French Onion Soup
Have you ever noticed how quickly the news of a good French onion soup gets around? This is because of the common misconception of how difficult it is to make this kind of soup. In actuality, this type of soup is extremely easy to make. Usually there is only one difficulty that a chef can expect to face when making this soup, and that is figuring out a way to deal with watery eyes when cutting the onions. If are interested in a great tasting soup, and an easy way to impress friends and family, then use this recipe.
- 1/4 cup butter
- 4 large onions (red, white, and sweet), thinly sliced
- 1 teaspoon white sugar
- 1 tablespoon flour
- 2 1/2 cups water
- 1/2 cup red wine (optional, can be replaced with an additional 1/4 cup water and 1/4 cup beef broth.
- 2 cans condensed beef broth (10 1/2 ounce cans)
- 1 dried baguette (optional)
- 8 ounces sliced cheese (Swiss, Gruyere, or Provolone)
- Melt. Begin making your French onion soup by melting some butter, and stirring in the sugar. You will want to use a four quart sauce pan so that you have plenty of space to be able to cook everything. After you have melted the butter and sugar, go ahead and begin to saute the onions. Continue to cook the onions until they have reached a golden brown color.
- Preheat. After you have sauted the onions, begin preheating your oven to 425 degrees Fahrenheit. This will allow enough time for your oven to come fully to temperature before you need it in your final step.
- Blend. Once you have started to preheat your oven, it is time to begin blending the remaining ingredients. Start by adding the flour to the onions, butter, and sugar. Slowly add the broth, water, and wine (if you are using it). Continue stirring as you add the liquid ingredients, and keep stirring until the mixture begins to boil. After boiling, reduce heat to a low simmer, and cover the soup. Allow everything to simmer for 15 minutes.
- Dish it up. Once you have allowed the soup to simmer, begin to dish it up. Place some of the soup into four baking bowls and then top with a baguette and some cheese.
- Bake. Place the bowls into the oven, and allow it to bake until the cheese has melted, or for 10 minutes.
Once you have baked the soup, remove it from the oven and serve. This recipe will serve four people with each serving being no more than 12 ounces.
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