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French Onion Soup

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Better than restaurant Onion soup. Make the entire quantity and place in freezer in heavy duty freezer bags. When vidalias are in season, I double and triple the recipe to have the soup on hand.

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French Onion Soup


Ingredients Needed For French Onion Soup
* 1/2 cup unsalted butter
* 5 lbs vidalia onions, thinly sliced (OR substitute spanish or hawaiian onions. DO NOT USE RED SALAD onions.)
* 7 teaspoons better than bouillon Beef base or 7 cans beef broth
* 3 teaspoons better than bouillon Chicken bouillon granules or 3 cans chicken broth
* worcestershire sauce
* 2 cups dry white wine
* French bread, slices toasted (see below)
* olive oil
* Parmesan cheese
* Cheese slices (mozzarella, swiss, or Gruyere)


Directions To Prepare French Onion Soup
Make stock by bringing 10 cups water to boil.<BR>
Add Beef and Chicken bouillon pastes (or heat canned Beef and chicken broth).<BR>
Lower heat to simmer and let simmer while preparing onions.<BR>
Melt butter slowly (so it does not brown) in large soup pot over low heat.<BR>
Add thinly sliced onions.<BR>
Stir, cover, and cook on low heat until lightly brown, stirring occasionally, about 30 mins.<BR>
Add wine, bring to boil, scraping up browed bits.<BR>
Cook about 5 mins stirring occasionally.<BR>
Add about 5 good shakes of worcestershire sauce.<BR>
Add stock to onions.<BR>
Bring to boil, turn heat down to simmer and simmer uncovered about 1 1/2 hrs.<BR>
Season to taste with salt and pepper.<BR>
BREAD SLICES - BRUSH olive oil ON SLICES.<BR>
SPRINKLE WITH PARMESAN AND PLACE IN OVEN ON COOKIE SHEET AT 375f UNTIL LIGHTLY BROWN.<BR>
Ladle soup into ovenproof bowls.<BR>
Float bread on top of soup.<BR>
Top with 2 or 3 Cheese slices.<BR>
Place in oven or microwave until Cheese melts.



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Friday, June 23, 2017, 1:38 pm


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