What's your best recipie for French onion soup?!


Question: What's your best recipie for French onion soup!?
I just made a really nice beef broth for the base!.What do you suggest for making an awsome French onion soup for lunch tomorow!?
I have sour dough bread in the oven,drying out over night, that I rubbed with fresh garlic to make croutons!.What's the best cheese to top them with in the soup!?also,what liquer do you use to finish the soup!?Cognac!?Sherry!?
How should I cook the onions and incorparaite them into the soup!?
Thanks in advance,D!.Www@FoodAQ@Com


Answers:
This really was the best!. Made it the other day!. Yummmmm!.

www!.cookography!.com/2008/the-best-fren!.!.!.

You own broth is probably much better than their suggestions!.Www@FoodAQ@Com

I've only made French onion soup once, but here's how I remember:

You sweat the onions in butter and (note I said and) olive oil until they are translucent, in the pot you are going to cook the soup in!.
You add the broth or stock, and reduce to a simmer!.
You should keep on a simmer until ready to serve, then ladle some of the soup into a bowl, put the piece(s) of bread on top of the soup, and add a slice of Gruyere cheese, and broil until the cheese is melted!.


I didn't use any amounts one, because I can't exactly remember how much of everything went where, and two, because soup isn't like baking where you need really specific amounts of ingredients!.

I hope your lunch turns out good tomorrow!Www@FoodAQ@Com

* 1/4 cup butter
* 6 medium cooking onions, sliced
* 1 teaspoon sugar
* 1 tablespoon all-purpose flour
* 1 cup dry white wine
* 4 cups beef broth
* 1/4 teaspoon pepper
* 6 slices day-old French bread * 2 cups swiss cheese, Grated
* 1/2 cup Parmesan cheese, Grated
* paprika
1 In large Dutch oven over medium heat, melt butter!.

2 Add onions and sugar!.

3 Cover and cook, stirring occasionally, 30 minutes or until onions are tender but not colored!.

4 Uncover pan, increase heat slightly and continue to cook, stirring regularly until onions are rich caramel color (10 to 15 minutes) DO NOT LET ONIONS BURN!.

5 Stir in flour until well blended!.

6 Gradually add wine; cook, stirring constantly, until mixture boils and thickens!.

7 Stir in beef broth and pepper; bring to boil!.

8 Reduce heat to low!.

9 Cover and simmer 15 minutes!.

10 Ladle soup into 6, 1-1/2 cup oven proof bowls!.

11 Top each with bread slice; sprinkle with swiss cheese and Parmesan cheeses and paprika!.

12 Place bowls on jelly roll pan!.

13 Broil until cheese melts and bubblesWww@FoodAQ@Com

INGREDIENTS
* 2 onions, thinly sliced
* 1/4 cup butter
* 2 tablespoons all-purpose flour
* 2 (10!.5 ounce) cans beef broth
* 2 1/2 cups water
* 6 slices French bread, toasted
* 1/2 cup grated Parmesan cheese
* 1/2 cup shredded Swiss cheese

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DIRECTIONS

1!. Preheat oven to 425 degrees F(220 degrees C)!. Separate sliced onion into single rings!.
2!. In a medium sauce pan saute onions in butter until soft, approximately 20 minutes!. Stir in flour and gradually add broth and water!. Bring to a boil and simmer for 20 minutes!.
3!. Meanwhile, toast French bread slices!.
4!. Place toasted bread into soup bowls!. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese!. Bake for 10 minutesWww@FoodAQ@Com

when you cook the onions cook them as slowly as you can to get the best caramelized flavour !.!.!. as for the top i usually put a slice of baguette and grier cheese!.!. hhaven't used a liquer to finish !.!. but whatever you like the taste of with the soup use that to deglaze the pan you cooked the onions in and then add it all with the stock in a pot and simmer for a couple minutes !.!. then place in oven safe bowls with the slice of bread and cheese on top and put under the broiler until the cheese is golden brown !.!. oh yah and toast the breadWww@FoodAQ@Com

FRENCH ONION SOUP

5-6 sweet onions
2 cans beef broth
1 cube beef bouillion
texas toast (cheese optional)
1 tbsp butter
provolone cheese
salt and pepper

Melt butter in skillet and saute onions until golden brown!. In sauce pan add onions, beef broth, and beef bouillion!. Simmer for about 20 minutes!.
Cook toast according to package!. Once soup has simmered, add to crock!. Cut toast in half and place on top and submerge into soup in crock!.

Cover with provolone cheese and bake in oven for 5-7 minutes until cheese is golden brown!.

Enjoy!

Submitted by: ClaireWww@FoodAQ@Com

cooks!.comWww@FoodAQ@Com

That sound really great what you started
I would just saute one whole onion sliced very fine in a tablespoon of butter and add a little sherry like 1/4 cup and add 2 cups of the beef broth add the bread and a little Swiss Cheese!. I think you might like it and it is very easy!. you sound like you know what you are doing just need a little push in the right flavor direction!. I hope this helps!.Www@FoodAQ@Com

Chef for 10 yearsWww@FoodAQ@Com

I don't care for french onion soup!. However, there are several comments and ideas on this site!.

Good Luck!http://allrecipes!.com/Search/Recipes!.asp!.!.!.Www@FoodAQ@Com

i found a video on youtube that has a fantastic video http://www!.youtube!.com/watch!?v=7boREUy8x!.!.!.Www@FoodAQ@Com

Put some French in and add some onion!.Www@FoodAQ@Com

recipeWww@FoodAQ@Com

Campbells!.!.!.um um good!.Www@FoodAQ@Com

Ingredients
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
Directions
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

http://www!.foodnetwork!.com/recipes/tyler!.!.!.Www@FoodAQ@Com





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