French Onion Soup" Check out our Insider French Onion Soup Recipe In No Time!"
This recipe was given by my best friend, Albert Y. This is the BEST French Onion-Soup that i ever tried before. The wonderful taste really impressing me. Hence, i wish to share this recipe with you here. Best French Onion Soup In Town Ingredients (7 servings)
Shredded Gruyene cheese - 2.5 cups (about 8 oz) The Making for Soup 1). Heat the oven at 400 degree; put the rack at lower middle position. 2). Generously spray the inside of a heavy-bottomed large Dutch oven (min. 7 quart) with a non-stick cooking spray. Put the butter in the pot including adding 1 tsp salt and onions. Cook for about 1 hour. Remove the pot from oven and stir the onions, scraping all sides ad bottom of the pot. Put back the pot into the oven with the lid slightly open and continue cooking for another 1.5 hours until onions are soft. Scraping the bottom and sides of pot including stirring the onions after 1 hour. 3). Remove the pot from oven and place over medium high heat. Use oven mitts to handle pot, cook onions for 20 minutes including stirring frequently and scraping the sides and bottom of pot, until the liquid evaporates and the onions brown. Controlling the heat if onion browning too fast. Continue to cook until the pot bottom coated with a dark crust which is taking about 8 minutes; stirring always. 4). Stir in 1/4 cup of water and scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has form another dark crust, about 6-8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Add in sherry and cook for 5 minutes until evaporates, stir constantly. 5). Add in broth, 2 cups of water, bay leaf, thyme and 0.5 tsp salt, scraping up any final bits of browned crust on bottom and sides of pot. 6). Adjust the heat at high and bring to boil. Reduce heat and simmer for half an hour. Discard herbs and add seasoning to taste. The Making for Croutons 1). When the soup is simmering, you can arrange the baguette slices in single layer on baking sheet and bake in 400 degree oven for 10 minutes until the bread is dry and crisp. Set aside. To serve 1). Adjust the oven rack about 6 inches away from broiler element and heat broiler. Set individual broiler safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving. Enjoy this BEST French onion soup that i ever tried before!
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