Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > pages > recipe-book > soups > french-onion-soup.html
French Onion Soup
/pages/recipe-book/soups/french-onion-soup.html
You are viewing revision 65cf8684
from 2021-01-20 12:42:08 -0700.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=65cf8684
to a URL.
See the help page for more information.
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
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 Wordpress ID and Date: 9177, 2014-11-08_192513