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Directions. Step 1 - Preheat the broiler. Step 2 - Warm the oil over medium heat in a medium-sized Dutch oven or heavy-bottomed pot with a lid. Step 3 - Reduce the heat to medium-low, add the onions to the oil, and cook, covered, for 15 minutes.
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Cook slowly, with the lid on, for about 15 minutes. Stir occasionally. Remove the lid, turn the heat up to medium, add the salt and sugar, and stir often for about 40 minutes (mine took 45), until the onions are a deep golden brown. Add the flour and continue to cook and stir for another 3 or 4 minutes.
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Toast the bread. While the soup is simmering, preheat oven to 450ºF. Arrange the bread slices on a baking sheet, covered with parchment paper. Brush the bread on both sides with the remaining olive oil. Toast the bread in the oven for 10 - 15 minutes, flipping halfway through, until golden brown.
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Stir in sugar and salt and cook uncovered, stirring often until onions are browned and reduced. Reduce heat to medium-low and stir in the flour. Stir for 2-3 minutes, or until the flour and butter form a thick paste. If paste is not achieved, add more butter. Mix in 1 cup of warm beef stock.
The Best French Onion Soup Recipe
Lower heat to medium-low and cook, stirring frequently, until onions are very sweet and a rich golden-brown color, 1 to 2 hours. If browned onion juices on bottom of pot threaten to burn, add 1 tablespoon (15ml) water, scrape up browned bits, and continue cooking. Season with salt and pepper.
Thermomix recipe French Onion Soup
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Melt butter in a large stockpot or a Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.*. Stir in garlic until fragrant, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot.
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Cut thick slices of day-old french baguette. Put them on a baking sheet. Drizzle with olive oil and top with salt and pepper. Toast bread in a 400°F oven for 5 minutes. Slice a clove of garlic in half and rub down each piece of bread with the garlic. Check the soup for salt and pepper and season as necessary. Ladle soup into broiler-safe cups.
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Stir in flour and let thicken for a minute or two. Step 4. Slowly add warm broth, ¼ teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste. Step 5. Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread.
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Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10.
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Instructions. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions occasionally.
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Add in the onions and sauté, stirring often, until softened, about 10 minutes. Reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy. Add in the garlic and cook until fragrant, about 1 minute.
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Step 8 - Add the stock to the onion mixture, bring to a simmer, and cook for 45 minutes. Step 9 - Remove the thyme and the bay leaf from the soup. Step 10 - Swirl the port into the soup. Step 11 - Divide the soup into six oven-proof ramekins or bowls. Step 12 - Top each serving with a slice of the bread and 1/3 cup of the grated cheese.
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Meanwhile, preheat the oven to 400° F. Arrange the bread bowls on a baking sheet and toast for 10 minutes. 4. Ladle the soup into the bread bowls and top evenly with cheese. Bake until bubbly and golden brown, 10 minutes. Top with fresh thyme or crispy sage in brown butter.
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Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
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Our taste tests revealed the combination of an all-beef broth with white wine as the clear winner, as used in this Gourmet French Onion Soup. The beef broth (obviously home-made is best, but store.
