Good morning here we will give you a recipe french onion soup which is interesting The way making it is very not too difficult. You just need to be careful to get results from french onion soup which has aroma and taste that able evoke our tastes.

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

Ingredients and seasonings required for make

1. Take 1/2 cup unsalted butter
2. Take 2 tbsp olive oil
3. Use 4 cup sliced onions
4. Use 42 oz beef broth
5. Prepare 2 tbsp dry sherry (optional)
6. Prepare 1 tsp dried thyme
7. Prepare salt and pepper to taste
8. Prepare 4 slice French or Italian bread
9. Take 4 slice provolone cheese
10. Prepare 2 slice swiss cheese
11. Prepare 1/4 cup shredded parmesan cheese

Stir in onions to coat with butter. Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. How To Make French Onion Soup To begin, in a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar.

Steps to make French Onion Soup:

1. Melt butter with olive oil in an 8-quart stock pot on medium high heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
2. Add beef broth, sherry, and thyme. Season with salt and pepper and simmer for 30 mins.
3. Heat the oven broiler.
4. Ladle soup into oven-safe serving bowls and place one slice of bread on top of each bowl. Layer each slice of bread with a slice of provolone, 1/2 slice swiss, and 1 tbsp parmesan cheese.
5. Place bowls on a cookie sheet and broil in the preheated oven until the cheese bubbles and browns slightly.
6. Done and ready to serve!

In the beginning, you will only need to stir the onions only occasionally. Season the soup with pepper and Cognac, if using. Place the toast rounds, toasted side down, on top of the soup and top with the cheese. In a large fry pan heat oil and butter when hot add the onions and cook at high heat to caramelize, until golden brown. Add the shallots and cook until light golden brown as well.

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