French Onion Soup Recipe
This French Onion Soup Recipe has an incredible flavour that is really derived from proper treatment of the onions during the carmelisation process.
This recipe produces enough, that you can freeze some (even in the crocks) to eat later... tastes great after a late day at work.
French Onion Soup Recipe Ingredients:
10 Large white onions, sliced rustically.
3 Tablespoons butter.
2 Cups white wine (the wine you use is to your taste)
4 Cups of quality chicken stock; beef, or veal may also be used.
1 Bouquet Garni (2 thyme sprigs, 3 parsely sprigs, 2 bay leaves)
2 Splashes of Cognac.
1 French Baguette for croutons.
Grated Gruyere cheese.
Method:
- Slice onions very rustically, even sizes are not required.
- Melt butter in deep electric frying pan set to 300ºf, place onions in pan - cover and leave alone for 15 minutes.
Stir onions at the 15 minute mark, and then occasionally every 5-10 minutes until deep mahogany brown. This could take 1 hour or more, and is vital to the flavour of the soup.
Slice baguette and ‘toast’ under the broiler of your oven to make croutons.
Once onions are caramelized, turn heat in pan up to highest temp and add wine. Watching and stirring reduce liquid until it is a sticky syrup.
Lower Temp to 200º, add bouquet garni, and stock, cover and simmer for 15-20 minutes.
Spoon into oven proof single serve crocks, or ramekins. Place 1-2 croutons into soup, and cover with grated cheese.
Place soups under broiler to melt and brown cheese. Alternatively a kitchen torch works best if you don’t have a gas oven.
This recipe produces enough, that you can freeze some (even in the crocks) to eat later... tastes great after a late day at work.
French Onion Soup Recipe Ingredients:
10 Large white onions, sliced rustically.
3 Tablespoons butter.
2 Cups white wine (the wine you use is to your taste)
4 Cups of quality chicken stock; beef, or veal may also be used.
1 Bouquet Garni (2 thyme sprigs, 3 parsely sprigs, 2 bay leaves)
2 Splashes of Cognac.
1 French Baguette for croutons.
Grated Gruyere cheese.
Method:
- Slice onions very rustically, even sizes are not required.
- Melt butter in deep electric frying pan set to 300ºf, place onions in pan - cover and leave alone for 15 minutes.
Stir onions at the 15 minute mark, and then occasionally every 5-10 minutes until deep mahogany brown. This could take 1 hour or more, and is vital to the flavour of the soup.
Slice baguette and ‘toast’ under the broiler of your oven to make croutons.
Once onions are caramelized, turn heat in pan up to highest temp and add wine. Watching and stirring reduce liquid until it is a sticky syrup.
Lower Temp to 200º, add bouquet garni, and stock, cover and simmer for 15-20 minutes.
Spoon into oven proof single serve crocks, or ramekins. Place 1-2 croutons into soup, and cover with grated cheese.
Place soups under broiler to melt and brown cheese. Alternatively a kitchen torch works best if you don’t have a gas oven.
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