French Onion Soup?

Question

Does anybody have the recipes i just love it but tinned soup does not taste the same.

Answer 1

Try the following
French Onion Soup
1½ lb (700 g) onions, thinly sliced
2 tablespoons olive oil
2 oz (50 g) butter
2 cloves garlic, crushed
½ level teaspoon granulated sugar
2 pints (1.2 litres) good beef stock (click here for recipe)
10 fl oz (275 ml) dry white wine
2 tablespoons Cognac
salt and freshly milled black pepper
For the croutons:
French bread or baguettine, cut into 1 inch (2.5 cm) diagonal slices
1 tablespoon olive oil
1-2 cloves garlic, crushed
To serve:
6 large or 12 small croutons (see above)
8 oz (225 g) Gruyère, grated
Pre-heat the oven to gas mark 4, 350°F (180°C).

First make the croutons – begin by drizzling the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn over each one so that both sides have been lightly coated with the oil. Bake them in the oven for 20-25 minutes till crispy and crunchy.
Next place the saucepan or casserole on a high heat and melt the oil and butter together. When this is very hot, add the onions, garlic and sugar, and keep turning them from time to time until the edges of the onions have turned dark – this will take about 6 minutes. Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 30 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film.
After that, pour in the stock and white wine, season, then stir with a wooden spoon, scraping the base of the pan well. As soon as it all comes up to simmering point, turn down the heat to its lowest setting, then go away and leave it to cook very gently, without a lid, for about 1 hour.
All this can be done in advance but, when you're ready to serve the soup, bring it back up to simmering point, taste to check for seasoning – and if it's extra-cold outside, add a couple of tablespoons of Cognac! Warm the tureen or soup bowls in a low oven and pre-heat the grill to its highest setting. Then ladle in the hot soup and top with the croutons, allowing them to float on the top of the soup.
Now sprinkle the grated Gruyère thickly over the croutons and place the whole lot under the grill until the cheese is golden brown and bubbling. Serve immediately – and don't forget to warn your guests that everything is very hot!

Or French onion soup with cheese croutes
For the soup:
30g/1oz unsalted butter
½ medium onion, thinly sliced
½ garlic clove, thinly sliced
1 tsp fresh thyme leaves
55ml/2fl oz red wine
290ml/½ pint vegetable stock
freshly ground black pepper
For the croutes:
2 diagonal slices bread
55g/2oz mature edam, grated

Method
1. In a medium saucepan, gently melt the butter.
2. Stir in the onion until well coated in the butter. Cook for 4-5 minutes or until the onion has softened and caramelised.
3. Preheat the grill on high.
4. Add the garlic and thyme then pour in the wine. Simmer for 1 minute.
5. Place the bread on a baking tray and grill on both sides until golden and toasted.
6. Pour the stock over the onion, bring to the boil then reduce to a simmer for 3-4 minutes. Season.
7. Scatter the cheese on to one side of each piece of toast and grill until bubbling and golden.
8. Serve the soup topped with the croutes. French onion soup
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
3-4 sprigs of thyme
85ml/3fl oz red wine
85ml/3fl oz water
½ beef stock cube
For the cheese crouton
1 tbsp olive oil
1 slice of bread, crusts removed
85g/3oz roquefort cheese, crumbled

Method
1. Heat the oil in a pan and fry the onion and garlic for 5-6 minutes to brown.
2. Stir in the sprigs of thyme and cook for a further 1-2 minutes.
3. Pour the red wine into the pan and reduce for 5 minutes.
4. Stir in the water and crumble in the beef stock cube. Simmer gently for five minutes.
5. To make the crouton, heat the oil in a griddle pan. Fry the bread in the pan for one minute on each side and then crumble the cheese over.
7. Transfer the pan to the grill and cook on high for 2-3 minutes or until the cheese has melted and is golden.
8. Transfer the onion soup to a serving bowl and serve the cheese crouton on top.

Or French onion soup
1.5kg/3lb5oz onions, peeled and sliced
115g/4oz unsalted butter
1 tbsp olive oil
1 tsp salt
freshly ground black pepper
2 bay leaves
2tsp fresh thyme leaves
25g/1oz plain flour
1 bottle dry white wine
2l/3½pt fresh beef stock
1 small French baguette
1 large clove garlic, peeled
170g/6oz gruyère cheese, grated

Method
1. Melt the butter with the olive oil in a large heavy based saucepan. Add the onions, salt and pepper, bay leaves and thyme leaves, stir gently, reduce the heat, cover and cook for 30 minutes, stirring every five minutes. Do not brown the onions.
2. Remove the lid and cook uncovered for a further 20-30 minutes, stirring frequently until the onions have caramelised.
3. Stir in the flour and cook over a low heat for a further 3-4 minutes stirring vigorously to remove any lumps.
4. Stir in the wine and stock. Bring to the boil, reduce the heat and simmer for 20 minutes.
5. To prepare the croutons: Cut the baguettes into 2.5cm/1in slices and place onto a baking tray. Grill for 2-3 minutes on one side.
6. Preheat the oven to 180C/35OF/Gas 4.
7. Rub the top of each toasted baguette slice with the garlic clove. Ladle the soup into individual ovenproof soup bowls, leaving an inch gap around the top of the bowl.
8. Place two of the bread croutons into each bowl and top with heapfuls of the grated cheese.
9. Place in the oven at for 10-15 minutes or until the cheese is bubbling and golden brown. Serve immediately.

Answer 2

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 3

I use about 8 sliced red onions, some butter and olive oil, and a good pinch of sugar. Saute that forever. (OK, maybe 30 minutes until good and brown) Add 6-8 cups water with 6-8 tsp. au jus base. Add a hearty splash of white wine and a dash of Worcestershire and some black or white pepper. Simmer.

Put them in little oven proof crocks with a slice of crusty bread and a slice of provolone under the broiler for a couple minutes.

I love French onion soup.

Answer 4

4 large onions, thinly sliced
4 Tbsps butter
4 10 oz Cans of beef broth ( just use Oxo cubes and water)

2 tsps Worcestershire sauce
dash of pepper
6 slices french bread
3/4 cup parmesan cheese
1 to 2 cups grated mozza, greyere, cheese
Cook onions in butter til tender, but not brown. Add broth, 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.

Answer 5

ooh i have a fab recipe

thinly slice onions into rings
finely dice some garlic cloves
lightly brown in a knob of butter with olive oil
add demerara sugar - about 2 tbsps
caramelise
add a bottle of white wine
add the same amount of water
add two veg stock cubes
simmer for 30 - 40 mins

serve in a bowl with a slice of crusty bread topped with cheese
stick under grill to melt and brown the cheese

yum!

make twice the amount you think you will need cos this is so good you will need a second bowlful!

Answer 6

1 kilo of thinly sliced onions. Sweat very slowly in pan with half butter half oil until slightly browned not burnt.Add litre of stock cook slowly.I sometimes add a small spoon of marmite.When done add grated cheese emmental or gruyere and serve with slices of toasted baguette or any old bread really
Add pepper and salt and thyme if you like the flavour. You can also add a crushed garlic to the onions . Bon Appetit

Answer 7

French Onion Soup:

2 teaspoons olive oil
4 cups thinly vertically sliced Walla Walla or other sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup dry white wine
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices French bread, cut into 1-inch cubes
8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)

Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.

Preheat broiler.

Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.

Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.

Yield: 8 servings

Answer 8

50g/1¾oz unsalted butter
1 large onion, finely sliced
100ml/3½fl oz red wine
300ml/10fl oz hot beef stock (vegetarians can substitute with vegetable stock)
salt and freshly ground black pepper

1.Melt the butter in a medium saucepan over a low heat.
2. Add the sliced onion, cover and gently cook until softened.
3. Increase the heat, add the wine and stock and simmer until reduced by a third.

Answer 9

Secret is the white wine.
Take about five onions and cut them in thin slices.
Take one spoon of oliveoil and cook them for about five minutes.
Then take two glasses of white wine, and let it softly go for about ten minuten. (pan closed)
Then you add 1 lr bouillon.
Cook for about 20 minutes more.
Fry some slices of bread in butter. Then put the slices in the soup, cover with parmezan or other cheese. (Emmenthaler i great)
5 minutes in a heated oven.
Great taste and this is the best recipy I know. It's my favourite dish.

Answer 10

Yes...it is easy.

Cook thinly sliced onions very slowly over low heat, to soften them, then begin to caramelize them....brown but not burnt. They are ruined if they burn.

Cover with beef broth and simmer an hour.

Put garlic croutons in a bowl, top with gruyere cheese, and pour soup over it. EAT.