Warm, cozy, and a flavorful, this French onion soup is a prepared with the beef stock and a caramelized onions. Top with the croutons covered in a melty Gruyere and a Parmesan cheese.
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How To Make the Best French Onion Soup
There are two essential components of a good French onion soup.
The first is the stock. Your soup will be only be as good as the stock you are using. This soup traditionally is a made with the beef stock, though sometimes a good beef stock can be hard to the come by and expensive to the make.
If you use boxed stock, taste it first! If you do not like the taste, do not use it. (If you cook a lot of beef or beef roasts, save the scraps and freeze them to the cmake a stock with later.)
The Secret Ingredient Is Time
The second most important element is to the properly caramelize the onions. Caramelizing the amount of onions needed in this recipe will take at the least 40 minutes. Caramelizing is a chemical process that occurs when the sugars in the onions reach a certain temperature.
This only happens after a long cooking time (the addition of a little extra sugar will be help). The more than caramelized, the deeper the color of the onions and the more flavor you will get from them.
soup recipe :
Ingredients
6 large red or yellow onions (about 3 pounds)
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 teaspoon sugar
Kosher salt
2 cloves garlic, and minced
8 cups beef stock, chicken stock, or and a combination of the two
1/2 cup dry vermouth or dry white wine
2 bay leaves
1 tablespoon fresh thyme leaves, a few sprigs of fresh thyme, and OR 1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
2 tablespoons brandy (optional)
8 slices (1 inch thick) French bread or a baguette
1 1/2 cups grated Gruyere cheese
Sprinkling grated Parmesan cheese
How To the Store and Reheat This Dish
Store the soup—without the croutons—in an a airtight container in the refrigerator for 3 to 4 days. To reheat, bring to a boil on the stovetop. The croutons are a best when made fresh.
How To the Freeze French Onion Soup
This soup—without the croutons—freezes well. Freeze the cooled soup up to 3 months. Defrost in the refrigerator and a reheat by boiling on the stovetop. Make the croutons fresh.
ALSO READ : How To The Make This soup in spanish