Tuesday, March 12, 2019

How do you do French Onion Soup?

French Onion Soup


  • In a large pot over medium-low heat, heat 5 full teaspoon of olive oil and add 3 full teaspoon of butter. Once the butter is melted, stir one kilogram of onions, thinly sliced and coat with oil and butter.
  • Cover and cook for 20 minutes, checking occasionally.
  • Turn up the heat to medium-high. Add ½ teaspoon of salt and ½ teaspoon of sugar. Stir and keep cooking until onions are brown and caramelized.
  • Note that; the bottom of the pan will develop some browning, it’s very important..😋
  • Stir in flour one tablespoon at a time and cook for about 30 seconds, three interval times.
  • Preheat Oven To 325˚F (160˚C).
  • Add 2 cup of the beef broth,and stir by using a whisk to scrape up  the browned bits stuck on the bottom of the pan.
  • Add the remaining 6 cups of beef stock, ½ cup of balsamic vinegar, ½ teaspoon of ground sage and, 1 leaf whole bay leaf, Bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes.
  • In the meantime, cut the french bread or baguette into ½ inch thick pieces. Brush with oil on both sides and bake at 325˚F (160˚C) for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F (175˚C).
  • In an oven safe bowl, pour the onion soup, filling about ¾ of the way full. Top with a piece of baked french bread, and generously sprinkle Swiss and Parmesan cheese on top.
  • Bake for two to three minutes or until the cheese has melted completely and become slightly golden.
  • Enjoy....😍

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