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French Onion Soup
Buyzyban.info - The recipes we provide here are the most popular foods in 2018. And for those of you who are confused to find cooking creations for your family meals, maybe this recipe is right for you. Creative cuisine and new ideas can also be applied to this Homemade French Onion Soup. I am try to show Homemade French Onion Soup culinary art which is a creation from an international cook for you. For that, you can try it yourself by imitating how to cook the following homemade french onion soup. Here they use ingredients that are leisurely to come by and even available in various stores. How to procedure this Homemade French Onion Soup has been prepared here completely and is very leisurely to learn.
How to cook Homemade French Onion Soup 2018The following is a very helpful recipe for you :
French Onion Soup
By: Keith Vigon via Cookpad.com
Ingredients of French Onion Soup:
- 6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem about 10 cups of sliced onions total
- 4 Tbsp Olive oil
- 2 Tbsp butter
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 8 cups beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
- 1/2 cup dry vermouth or dry white wine
- 2 bay leaves
- 2 teaspoons dry thyme OR 4 teaspoons of fresh thyme (can also use a few sprigs of fresh thyme)
- 1/2 teaspoon freshly ground black pepper
- 2 Tbsp brandy (optional)
- 8 inch-thick slices of French bread or baguette
- 1 1/2 cups grated Swiss Gruyere and a sprinkling of Parmesan
Method for "French Onion Soup":
- 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. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes. Then sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt and continue to cook until the onions are well browned, about 10 to 15 more minutes. Add the minced garlic and cook for a minute more.
- Add the vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.
- Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes. Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.
- While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450Â°F with a rack in the upper third of the oven. Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this). Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.
- Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.
- To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup. Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned.