- Anonymous1 decade agoFavorite Answer
How to Make a Quick and Easy French Onion Soup
Many recipes for french onion soup call for sauteeing the onion in a roux, making your own beef broth, and then tossing the whole concoction into the oven. Who has time for that anymore? Follow this recipe for 4 deliciously hot servings of french onion soup in a flash.
Preheat the oven to "broil" (about 550 degrees)
Melt the butter in a 2 quart pot.
Caramelized Onion SoupAdd the onions and saute until they are tender. You should be able to see through them.
Pour the broth on top of the onions.
Reduce heat and simmer until heated through, stirring frequently.
Place the bread on a cookie sheet.
Sprinkle the Swiss cheese evenly over the bread.
Yummy Onion SoupToast the bread in the oven until the cheese is melted and the edges are golden (about 3 minutes).
Pour the soup into 4 bowls.
Top each bowl of soup with a slice of bread.
Finish off by sprinkling with parmesan cheese.
Alternatively, for a bit more flavor, you can add about 1/4 cup of dry white wine or vermouth at the same time you add the broth. Don't worry, the alcohol will cook out.
For an extra bit of onion, add carmelized onions on top of the bread after toasting.
Do not let the broth boil as it can cause an uneven or "burned" flavor with some brands of broth.
Things You'll Need
1 Tbsp butter
3/4 lbs onions (about 1 medium-large onion), halved and thinly sliced
32 oz or 4 cups of beef broth
4 slices of french bread
2 cups Swiss cheese, shredded
French Onion Soup Recipe courtesy Alton Brown
Show: Good Eats
Episode: A Bowl of Onion
5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated
Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
- scrappykinsLv 71 decade ago
Fantastic French Onion Soup
Makes 6 servings
2 1/2 pounds onions, thinly sliced
2 tablespoons expeller-pressed grape seed or olive oil
1 tablespoon butter or canola oil margarine, unhydrogenated
1/2 teaspoon dry mustard
5 cups chicken broth
5 cups beef broth
1/2 teaspoon dried sage
1 bay leaf
1/4 cup dry white wine
Sauté the onions in the oil and butter for 30 minutes, over medium-low heat. Stir in the dry mustard and sauté for an additional 30 minutes
Occasionally, stir the onions to prevent sticking. Add the remaining ingredients and simmer for 45 minutes. This soup tastes even better when served a day or two later.
- Anonymous1 decade ago
Classic French Onion Soup
Always serve this marvelous French country dish as a meal, lunch or dinner, with lots of salad and crusty French bread--hot to 8-12 people.
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
grated Gruyere cheese
grated Parmesan cheese
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.
- ErikaLv 44 years ago
French Onion Soup factors 2 onions, thinly sliced a million/4 cup butter 2 tablespoons all-purpose flour 2 (10.5 ounce) cans beef broth 2 a million/2 cups water 6 slices French bread, toasted a million/2 cup grated Parmesan cheese a million/2 cup shredded Swiss cheese guidelines a million. Preheat oven to 425 stages F(220 stages C). Separate sliced onion into single jewelry. 2. In a medium sauce pan saute onions in butter till delicate, approximately 20 minutes. Stir in flour and gradually upload broth and water. carry to a boil and simmer for 20 minutes. 3. meanwhile, toast French bread slices. 4. place toasted bread into soup bowls. Pour soup combination over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes.
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