What is a good recipe for French Onion Soup?!
What is a good recipe for French Onion Soup?
Answers: 5 big onions (vidalia) saute in olive oil for about 20 minutes
mix in 3 cans swanson beef broth (plain)
1 can cambells consomme broth
let simmer about 15-20 minutes
server over a french bread slice (or whatever you like)
with a white cheese, i use provolone
everyone loves it.. i serve it at dinner parties http://www.epicurious.com/ 1 stick butter (8 Tablespoons)
8 cups onions, thinly sliced
3 Tablespoons flour
3 quarts beef stock
1 Tablespoon salt
1 teaspoon pepper
1 cup brandy
1 teaspoon BV meat glaze (or kitchen bouquet, bovril, or oxo, in a pinch)--optional
grated Gruyere cheese
grated Parmesan cheese
French bread
olive oil
Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5-7 minutes, until soft.
In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 degrees in the oven for about 15 minutes--until they are dry crusts.
When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning.
When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table. This recipe is incredibly easy yet quite delicious! It improves with flavor so I always make it at least a day early:
http://www.gourmet-food-revolution.com/e... 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. 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. 1. Prepare a rich mixed stock, mostly from beef, but with the addition of some veal as well. Make sure some bones go into making the stock, and you might want to brown them first, to give the stock a darker color. The stock should also contain a bouquet garni, peppercorns, leeks, and seeded tomato. I like to add a splash of dry sherry, too. Simmer the stock for several hours, then cool, strain, skim off fat and adjust the salt. (This can be done a day ahead.)
2. Slice onions (figure 3 medium onions per crock) into rings (not too thin), feather, and then fry and caramelize in butter over a medium-low flame. Use a very large skillet, to minimize steaming. Be patient, caramelizing onions properly takes a couple of hours. Just before the onions are done, add a small amount of Worcestershire sauce and let it evaporate.
3. Slice a baguette about 3/4 inch thick. Toast the slices in an oven until golden.
4. Divide the onions among the individual crocks and pour warm stock about 3/4 of the way up. Place 2-3 croutons to float on top of each crock (do not submerge). Top with grated Gruyere cheese and broil in an oven until the cheese is completely melted and formed a view brownish blisters. Soupe A L' Oignon Gratinee
Serves 6
1 and a half lb onions, thinly sliced
2 cloves garlic, crushed
2 oz butter
2 tablespoons oil
quarter teaspoon granulated sugar
2 pints good beef stock
10 fl oz dry white wine
salt and freshly milled black pepper
1-2 tablespoons brandy (optional)
6 large croutons French bread
butter
8 oz Gruyere cheese, grated
In a large thick based saucepan heat the butter and oil together.
Add the prepared onions, garlic and sugar and cook over a low heat,
stirring occasionally, for approx 30 minutes or until the bottom
of the pan is covered with a nutty brown, caramelised film.
Next add the stock and wine, bring to the boil and simmer, covered,
over a low heat for about an hour. Season to taste and, if you feel
in need of something extra specially warming add the brandy.
When you are ready to serve the soup bring it to simmering point
and ladle into 6 individual fireproof bowls (or one large one).
Place a buttered crouton to float in each bowl. Smother the croutons
with the grated cheese and place under a grill till cheese is bubbly
and golden.
Large Croutons
French bread cut diagonally to make slices 1 inch thick
1 tablespoon olive oil
1-2 cloves garlic, crushed
Preheat oven to gas mark 4, 350 f OR 180 C.
Drizzle oil onto large baking sheet, add the garlic and spread all
over the surface. Place bread slices on top and turn to coat both
sides. Bake 20-25 minutes. The timing is crucial. You can make
these a day ahead and store in an airtight tin once they have
cooled.