!. Stir in sugar!. Cook onions over medium heat for 10 minutes, or until golden brown!.
Add water, wine, and beef broth; heat to boiling!. Reduce heat to low!. Cover soup, and simmer for 10 minutes!.
I would strain out the onions, when I reduced my heat, pick out some nice rings, 2-3 per serve!.
Serve in nice white soup plates over 2-3 rings of onion with the baguette toasted and with garlic butter!.
Www@FoodAQ@Com
French Onion soup is really really really really really really really good!Www@FoodAQ@Com
LIpton!.Www@FoodAQ@Com