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Lower heat to medium-low and cook, stirring frequently, until onions are very sweet and a rich golden-brown color, 1 to 2 hours. If browned onion juices on bottom of pot threaten to burn, add 1 tablespoon (15ml) water, scrape up browned bits, and continue cooking. Season with salt and pepper.
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Bring the soup to a boil, then let simmer for 30 minutes. Add the brandy. Discard the bay leaf. Brush the bread slices with olive oil and toast in the oven at 450 degrees F for 5 to 7 minutes. Flip the bread slices over, top with cheese, and bake for another 2 to 3 minutes.
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How to Make the Soup. When the onions are done, stir in the garlic and cook it with the onions for about a minute. Add the flour, sugar, thyme, sage, rosemary, marjoram, salt, and pepper. Pour one cup of beef stock into the pan. Scrape up any browned bits stuck to the bottom of the pan.
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A French Onion Soup recipe we heard you say!? No problem, French Guy Cooking to the rescue. Sweet onions, melted cheese and finished with a gnarly top, this.
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Instructions. Add the butter and olive oil to a large soup pot and place over medium heat. Once the butter has melted, add the onions. Stir to coat the onions in the butter. Add the sugar, salt, garlic powder, and pepper. Cook, stirring occasionally, until the onions are caramelized.
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Melt butter in a large stockpot or a Dutch oven over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.*. Stir in garlic until fragrant, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot.
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Preheat a grill/broiler until hot. In a toaster, toast the bread lightly. Meanwhile, spoon a portion of soup into a small bowl and place a slice of toast on top. Pile on about 1/2 cup cheese on the bread then place under the hot grill/broiler for 3-4 minutes until the cheese is completely melted and bubbling. Repeat with more soup/bread/cheese.
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Directions. In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.
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1. Get a spoonful of the broth, onions, and cheese in each bite. This will ensure that you get a taste of all the different elements of the soup in every mouthful. 2. Use the crusty bread, typically a baguette, to soak up the broth. This not only adds more texture and flavor to the dish but also helps to cool the soup down slightly.
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Turn heat to low and cover with a lid. Cook for 15 minutes. Check periodically and stir (every 5 minutes) to ensure onions are not sticking and are starting to caramelize. Add beef broth, sherry (optional) and thyme (optional). Cover with lid and allow to simmer for 20 minutes.
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Instructions. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. In the beginning, you will only need to stir the onions occasionally.
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STEP 1. Start to heat up the beef broth, you will need it in about 10 minutes. STEP 2. Peel the onions, cut into fine wedges and fry them in the butter until golden brown (around 15 minutes). Meanwhile preheat the oven to 400 °F (200 °C) - top and bottom heat. STEP 3. Add the garlic to the onions for a minute.
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Place in the oven either on a sheet pan or directly on the rack and toast for 10 minutes, then turn over, toast another 10 minutes until crisp. Set aside. Once onions begin to look caramel in color add the thyme. Increase heat to med or medium-high, and stir fairly constantly for 5-10 more minutes, until deeply golden.
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Remove from oven. At this point you have two options on how to finish the soup: OPTION 1: Add shredded cheese on top of one side of the toasted baguettes and continue to bake for 3-5 minutes longer until cheese is melted. Ladle soup into bowls. Add a slice or two of your cheesy baguette on top.
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Add one bay leaf. Stir well together and let it simmer for 30 minutes. Give your soup a little twist by adding a glass of white wine, vermouth or brandy! Season to taste with salt and pepper. Meanwhile, cut the French bread into 2 inches thick slices. Place them on your oven grid and grill for 3 minutes on each side.
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1/4 cup grated gruyere, comte, or a mix of gruyere and parmesan per toast. Caramelize your onions: Melt butter in the bottom of a 5- to 6-quart saucepan or Dutch oven over medium heat. Add the onions, toss to coat them in butter and cover the pot. Reduce the heat to medium-low and let them slowly steep for 15 minutes.