French Onion Soup w/some pics.
Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a special dish, french onion soup w/some pics. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
French Onion Soup w/some pics is one of the most popular of recent trending meals in the world. It is simple, it's fast, it tastes yummy. It is enjoyed by millions daily. They're nice and they look fantastic. French Onion Soup w/some pics is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. 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 of The Stock.
- {Make ready 4 lb of lbs. cracked beef bones/soup bones w/o meat.
- {Make ready 2 of onions, halved.
- {Make ready 2 of scrubbed quartered carrots.
- {Prepare 2 of celery stalks.
- {Make ready of bouquet garni:0.25 tsp. thyme, 1 bay leaf, 6 parsley sprigs, 2 unpeeled garlic cloves, 2 whole cloves.
- {Take 10 cups of water.
- {Make ready of For the Onions and Soup.
- {Take 2 lbs of or about 5 cups of thinly sliced yellow onion.
- {Prepare 3 Tbsp of Tbs butter+1 Tbs Oil.
- {Prepare 1 tsp of salt.
- {Make ready 1 of ⁄4 tsp sugar (helps the onions to brown).
- {Get 3 Tbsp of flour.
- {Take 1/2 cup of dry white wine.
- {Make ready of The strained Stock.
- {Get to taste of salt and pepper.
- {Make ready 2 Tbsp of tbs Cognac, brings the flavors together.
- {Prepare 4 of rounds of hard-toasted french bread.
- {Make ready of Grated good grated or sliced Swiss or Gruyère Cheese to cover.
- {Make ready of Cook and assemble.
Instructions 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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