Our Favorite French Onion Soup Recipe
Slice 4 pounds of yellow onions thinly, from root to stem, and mince 4 cloves of garlic. Heat a large Dutch oven or heavy pot over medium heat with 2 tablespoons of olive oil. Add the onions, 3 ounces of water, and 1 teaspoon of salt and mix well to coat. Cover with a lid and let cook for 15 minutes.
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Melt butter in a large skillet over medium heat. Add the onions and spread them out. Increase heat to medium-high. Add the brown sugar, 1/4 teaspoon of the salt, and the black pepper. Stir. Cover skillet (if you don't have a cover for it, use a large baking sheet or a big piece of aluminum foil).
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Wait until it begins to foam. Add the onions and cook for 10-15 minutes. Decrease heat to medium. Add the white wine and cook for an additional 2-3 minutes. Pour in the beef broth, chicken broth, Worcestershire sauce, and add the bay leaves and thyme. Simmer for another 45 minutes on the stove with the lid cracked.
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In a large pot over medium-high heat, melt the butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes. Reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy.
Creamy Onion Soup With Two Spoons
Melt butter in a large stockpot or a Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.*. Stir in garlic until fragrant, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot.
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Deglaze with a dash of white wine. Add stock and simmer for about 30 minutes. Pre-heat broiler in the oven. Cut baguette into slices. Toast the slices on both sides. Add cheese and set under the broiler until golden. Set aside. Serve soup warm topped with bread-cheese slices.
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Easy French Onion Soup Recipe
Let simmer for 30 minutes. Meanwhile, preheat the oven's broiler. Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese.
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Add the parsley sprig, thyme, chicken stock, wine, and simmer for 45 minutes, then remove from heat and add the Cognac. To serve: divide the servings between the six oven-proof bowls, placing the bowls on a baking sheet, with 1 slice of toasted French bread in each bowl. To make it Soupe à L'Oignon Gratinée: preheat your oven's broiler.
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Instructions. Conventional Oven - Heat french onion soup in 400° for 40 minutes or until cheese is golden brown. Microwave - Microwave soup on high for 3 minutes, stir, and microwave for 2 minutes more. Hybrid Method - Microwave for 3 minutes, add additional swiss cheese, bake for 20 more minutes in a 400° oven.
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First, French onion soup calls for a ton of onions. While onions aren't expensive, there's a lot of labor involved in halving, peeling, and slicing 10, 12, 50, or one billion onions (I don't know how much soup you make). Second, a good French onion soup takes time: Letting broth, a bit of wine, some herbs, and all of those onions become.
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Over medium temperature, heat a deep skillet with the bacon drippings or butter. Add the chopped onions and sauté until just soft. Add the flour, salt, pepper, and garlic and cook until it is golden brown (careful not to burn). Add the parsley sprig, thyme, chicken stock, wine, and simmer for 45 minutes, then remove from heat and add the Cognac.
Luscious Vegan French Onion Soup
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Classic French Onion Soup Recipe A Truly Heart Warming Dish
Begin caramelizing the onions with olive oil and butter: In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. Increase the heat to medium high.
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Taste the soup and season with salt and pepper as needed. Toast the bread. Preheat oven to 400°F. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in single layer on baking sheet. Bake for 6-8 minutes, until the bread is toasted and golden around the edges.