Recipe: Yummy 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. There are two essential components of a good French onion soup. You can have French onion soup using 9 ingredients and 12 steps. Here is how you cook it.

Ingredients of French onion soup

1. You need 4 of onions.
2. It's 1 tbsp of minced garlic.
3. You need 1 tbsp of olive oil.
4. It's 4 oz of sherry wine.
5. It's 1 gallon of chicken and or beef stock.
6. You need 1 loaf of Italian bread.
7. You need 2 cup of mozzarella.
8. Prepare 1 1/2 tsp of browning sauce (gravy master).
9. It's 1 of salt, pepper ,onion and garlic powder to taste.

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. Melt butter in a heavy soup pot or Dutch oven over medium-low heat. Place soup pot into the oven with the lid slightly ajar to ensure the onions will brown.

French onion soup instructions

1. thinly slice onions.
2. heat oil in a large sauce pot.
3. Carmelize onion on medium high heat until dark brown.*this should take about 10 minutes.
4. add minced garlic and cook for another 2 minutes.
5. add the sherry wine slowly and reduce for 2 minutes.
6. add the stock and bring to a boil.
7. add the browning sauce.
8. reduce to a simmer and cook for 45 min.
9. season with salt ,pepper, onion and garlic powder to taste.
10. meanwhile slice the loaf of bread and toast.
11. when the soup is done serve in a bowl with a slice of bread with the cheese over the top and melted in the oven.
12. **if you like your soup with a little more body make a corn starch slurry and add about 5 minutes before done**.

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.