OUT OF THIS WORLD FRENCH ONION SOUP
This recipe is develops the deep sweet onion flavor by baking the onions to reduce them, then cooking the onions on the stove and deglazing the pan 3 times.... redundant yes, but worth the effort. SO GOOD!
Provided by MMinMI
Categories Onions
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE SOUP: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Spray the inside of heavy bottomed large (at least 7 quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from over 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 side of pot after 1 hour.
- Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot until liquid evaporates and onions brown, 15 to 20 minutes, reduce heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more time, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
- Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.
- TO SERVE: Adjust oven rack 6 inches 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 toasted bagette slices (do not overlap) and sprinkle evenly with gruyere. Broil until cheese is melted an bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.
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Guddu Miya
[email protected]Overall, this is a great recipe for French onion soup. It's easy to make and it's always a hit with my family and friends.
Jakir Hossain Joy
[email protected]The soup was too thick for my liking. I would add more broth next time.
MADO Dz
[email protected]I thought the soup was a bit bland. I would add more herbs and spices next time.
muna bhai mbbs
[email protected]The soup was a bit too salty for my taste, but otherwise it was very good.
Mms Shop
[email protected]This is my go-to recipe for French onion soup. It's always a hit with my family and friends.
Samkele Nkosiyane
[email protected]I made this soup in my slow cooker and it turned out great! It's a great way to have a warm and comforting meal without having to spend a lot of time in the kitchen.
Lesly Radilla
[email protected]I'm not a huge fan of onions, but I really enjoyed this soup. The caramelization process mellows out the onion flavor and makes it much more palatable.
Jahid Emon
[email protected]The soup was easy to make and the ingredients are affordable and easy to find.
Shanni Sheikh
[email protected]I made this soup for a dinner party and it was a huge hit! Everyone loved it.
Okeowo Aderemi
[email protected]This soup is absolutely delicious! The caramelized onions are so flavorful and the broth is rich and savory. I followed the recipe exactly and it turned out perfect.