Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, french onion soup w/some pics. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
French Onion Soup w/some pics is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. French Onion Soup w/some pics is something that I have loved my entire life.
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To get started with this particular recipe, we must first prepare a few components. You can have french onion soup w/some pics using 20 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make French Onion Soup w/some pics:
- Take The Stock
- Get 4 lb lbs. cracked beef bones/soup bones w/o meat
- Make ready 2 onions, halved
- Get 2 scrubbed quartered carrots
- Take 2 celery stalks
- Prepare bouquet garni:0.25 tsp. thyme, 1 bay leaf, 6 parsley sprigs, 2 unpeeled garlic cloves, 2 whole cloves
- Make ready 10 cups water
- Prepare For the Onions and Soup
- Prepare 2 lbs or about 5 cups of thinly sliced yellow onion
- Take 3 Tbsp Tbs butter+1 Tbs Oil
- Get 1 tsp salt
- Make ready 1 ⁄4 tsp sugar (helps the onions to brown)
- Get 3 Tbsp flour
- Prepare 1⁄2 cup dry white wine
- Prepare The strained Stock
- Make ready to taste salt and pepper
- Prepare 2 Tbsp tbs Cognac, brings the flavors together
- Make ready 4 rounds of hard-toasted french bread
- Make ready Grated good grated or sliced Swiss or Gruyère Cheese to cover
- Get Cook and assemble
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Steps to make French Onion Soup w/some pics:
- Heat oven to 450F. Arrange the meat, bones, onions, and carrots in a cast iron pan. Place in the middle portion of the oven and roast for 30-40 minutes, turning occasionally until nicely browned.
- Remove from the oven and drain the fat out of the roasting pan. Transfer into an 8 or 10-quart soup kettle. Pour a cup or two of the water into the pan, set over heat (or back in the still-hot oven). Scrape up all the brown bits at the bottom. Pour all that into the kettle.
- Tie the Bousquet garni in a coffee filter or cheese cloth.
- Cover ingredients with 10 cups of water. Bring to a simmer, skim and add the salt, celery, and bouquet garni. Simmer, partially covered, on low for 4 to 5 hours. Strain the stock out of the kettle into a bowl.
- ONIONS, COOKING AND FINAL ASSEMBLY
- Melt butter, add oil to a large pot. Add sugar and onions, cover, and cook on low for 30 minutes.
- Raise heat and cook, stirring often on medium until golden, around 45 minutes
- Stir in flour, cook for a minute and add stock and wine. Partially cover and simmer gently for one hour.
- Add Cognac, ladle into oven proof soup bowls, add bread slice and cover with cheese.
- Bake at 400 degrees until lightly brown.
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