Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, french onion soup w/some pics. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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French Onion Soup w/some pics is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. French Onion Soup w/some pics is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have french onion soup w/some pics using 20 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make French Onion Soup w/some pics:
- Make ready The Stock
- Get 4 lb lbs. cracked beef bones/soup bones w/o meat
- Make ready 2 onions, halved
- Make ready 2 scrubbed quartered carrots
- Get 2 celery stalks
- Take bouquet garni:0.25 tsp. thyme, 1 bay leaf, 6 parsley sprigs, 2 unpeeled garlic cloves, 2 whole cloves
- Take 10 cups water
- Get For the Onions and Soup
- Prepare 2 lbs or about 5 cups of thinly sliced yellow onion
- Prepare 3 Tbsp Tbs butter+1 Tbs Oil
- Prepare 1 tsp salt
- Make ready 1 ⁄4 tsp sugar (helps the onions to brown)
- Get 3 Tbsp flour
- Get 1⁄2 cup dry white wine
- Get The strained Stock
- Get to taste salt and pepper
- Make ready 2 Tbsp tbs Cognac, brings the flavors together
- Make ready 4 rounds of hard-toasted french bread
- Take Grated good grated or sliced Swiss or Gruyère Cheese to cover
- Make ready Cook and assemble
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Instructions to make French Onion Soup w/some pics:
- Heat oven to 450F. Arrange the meat, bones, onions, and carrots in a cast iron pan. Place in the middle portion of the oven and roast for 30-40 minutes, turning occasionally until nicely browned.
- Remove from the oven and drain the fat out of the roasting pan. Transfer into an 8 or 10-quart soup kettle. Pour a cup or two of the water into the pan, set over heat (or back in the still-hot oven). Scrape up all the brown bits at the bottom. Pour all that into the kettle.
- Tie the Bousquet garni in a coffee filter or cheese cloth.
- Cover ingredients with 10 cups of water. Bring to a simmer, skim and add the salt, celery, and bouquet garni. Simmer, partially covered, on low for 4 to 5 hours. Strain the stock out of the kettle into a bowl.
- ONIONS, COOKING AND FINAL ASSEMBLY
- Melt butter, add oil to a large pot. Add sugar and onions, cover, and cook on low for 30 minutes.
- Raise heat and cook, stirring often on medium until golden, around 45 minutes
- Stir in flour, cook for a minute and add stock and wine. Partially cover and simmer gently for one hour.
- Add Cognac, ladle into oven proof soup bowls, add bread slice and cover with cheese.
- Bake at 400 degrees until lightly brown.
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