Are looking for idea recipes french onion soup that are delicious? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be 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, then material selection fresh, until the way of making and serving it. No need worry if want prepare french onion soup good wherever you are, because as long as you know the trick, this dish is able be treat special

Ingredients and seasonings required for prepare

1. Prepare 4 Tablespoons Olive Oil
2. Prepare 2 Tablespoons Butter
3. Prepare 6 Cups Yellow Onion, thinly sliced
4. Prepare 1 Teaspoon Salt
5. Prepare 1/2 Teaspoon Sugar
6. Use 3 Tablespoons Flour
7. Prepare 6 Cups Beef Stock
8. Prepare 1/2 Teaspoon Ground Sage
9. Prepare 1 Whole Bay Leaf
10. Prepare 3 Tablespoons Balsamic Vinegar
11. Prepare Pepper to taste
12. Use Shredded Provolone 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.

How to make French Onion Soup:

1. In a large pot over medium/low heat, heat olive oil and butter. Once the butter is melted, stir in the onions and coat with oil and butter.
2. Cover and cook for 20 minutes, checking occasionally.
3. Turn up the heat to medium/high and add salt & sugar. Stir and keep cooking until onions are brown and caramelized (the bottom of the pan will develop some browning, its very important.)
4. Stir in flour one tablespoon at a time and cook for about 30 seconds.
5. Add 1 cup of the beef stock, use a whisk to scrape the bottom of the pan.
6. Add the remaining 5 cups of beef stock, sage, bay leaf and bring to a boil, reduce heat and simmer, uncovered for about 40 minutes.
7. Add balsamic vinegar, cook for another 2-3 minutes.
8. Serve in bowls and add your shredded provolone cheese to top!
9. 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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