Does anyone have a good recipe for French Onion Soup?

Answer 1

Here...try this one:
FRENCH ONION SOUP

2 large onions, sliced thinly
2 chicken boullion cubes
1 qt water
1/2 teaspoon kitchen bouquet or gravy master
2 beef bouillion cubes
3 T butter

Slice onions, saute in butter until tender.
Add water, boullion cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve.

Toast italian bread slices under broiler.

Spread with butter, salt, pepper, garlic, paprika and Parmesan cheese.

Dice.

Hope you like it!

Answer 2

French Onion Soup
2 T. oil

3 T. butter

6 C. thinly sliced onions

1/2 t. sugar

2 1/2 qts. beef broth

1/2 C. dry white wine

sprig fresh thyme (optional)

salt and pepper to taste

8 slices slightly stale French bread

2 C. grated Gruyere cheese

Heat the oil in a heavy 5-6 qt. pan. Add the butter. When the butter has melted, add the onions and cook slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly until onions caramelize and turn to a rich brown color. Do not let them burn! This will take 45-60 minutes.

Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Simmer uncovered for 30 minutes.

To serve:

Toast the French bread slices until golden brown. Ladle the soup into a ovenproof bowl, add the toasted bread and cover with the cheese. Bake at 350 degrees F. for 20 minutes or 5 minutes under a hot broiler.

Answer 3

8 onions, sliced
2 cloves garlic, minced
1/3 cup olive oil
2 tablespoons all-purpose flour
8 cups beef stock
1/4 cup dry white wine
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper
1 loaf French bread
2 cups grated Gruyere or Swiss

Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.
Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler.

Answer 4

Yes I do! If you want it realy good and restaurant quality, take the time with the onions.

3 to 4 large onions
1 cup red wine
1 stick butter
couple pinches of thyme
1 tablespoon sugar
2 tablespoons flour
salt and pepper
6 cups beef or vegetable stock (they actually sell stock, not broth...or make your own)
Swiss cheese
French Bagettes, sliced and toasted after being rubbed with garlic

Melt butter, add onions that have benn sliced in half and sliced again. Cook over medium heat for about 30 minutes stirring often, until deep golden. Add Salt and pepper and thyme, stir for a couple minutes, then turn up the heat and add the flour and stir constantly for 2 minutes. Add all liquid and simmer on low for about 2 hours. You can build your crock 2 ways, one with bread on bottom, or bread on top, top with cheese and broil for 5 minutes.

Let me know if you make it and how you like it.

Answer 5

The Best French Onion Soup is sold FROZEN at Trader Jo's. It is made by:
Les Plats du Chef Inc.
51 Kesmark
Dollard-des-Ormeaux
Province of Quebec
Canada H9B 3J1
www.platsduchef.com

Answer 6

INGREDIENTS:
1/4 cup butter
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 ounce) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese

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DIRECTIONS:
Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.
Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted. Makes 4 servings

Answer 7

5 lbs of onions thinly sliced.
4 cans chicken broth
4 cans beef broth

Carmelize the onions in the bottom of the pot. Add both kinds of broth and simmer down. There ya have it.

Answer 8

Just go to this website:
http://www.allrecipes.com
here you can explore any recipe you want.
just try.

Answer 9

Yes I do, and so does O'Charley's.