a luvverly recipe for french onion soup please?

Answer 1

Take one Frenchman , one onion, put in liquidiser, warm thro'
waste of a good onion tho

Answer 2

Yum, saute 10 thinly sliced onions in olive oil till dark golden, this takes about 15 minutes on low, then add 2 tablespoons of dijon mustard and 2 tablespoons with plain flour, stir well and keep cooking for 5 minutes, then add 2 liters of home made beef stock, a bay leaf, simmer another 10 minutes. Meanwhile rub some french sourdough sliced bread with a cut garlic clove, cover with gruyere cheese and put under the griller, when bubbling put in the bottom of your soup bowl and ladle over the seasoned soup with a spoonful of chopped parsley

Answer 3

1 stick butter (8 Tablespoons)
8 cups onions, thinly sliced
3 Tablespoons flour
3 quarts beef stock
1 Tablespoon salt
1 teaspoon pepper
1 cup brandy
1 teaspoon BV meat glaze (or kitchen bouquet, bovril, or oxo, in a pinch)--optional
grated Gruyere cheese
grated Parmesan cheese
French bread
olive oil
Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5-7 minutes, until soft.
In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 degrees in the oven for about 15 minutes--until they are dry crusts.

When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning.

When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.

Answer 4

Do a google search for recipe for french onion soup.

Answer 5

last night i made a great onion soup for two people simply: chop three onions as small as u can, fry them with three spoons of vegetable oil till their color becomes brown, then add three glasses of chicken stock or (Mix 2 Maggi cubes with three glasses of water) add two spoons of wheat flour and mix till the grains disappear, add half a glass of cream and boil for ten minutes and you're done, if u want onion soup "gratinee" then you can but some Parmesan cheese on toast bread and place them over the soup and put the soup in the oven 175 degrees Celsius for five minutes

Answer 6

this is my Favorite Recipe for French Onion Soup. I got it off of Good Eats with Alton Brown. It is pretty easy, nothing to fancy but great taste. ENJOY!!!

5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated

Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

Answer 7

Onions? : )