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It made me reflect on all the crappy French onion soup I've been served in my life. Perhaps as the beginning of a wonderful French feast, featuring French Mustard Chicken or Roasted Chicken with 40 Cloves of Garlic, green beans and a side of Potato Gratin Dauphinois. Plain Swiss cheese okay? Brush with olive oil and bake until golden. We tried them separately and mixed together. Wow Jenn! Note: The information shown is Edamams estimate based on available ingredients and preparation. 3. While the soup simmers, preheat the oven to 400F and set an oven rack in the middle position. Remove the bouquet garni. The recipe is pretty straightforward and easy to navigate, although be prepared to shed a couple tears while cutting the onions :). Then double that amount of water, so you will have twice the amount of water you would need to cover the onions. Yes, over high heat, onions can brown on the surface very quickly, especially in a pan that's not crowded. Keep a package in the pantry for quick and easy dinners, like French onion meatballs, slow cooker pot roast, chicken and rice casserole, and more. Bread. I don't think it's worth it. I made this with yellow onions and it was okay. A food processor or mandolin makes this easier. I have made many of them, they are easy to follow and always turn out delicious. Subscribe now for full access. The soup will be slightly less sweet with those but it will still be good. Is this true? I cant wait to make it again. You can also make the garlic bread a day ahead and store it at room temperature. This field is for validation purposes and should be left unchanged. The French Onion Soup is considered the ultimate hangover cure. Just make sure to cook it down a bit to take the bite off the wine. As we read through your comments on the French Onion Soup recipes on the site, we heard you loud and clear: More onions! After all, its not called Broth Soup or Cheesy Bread Soup. So we took a cue from another Bon Apptit recipe and upped our onion-to-broth ratio to let the main ingredient shine. Saute The Onions Begin by placing your chopped onions in the butter over , WebHeat oven to 190 C/ 375 F (conventional), or 170 C/ 340 F (fan assisted). Sprinkle some grated cheese on top of toasts, then spoon more soup and onions on top, nearly filling bowls. Does not burn your eyes either. So what do we really want from the onions? While the soup is simmering, preheat oven to 450F. Oven-caramelized onions don't require as much attention as they cook, but they take a lot longer and risk scorching in spots. Method. This soup freezes well also. Also be sure to scrape the fond (or brown particles) from the bottom of the pan. The only thing that I did different is use brown onions (I just prefer them but will try it next time with the sweet onions), gluten free flour, and gluten free French bread on top. Credit: Photo: Ghazalle Badiozamani; Food Styling: Jesse Szewczyk. If the soup needs a deeper flavor, try a few shakes of Worcestershire sauce. Cook, stirring with a wooden spoon to scrape any fond from the bottom of the pan, until almost all of the liquid has evaporated and the onions are jammy, 8 to 10 minutes. Thank you. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section. Here are my tasting notes on the caramelized onions: It's possible that different samples of each of these onion types might have produced different results, but what's key is that the variation exists in the first place: Some onions will be more bitter, some more sweet, some brighter, some deeper and more complex. Sprinkle each casserole generously with Gruyre. The Underwhelming (and Way Too Sweet) Classic: Julia Child's French Onion Soup. Switch the oven to the broiler. Red wine vs white wine in French Onion Soup. Put the onions into a bowl. But it doesnt have to be! Lower heat and simmer for 20 minutes. I made this last night and it turned out very tasty for a first attempt. Save my name, email, and website in this browser for the next time I comment. Taste for seasoning and add salt or pepper as desired. Thanks for pointing that out hope you enjoy the soup! Or perhaps with a different beef stock. Make Soup: Deglaze: Add wine, then simmer rapidly for 2 minutes until mostly evaporated, stirring to scrape the bottom of the pot. ** And yet I can't help but think,why not get more bang for your buck by using a blend of varieties? Bay leaf. Meanwhile, warm broth in a saucepan over low heat. oil in a large heavy pot to coat; season with salt. Pour the soup into four oven-proof French Onion Soup bowls, Once the soup and croutons are ready to go, put one crouton on top of the soup. 4. "Great flavor and easy simple recipe," says Gael Squibb. Would this be be a Sauvignon Blanc? If its not quite sweet enough, add 1/4 teaspoon sugar. The deep, sweet flavor that we want arrives long before they turn the color of dark chocolate. If you don't have homemade stock on hand, store-bought can work well, though it's worth paying attention to the brand. I sent some over to my parents and they loved it. If you dont have one, choose a pot that is wider than it is deep, as you want the onions to have enough space to caramelize. And, just like the onions, many recipes call for generic Swiss cheese. Again, we asked, What kind of Swiss cheese? We narrowed it down to two contenders: Emmentaler and Gruyre. Garnish with chives and serve. Cook them too quickly over heat thats too high, and you risk burning them and adding a scorched, bitter taste to your soup, so resist the urge to speed up this step. Season with salt and pepper. French Onion Soup Recipe | Tyler Florence | Food Network hot www.foodnetwork.com Melt the stick of butter in a large pot over medium heat. Excellent soup. At this point, you want to slowly add 3/4 cup of the wine, 1/4 cup at a time, until the wine cooks into the onions. Garnish with fresh thyme leaves and serve. A good French Onion Soup depends on the carmelization of the onions to build the broth flavors. Spoon a small amount of broth into the bottoms of 4 ovenproof serving bowls, then top with half the toasts. When your onions are an even, deep golden brown like the kind of tan everyone wanted in the 80s, you know they're ready. In a large pot over medium-low heat, heat olive oil and melt butter. We have embodied this ever since. As far as I can tell, an even, deep, golden brown isnotthe same as a deep, dark brown. More , This post may contain affiliate links. Ladle the soup into oven-safe bowls and top with 2-3 slices of the baguette, then top with a slice of provolone cheese and grated gruyere if desired. The sherry complements the nuttiness of the Gruyre beautifully and adds a bright finish to the soup, yet the raw alcohol flavor gets mellowed by the warm broth. I added 3 cubes of beef bullion. I would love to make this soup but we dont drink alcohol. (Alternatively, if using regular soup bowls: Top each toast slice with some cheese and return to broiler to melt, about 2 minutes more. It is a labour and time intensive recipe with lots of stirring and attention required but it was worth it. There arent any notes yet. The spices, condiments, oils, and everything else we need nearby. Any substitute for sherry? The homemade or store-bought chicken stock used here is typically better-quality than the store-bought beef stock many recipes call for. The broth is so flavourful and lower in sodium than what Ive had in restaurants. PER SERVING: 262 Calories 16.4g Carbs 1 Fiber Grams 15.4 Net Carbs 18.7g Fat 8g Protein (62.8% Fats, 19.7% Crabs, 11.5% , WebStep 1. This post may contain affiliate links. It was a huge hit with my family. 2023 Cond Nast. large red or yellow onions (about 3 pounds), peeled and thinly sliced, teaspoon black pepper, plus more to taste, (-inch) slices French bread (from 1 loaf). Here's the skinny: Caramelizing onions, even to the lesser degree I'm advocating here, takes at least an hour, sometimes two. -Janet K, LOVE this recipe!!! Continue cooking over high heat for 15 minutes or until the onions are caramelized, stirring constantly and scraping the bottom of the pot. Dont use anything too pricey when using wine for cooking, something inexpensive (but still good enough to drink) is ideal. Im so impressed with how this turned out! Our taste tests revealed the combination of an all-beef broth with white wine as the clear winner, as used in this Gourmet French Onion Soup. Please LMK how it turns out! Ad Choices, This Is the Best French Onion Soup You Will Ever Have. Finally, to add even more flavor, I top the croutons with two types of cheese. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. My husband loves this so much that we buy 10 pound bags of onions to have on hand when he wants it. Each spoonful should be a mix of melted cheese, broth, tender onions, and bread. It is rich and comforting. Absolutely delish!! Much like withmy fresh tomato sauce recipe, mixing them together produced the most well-rounded and complex flavor of all. The slightly sweet, salty, nuttiness of Gruyre as found in this recipe won us over and was chosen to adorn our soup. Preheat broiler and adjust oven rack to top position. Not sure if it freezes well or not as I never have any leftover to freeze. . Hi Carol, assuming youre referring to yellow onions, yes those should work. The best French Onion Soup I have ever made. I absolutely love your recipes. In the beginning, you will only need to stir the onions only occasionally. Top with remaining grated cheese and set bowls on a rimmed baking sheet. Add the bay leaves, broth, wine, and thyme (if using). Step 5. You will need 3 cups of thinly sliced onions. Maybe Ill try it again with yellow onions instead of sweet onions. Sometimes there are some black spots or marks on the onions and these need to be completely rinsed before slicing the onions. Set remaining 4 toasts in bowls, pushing to nearly submerge them. I start with some sherry, since I love that nutty, oxidized flavor with the caramelized onions. Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. There are two interesting theories regarding the creation of this soup, both involving King Louis XV and his family. The beef broth (obviously home-made is best, but store-bought works too) adds an underlying richness to the soup, and we favored the lightness and acidity that white wine brings to the table. I dont know why Ive always been intimidated by the thought of making french onion soup, but I was. As always, you will find the printable (and more complete) version of the recipe at the end of this post! Modern versions of onion soup are more elevated, but its still super simple to prepare. The key is patience. Sugar is another ingredient that is commonly added to onions to help speed up their caramelization. "So what do we really want from the onions? And as for the onion breath Well, I cant help you with that. My parents, who LOVE french onion soup and have had it many times in their life, tried this recipe and said it was one of the best french onion soups theyve ever had! 3. And in the video, he tells Julia Child to cook the onions until dark, but one look in the pot and I think we can all agree that they're much closer to a rich golden brown, still a ways away from reaching the deeply dark stage many recipe writers call for. Add butter and onions to a large pot and cook until they are softened. Ingredients Deselect All 1/2 cup unsalted butter 4 onions, sliced 2 garlic cloves, chopped 2 bay leaves 2 fresh thyme sprigs Kosher salt and freshly ground black pepper 1 cup red wine, about 1/2. Or even worse: a cloudy, oily mess? So the Epicurious Test Kitchen merged the best parts of the recipes on our site to create Our Favorite French Onion Soup. I make it as the recipe is written. Directions. , See Also: Food Recipes, Soup RecipesShow details, WebSlice onions into very thin slices. Yes, I did! ), and every recipe that I have tried has been amazing. Taste. NORDSTROM CAFE'S FRENCH ONION SOUP | foodiecrush.com #frenchonion #soup #recipe #nordstrom #recipe #homemade This traditional French Onion Soup recipe has a rich, decadent broth loaded with caramelized onions and topped with everyone's favorite part: the toasted bread and melty cheese. Then I spoon a little of the soup into each (oven-safe) bowl. I broil the soups until the cheese is melted and browned in spots, then top each one off with a garnish of minced chives, for a little hit of fresh onion flavor to play off the deep sweetness of the cooked onions. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Swimming Yellow onions are your best all-purpose bet for this soup, but a mix of yellow, sweet (e.g., Vidalia), and red onions, as well as shallots, produces an even more complex flavor. We tried caramelizing red, yellow, and Vidalia onions andshockerthe sweet Vidalias came out on top. Add onions and teaspoon salt, stir and cover, letting onions soften for 5 minutes. Some recipes call for cooking them for as little as 15 minutes, but we felt that this was not enough time to draw out their full flavor potential. They also don't caramelize in 25 minutes. This soup serves 4 as an entre or 8 as an appetizer. Stir in flour and let thicken for a minute or two. Awesome that is the only wine I have alsothanks for sharing. Welcome to what I am calling a series of sexy recipes leading up to Valentines Day! Then, fill regular bowls with soup and top each one with a cheese bread. Reserve. Remove the bay leaves. I won't go so far as to say that using multiple onion varieties is a requirement of great French onion soup, but I do think that if you're shopping around and have options, there's no harm in mixing it up. I love to cook and I love French style cooking. Topped with gruyere cheese and a toasted slice of garlic french , Web2 tablespoons olive oil or 2 tablespoons canola oil 1 dash dry sherry directions Cut onions in half, then thinly slice. Sure, there are things we can do to elevate the soup even further, but they can't stand in for a good base. Stir in garlic until fragrant, about 1 minute. I omitted the dry sherry as I didnt have any and used Brown sauce instead of Worcestershire sauce (again simply because we didnt have any). This soup can also be served as an appetizer. Add more salt and pepper to taste. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Cook until alcohol smell is mostly gone, about 3 minutes. Cover and cook on the LOW setting overnight until the onions should be dark golden-brown and soft, 12 hours or overnight. Recommended tools and equipment: Chefs knife (for slicing the onions), Dutch oven, baking sheet, parchment paper, kitchen brush, oven-proof soup bowls. Top each crock with 1 or 2 baguette slices (do not overlap slices). If not, inexpensive yellow onions are probably your best bet. Divide the soup among bowls and top each serving with two cheese toasts.). This is an easy recipe and pretty much foolproof, if you dont cut corners. I am not a cook but I made this recipe and I have to say it was good. Thank you! In addition to giving the onions the proper time and attention, I add a bit of sugar to enhance the sweetness of the onions, and I also stir in a bit of flour to add body to the brothtwo tricks I picked up working in a French restaurant that made the best French onion soup ever. Hope you enjoy! Melt the butter in a heavy-bottomed pan. Arrange the baguette slices in a single layer on a baking sheet. Thank you for leveling up my cooking . Add beef stock, wine, thyme, celery, and bay leaves and cook for 30 minutes. Add the sherry, then taste and adjust seasoning if necessary. Preheat broiler and adjust oven rack to top position. I start by buttering warm croutons and rubbing them with garlic. In a large skillet over medium heat, melt butter. In my very first test for this French onion soup recipe, I had a realization: There's no good reason why so much bad French onion soup exists in the world. Peel, rinse and thinly slice 4 medium-sized onions (300 grams). Will def be exploring more recipes from Jenn in the future. Add the oil, onions, salt, pepper, and sugar. Bring to a boil, reduce the heat to a simmer, and cook, covered, for about 30 minutes. 2. My kids were not expecting to like anything to do with onions but they cannot get enough of this! If you choose to go with a red, a Sangiovese, like Rosso di Montalcino, has the right acidity to cut through the richness of the soup, pairing beautifully with the intense beefiness and softening the fat from the cheese with its tannins. Came out rock star material! I will update the recipe. The result was perfect. Hope everyone enjoys! Undercook your onions, and youll miss out on all that the savory sweetness. It should not be considered a substitute for a professional nutritionists advice. Slowly add warm broth, teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Cut two medium-sized onions into small wedges of about 2 cm/1 inch long. Stir to combine, then cover and cook for 15 minutes, undisturbed. In a Dutch oven, heat the butter and 2 tablespoons bone broth over medium heat. Skim the butter fat/foamy liquid from the top, and discard. We initially tried adding a bundle of rosemary, thyme, and bay leaves to our soup, but found the rosemary to be a bit overpowering. Thanks Jenn for another great recipe. When topping with gruyerre and Parmesan, you need more than you think!!! But even at minimal levels of a quarter teaspoon of baking soda in one and a half pounds of onion, it turned them an unappealing green-yellow color, reduced them to mush, and gave them an unpleasant flavor. Can the soup be prepared the day ahead up to the added bread and cheese. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the oven it took me about three hours at 375F (190C), though the oven requires less frequent stirring. This has to be the best onion soup Ive ever made. Kale Salad with Wild Rice and Butternut Squash, Kale Salad with Cranberries, Apple and Cheddar Cheese, Instant Pot Creamy Chicken And Wild Rice Soup, Creamy Chicken and Mushroom Stuffed Bell Peppers, The BEST Stuffed Bell Peppers Recipe With Ground Beef, The BEST Lobster Rolls (With Both Butter AND Mayonnaise). And finish it with a very generous grating of Gruyre cheese. Sprinkle with sugar, and cook, stirring as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour. Cover the pot and cook the onions over low heat until very soft and caramelized, about 30 minutes. In a large sauce pot, heat oil and add onions, medium high heat. Adjust heat if onions are browning too quickly. But perfectly caramelized onions take time. Refrigerate in an airtight container until ready to use, then reheat before assembling the bowls. When it was introduced to the Parisian court, it gained the nickname the soup of the drunkards because people realized it was very effective at covering the smell of alcohol after a night of drinking. Cook for about 1 minute or until the mixture thickens. Cook, stirring occasionally, until the onions are deep golden brown and caramelized, 45 to 55 minutes. What about all those other variables? Those who believe this version use as proof the fact that Nicolas Appert dedicates his recipe to the duke in his cookbook (published in 1831) by naming it onion soup la Stanislas. My family asks for it frequently. Photo by Charles Masters, food styling by Sue Li, Onion Soup with Loads of Thyme and Giant Gruyre Crostini, Mixed Onion Soup in Sourdough Bread Bowls. I recommend a Dutch Oven to make this French onion soup recipe. Add onions, thyme, bay leaves, salt & pepper. Thanks, Reduce heat . All rights reserved. Instructions. Ive always loved this when I lived in France and miss that special experience of eating this on a cold night. Enameled cast iron, on the other hand, didn't perform as well. You might just add a tablespoon of lemon juice for a touch of acidity. I keep a large bottle of Martini and Rossi vermouth on hand for cooking since once opened it will keep so much longer than wine. For the first 15 minutes toss about every 3 to 4 minutes. Cognac would be a great substitute for the sherry. The flavor was so amazing. Perfect for a romantic dinner for two or for an elegant dinner party! The thyme doesnt need to be removed, but the bay leaves need to be. Such a flavorful recipe ! Cheese. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. Ingredients US Customary - Metric 4 large yellow onions,, see notes for pound conversion 2 large sweet onions, Vidalia 6 Tablespoons butter Thanks! Vidalia (or sweet) onions (about 5 medium), halved lengthwise and thinly sliced, Gruyre cheese, grated (about 2 heaping cups; look for one imported from Switzerland), I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom. Hope you enjoy! Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Smelled heavenly.. Had no dry sherry so I used regular sherry with a teaspoon vinegar. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Calorie Goal 1360 Cal 640/2000Cal left Fitness Goals: Heart Healthy Fat 38 g Cook on LOW for 12 hours. February 2, 2022, Your email address will not be published. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. So we took a tip from Mixed Onion Soup in Sourdough Bread Bowls and tried finishing our bowls with a splash of dry sherry. Wonderful recipe, Have made this recipe several times; excellent every time. Spread them out in as thin a layer as possible. Deglazing with water was the only way to prevent the browned bits on the enameled cast iron from burning while I waited for the onions themselves to sweeten and brown. Heidi | FoodieCrush.com 306k followers More information The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. Refrigerate in an airtight container until ready to use, then reheat before assembling the bowls. * DI: Recommended Daily Intake based on 2000 calories diet. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Add the flour and cook, stirring constantly, for one minute. Add to pot: Add flour and cook for a couple more minutes. Pour in the white wine and dry sherry, scraping all the browned bits from the bottom of the pot. Stir in the butter, oil, salt, and a generous amount of pepper. Learn how your comment data is processed. Paper thin onions will break down fast and can almost disintegrate in the soup. Once the butter has melted and begins to foam, add the sliced onions and 1 teaspoon of kosher salt. 05 of 14. Its a labor of love and worth every spoonful. I found a small onion Id never seen before at the farmers market. Although it tastes delicious it seems a bit sweet to me. In a large pot over medium heat, soften the onions in the butter for 15 minutes, stirring occasionally. I did use both fresh and dried thyme, which was the only deviation from the recipe. Aside from salt, I had put nothing else in the pot. Jenn, Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. We love this recipe and make it often. Deglaze with the sherry and red wine and cook until the liquid is nearly evaporated. Then I ladle in the bulk of the soup, nearly filling up each bowl. Hi Dixie, so glad you like the recipes! Uncover and cook, stirring occasionally (and more often at the end), until they are caramelized, meaning they are a dark golden-brown color. My question is can I use vermouth in this recipe? Just a sprinkle of sugar and salt (and heat) transform these sweet onions into sweet, nutty, silky strands of pure gold. Looking to add more classic French recipes to your repertoire? Caramelizing the onions slowly in butter until they're rich golden brown (but not so dark as to taste bitter) produces the sweetest, most flavorful results. This recipe does just that. Add onions and cook, stirring occasionally, until softened, about 8 minutes. It takes time and is free of cool tricks, but I think it delivers the best results. In my tests, I found that butter not only produces much more delicious caramelized onions than oil, but also kicks off the browning reactions more quickly, thanks to the propensity for the milk solids in butter to brown. In the beginning, you will only need to stir the onions only occasionally. What I want to stress, though, is that you don'thaveto, and you may well discover, as I have, that you find the soup even more delicious when you don't cook the onions to a deep, dark brown. Then taste and adjust seasoning. Did you say garlic bread? It's easy to make amazing French onion soup, as long as you pay attention to a few key details. Were not naming any names, but we know some people who eat French Onion Soup mostly for the blistered, melty, cheesy cap on top. If the soup needs a deeper flavor, try a few shakes of Worcestershire sauce. French music and this soup turned my home into an inviting French Bistro. Push the onions to the sides of the pan and make a well in the center. This was the recipe I was most looking forward to, but it turned out to be my least favorite. STEP 1: add the butter and oil over medium heat in a dutch oven or heavy bottom pot, then add the thinly sliced onions , See Also: Traditional french onion soup recipeShow details, WebHow To Make Low Carb French Onion Soup Saute onions. I plan to make this soup and dont have white wine as we are red wine drinkers. To start, one of the sexiest recipes of all times: French Onion Soup. As soon as the bread is out of the oven, rub a garlic clove on the top side of each slice. Melt butter in a large stockpot or Dutch oven over medium heat. My husband and daughter have celiac and I never have have an issue substituting GF flour cup for cup with anything including baked items. Slowly add warm broth, teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. But if its so easy to make, why are we often subjected to shoddy bowls of thin, tasteless onion-water? Probably a very stupid question but do you remove the bay leaves and thyme before you bake? Leave it to the French to make a glorious, silky soup from a vegetable as ordinary as an onion. 2. A rich and hearty soup, made with onions that are caramelized to perfection, topped with crusty bread and two types of cheese and then gratined until ooey-gooey, browned and completely decadent. Use a large stockpot over medium to high heat. . Great flavour and with homemade I control the salt. Add the white wine and sherry and scrape the browned bits from the bottom of the pan (the fond). Cover and cook for 20 minutes, stirring every five minutes or so, until the onions have softened. Step 1. Melt butter in a heavy Dutch oven over medium heat. Onion soups date as far back as Ancient Rome, prepared for the first time over 8,000 years ago. Do them right, and you have a masterpiece on your hands. We dont change a thing. Jenn, thanks for another winner. Sodium 450 mg. 1850/2300mg left. I use toasted slices of homemade no knead crusty bread instead of a baguette. Heat the butter in a large pot over low heat. Hi Jenn..I added more wine as you suggested and a little more salt. I dont know what winery that wine was from, that wine but it was a Chenin Blanc. And inThe Paris Cookbook, Patricia Wells shares the recipe from Paris's Brasserie Balzar, and makes a point of not cooking the onions nearly as dark as so many other recipes insist upon. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.*. Oven-safe soup bowls Rimmed baking sheet Instructions Season the onions. It is a wonderful meal for a cold winter night. Yes, just omit the white wine and sherry and use the stock to deglaze the pot. When its time to eat, simply top the soup with the toasts and cheese and flash the crocks under the broiler. All youll do is slice up your , 2021 Share-Recipes.Net. In a large Dutch oven or soup pot, melt the butter over medium heat. Some recipes will call for them to be almost black, but I find that the soup is then too bitter. You make me look like a good cook!!! Set aside. French Onion Soup, or Soupe lOignon Gratine, is a French classic that is guaranteed to impress! Adjust an oven rack to the middle position and heat the oven to 400 degrees F. While the soup is simmering, arrange the bread slices on a baking sheet and toast in the oven just until barely browned (about 5 minutes). Thank you! Add the butter and oil to the pan until its melted. I made this tonight and it turned out AMAZING!! It made what I thought was Michelin star restaurant quality French onion soup. Cover and cook for 15 minutes. Add enough water to cover the onions. Treat yourself, your date or your friends and family with these yummy artisanal goods! As with tomato sauce, I'd rather use sugar only when it's necessary to correct a particular batch of onions that isn't sweet enough, rather than think of it as a required ingredient.