do u have a recipe for french onion soup?
- mebepatLv 61 decade agoFavorite Answer
Traditional French Onion Soup
8 lg Onions
4 tb Sherry/Port
100 g Butter; (or oil)
8 Rounds bread
2 Cloves garlic; minced
1/2 c Grated gruyere
1 1/2 tb Flour
1/2 c Grated parmesan
1 tb Sugar
Salt and pepper to taste
1 l Good quality beef stock
1/2 c Finely chopped parsley
2 c Water; (2 to 3)
1/2 c Red wine
Peel and slice the onions into rounds. Heat the butter (or oil) and saute
the garlic and onions until they are shiny and golden brown, about 10
minutes. Add the flour and stir to allow the flour to absorb the butter
Add the sugar, beef stock, water and wine and bring to the boil. Add salt
and pepper to taste and then simmer for 45 minutes. Add the sherry and
simmer 5 minutes more.
Grill the bread until golden. Meanwhile, mix the two cheeses and parsley in
a bowl. Place a large tablespoon of cheese mixture on each round of grilled
bread and grill until cheese is hot and bubbling.
Place one round of bread in each soup bowl and then ladle boiling soup
over. The crouton will rise to the top of the bowl, serve immediately.
- Anonymous1 decade ago
Best Ever French Onion Soup
This is a wonderful filling soup. Tastes great anytime of year but especially on cold winter nights. Serve with a salad and you have a meal.
6 cups Thinly sliced onions
1 tbsp Sugar
1/2 tsp Pepper
1/3 cup Vegetable oil
6 cups Hearty beef broth (undiluted)
8 slices French bread (3/4 inch thick), toasted
1/2 cup Shredded Parmesan cheese
In a soup kettle over medium low heat, cook onions, sugar, and pepper in oil for 20 minutes or until onions are caramelized, stirring frequently. Add the broth, bring to a boil. Reduce heat; cover and simmer for 30 minutes. Ladle soup into ovenproof bowls. Top each with a slice of toasted French bread; sprinkle with cheese. Broil until cheeese is melted. Serve immediately.
I always put extra cheese on mine!
- 1 decade ago
French Onion Soup
1lb of onions chopped
2 tsp of sugar
2 pints of beef stock
4 slices French bread
2ozs of Gruyère cheese grated
1. Melt dripping in a saucepan, add onions and sugar and fry gently, stirring occasionally until golden brown. Be careful not to let them burn or soup will taste bitter
2. Stir in flour, cook for 1 min. Add stock, bring to boil, stirring. Season. Cover saucepan and simmer for 20 min.
3. Toast bread on one side. Sprinkle cheese on untoasted side, grill until melted. Place a slice of bread in each bowl, pour soup over. Serve at once.
At the end of step 2, cool, then pack in polythene bags – placed inside rigid containers. Freeze sealed. Remove from containers. Label blocks of soup. Store up to 3 months.
Unwrap block of soup. Thaw overnight in a bowl in fridge or heat gently in a saucepan. Complete step 3.Source(s): http://www.therecipecafe.com/
- GracieMLv 71 decade ago
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.
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- Tara CLv 51 decade ago
This is the recipe I use, it's from Ina Garten. My supermarket doesn't sell veal stock, so I use all beef. Also I bake it in a 450 oven with a slice of sourdough and provalone on top.
- 1 decade ago
You can add sour cream and make dip,
or you can add it to roast in a crockpot,
or add it to hamburger meat for hamburgers
or add olive oil an water and marinade chicken in it, then bake it.
- Rachelle GLv 51 decade ago
Kraft.com have some very good ones.