Again looking for inspiration recipes french onion soup that are appetizing? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious french onion soup should have had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of french onion soup, first from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want prepare french onion soup good home, because as long as you know the trick, this dish is can become treat special

Ingredients and seasonings required in make

1. Take 4 tbsp unsalted butter
2. Take 4 tbsp extra virgin olive oil
3. Use 4 large sweet onions
4. Take 4 cup beef broth
5. Prepare 1/2 cup red wine
6. Prepare 1 tsp cornstarch
7. Use 1 bay leaf
8. Prepare 1 clove garlic
9. Use 1 tsp sugar
10. Prepare 1 loaf french baguette cubed and toasted or curetons
11. Use 8 oz swiss or gruyere cheese

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.

Instructions to make French onion soup:

1. In a large sauce-pan over low-medium heat, melt butter and oil, add thinly sliced onion, garlic and bay leaf
2. saute covered slowly until translucent and golden about 20-25 minutes stirring occasionally
3. add broth and bring to slow simmer, reduce heat and add wine.
4. cook covered on low heat for 30 minutes
5. add little water to cornstarch and add slowly to soup just to thicken very slightly
6. remove bay leaf
7. position rack 6-8" under boiler
8. ladle soup into bowls and mound bread cubes over soup cover with cheese.
9. place soup bowls on a cookie sheet for easier handling
10. broiled 2-3 minutes or until cheese is browned and crusty careful not to burn
11. 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. Melt butter in a heavy soup pot or Dutch oven over medium-low heat.

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