Onion Soup

[wittdog]

Onion Soup
Servings 4
Time about 1 hour
4 TBLS (½ stick butter)
4 Large Onions, thinly sliced (about 6 cups)
5 Cups Beef Broth
2 or 3 sprigs fresh thyme or pinch of dried thyme
2 or 3 sprigs of fresh parsley
Salt and Fresh Ground Black Pepper to taste

1 Melt the butter in a large deep sauce pan over medium heat. Add the onions and cook, stirring occasionally, until the onions are very soft and starting to brown, 30-45 minutes.
2. Add the stock, turn the heat to medium high, and bring to just about a boil. Turn the heat down so the mixture sends up a few bubbles at a time. Add the seasoning herbs, salt, pepper and cook for about 15 minutes. Preheat the oven to 400*. Fish out the parsley and thyme sprigs, if any.
3. Place crouton or toasted bread in a ovenproof bowl. Add soup and top with cheese of your choice. Place the bowls and bake for about 10 till the cheese melts then pop the dishes under the broiler till the cheese browns…..Enjoy.

* I’ve been know to add some drippings for a brisket or chuck cook…or some brisket to the broth in order to add a slight Smokey flavor to the soup…

 

[wittdog]

Soups done….

 

[ScottyDaQ]

Looks great Dave.
I love making FOS.
I start with the bones and it's an all day project. Fun stuff !

 

[Bruce B]

It must have been French Onion Soup day today...here's my offering.

INGREDIENTS

4 tablespoons unsalted butter
2 pounds (2 to 4 large) yellow onions, sliced ¼" thick
1 teaspoons granulated sugar
3 tablespoon all-purpose flour
¾ cup dry red wine (Cab Sauv)
3 10.5oz cans Beef Stock
1 1/4 C water
2 teaspoons chopped fresh thyme + 2-3 sprigs of fresh Thyme
1 teaspoon dried parsley
Salt and freshly ground black pepper
1 small baguette, sliced into ½-inch pieces
3/4 C cheese per bowl (I used combo of Mozzarella and Provolone)

DIRECTIONS

1. Melt butter in a large Dutch oven on medium - medium-low heat. Add onions, spreading them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are soft, golden brown, and just starting to caramelize - about 1 hour.

2. Sprinkle flour over onions, and stir to coat. Cook flour for about 5 minutes. Add wine, stock, and thyme, parsley and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.

3. Meanwhile, lightly toast at least 8 slices of bread under a broiler or in the toaster and set aside. Ladle hot soup into four ovenproof bowls and arrange on a sturdy baking sheet. Place 2-3 slices (depending on size) of toasted bread over each bowl of soup. Add ¾ cup of cheese over bread in each bowl.

4. Place soup bowls under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn’t burn. Serve immediately.

 

[Puff1]

I loves some onion soup.
Looks great guys