You are looking for inspiration recipes french onion soup that are delicious? How to prepare 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 able provoke our taste buds.

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

Ingredients and seasonings used in prepare

1. Take 4 onions
2. Prepare 1 tbsp minced garlic
3. Prepare 1 tbsp olive oil
4. Prepare 4 oz sherry wine
5. Prepare 1 gallon chicken and or beef stock
6. Prepare 1 loaf Italian bread
7. Prepare 2 cup mozzarella
8. Prepare 1 1/2 tsp browning sauce (gravy master)
9. Prepare 1 salt, pepper ,onion and garlic powder to taste

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. How To Make French Onion Soup To begin, in a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. In the beginning, you will only need to stir the onions only occasionally.

Instructions to make French onion soup:

1. thinly slice onions
2. heat oil in a large sauce pot
3. Carmelize onion on medium high heat until dark brown.*this should take about 10 minutes
4. add minced garlic and cook for another 2 minutes
5. add the sherry wine slowly and reduce for 2 minutes
6. add the stock and bring to a boil
7. add the browning sauce
8. reduce to a simmer and cook for 45 min
9. season with salt ,pepper, onion and garlic powder to taste
10. meanwhile slice the loaf of bread and toast
11. when the soup is done serve in a bowl with a slice of bread with the cheese over the top and melted in the oven
12. if you like your soup with a little more body make a corn starch slurry and add about 5 minutes before done
13. Done and ready to serve!

Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this). Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. 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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