Are looking for inspiration recipes "baked french onion" soup that are appetizing? How to make it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious "baked 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 "baked french onion" soup, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare "baked french onion" soup good wherever you are, because as long as you know the trick, this dish is able become dish special

Ingredients and seasonings required exist in prepare

1. Prepare 4 Onions
2. Take 96 oz (3- 32 oz. containers) beef broth or beef stock
3. Prepare 1 tbsp worcestershire sauce
4. Prepare 1/2 tsp thyme
5. Use 1 bay leaf
6. Prepare 4 tbsp butter
7. Use 1 salt and pepper
8. Prepare 1 french bread
9. Take 1 freshly shredded cheese of your choice. I used alehouse cheddar

Slice the onions in half from root to tip, then slice them thin. Melt the butter in a heavy ovenproof pot or Dutch oven over medium-low heat. Stir in onions to coat with butter. Add the oil, onions, salt, pepper, and sugar.

How to cook "Baked French Onion" Soup:

1. Slice onions
2. On medium high heat, melt 4 tablespoons of butter in pot and put all onions in. Salt and pepper thoroughly.
3. Stir occasionally until unions get soft and brown. About 30-45 minutes.
4. Add Worcestershire sause, thyme and bay leaf while cooking the onions.
5. When browned, add in all the broth. Stir well and let simmer for a couple hours.
6. Slice thin slices of french bread and toast. Butter both side if you wish.
7. Fill oven safe bowl with soup place toasted french bread on top and top with cheese.
8. Broil until melted and slightly brown.
9. Enjoy!
10. Served with a panini.
11. Done and ready to serve!

Remove pot from oven and stir onions, scraping bottom and sides of pot. Increase the heat to medium high. Place heavy bottom stock pot or dutch over over medium-low heat. Add sliced onions and stir until they are evenly coated with the oil. To brown or caramelize the onions turn heat under pot to medium or medium high heat.

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