Good afternoon here we will give you a recipe big sals french onion soup which is interesting The way preparing it is very very easy. You just need to be careful to get results from big sals french onion soup which has aroma and taste that can evoke our tastes.

So that the result of big sals french onion soup, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare big sals french onion soup delicious as long as you know the tricks and how to make this dish you can become serving very special.

Ingredients and seasonings used for make

1. Prepare 4 tbsp butter
2. Prepare 3 1/2 lb onions
3. Use 1 1/4 tsp sugar
4. Take 2 tbsp flour
5. Prepare 32 oz low salt beef broth
6. Prepare 1/4 cup your favorite Red Wine
7. Prepare 1 loaf crusty Ciabatta bread
8. Use 6 oz swiss or gruyere cheese

Melt the butter in a large pot on medium heat. Add the onions, garlic, and bay leaves. When you come back, the onions should have released a lot of moisture. Pour in the vinegar and put the lid back on.

Steps to cook Big Sals french onion soup:

1. Cook the onions for15 minutes in the butter in a medium hot pan. Until the onion start turning golden brown and are very soft
2. Uncover an increase heat to medium high add the sugar and cook uncovered for 10 to 15 minutes. sprinkle with the flour and stir in the wine, broth and 1cup of water
3. Meanwhile heat up your ovens broiler. Toast slices of bread 1-2 minutes on each side. Set aside for now. Keep oven hot
4. Spoon about 1cup into 6 oven proof crocks
5. Add the toast slices and top with shredded or thinly sliced cheese.
6. Put crocks on a baking sheet, set under broiler for about 3-4 minutes to melt the cheese.
7. Remove from oven let cool a few minutes and enjoy.
8. Done and ready to serve!

Add the beef broth, salt and garlic powder to onions. Top with Gruyere swiss or Emmental and continue with recipe, broiling as directed. Remove and discard thyme and bay leaf. Place baguette slices onto a baking sheet. Divide soup into ramekins or ovenproof bowls.

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