You are looking for idea recipes french onion soup that are interesting? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious french onion soup should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of french onion soup, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want to prepare french onion soup good wherever you are, because as long as you know the trick, this dish is can become dish special

Ingredients and seasonings used in make

1. Take 50 g butter
2. Prepare 1 tbsp olive oil
3. Use 1 kg onions, halved and thinly sliced
4. Prepare 1 tsp sugar
5. Use 4 garlic cloves, thinly sliced
6. Prepare 2 tbsp plain flour
7. Take few springs of fresh thyme
8. Prepare 1.3 l hot beef stock
9. Prepare 4-8 slices day old bread the choice is yours
10. Take 140 g gruyère, finely grated

Martha Stewart This classic French soup cooks down sweet Vidalia onions until caramelized then simmers them in a rich beef broth; at the end, top with a cheesy toast and broil. Add onions and continually stir until tender and translucent. Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. How To Make French Onion Soup To begin, in a large Dutch oven or soup pot, melt the butter over medium heat.

Steps to make French Onion Soup:

1. Melt the butter with the olive oil in a heavy based pan.
2. Add the onions and fry with the lid on for 10 mins until soft
3. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.
4. Add the garlic cloves for the final few minutes of the onions’ cooking time, then sprinkle in the plain flour and stir well.
5. Increase the heat and keep stirring as you gradually add the beef stock add the thyme. Cover and simmer for 15-20 mins
6. To serve, turn on the grill, and toast the bread. add a few cubes of cheese into the bottom of the bowl and Ladle the soup over the top make sure your bowls are heat proof
7. Place one or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.
8. Done and ready to serve!

Add the oil, onions, salt, pepper, and sugar. In the beginning, you will only need to stir the onions only occasionally. Season the soup with pepper and Cognac, if using. Place the toast rounds, toasted side down, on top of the soup and top with the cheese. In a large fry pan heat oil and butter when hot add the onions and cook at high heat to caramelize, until golden brown.

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