BEST FRENCH ONION SOUP - COOKS ILLUSTRATED
Steps:
- 1. FOR THE SOUP: Adjust oven rack to lower-middle positions and heat oven to 400 degrees. Generously spray inside of Dutch oven with vegetable oil spray. Add onions, butter, and 1 teaspoon salt. Cooke, covered, for 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
- 2. Carefully remove pot from oven (leave oven on) and place over medium-high heat. Cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and oniobns brown, 15-20 minutes (reduce heat to medium if onions brown too quickly). Continue to cook, stirring frequently, until bottom of pot is coated with cark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any browned bits that collect on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates, about 5 minutes.
- 3. Stir in 2 cups water, chicken broth, beef brot, thyme, bay leaf and 1/2 teaspoon salt, scraping up any finalbits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. 30 minutes. Remove and discard herbs and season with salt and pepper to taste.
- 4. FOR THE CHEESE CROUTONS: While soup simmers, arrange baguette slices in single layer on rimmed baking sheet and bake until bread is dry, crisp, and golden at edges, aout 10 minutes. Set aside.
- 5. TO SERVE: Adjust oven rack 7 to 8 inches from broiler element and heat broiler. Set 6 broiler-safe crocks on rimmed baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do ot overlap slices) and sprinkle evenly with Gruyere. Broil until chese is melted and bubbly around the edges, 3 to 5 minutes. Let cool 5 minutes before serving.
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Vicky Finnerty
v.f@gmail.comThis recipe looks delicious. I'm going to make it this weekend.
Syed Shujahat
s.s@yahoo.comI can't wait to try this recipe.
Bianca Pienaar
pienaar_bianca@yahoo.comThis soup is perfect for a cold winter day.
M Riaz
riaz_m@yahoo.comI will definitely be making this soup again.
Marve Kesh
m.kesh@gmail.comThis is the best French onion soup recipe I've ever tried.
Ahmed Mashud
ahmed-m@hotmail.comThis soup is absolutely delicious! The caramelized onions are so flavorful and the broth is so rich and savory.
Kristen Davis
kristen72@yahoo.comI've made this soup several times now and it's always a hit. It's the perfect comfort food for a cold winter day.
Fatou Neyne
f-neyne74@gmail.comThis soup is so easy to make and it's so delicious. I love that I can make it ahead of time and it's even better the next day.
Whittey Bwayi
bwayi_w@yahoo.comI made this soup for a party and it was a huge hit. Everyone loved it! The caramelized onions were especially delicious.
Ameh blessing
b.ameh@gmail.comThis is the best French onion soup I've ever had. The caramelized onions are so flavorful and the broth is so rich and savory. I will definitely be making this again and again.
ahad mahmud
m.ahad@gmail.comThis soup was delicious! The onions were caramelized to perfection and the broth was rich and flavorful. I followed the recipe exactly and it turned out perfectly.
Lizalise Mshudulu
l41@aol.comI'm not a huge fan of onion soup, but this recipe changed my mind. The onions were perfectly caramelized and the broth was so flavorful. I will definitely be making this again.
Emaan Ali
e19@yahoo.comThis soup was a hit with my family! The caramelized onions were so flavorful and the broth was rich and savory. I will definitely be making this again.