Recipe: Appetizing French Onion Soup w/some pics

French Onion Soup w/some pics.

To cook French Onion Soup w/some pics you need 20 ingredients and just 10 steps. Here is how you cook it.

Ingredients

1. You need of The Stock.
2. It's of lbs. cracked beef bones/soup bones w/o meat.
3. Prepare of onions, halved.
4. Prepare of scrubbed quartered carrots.
5. You need of celery stalks.
6. You need of bouquet garni:0.25 tsp. thyme, 1 bay leaf, 6 parsley sprigs, 2 unpeeled garlic cloves, 2 whole cloves.
7. It's of water.
8. It's of For the Onions and Soup.
9. Prepare of or about 5 cups of thinly sliced yellow onion.
10. It's of Tbs butter+1 Tbs Oil.
11. It's of salt.
12. You need of ⁄4 tsp sugar (helps the onions to brown).
13. It's of flour.
14. You need of dry white wine.
15. It's of The strained Stock.
16. It's of salt and pepper.
17. You need of tbs Cognac, brings the flavors together.
18. You need of rounds of hard-toasted french bread.
19. You need of Grated good grated or sliced Swiss or Gruyère Cheese to cover.
20. It's of Cook and assemble.

French Onion Soup w/some pics step by step

1. Heat oven to 450F. Arrange the meat, bones, onions, and carrots in a cast iron pan. Place in the middle portion of the oven and roast for 30-40 minutes, turning occasionally until nicely browned..
2. Remove from the oven and drain the fat out of the roasting pan. Transfer into an 8 or 10-quart soup kettle. Pour a cup or two of the water into the pan, set over heat (or back in the still-hot oven). Scrape up all the brown bits at the bottom. Pour all that into the kettle..
3. Tie the Bousquet garni in a coffee filter or cheese cloth..
4. Cover ingredients with 10 cups of water. Bring to a simmer, skim and add the salt, celery, and bouquet garni. Simmer, partially covered, on low for 4 to 5 hours. Strain the stock out of the kettle into a bowl..
5. ONIONS, COOKING AND FINAL ASSEMBLY.
6. Melt butter, add oil to a large pot. Add sugar and onions, cover, and cook on low for 30 minutes..
7. Raise heat and cook, stirring often on medium until golden, around 45 minutes.
8. Stir in flour, cook for a minute and add stock and wine. Partially cover and simmer gently for one hour..
9. Add Cognac, ladle into oven proof soup bowls, add bread slice and cover with cheese..
10. Bake at 400 degrees until lightly brown..