French Onion Soup
I've been making this recipe since I was 16 years old. I can't even remember where I got it, but I think it was from one of my sister's fashion mags.
I've been making this recipe since I was 16 years old. I can't even remember where I got it, but I think it was from one of my sister's fashion mags.
- Carbohydrate 15.183543346294 g
- Cholesterol 38.12890625 mg
- Fat 14.5434511814346 g
- Fiber 2.35852733717463 g
- Protein 1.8739439332896 g
- Saturated Fat 9.17034611495762 g
- Serving Size 1 1 Serving (159g)
- Sodium 149.250409758121 mg
- Sugar 12.8250160091193 g
- Trans Fat 1.05218449330069 g
- Calories 193 calories
Step-by-step
- Slice onions and cook in butter until brown and soft. About 25 minuts.....do not burn.
- Sprinkle with flour and stir constantly.
- Add peper worchesterhire, broth and bring to a boil.
- Cook on medum, stiring often for 20 minutes.
- Put a slice of toasted french bread with slice of swiss cheese and put under the broiler until cheese melts.
- Serve.
How far along are those onions actually supposed to be? Achieving deep caramelization requires patience, as slicing onions to an even one-eighth inch thickness ensures they release moisture uniformly while rendering down in melted butter over medium heat. Watch for the visual cue of deep amber coloring and total softening rather than relying on a clock, because rushing the twenty-five-minute browning stage with high heat will scorch the natural sugars and yield an unpleasantly bitter broth. Sprinkling flour over the softened alliums and stirring constantly for one minute cooks out the raw starch taste before any liquids enter the pot.
Judging Doneness Visually
Solid culinary technique relies on sensory cues rather than digital gadgets when thermal readings are unavailable. The simmering phase following the addition of the beef broth and water requires twenty minutes of medium heat, during which the liquid should reduce slightly and thicken from the starch coating on the onions. When the surface develops a glossy sheen and the aroma shifts from sharp to deeply savory, the base is finished. Testing the bread requires checking that the toasted French slice retains enough structural integrity to hold the melting Swiss cheese under the broiler without sinking immediately into the bowl.
Equipment and Adaptations
Standard soup pots and a conventional oven broiler suffice for finishing the dish, but standard ceramic ramekins or oven-safe crocks are necessary for individual servings under high heat. If specialized soup crocks are missing from your kitchen cabinets, any heavy-bottomed, oven-safe shallow bowl that fits beneath the broiler coils will perform the task adequately. Should beef bouillon cubes substitute for canned broth, dissolve them completely in the six cups of water beforehand to maintain consistent sodium distribution throughout the batch.
