https://www.copymethat.com/r/NKqO6COKy/french-onion-soup-recipe-with-video/
135286892
HtM6z1Y
NKqO6COKy
2024-04-29 16:03:56
French Onion Soup Recipe (With Video)
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I really, really, REALLY suggest making your own beef (or other) broth for this. Harris Teeter sells 2 lb. bags of beef bones. I used two bags, boil/rinse, roast, boil/simmer with shallots, garlic, thyme for 5 hours. Fantastic.
Broth is made with vegetables, stock is made with just bones. I think the latter would be best here.
Great flavor but I’d say to double the onions.
use bacon fat rather than butter to carmelize the onions. Makes a huge flavor difference.
Fill slow cooker with 4-5 lbs sliced onions, pour 1/3 cup olive over the onions & mix well. Cover with lid and cook on HIGH for 7-9 hours.
I suggest doubling the onions and mixing in some leeks.
When I make French Onion Soup, I cut the bread into crouton sized pieces and then brown them in butter in a large skillet on the stove. I use them in place of the toasted bread. It makes the soup easier to eat
Broth is made with vegetables, stock is made with just bones. I think the latter would be best here.
Great flavor but I’d say to double the onions.
use bacon fat rather than butter to carmelize the onions. Makes a huge flavor difference.
Fill slow cooker with 4-5 lbs sliced onions, pour 1/3 cup olive over the onions & mix well. Cover with lid and cook on HIGH for 7-9 hours.
I suggest doubling the onions and mixing in some leeks.
When I make French Onion Soup, I cut the bread into crouton sized pieces and then brown them in butter in a large skillet on the stove. I use them in place of the toasted bread. It makes the soup easier to eat
Ingredients
- 3 tablespoons unsalted butter
- 3 to 4 large red or yellow onions (about 3 pounds), peeled and thinly sliced
- ¾ teaspoon kosher salt, plus more to taste
- 2 quarts beef stock (8 cups)
- 1 cup dry white wine
- 1 tablespoon dry sherry
- 1 tablespoon all-purpose flour
- ½ teaspoon black pepper, plus more to taste
- 8 to 12 (½-inch) slices French bread (from 1 loaf)
- 1½ cups grated Gruyère cheese
Steps
Directions at cooking.nytimes.com
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