How to Prepare Perfect French Onion Soup

French Onion Soup. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Melt the stick of butter in a large pot over medium heat. French onion soup gets its rich flavor and color from the cooking of the onions.

French Onion Soup is probably one of the most epic soups in this whole wide world. And yet, the soup itself is made with very few core ingredients: butter, onions, flour and stock/broth. Melt butter in a heavy soup pot or Dutch oven over medium-low heat. You can cook French Onion Soup using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of French Onion Soup

1. You need 5 of large yellow onions, sliced.
2. Prepare 6 tablespoons of salted butter.
3. Prepare 1 tablespoon of olive oil.
4. Prepare 2 tablespoons of worchestershire sauce.
5. You need 2 cans (48 oz) of each) beef broth, or 1 of chicken and 1 of beef.
6. You need 1 tablespoon of pepper (or to taste).
7. Prepare 1 tablespoon of salt (or to taste).
8. It's 1 of bay leaf.
9. Prepare 1 tablespoon of thyme.
10. Prepare 2 teaspoons of granulated garlic, or 2 cloves minced.
11. It's 4-6 slices of toasted plain french bread.
12. It's 4-6 slices of provolone cheese.

Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown. There are two essential components of a good French onion soup. Your soup will only be as good as the stock you are using. This soup traditionally is made with beef stock, though sometimes a good beef stock can be hard to come by and expensive to make.

French Onion Soup instructions

1. In a Dutch oven, or another large pot, place the butter, olive oil and onions in, set heat to low.
2. Continue to stir, being careful not to burn the onions, this is a low and slow recipe...patience is KEY! Once the butter is melted, you can turn the heat up a tad to a lower medium. This process takes about 1 and a half hours..
3. Once onions have reached caramelization, add all other ingredients and bring up to a simmer for 30 minutes.
4. Remove bay leaf, Ladle into soup cups, leaving almost an inch from the top to place the toasted bread and the provolone cheese. Place under broiler to melt the cheese, until bubbly.

Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar.