French Onion Soup

Heres the French Onion soup receipe
SERVES 4
What youll need:
1/2 stick butter
1 table spoon of olive oil
8 cups thinly sliced onions (about 2 - 2 1/2 lbs)
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon flour
8 cups (64oz) beef stock (i buy the one especially made for french onion soup)
8 ( 1/2 inch) slices of italian bread (toasted, i just put them in the oven for about 5-10 minutes)
lots and lots of Mozzarella cheese

Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions,cover and cook slowly unitl tender and translucent, about ten minuttes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 25- 30 minutes.

sprinkle the flour and cook slowly, stirring , for another 3- 4 minutes. Remove from heat, let cool a moment, then wisk in 2 cups of HOT stock. When well blended, bring to the simmer, adding the rest of the stock. Cover loosley and simmer very slowly 1 1/2 hours adding a little water if the liquid reduces too much. Taste for seasoning ( at this point i ad finly chopped fresh garlic, but this is optional) taste for seasoning.

put the bread into the soup bowls and add the soup to each bowl.
now at this point i add HEAPING amounts of mozzarella cheese, but you can do it to your liking with as little or as much as you like)
place bowls (and make sure they are oven proof i actaully have soup crocks) on a cookie sheet and place under preheated broiler until cheese melts and forms a crust over the top of the bowls. Serve immediatly

Re: French Onion Soup

I always feel that mozz cheese is a little 'gooey' in onion soup...

what other cheeses can you use? provolone?

Re: French Onion Soup

I think Gruyere is traditionally used for this soup.

Re: French Onion Soup

thanks!!

Re: French Onion Soup

Thanks!

Re: French Onion Soup

I use Swiss for this one!! For the both I use Campbells Beef broth double rich double strong....I LOVE It!! I also add some red Wine and some beef boullion cubes....

Re: French Onion Soup

I do this differently, and it does not need as much cooking time....it makes enough for 4 onion soup crock bowls....

I usually double it tho becasue FH Looooove this soup!!

INGREDIENTS

1/2 CUP MARGARIN (STICK)
4 CUPS SLICED ONIONS
1 TSP SUGAR
1 TBSP FLOUR
2 CUPS OF WATER
1/2 CUP RED WINE (OR COOKING WINE)
2-10.5 OZ. OF BEEF BROTH (I USE CAMPBELLS DOUBLE RICH DOUBLE STRONG)
2 BEEF BOULLION CUBES (OPTIONAL)


1. SAUTE ONIONS IN BUTTER UNTIL BROWNED AND SOFT

2. MIX FLOUR WITH A CUP OF WATER AND SUGAR AND ADD TO FRYING PAN

3. PUT EVERYTHING ELSE IN THE POT

4. BRING TO A BOIL AND SIMMER FOR 10 MINUTES

5. TOAST SOME CRUSTY BREAD, PUT ON TOP OF SOUP, COVER WITH SWISS CHEESE, PUT UNDER BROILER UNTIL TOP TURNS BROWN AND BUBBLY!!


yumm!!!

Re: French Onion Soup

I made a very yummy and simple onion soup recipe today!

here goes:


Bring 6 cups beef broth to a boil

In the meantime - saute 4 large onions in 6 tablespoons of butter until soft and brown - if you wish to make a darker soup then you can sprinkle a little sugar on the onions and caramelize them.

Then add the onions to the beef broth and add 1/4 cup sherry (i use harvey's bristol cream). Add salt and pepper to taste.

Add in 1/2 cup shredded swiss cheese and then pour soup into a large casserole dish or into single serving casserole dishes. Bake in oven at 350 degrees for 15 minutes.

To serve - place italian bread on top and sprinkle with parmesan cheese. Very yummy! ENjoy!

Re: French Onion Soup

This soup is one of my absolute favorites...and one time I made it with red wine and it was disgusting...the wine taste just wouldn't go away. I am definitely printing out these recipes and am going to try again. Thanks girls!!!!