Frenchonionsoupwithbrownedgarlic Recipes
FRENCH ONION SOUP
Steps:
- 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 consomme, 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.
THE BEST FRENCH ONION SOUP!!
I love this soup! I could eat the whole thing! This tastes like what you would eat at a nice restaurant!
Provided by Jessica K
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions in butter in a dutch oven. If not enough butter add more, 2 TB at a time until enough. Cook over med-high heat until onions begin to brown and caramelize. Add brown sugar, add stock and mix well. Bring to boil, reduce heat and simmer 25 minute season with salt and pepper. Add sherry and Worcestershire. If not enough liquid add some water using the beef stock can.
- Make bread croutons. Heat oven to 350°F Cut bread to fit soup cups and place bread on cookie sheet. Drizzle with butter-garlic mixture and bake till crispy, about 7-10 minute.
- Put soup into soup cups (ovenproof bowls) and put bread slice on top of each. Top each with slice of cheese. Then top each slice with heaping tsp of shredded jack cheese. Set soup cups in oven on cookie sheet and broil for 1-3 min or till cheese melts.
Nutrition Facts : Calories 517.7, Fat 21.8, SaturatedFat 13, Cholesterol 51.9, Sodium 1038.8, Carbohydrate 62.1, Fiber 3, Sugar 22.4, Protein 15
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