French Onion Soup #christmas #soup

If you are like onions, then you must be a fan of French onion soup. The onion soup is rich, sweet, flavorful which is loaded with floating croutons and lots of melted cheese. You can't beat the good French onion soup and I have one that is good for you.

French Onion Soup #christmas #soup

What turned out good French onion soup to be really good French onion soup was caramelized onions, cooked onions until they were golden and sweet. There is no need to add sugar if you let the onions develop a natural sweetness and this takes about 45 minutes to an hour.

There are many famous French onion soup recipes out there, Julia Child's being the most famous and a variety of different alcohols used, from Cognac to white wine. My choice is dried sherry. Sherry pairs well with the sweetness of onions and you don't taste alcohol at all because there is no strong presence to start with as there is with Cognac and wine. Also, please use a good beef stock. I made my own recipe, here, but a good store bought one like a basic kitchen that wasn't too salty either.
  • 4 tablespoons / 1/2 stick without Salt butter
  • 2 tablespoons of vegetable oil
  • 4 large sweet yellow onion slices thin
  • 1 selected baguette crusty bread or ciabatta
  • 1/4 teaspoon of salt
  • 1/8 teaspoon of black pepper
  • 1/2 teaspoon dry wisely
  • 1 cup of dried sherry
  • 3 tablespoons of flour
  • 6 cups of good beef broth
  • 1 bay leaf
  • 2 cups of 8 ounce gruyere cheese

  1. Preheat oven 350 degrees F.
  2. Large soup pot or Dutch oven, Melt butter and medium fire oil.
  3. Add the onions and mix the mixture into butter and oil.
  4. Cook the onions until softened and brown, stirring every 10 minutes for about 45 minutes to 1 hour.
  5. Cut bread bread into cubes.
  6. Spread to the baking pan and drizzle with vegetable oil, mix with your hands to coat well.
  7. Cheese croutons in the oven for 10 to remove chocolate, gold and allow to cool.
  8. Stir in the salt, pepper and sage to the onion. Add sherry and scrape pan-deglaze and get all the brown bits from below. Cook until the sherry almost evaporates, for 5 minutes.
  9. Stir in flour.
  10. Add stock bay leaves, beef and stir.
  11. Bring it to a boil and cover for 25 minutes.
  12. Heat broilers.
  13. Soup spoon into oven bowl, top with croutons and gruyere grated.
  14. Bake until the cheese melts and is cheerful.

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