French Onion Soup ⭐️: Difference between revisions
From McGough's Recipes
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[[File:French-Onion-Soup-blog-3.jpg| | [[File:French-Onion-Soup-blog-3.jpg|400px|right]] | ||
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! Prep !! Cook !! Total | |||
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| 15 Min || 1 Hr Caramelize + 1 Hr Cook || 2 Hr 15 Min | |||
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=== '''Ingredients''' === | === '''Ingredients''' === | ||
*4 tablespoons unsalted butter | *4 tablespoons unsalted butter | ||
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=== '''Instructions''' === | === '''Instructions''' === | ||
#In a large pot over medium-high heat, melt the butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes. | #In a large pot over medium-high heat, melt the butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes. | ||
#Reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy. | #Reduce heat to medium, stir in the salt and sugar; cook for another <s>35 minutes</s> 50 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy. | ||
#Add in the garlic and cook until fragrant, about 1 minute. | #Add in the garlic and cook until fragrant, about 1 minute. | ||
#Pour in the red wine to deglaze the pot, scraping up any brown bits on the bottom and sides. | #Pour in the red wine to deglaze the pot, scraping up any brown bits on the bottom and sides. | ||
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#Broil until bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal. | #Broil until bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal. | ||
#Serve and enjoy! | #Serve and enjoy! | ||
=== '''Notes''' === | |||
*Caramelize the onions for about an hour. | |||
[https://bellyfull.net/french-onion-soup/ Link to recipe] | [https://bellyfull.net/french-onion-soup/ Link to recipe] |
Revision as of 14:43, 28 January 2024
Prep | Cook | Total |
---|---|---|
15 Min | 1 Hr Caramelize + 1 Hr Cook | 2 Hr 15 Min |
Ingredients
- 4 tablespoons unsalted butter
- 5 large yellow onions , thinly sliced
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 2 cloves garlic , minced
- 1/2 cup red wine
- 32 ounces low-sodium beef broth
- 24 ounces low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 tablespoon balsamic vinegar
- pinch of salt and freshly ground black pepper , to taste
- 5 1-inch thick slices of French bread
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups shredded Gruyere Swiss cheese , room temperature
- 1/4 cup shredded Mozzarella cheese , room temperature
- 2 tablespoons finely grated Parmesan cheese , room temperature
Instructions
- In a large pot over medium-high heat, melt the butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes.
- Reduce heat to medium, stir in the salt and sugar; cook for another
35 minutes50 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy. - Add in the garlic and cook until fragrant, about 1 minute.
- Pour in the red wine to deglaze the pot, scraping up any brown bits on the bottom and sides.
- Add in the beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf.
- Gently simmer over medium/medium-low heat for about 20 minutes, stirring occasionally.
- Remove and discard the herbs.
- Mix in vinegar and taste. Season with additional salt and pepper, if necessary.
- Reduce heat to low, cover to keep hot while you prepare the bread.
- Preheat oven broiler, with rack 6 inches from the heat source. Arrange bread slices on a baking sheet and brush both sides with the olive oil. Broil 2-3 minutes, flipping once, until well toasted on both sides. (NOTE: keep an eye on the bread the entire time to ensure it doesn't burn. Every oven is different.) Remove from heat; leave broiler on.
- Arrange oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, and sprinkle with the Swiss, Mozzarella, and Parmesan cheeses.
- Broil until bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal.
- Serve and enjoy!
Notes
- Caramelize the onions for about an hour.