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This is a rough guide on my french onions soup. It isn't the best but it is still pretty good. And not a lot of work
Essentially, the recipe is (3-3.5):(3-3.5):1 beef broth:chicken broth:white wine. And the key is a long simmer.
Anyway, it is roughly as follows
Over medium - low heat, caramelize the onions with the oil. Use the low heat and stir. It will take about 30 minutes.
The flour essentially makes a roux. If using, add for the last 5-10 minutes with the onions. Stir often to make sure it doesn't burn.
Add the liquid. If using bouillon, use low sodium and make it strong. Also, feel free to add some no-sodium bouillon for extra flavor. Stir well and let simmer for 30-60 minutes or more. The long simmer is important to impart the onion flavor to the broth.
Ladle over toasted bread and then melt cheese on top (broiler or torch)
Original WP Post ID: 9177
Original WP Pub Date: 2014-11-08_192513