French Onion Soup French Onion Soup French Onion Soup 2468 french onion soup

French Onion Soup

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recipe verbalize French Onion Soup French Onion Soup 37cca67f6c9f985ee39f778d4df13dad l

French Onion Soup French Onion Soup French Onion Soup gif base64 R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw
Photograph by Epicurious
  • Serves
Author Notes

Ultimate recipe for these chilly frosty weather days! —tastytots17


  • 5 tablespoons

    unsalted butter, divided

  • 3 pounds

    Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced

  • 1 tablespoon

    vegetable oil

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    freshly floor dark pepper

  • 1/2 teaspoon

    granulated sugar

  • 1 1/2 cups

    Epicurious Chardonnay

  • 6 cups

    put-it-yourself crimson meat broth or store-equipped low-sodium crimson meat broth

  • 10 sprigs


  • 2

    bay leaves

  • 1


  • 1

    garlic clove, decrease in half lengthwise

  • 2 teaspoons


  • 4 oz.

    Gruyère cheese, grated (about 1 cup)
  • kitchen cord

  1. In a large Dutch oven or different massive pot, soften 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are unless softened, stirring each on occasion, about quarter-hour. Add the salt, pepper, and sugar; continue to cook, stirring each on occasion, unless onions are deep golden brown and caramelized, reducing heat a cramped if onions seem to be browning too fleet, 35 to forty five minutes extra.
  2. Add wine and lift heat to excessive. Cook unless with regards to all liquid has evaporated, 8 to 10 minutes.
  3. Tie thyme and bay leaves sincere into a bundle with cord. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, unless broth is thickened and flavorful, 20 to half-hour. Remove from heat and ride in remaining 2 tablespoons butter. Model and adjust seasoning.
  4. Heat the broiler. Slash two 1/2-journey baguette slices for each serving of soup. Field baguette slices on a rimmed baking sheet and toast in oven unless crisp and dry but now now not browned, about 1 minute per aspect. Rub one aspect of every toast with the garlic clove and set up apart.
  5. Field ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the underside of every, and ladle soup on high. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and one of the predominant crucial soup. Fastidiously switch baking sheet to oven and broil unless cheese is melted and bubbling, 4 to eight minutes. (Alternatively, if the exercise of long-established soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to soften, about 2 minutes extra. Divide sherry and soup among bowls, sprinkle with remaining cheese, and high each serving with two cheese toasts.)
  6. Enact ahead:
    Soup can also also be made up to 3 days ahead (without toasts or cheese) if refrigerated, or up to 6 months ahead if frozen. Toasts can also also be made (without cheese) and saved sealed at room temperature for up to 3 days.

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