French Onion Soup Recipe

French Onion Soup Recipe

French Onion Soup Recipe

HealthyFoodRecipe - This is trusty "French onion soup". It is not ambitious to modify and the keeping on writ is only toward the end of the recipe. The onions do tell a lot of term in the oven to caramelize. But it is advantageously worth it.

This recipe comes from America's Experiment Kitchen and I should soul fair gone there ordinal. They do all the research, investigating various types of onions as healthy as arrival up with the person cooking methods. I link, they are the Essay kitchen. The success of this direction is based on creating a colorful, curmudgeonly caramelized with the onions, also acknowledged as fond. After masses this direction

INGREDIENTS :

• 50 g butter
• 1 tbsp olive oil
• 1 kg onion, halved and thinly sliced
• 1 tsp sugar
• 4 garlic cloves, thinly sliced
• 2 tbsp plain flour
• 250 ml dry white wine
• 1.3 l hot strongly-flavored beef stock
• 4-8 slices French bread (depending on size)
• 140 g Gruyere, finely grated

INSTRUCTIONS :

For the soup:

1. Melt 50 g butter with 1 tbsp olive oil in a large heavy-based pan. Add 1 kg halved and thinly sliced onions and fry with the lid on for 10 mins until soft. 
2. Sprinkle in 1 tsp sugar and cook for 20 mins more, stirring frequently, until caramelized. The onions should be really golden, full of flavor and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.
3. Add 4 thinly sliced garlic cloves for the final few mins of the onions’ cooking time, then sprinkle in 2 tbsp plain flour and stir well.
4. Increase the heat and keep stirring as you gradually add 250 ml dry white wine, followed by 1.3 l hot strongly-flavored beef stock. Cover and simmer for 15-20 mins.
5. To serve, turn on the grill, and toast 4-8 slices French bread. Ladle the soup into heatproof bowls.
6. Put a slice or two of toast on top of the bowls of soup, and pile on 140 g finely grated Gruyere cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.

For the croutons:

1. Piece soup simmers, hold baguette slices in uni-nominal place on hot shape and heat in 400-degree oven until moolah is dry, tender, and auspicious at edges, around 10 transactions.
2. Set parenthesis.

To mate:

1. Conform oven wipe out 6 inches from broiler surroundings and modify broiler.
2. Set human broiler-safe crocks on baking wrap and fill each with nearly 1 3/4 cups soup.
3. Top apiece containerful with 1 or 2 baguette slices (do not flap slices) and splosh evenly with Gruyere. Broiling until mallow is fusible and foaming around edges, 3 to 5 transactions.
4. Let alter 5 proceedings before bringing.

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