Onion Soup with French Bread Recipe
Here's an amazing recipe of Onion Soup With French Bread that you must try. This soup has a distinct flavor of onion cooked in beef stock with some crispy, garlic flavored french bread. This recipe is truly a soup lover's delight. The recipe is quite simple and innovative. Don't miss it.
Ingredients
| Beef Stock | 6 3/4 Cup (16 tbs) | |
| French bread | 12 | |
| Onions | 1 3/4 Pound, trimmed | |
| Butter | 3 Tablespoon | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Sugar - Generous pinch | ||
| All purpose/lour - 6 tbsp | ||
| Dry vermouth or dry white wine - 1/2 cup | ||
| Brandy | 1/4 Cup (16 tbs) | |
| Garlic - 1 large clove, peeled | ||
| Swiss Cheese | 1/2 Cup (16 tbs), grated | |
| Salt | 1 To taste | |
| Ground pepper | 1 To taste | |
Directions
GETTING READY
1 In a pan, heat the stock.
2 Preheat the oven to 320°F.
3 On a cookie tray, arrange the bread slices and bake for 30 minutes to make them dry and crisp.
4 Cut the onions in half from top to bottom.
5 Slice very thinly, also from top to bottom.
MAKING
6 In a large, heavy bottomed saucepan, heat butter with 1 ½ tbsp olive oil.
7 Sweat the onions over low heat for 15 minutes, with the lid on.
8 Sprinkle with 1 tsp salt and a generous pinch of sugar.
9 Continue cooking over low heat, uncovered, stirring frequently.
10 When the onions are golden brown, add the flour, and stir well with a wooden spoon while cooking for about 2 minutes.
11 Remove the saucepan from the heat.
12 Gradually add in the boiling stock, beating continuously and vigorously with a balloon whisk.
13 Add the vermouth or white wine and stir.
14 Return the saucepan to a low heat and simmer for 40 minutes.
15 Periodically skim off any skin that may form on the surface.
16 Add a little more salt if wished and the brandy.
17 When the bread slices have baked for 20 minutes in the oven, take them out.
18 Sprinkle with the remaining olive oil, and return to the oven for another 10 minutes.
19 Then take them out again, cut the garlic clove in half, and rub the cut surfaces firmly over the dry bread.
SERVING
20 In 6 individual heated soup bowls, place 2 pieces of bread each.
21 Ladle the soup over them, and serve, handing round the grated Swiss cheese separately.
1 In a pan, heat the stock.
2 Preheat the oven to 320°F.
3 On a cookie tray, arrange the bread slices and bake for 30 minutes to make them dry and crisp.
4 Cut the onions in half from top to bottom.
5 Slice very thinly, also from top to bottom.
MAKING
6 In a large, heavy bottomed saucepan, heat butter with 1 ½ tbsp olive oil.
7 Sweat the onions over low heat for 15 minutes, with the lid on.
8 Sprinkle with 1 tsp salt and a generous pinch of sugar.
9 Continue cooking over low heat, uncovered, stirring frequently.
10 When the onions are golden brown, add the flour, and stir well with a wooden spoon while cooking for about 2 minutes.
11 Remove the saucepan from the heat.
12 Gradually add in the boiling stock, beating continuously and vigorously with a balloon whisk.
13 Add the vermouth or white wine and stir.
14 Return the saucepan to a low heat and simmer for 40 minutes.
15 Periodically skim off any skin that may form on the surface.
16 Add a little more salt if wished and the brandy.
17 When the bread slices have baked for 20 minutes in the oven, take them out.
18 Sprinkle with the remaining olive oil, and return to the oven for another 10 minutes.
19 Then take them out again, cut the garlic clove in half, and rub the cut surfaces firmly over the dry bread.
SERVING
20 In 6 individual heated soup bowls, place 2 pieces of bread each.
21 Ladle the soup over them, and serve, handing round the grated Swiss cheese separately.
Chef
