Are looking for inspiration recipes big sals french onion soup that are delicious? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious big sals 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 big sals 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 prepare big sals french onion soup delicious wherever you are, because as long as you know the trick, this dish is could be dish special

Ingredients and seasonings must exist for make

1. Prepare 4 tbsp butter
2. Take 3 1/2 lb onions
3. Prepare 1 1/4 tsp sugar
4. Prepare 2 tbsp flour
5. Take 32 oz low salt beef broth
6. Prepare 1/4 cup your favorite Red Wine
7. Prepare 1 loaf crusty Ciabatta bread
8. Use 6 oz swiss or gruyere cheese

Melt the butter in a large pot on medium heat. Add the onions, garlic, and bay leaves. When you come back, the onions should have released a lot of moisture. Pour in the vinegar and put the lid back on.

Instructions to cook Big Sals french onion soup:

1. Cook the onions for15 minutes in the butter in a medium hot pan. Until the onion start turning golden brown and are very soft
2. Uncover an increase heat to medium high add the sugar and cook uncovered for 10 to 15 minutes. sprinkle with the flour and stir in the wine, broth and 1cup of water
3. Meanwhile heat up your ovens broiler. Toast slices of bread 1-2 minutes on each side. Set aside for now. Keep oven hot
4. Spoon about 1cup into 6 oven proof crocks
5. Add the toast slices and top with shredded or thinly sliced cheese.
6. Put crocks on a baking sheet, set under broiler for about 3-4 minutes to melt the cheese.
7. Remove from oven let cool a few minutes and enjoy.
8. Done and ready to serve!

Add the beef broth, salt and garlic powder to onions. Top with Gruyere swiss or Emmental and continue with recipe, broiling as directed. Remove and discard thyme and bay leaf. Place baguette slices onto a baking sheet. Divide soup into ramekins or ovenproof bowls.

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