French Onion Soup. Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese. French Onion Soup is a classic soup recipe for good reason!
It's easy to make, full of amazing flavor, and can be made vegetarian by using vegetable stock. French Onion Soup is essentially caramelised onion in soup form topped with cheesy bread. Caramelising onions calls for patience, but it's worth it. You can have French Onion Soup using 20 ingredients and 10 steps. Here is how you achieve that.
Ingredients of French Onion Soup
- You need of The Stock.
- You need 4 lb of lbs. cracked beef bones/soup bones w/o meat.
- You need 2 of onions, halved.
- Prepare 2 of scrubbed quartered carrots.
- Prepare 2 of celery stalks.
- Prepare of bouquet garni:0.25 tsp. thyme, 1 bay leaf, 6 parsley sprigs, 2 unpeeled garlic cloves, 2 whole cloves.
- It’s 10 cups of water.
- It’s of For the Onions and Soup.
- Prepare 1 1/2 lbs of or about 5 cups of thinly sliced yellow onion.
- Prepare 3 Tbsp of Tbs butter+1 Tbs Oil.
- It’s 1 tsp of salt.
- You need 1 of ⁄4 tsp sugar (helps the onions to brown).
- Prepare 3 Tbsp of flour.
- You need 1/2 cup of dry white wine.
- You need of The strained Stock.
- You need to taste of salt and pepper.
- Prepare 2 Tbsp of tbs Cognac, brings the flavors together.
- Prepare 4 of rounds of hard-toasted french bread.
- It’s of Grated good Swiss Cheese to cover.
- It’s of Cook and assemble.
French Onion Soup is a deeply flavorful blend of onions caramelized in butter and slow simmered in a rich medley of beef broth and white wine, then finished with a splash of Cognac and topped with. French onion soup is a bistro classic and is surprisingly easy to make. This French onion soup recipe is made with only a handful of frugal ingredients and for this french onion soup for one, you. This is definitely the BEST French Onion Soup recipe you'll find, and it's easy to make too!
French Onion Soup instructions
- Heat oven to 450F. Arrange the meat, bones, onions, and carrots in a cast iron pan. Place in the middle portion of the oven and roast for 30-40 minutes, turning occasionally until nicely browned..
- Remove from the oven and drain fat out of roasting pan. Transfer into an 8 or 10 quart soup kettle. Pour a cup or two of the water to the pan, set over heat (or back in the still hot oven). Scrape up all the brown bits at the bottom. Pour all that into the kettle..
- Tie the Bousquet garni in a coffee filter or cheese cloth..
- Cover ingredients with 10 cups water. Bring to a simmer, skim and add the salt, celery and bouquet garni. Simmer the stock for 4 to 5 hours. Strain the stock out of the kettle into a bowl..
- ONIONS, COOKING AND FINAL ASSEMBLY.
- Melt butter, add oil to a large pot. Add sugar and onions, cover and cook on low for 30 minutes..
- Raise heat and cook, stirring often on medium until golden, around 45 minutes.
- Stir in flour, cook for a minute and add stock and wine. Partially cover and simmer gently for one hour..
- Add Cognac, ladle into oven proof soup bowls, add bread slice and cover with cheese..
- Bake at 400 degrees until lightly brown..
Learn how to make perfectly caramelized onions for the most flavorful and authentic French Onion Soup ever! French onion soup is a bistro classic, the most homey and delicious example of good café cooking. But only a handful of frugal ingredients make up this restaurant favorite. Is there anything better than a perfect French Onion Soup covered in croutons and glorious amounts of melted cheese? French onion soup can be a little fussy, time-consuming, and tear-inducing, but if you've got a few hours on a rainy Saturday, there are few better ways to spend it than in the pursuit of this classic.