The Most Shared French Onion Soup Cheese Of All Time вђ How To Make In a large dutch oven, melt the butter over medium heat. add half the onions, cover and let cook for 3 minutes so they begin to wilt before adding the rest. stir every few minutes for 35 – 40 minutes. when the onions are slightly browned, add 1 cup of the broth and stir up any caramelization on the bottom of the pan. Gruyère is widely considered to be the best cheese for french onion soup, and for good reason. this semi hard cheese from switzerland has a nutty and slightly sweet flavor that pairs perfectly with the rich, savory broth and sweet caramelized onions in french onion soup. it also has excellent melting properties, which means it creates a smooth.
Onion French Soup Recipe At Donna Cundiff Blog In a large pot over medium high heat, melt the butter. add in the onions and sauté, stirring often, until softened, about 10 minutes. reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy. Instructions. in a large dutch oven or soup pot, melt the butter over medium heat. add the oil, onions, salt, pepper, and sugar. cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. in the beginning, you will only need to stir the onions occasionally. Melt butter in a large stockpot or a dutch oven over medium heat. add onions, and cook, stirring often, until deep golden brown and caramelized, about 30 40 minutes.*. stir in garlic until fragrant, about 1 minute. stir in wine, scraping any browned bits from the bottom of the stockpot. Toast the bread. while the soup is simmering, preheat oven to 450ºf. arrange the bread slices on a baking sheet, covered with parchment paper. brush the bread on both sides with the remaining olive oil. toast the bread in the oven for 10 – 15 minutes, flipping halfway through, until golden brown.
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