Onion soup?

[PapaHog]

Anyone have a good step by step for onion soup. It is that time of year and I have not had a good onion soup since my mom's 40 years ago.

[Kootenay]

MY French onion soup recipe.
3 medium white onions
3 cans chicken broth ( I use Swansons)
2 cans Beef Broth ( again Swansons)
1 can full of red wine
1 tbls floor
1tbls garlic
3 tbls butter

Saute onions in butter and garlic untli clear, add flour and sture. Add broth and wine. Simmer.
You can add dry parsley if you like.

Put in bowl with french bread and top with cheese, bake until cheese is bubbling and brown.

[retiredgal]

Check this out? Some good ideas at that time.:pumpkin:
http://www.ifish.net/board/showthread.php?t=144112&highlight=onion+soup

[Fast Water]

Check this out? Some good ideas at that time.:pumpkin:
http://www.ifish.net/board/showthread.php?t=144112&highlight=onion+soup


Yum!

Do it again?

:food:

:pumpkin:

[1barberg]

French Onion Soup






5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated
Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.