i fancy french onion soup any body got any nice recipes?

Answer 1

This is the recipe youn will love it...... Onion soup topped with toasts and melting cheese.......;-p

French Onion Soup
The french have long regarded this warming soup as an antidote to fatigue, chills, head colds and even hangovers. From ancient times onion have been regarded as a medicine for many ills, and they still play a part in contemporary folk medicine. This soup is quite delicious and the melted cheese and French toast with mustard adds extra punch to the flavoue. Use large Spanish onions which are much sweeter than British ones.

1lb (450g) large Spanish onions
1oz (25g) butter
1 tbsp virgin olive oil
1/4 tsp sugar
2 1/2 pints (1.4 litres) beef or vegetable stock
Salt and freshly ground black pepper
4 slices French bread
1 1/2 tsp French mustard
2oz (50g) grated Gruyere cheese
2 tbsp brandy (optional)

Peel and slice the onions into rings. Heat the butter and oil in a large saucepan, add the onions and sprinkle over the sugar. Cook over a low heat for about 15 minutes, stirring occasionally, until the onions are soft. Gradually stir in the stock and season to taste. Bring the mixture to the boil and simmer, uncovered, for 45 minutes.
Toast the bread slices and dip each slice into the soup. Spread the mustard on the soaked toasts and pile on the grated cheese. Grill the toasts again until the cheese melts and turns golden-brown.
Add the optional brandy to the soup and float a slice of cheese toast in each serving.

Enjoy......;-)

Answer 2

The one thing that no-one seems to have mentioned yet is the secret of a really good French onion soup - the length of time you need to cook the onions. You must slice the onions thinly and then saute gently. This can take quite some time but it's worth it as the slow cooking will extract the natural sugars from the onions and this is what will give the lovely swet, caramelly flavour as well as a wonderful colour. Once this is done, you should fry some flour with the onions to act as a thickening agent. Then, add some good quality stock (home made is best but a good commercial one will do). Season to taste. Bring to the boil and reduce to the required thickness. best served with cheesey croutons made from a day old baguette.

Good luck.

Answer 3

OOo yes. Love this soup! I don't do precise measurements so if you need to weigh and measure then please see someone else's recipe! I would estimate about 1lb of onions and 2 pints of stock however.

Melt some butter and olive oil in a large saucepan. Add thinly sliced onions, a couple of crushed cloves of garlic and a teaspoon of sugar. Cook on a low heat for about 20 minutes stirrring now and again - the bottom of the pan will be brown and sticky where the onions have caramelised. Now add good quality beef stock (chicken would do but beef is better) and about half a pint of wine - red or white. Give it a good seasoning of black pepper, bring to the boil and then simmer for about another 30 mins. Towards the end I always add a splosh of brandy - gives it a more luxurious flavour!

For the full french experience - serve in bowls with a slice of french bread sprinkled with cheese and then put whole thing under the grill!

Fab!

Answer 4

This is a tasty French Onion Soup. Try it you will like it

INGREDIENTS
2 onions, thinly sliced
1/4 cup butter
2 tablespoons all-purpose flour
2 (10.5 ounce) cans beef broth
2 1/2 cups water
6 slices French bread, toasted
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese

DIRECTIONS
Preheat oven to 425 degrees F(220 degrees C). Separate sliced onion into single rings.
In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes.
Meanwhile, toast French bread slices.
Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes.

Answer 5

Amount Ingredients

10 lbs. Yellow onions, sliced thin

8 fl. oz. Butter, clarified

3 qt. Beef stock

3 qt. Chicken stock

½ oz. Thyme, fresh

to taste Salt & black pepper

8 fl. oz. Sherry

as needed Baguette, sliced thin and toasted

as needed Gruyére cheese, grated

Yield: 1 gallon
Schedule of Procedures to be Completed


1. In a stock pot, sauté the onions in the butter over high heat. Carefully caramelize the onions thoroughly without burning them.



2. Deglaze the pot with 8 oz. of the beef stock. Cook au sec. Repeat this process until the onions are a very dark, even brown.



3. Add the remaining beef stock, chicken stock, and thyme.



4. bring to a simmer and cook 20 minutes to develop flavor. Adjust the seasonings and add the sherry.



5. Serve in warn bowls. Top each portion with slices of toasted baguette and a thick layer of cheese. Place under broiler or salamander until the cheese is melted and lightly golden brown.

Answer 6

Adequate so first off it's no longer the semen that travels to the egg it's the sperm. Semen is what the sperm are in after they come out. The sperm leaves the semen within a couple of minutes and travels into the womb. Then it travels through the tubes to where it expects the egg to be. That can take hours or longer relying upon how good the sperm swim and how straight they go. Most sperm are usually not shaped proper and so they get lost or swim round in circles or simply undeniable die before they get there. But on the grounds that there are hundreds of thousands of them this is not often a obstacle. Sperm can are living as much as 5 days, but 2-3 days is more long-established.

Answer 7

Very easy to make!
6 large red onions sliced
3cloves garlic minced
1shallot minced
3 TBS butter
drizzle of olive oil
beef stock(or you can use vegetable stock to make a vegetarian version)
water
Cheese of preference (usually made with Swiss and Gruyere but I actually prefer jack)
baguette
dry red wine

Saute onions garlic and shallot in butter and olive oil until tender but not completely translucent. Then cover with beef stock and simmer (the longer the better for more flavor, but at least a 1/2 hr) Add about 1-2 cups water after it has been simmering and about 1 cup red wine. cover and simmer for a bit longer. then you place in oven safe bowls, put a slice of the baguette on top and cover with cheese, put in broiler until cheese is browned and serve

DELICIOUS!

Answer 8

www.recipezaar.com has PLENTY of good french onion soup recipes for you, and it's a FREE site. I love baked french onion soup too! enjoy!

Answer 9

4 large onions, thinly sliced (I usually find 2 is enough)
4 Tbsps butter
4 10 oz Cans of beef broth (I just used Oxo cubes and water)
1/2 cup dry sherry (I don't use this at all)
2 tsps Worcestershire sauce
dash of pepper
6 slices french bread (toasted is best, but any bread will do)
3/4 cup parmesan cheese
1 to 2 cups grated mozza, greyere, cheese (whatever kind you like!)

Cook onions in butter til tender, but not brown. Add broth, sherry, worcestershire sauce and pepper and bring to a boil. Pour into individual ovenproof bowls. Top with french bread, parmesan and mozza cheese. Place under broiler and heat until cheese bubbles.

I've melted the cheese in the microwave, it doesn't get brown, but it's quick and still tastes delish! Also, add more worcestershire sauce if desired (we love the stuff)

Answer 10

Baxter's French Onion Soup is my hangover cure.

I sometimes add grated cheese, more often I would eaten it with Cheese on Toast.

I am not quite sure how to make it like the tinned soup.