Easiest Way to Prepare Appetizing French Onion Soup w/some pics

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French Onion Soup w/some pics

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If you might be looking for a quick snack, you can’t go drastically wrong with a whole grain one. A bit of whole wheat toast, as an example is a great snack in the morning hours. Eating on the run can easily be much healthier with whole fiber chips and crackers. Make the change from refined products including white bread to the healthier whole grain choices.

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We hope you got benefit from reading it, now let’s go back to french onion soup w/some pics recipe. You can cook french onion soup w/some pics using 20 ingredients and 10 steps. Here is how you do that.

The ingredients needed to make French Onion Soup w/some pics:

  1. Provide of The Stock.
  2. Use 4 lb of lbs. cracked beef bones/soup bones w/o meat.
  3. Provide 2 of onions, halved.
  4. Get 2 of scrubbed quartered carrots.
  5. Prepare 2 of celery stalks.
  6. Take of bouquet garni:0.25 tsp. thyme, 1 bay leaf, 6 parsley sprigs, 2 unpeeled garlic cloves, 2 whole cloves.
  7. Take 10 cups of water.
  8. Use of For the Onions and Soup.
  9. Get 2 lbs of or about 5 cups of thinly sliced yellow onion.
  10. Take 3 Tbsp of Tbs butter+1 Tbs Oil.
  11. Take 1 tsp of salt.
  12. Prepare 1 of ⁄4 tsp sugar (helps the onions to brown).
  13. You need 3 Tbsp of flour.
  14. Prepare 1/2 cup of dry white wine.
  15. Prepare of The strained Stock.
  16. You need to taste of salt and pepper.
  17. Use 2 Tbsp of tbs Cognac, brings the flavors together.
  18. Get 4 of rounds of hard-toasted french bread.
  19. Prepare of Grated good grated or sliced Swiss or Gruyère Cheese to cover.
  20. Take of Cook and assemble.

Instructions to make French Onion Soup w/some pics:

  1. Heat oven to 450F. Arrange the meat, bones, onions, and carrots in a cast iron pan. Place in the middle portion of the oven and roast for 30-40 minutes, turning occasionally until nicely browned..
  2. Remove from the oven and drain the fat out of the roasting pan. Transfer into an 8 or 10-quart soup kettle. Pour a cup or two of the water into the pan, set over heat (or back in the still-hot oven). Scrape up all the brown bits at the bottom. Pour all that into the kettle..
  3. Tie the Bousquet garni in a coffee filter or cheese cloth..
  4. Cover ingredients with 10 cups of water. Bring to a simmer, skim and add the salt, celery, and bouquet garni. Simmer, partially covered, on low for 4 to 5 hours. Strain the stock out of the kettle into a bowl..
  5. ONIONS, COOKING AND FINAL ASSEMBLY.
  6. Melt butter, add oil to a large pot. Add sugar and onions, cover, and cook on low for 30 minutes..
  7. Raise heat and cook, stirring often on medium until golden, around 45 minutes.
  8. Stir in flour, cook for a minute and add stock and wine. Partially cover and simmer gently for one hour..
  9. Add Cognac, ladle into oven proof soup bowls, add bread slice and cover with cheese..
  10. Bake at 400 degrees until lightly brown..

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