keep warm with this GREAT French onion soup! With beef stock base&buttery onions, French bread, Gruyere and Parmesan cheddar.A significant part of this French onion soup relies upon the stock that you are utilizing, and stock fluctuates colossally in its taste.This is the healthy soup for your whole family.
- Prep time: 10 minutes
- Cook time: 1 hour, 10 minutes
- Total Time: 1 hour,20 minutes
- Serving: 4-6 servings minutes
- Author: Recipemina
- Red onions, stripped and daintily( around 10 cups of cut onions absolute )
- Four tablespoons additional virgin olive oil
- 2 tablespoons butter
- 1 teaspoon of sugar
- Salt to taste
- 2 bulb of minced garlic
- 8 cups of beef stock
- 1/2 cup of dry white wine
- 2 bay leaves
- 1 tablespoon of fresh thyme you can also used 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 2 tablespoons brandy (optional)
- 8 slices French bread
- 1 1/2 cups of grated Swiss Gruyere and a sprinkling of Parmesan cheddar
in a quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium flame. Add the toss and onion to coat with the olive oil.Cook the onions, mix regularly, til they have softened, around 15 to 20 minutes.
expand the flame to medium high. add the rest of the tablespoon of olive oil and the spread and cook, mix frequently, until the onions begin to dark colored, around 15 additional minutes.At that point sprinkle with sugar and 1 teaspoon of salt and keep on cooking until the onions are very much sautéed, around 10 to 15 more minutes.
add the minced garlic and cook for a minute take the dried white wine to the pot and scrape up the browned bits on the bottom and sides of the pot.Include the stock, bay leaves, and thyme. Bring to a stew, spread the pot and lower the flame to keep up a low stew. Cook for around 30 minutes.
Season to taste with salt and add ground black pepper. While the soup is stewing, line a sheet dish with material paper or foil and preheat the broiler to 450°F with a rack in the upper third of the oven
Brush the two sides of the French bread with olive oil .Put in the oven and toast until softly caramelized, around 5 to 7 minutes. Expel from stove.Turn the toasts over and sprinkle with the ground Gruyere cheddar and Parmesan. Come back to oven when it’s near serving time and heat until the cheddar is bubbly and daintily sautéed.
To serve, scoop soup into a bowl and move one gooey toast onto the highest point of each bowl of soup.Taste the soup before placing it in the oven, and on the off chance that it needs additionally seasoning.
See here another yummy Recipe of Au Gratin Potatoes