October 30, 2017
Comfort Food, Soups/Stews, Vegetables,
Onions, French, Budget-Friendly, Entertaining, Fall/Autumn, Winter, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, No Eggs, Wine, Make it from scratch more
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"My family and I love French Onion Soup. Since both my son and grandsons French Onion Soup never see to leftovers I decided to get the recipe. Much to my surprise it was far easier than I had thought. You can do the super easy and add the prepared toasts to the bowls or the traditional placing the bowls of soup on a cookie sheet and place under the broiler until the cheese is bubbly and lightly browned. Be sure to watch onions carefuly so they don't burn, ovens vary so assure your cheese toasts come out as soon as they are lightly browned."
Slice onions thinly (I use a mandoline)
In a large cooking pot over medium-low melt butter, add onions and brown sugar cook stirring often until golden and carmelized, about 15 – 20 minutes
Add sherry simmer four to five minutes, add broth, seasonings, wochestershire sauce and minced garlic reduce heat to low and simmer about 30 – 40 minutes
While soup is simmering, preheat oven to 400, lightly brush both sides of thick slices of french bread or french baguette with olive oil place on a parchment lined cookie sheet and bake until lightly browned about 5 – 7 minutes, remove from oven turn the toasts over, just before serving add grated cheeses, in 350 oven broil cheese toasts until bubbly and lightly browned
To serve remove Bay Leaf, laddle the soup into soup bowls (I use the tradional french oven proof bowls) add a slice of toasted bread to each bowl of soup
NOTE you may do the more tradional, laddle the soup into oven-proof bowls cover with toast, add cheese, place bowls on large cookie sheet put under the broiler at 350 for approximately 10 minutes or until bubbly and lightly browned
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This is a fantastic French Onion Soup. I followed instructions as listed except for ladling the soup into bowls and finishing off with the cheese in the microwave.