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French Onion Soup
2 min read
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The French Onion Soup Recipe (geared for 2 lbs onions; just cut it down to size as needed)
2-3 lbs onions, sliced thinly
1/4 stick butter
1 tbsp sugar
2 tbsp plain flour
3 1/2 cups chicken-broth
3 1/2 cups beef-broth
If available, 1/4 cup red cooking wine and 2 tbsp brandy
a little pepper and salt
ATTENTION: BEFORE COOKING THIS, OPEN YOUR BLOODY WINDOWS. ALL OF THEM. YOU HAVE BEEN WARNED.
1. Melt butter in a deep pot that you have a lid for. Add the sugar and a pinch or two of salt. Add the onions; stir like crazy and bring to medium until onions are completely coated with butter (if cutting down the recipe, you can keep the amount of butter the same, it works fine.) When coated, lid the pot and cook for 20 minutes, stirring occasionally until the onions are extremely limp and soft. Make jokes as appropriate right here.
2. Remove lid and turn heat to HIGH. Yes, high. Stir like your life depended on it until onions are golden brown and carmelized; add the flour and stir again like wolves will eat you if you don't, for roughly two minutes. Remove from heat and take a break. Whew.
3. Add in the rest of the ingredients, and don't freak if you don't have wine or brandy (they do improve it, though; and regular wine will work just great if you don't have cooking wine.) Bring to a boil, then drop the heat to simmer for about 20 minutes or so. Mmmmmmm... Smells good, doesn't it?
4. Scoop out a hot, steaming bowl; top it with some toast and grated cheese (a nice swiss is best but any good cheese'll do) and enjoy. Freeze the rest when it cools in ziplocks and heat it up by serving when you come home and don't feel like cooking. ^___^
2-3 lbs onions, sliced thinly
1/4 stick butter
1 tbsp sugar
2 tbsp plain flour
3 1/2 cups chicken-broth
3 1/2 cups beef-broth
If available, 1/4 cup red cooking wine and 2 tbsp brandy
a little pepper and salt
ATTENTION: BEFORE COOKING THIS, OPEN YOUR BLOODY WINDOWS. ALL OF THEM. YOU HAVE BEEN WARNED.
1. Melt butter in a deep pot that you have a lid for. Add the sugar and a pinch or two of salt. Add the onions; stir like crazy and bring to medium until onions are completely coated with butter (if cutting down the recipe, you can keep the amount of butter the same, it works fine.) When coated, lid the pot and cook for 20 minutes, stirring occasionally until the onions are extremely limp and soft. Make jokes as appropriate right here.
2. Remove lid and turn heat to HIGH. Yes, high. Stir like your life depended on it until onions are golden brown and carmelized; add the flour and stir again like wolves will eat you if you don't, for roughly two minutes. Remove from heat and take a break. Whew.
3. Add in the rest of the ingredients, and don't freak if you don't have wine or brandy (they do improve it, though; and regular wine will work just great if you don't have cooking wine.) Bring to a boil, then drop the heat to simmer for about 20 minutes or so. Mmmmmmm... Smells good, doesn't it?
4. Scoop out a hot, steaming bowl; top it with some toast and grated cheese (a nice swiss is best but any good cheese'll do) and enjoy. Freeze the rest when it cools in ziplocks and heat it up by serving when you come home and don't feel like cooking. ^___^
© 2014 - 2024 ysabet
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