Are looking for idea recipes french onion soup that are unique? How to prepare 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 french onion soup should had aroma and taste that can provoke our taste buds.

There are several 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 making and serving it. No need worry if want to prepare french onion soup good home, because as long as you know the trick, this dish is able be dish special

Ingredients and seasonings required for make

1. Prepare 6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem about 10 cups of sliced onions total
2. Take 4 Tbsp Olive oil
3. Prepare 2 Tbsp butter
4. Use 1 teaspoon sugar
5. Prepare Salt
6. Use 2 cloves garlic, minced
7. Prepare 8 cups beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
8. Take 1/2 cup dry vermouth or dry white wine
9. Take 2 bay leaves
10. Prepare 2 teaspoons dry thyme OR 4 teaspoons of fresh thyme (can also use a few sprigs of fresh thyme)
11. Prepare 1/2 teaspoon freshly ground black pepper
12. Prepare 2 Tbsp brandy (optional)
13. Use 8 inch-thick slices of French bread or baguette
14. Prepare 1 1/2 cups grated Swiss Gruyere and a sprinkling of Parmesan

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.

How to cook French Onion Soup:

1. In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes. Then sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt and continue to cook until the onions are well browned, about 10 to 15 more minutes. Add the minced garlic and cook for a minute more.
2. Add the vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.
3. Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes. Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.
4. While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven. 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). Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.
5. Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.
6. To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup. Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned.
7. 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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