Gratinéed French Onion Soup with Bacon Recipe

Slow Cooker French Onion Soup Closet Cooking

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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First, French onion soup calls for a ton of onions. While onions aren't expensive, there's a lot of labor involved in halving, peeling, and slicing 10, 12, 50, or one billion onions (I don't know how much soup you make). Second, a good French onion soup takes time: Letting broth, a bit of wine, some herbs, and all of those onions become.

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Slice baguette to 1/2" thick slices. Brush both sides lightly with olive oil, arrange on a baking sheet and bake for 6-8 minutes until golden brown at the edges. Once the soup is ready to serve, top the toasts with half of the cheese and broil for 2-3 minutes until the cheese melts and turns golden in spots.

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Begin caramelizing the onions with olive oil and butter: In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. Increase the heat to medium high.

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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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Make the recipe with us. Step 1. Melt butter in a heavy Dutch oven over medium heat. Add onions and ½ teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly.

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Sweat onions and garlic in oil in a large pot over medium heat, covered, for ⏰ 10 minutes. Uncover pot, increase heat to medium-high and cook onions until caramelized, stirring frequently, ⏰ 20 minutes. Deglaze pot with wine and sherry; increase heat to high and simmer until liquids evaporate, stirring often. Stir in flour and cook ⏰ 1.

Traditional French Onion Soup Recipe & Video Martha Stewart

Method. Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers.

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Deglaze: Add wine, then simmer rapidly for 2 minutes until mostly evaporated, stirring to scrape the bottom of the pot. Flour: Sprinkle flour over the onion and cook for 1 minute. Add broth & herbs: Add broth, thyme and bay leaves. Simmer: Cover, lower heat so it's simmering gently then simmer for 30 minutes.

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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.

Classic French Onion Soup Recipe Easy French Onion Soup

Reduce the heat to low and simmer for 20 minutes. Prep the baguette slices. While the onions cook, preheat oven to 400°F. Arrange sliced baguette pieces on a baking sheet. Once the oven is hot, toast the bread for 8-10 minutes until lightly golden and crisp. Portion.

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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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Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be.

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This French Onion Soup isn't the healthiest option, but also isn't the worst. One soup contains 220 calories, 11 grams of fat, 17 grams of carbohydrates, two grams of fibre, four grams of sugar, fifteen grams of protein and 770 milligrams of sodium. That's quite a bit of sodium!

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Cuisine Adventures lists 3 heating options for this french onion soup. Conventional Oven - Heat french onion soup in 400° for 40 minutes or until cheese is golden brown. Microwave - Microwave soup on high for 3 minutes, stir, and microwave for 2 minutes more. Hybrid Method - Microwave for 3 minutes, add additional swiss cheese, bake for.

French Onion Soup Recipe Jessica Gavin

Preparation Instructions. Place 1 soup, cheese on top, in a microwave-safe bowl (10 fl oz (300 ml) bowl capacity). Heat on HIGH for 3 minutes. Stir and heat for 2 minutes more. Add the extra cheese (Swiss, Gruyère or Mozzarella) at the end of the cook time. Broil in the oven.