Anyone no a good recipe for french onion soup?

Answer 1

Yes there is a french onion soup recipe on the Martha Stewart web site that is great. I have made it several times and everyone loved it.
French Onion Soup
Serves 6
Cooking the onions for a very long time over low heat mellows their flavor. Don’t stir them too often or they won’t caramelize. This soup tastes best when made with Homemade Beef Stock.
4 tablespoons unsalted butter
2 pounds yellow onions, sliced 1/4-inch into half circles
1 teaspoon sugar
1 tablespoons all-purpose flour
1/2 cup dry sherry
3 cups Homemade Beef Stock
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thymeor 3/4 teaspoon dried thyme
Salt and freshly ground black pepper
1 small French baguette, sliced crosswise into 1/2-inch pieces
8 ounces Gruyère cheese, grated on the large holes of a box grater (about 3 cups)
1. Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
2. Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
3. Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn’t burn. Serve immediately.

Answer 2

French Onion Soup

2 Tbs. vegetable or olive oil
4 large red onions, thinly sliced
1/4 tsp. sugar
4 leeks, including tender green portions, thinly sliced
2 garlic cloves, minced
8 cups beef or chicken stock or prepared broth
1/2 cup dry white wine
1 bay leaf
1/2 tsp. minced fresh thyme or 1/4 tsp. dried thyme
Salt and freshly ground pepper, to taste
12 baguette slices, each 1/4 inch thick
3/4 cup shredded Gruyère cheese

In a large non-aluminum saucepan over medium-low heat, warm the oil. Add the onions and sauté, stirring occasionally, until wilted, about 15 minutes. Add the sugar and leeks and continue cooking, stirring frequently, until richly colored and caramelized, 30 to 45 minutes. (You may need to increase the heat to medium to add some color at the end.)

Add the garlic and sauté for 1 minute. Add the stock, wine, bay leaf and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season with salt and pepper. Remove the bay leaf and discard.

To serve, preheat the broiler. Ladle the soup into individual flameproof soup bowls. Place 2 or 3 slices of bread on top of each bowl and sprinkle with the cheese. Slide under the broiler about 6 inches from the heat element. Broil until the cheese is bubbly and lightly browned, 3 to 4 minutes. Serve immediately. Serves 4 to 6.

Variation Tip: Beef stock is the traditional stock used for French onion soup. For a lighter version, use chicken stock.

Answer 3

The easiest way to make french onion soup is just to buy Lipton's French Onion soup mix and follow directions on the package. For a variety I sometimes add noodles or rice.

Answer 4

10 sweet onions (like Vidalias) or a combination of sweet and red onions
3 tablespoons butter
Kosher 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
1 loaf country style bread
Ground black pepper
Splash Cognac, optional
1 cup grated Fontina or Gruyere cheese

Trim the ends off each onion then slice from end to end. 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. 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 5

French Onion Soup I SUBMITTED BY: chefbuzz PHOTO BY: SarahS "The best onion soup you will ever have!!!!!" RECIPE RATING: Read Reviews (143) Review/Rate This Recipe PREP TIME 15 Min COOK TIME 45 Min READY IN 1 Hr SERVINGS (Help) Servings US METRIC INGREDIENTS (Nutrition) 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 Add to Recipe Box Add to Shopping List Add a Personal Note 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

Answer 6

You can carmalize the sliced onions in some clarified butter. Yellow onions of course. Add some beef base, no need to thicken it. S & P to taste, maybe some fave spices of your own. Add some gruyere cheese to your bowl of soup and a smidgeon of fresh parsley.

Answer 7

(EASY) FRENCH ONION SOUP
1/4 cup butter
1 TB olive oil
4 med. onions, chopped
1/2 tsp. sugar
2 Tbsp. flour
3 Cups beef broth
1 cup chicken broth
salt and pepper

Several slices french bread, thick sliced.
1 clove garlic, cut in half.
Gruyere cheese, shredded or cut in slices (or mozzarella if you don't have
Gruyere)
2 Tbsp. sherry or brandy

Heat butter and oil in a large heavy saucepan. Add onions, COVER and cook
over medium heat 20 minutes, stirring occasionally.

Stir in sugar. Cook, UNcovered, stirring often, until onions turn golden
(about 10 min.).

Stir in flour. Cook 1 minute, stirring. Gradually stir in broth, stirring
constantly. Season with salt and pepper.

Bring to a boil, then reduce heat and simmer for 20 minutes.
While simmering, prepare...

Cheese Toast Slices:
Preheat broiler. Place bread on baking sheet.
Rub bread slices with cut sides of garlic clove. Toast one side under
broiler. Turn over, put cheese on uncooked side of bread. Run under broiler
until toasted and bubbly. Set aside.

Stir sherry or brandy into soup and ladle into warmed soup bowls. Float
cheese toast slices to cover each bowl. Serve immediately.

Serves 4

Answer 8

Friday's french onion soup tastes great!

Answer 9

There are lots of them, but the trick is to start with a great beef stock and use sweet videlia onions.

Answer 10

take 3lb of onion thinly slice sautee in a pan til carmalised should be brown but not burnt.....half a whole bulb of garlic sear on griddle pan pop into onios and basil and thyme 2pints of chicken stock bring to boil remove garlic season to taste.........top with crouton covered in a gruyere cheese soufle beaten egg white and gruyere cheese pop into oven till soufle is golden brown..easiest recipe i could think of.....there are more detailed ones but you said you wanted it simple