French Onion Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 - 6 large yellow onions peeled and thinly sliced
1/4 c. Butter
1 tbls. Oil
3 tbls. Flour
1 tsp. garlic powder
1 tsp. sugar
1 bay leaf
1 tsp. Thyme
Salt and pepper to taste
4 10.5 oz cans of beef broth or beef stock
1/2 c. dry white wine
Bread and cheese: Use whatever kind of croutons and shredded or sliced cheese (Gruyere, Asiago, Swiss, Gouda, Mozzarella, etc) that you prefer.
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Directions: |
Directions:To caramelize onions: Melt butter and oil in large stock pot over medium heat. Add onions, and toss so that they are coated in the butter and oil. Cook for about 5 to 10 minutes, until they start to turn a bit golden on the bottom. Continue stirring the onions every 3-5 minutes or so until the onions have caramelized into a rich nutty brown color. Add flour to coat onions, stir in white wine to fully deglaze the bottom of the pan.
Add the remaining ingredients, cover and cook until slightly thickened about 10 minutes. Remove bay leaf and taste and season more if needed.
Ladle the soup into oven-safe bowls, top with toasted bread/croutons and cheese of your choice. Place on baking sheet and broil for 2 to 4 minutes until the cheese is melted and bubbly |
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
Preparation
Time: |
Preparation
Time:60 minutes |
Personal
Notes: |
Personal
Notes: Mom usually used Mozzarella cheese and also tossed in a handful of Romano or Parmesan cheese in the soup while cooking. Don't add too much wine or it will overpower the taste
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