How To Make French Onion Soup – The Easy Way!
October 27, 2009
If you are looking for a great recipe for French onion soup, don’t waste time on a complicated and difficult method. This is one of the best ways I have ever found to make a delicious and simple French onion soup.
It is a wonderful starter for any meal and it’s also great as a quick lunch or late supper. If you serve it with some nice crusty bread, you will be getting a lot of compliments from your family.
This recipe gives you a wonderful, hearty and filling French onion soup that is guaranteed to impress and leave your taste buds jumping for more.
Here is the recipe, so you can see for yourself.
Firstly, the ingredients:
- Six large onions, yellow preferred. Slice these thinly.
- Two tablespoons of margarine, or butter, it’s your choice.
- One tablespoon of good quality olive oil.
- Six cups of beef broth, fresh or canned will do.
- A third cup of red or white port. Alternatively you can use a dry red wine (this is optional)
You may add salt and pepper to taste, as you like. It’s not necessary to add salt since this tastes so good already.
Once you have the ingredients, this is how you make French onion soup:
- Take a large pan with heavy bottom.
- Sauté the onions, freshly sliced, with oil or even butter. Do this until golden in color.
- Cover this and allow it to simmer, be careful not to darken the onions too much.
- Pour in the beef broth now. Let this simmer for a further thirty minutes.
- Take an oven safe dish, and put this in your oven for one hour, at 300 degrees Celsius.
- Taste it to see if you want to add salt and/or pepper, add these to your taste.
This recipe will make one or up to one and a half quarts. That is enough to serve six people, with average serving size. Do you want some ideas for serving this wonderful French onion soup?
Take it out of the oven dish. Put it in a storage container or your soup server. After this, ladle the soup into your bowls. Serve with some lightly toasted, crusty bread, with a small amount of margarine on top.
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