Simple recipe: French Onion Soup w/some pics

French Onion Soup w/some pics, It Needs prepare 20 Ingredients And 10 Steps

Ok now How To Cook French Onion Soup w/some pics

We can cook French Onion Soup w/some pics by using 20 ingredients and 10 steps. Here is how you achieve French Onion Soup w/some pics.

Ingredients of French Onion Soup w/some pics

1. Prepare of The Stock.
2. You need to prepare 4 lb of lbs. cracked beef bones/soup bones w/o meat.
3. You need to prepare 2 of onions, halved.
4. Prepare 2 of scrubbed quartered carrots.
5. Prepare 2 of celery stalks.
6. Prepare of bouquet garni:0.25 tsp. thyme, 1 bay leaf, 6 parsley sprigs, 2 unpeeled garlic cloves, 2 whole cloves.
7. Prepare 10 cups of water.
8. You need to prepare of For the Onions and Soup.
9. You need to prepare 2 lbs of or about 5 cups of thinly sliced yellow onion.
10. Prepare 3 Tbsp of Tbs butter+1 Tbs Oil.
11. You need to prepare 1 tsp of salt.
12. You need to prepare 1 of ⁄4 tsp sugar (helps the onions to brown).
13. You need to prepare 3 Tbsp of flour.
14. Prepare 1/2 cup of dry white wine.
15. Prepare of The strained Stock.
16. Prepare to taste of salt and pepper.
17. Prepare 2 Tbsp of tbs Cognac, brings the flavors together.
18. Prepare 4 of rounds of hard-toasted french bread.
19. Prepare of Grated good grated or sliced Swiss or Gruyère Cheese to cover.
20. You need to prepare of Cook and assemble.

French Onion Soup w/some pics instructions

1. 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..
2. 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..
3. Tie the Bousquet garni in a coffee filter or cheese cloth..
4. 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..
5. ONIONS, COOKING AND FINAL ASSEMBLY.
6. Melt butter, add oil to a large pot. Add sugar and onions, cover, and cook on low for 30 minutes..
7. Raise heat and cook, stirring often on medium until golden, around 45 minutes.
8. Stir in flour, cook for a minute and add stock and wine. Partially cover and simmer gently for one hour..
9. Add Cognac, ladle into oven proof soup bowls, add bread slice and cover with cheese..
10. Bake at 400 degrees until lightly brown..

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