Just a few more minutes!!! While the soup is boiling, grate your cheese. Next, add the warmed broth, salt and pepper to the onion mixture, and boil uncovered for 10 minutes. Add the flour, stir, and let thicken for 1-2 minutes. Now add the wine and the sherry, give a stir and bring to a boil. Also, remember to warm your beef broth while the onions are cooking! This is how my onions looked like after 60 minutes: You can turn the heat down a bit if they are cooking too quickly, and even add a couple of tablespoons beef stock or water if you feel that they are burning. Remove lid and let onions caramelize until golden brown over medium heat, and be sure to give it a stir every now and then! This process can take anywhere from 45-60 minutes. I used both red and yellow onions, which is what I had on hand. Melt butter in Dutch Oven over medium heat.Īdd onions and 1/2 teaspoon salt, stir and cover for 5 minutes. French bread cut into 8 to 12 1/2-inch slices.3 to 4 large red or yellow onions (about 3 pounds), peeled and thinly sliced.So, pour yourself a glass of wine, have some bread and cheese while you’re stirring and waiting for your delicious onion soup! Once they are caramelized, it’s a piece of cake. It takes one hour to caramelize the onions, which means you can’t leave the kitchen. The depth of flavor in this soup makes it worth the time it takes to put it together. This one came from Sara Bonisteel over at the New York Times. So I decided to take on the challenge of trying to find a really good recipe for her to try out, and this one’s a keeper. My best friend LOVES a good French onion soup.
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