Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, french onion soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
French Onion Soup is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. French Onion Soup is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have french onion soup using 20 ingredients and 10 steps. Here is how you can achieve it.
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The ingredients needed to make French Onion Soup:
- Make ready The Stock
- Make ready 4 lb lbs. cracked beef bones/soup bones w/o meat
- Make ready 2 onions, halved
- Prepare 2 scrubbed quartered carrots
- Make ready 2 celery stalks
- Get bouquet garni:0.25 tsp. thyme, 1 bay leaf, 6 parsley sprigs, 2 unpeeled garlic cloves, 2 whole cloves
- Take 10 cups water
- Get For the Onions and Soup
- Get 1 1/2 lbs or about 5 cups of thinly sliced yellow onion
- Get 3 Tbsp Tbs butter+1 Tbs Oil
- Take 1 tsp salt
- Get 1 ⁄4 tsp sugar (helps the onions to brown)
- Get 3 Tbsp flour
- Get 1/2 cup dry white wine
- Take The strained Stock
- Get to taste salt and pepper
- Take 2 Tbsp tbs Cognac, brings the flavors together
- Make ready 4 rounds of hard-toasted french bread
- Take Grated good Swiss Cheese to cover
- Take Cook and assemble
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Steps to make French Onion Soup:
- Heat oven to 450F. Arrange the meat, bones, onions, and carrots in a cast iron pan. Place in the middle portion of the oven and roast for 30-40 minutes, turning occasionally until nicely browned.
- Remove from the oven and drain fat out of roasting pan. Transfer into an 8 or 10 quart soup kettle. Pour a cup or two of the water to the pan, set over heat (or back in the still hot oven). Scrape up all the brown bits at the bottom. Pour all that into the kettle.
- Tie the Bousquet garni in a coffee filter or cheese cloth.
- Cover ingredients with 10 cups water. Bring to a simmer, skim and add the salt, celery and bouquet garni. Simmer the stock for 4 to 5 hours. Strain the stock out of the kettle into a bowl.
- ONIONS, COOKING AND FINAL ASSEMBLY
- Melt butter, add oil to a large pot. Add sugar and onions, cover and cook on low for 30 minutes.
- Raise heat and cook, stirring often on medium until golden, around 45 minutes
- Stir in flour, cook for a minute and add stock and wine. Partially cover and simmer gently for one hour.
- Add Cognac, ladle into oven proof soup bowls, add bread slice and cover with cheese.
- Bake at 400 degrees until lightly brown.
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