Good afternoon here me will give you a recipe french onion soup which is delicious The way preparing 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 can evoke our tastes.

So that the result of french onion soup, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to make 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 can be treat very special.

Ingredients and seasonings required for prepare

1. Take 2 Lbs. Onions
2. Prepare 4 cloves Garlic
3. Prepare Splash White Wine
4. Prepare 4 Tbs. Butter
5. Prepare Few Shakes of Worcestershire Sauce
6. Take Squirt of Mustard
7. Prepare 2 Pinches Oregano
8. Take 2 Pinches Parsley
9. Take 3 Tbs. Flour
10. Use French Bread
11. Prepare Cheddar Cheese
12. Prepare 1.5 Liters Beef Broth
13. Take Black Pepper
14. Use Salt
15. Prepare 1 Bay Leaf

Martha Stewart This classic French soup cooks down sweet Vidalia onions until caramelized then simmers them in a rich beef broth; at the end, top with a cheesy toast and broil. Add onions and continually stir until tender and translucent. 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.

Instructions to cook French Onion Soup:

1. Half, peel and dice onions. Place in a large bowl. Peel and dice garlic, reserve in another bowl.
2. Heat butter on medium low heat. Add in onions and season. Stir occasionally.
3. Slowly cook these onions. When the onions are browning nicely, add in the garlic. Cook until browned. Add a healthy slash of white wine. Cook out the alcohol.
4. After onions are looking caramelized, add in the flour. Stir and cook a few more minutes. They should be looking very appealing by now.
5. Add in bay leaf, oregano, parsley stock, Worcestershire sauce and a squirt of mustard. Stir, cover, reduce heat to low.
6. Make four little mounds of cheese and place them on a pan. Turn the heat on medium and allow them to melt. When they’re brown around the edges, turn off the heat.
7. Serve with bread and cheese. A sandwich is never a bad idea.
8. Done and ready to serve!

Add the oil, onions, salt, pepper, and sugar. 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. Melt butter in a heavy soup pot or Dutch oven over medium-low heat.

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