{"id":383,"date":"2019-10-24T21:24:49","date_gmt":"2019-10-24T21:24:49","guid":{"rendered":"http:\/\/www.hallandjanet.com\/recipes\/?post_type=cp_recipe&p=383"},"modified":"2019-10-25T17:51:57","modified_gmt":"2019-10-25T17:51:57","slug":"french-onion-soup","status":"publish","type":"cp_recipe","link":"https:\/\/www.hallandjanet.com\/recipes\/recipes\/french-onion-soup\/","title":{"rendered":"French Onion Soup"},"content":{"rendered":"

This is Part 3 of a 3 part series of recipes that started with Part 1: Beef Stock then Part 2: Beef Consomme<\/p>\n

Jump to:
\nPart 1: Beef Stock<\/a>
\n Part 2: Beef Consomme<\/a><\/h2>\n

Ingredients<\/h3>\n
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5<\/span> cups<\/span> Yellow Onions, thinly sliced 9 about 1 1\/2 to 2 lbs)<\/span><\/div>\n
1<\/span> tbsp<\/span> cooking oil<\/span><\/div>\n
2<\/span> tbsp<\/span> Butter<\/span><\/div>\n
½<\/span> tsp<\/span> Sugar<\/span><\/div>\n
1<\/span> tsp<\/span> Salt<\/span><\/div>\n
3<\/span> tbsp<\/span> Flour<\/span><\/div>\n
6<\/span> cups<\/span> Beef Consomme<\/a><\/span><\/div>\n
1<\/span> cup<\/span> Dry Red or White Wine<\/span><\/div>\n
1<\/span> <\/span> Bay Leaf<\/span><\/div>\n
½<\/span> tsp<\/span> Ground Sage<\/span><\/div>\n
Salt and Pepper to taste<\/span><\/div>\n
6<\/span> oz<\/span> Gruyere Cheese, grated or sliced<\/span><\/div>\n
6<\/span> oz<\/span> Swiss Cheese, grated or sliced<\/span><\/div>\n
4<\/span> oz<\/span> Parmesan Cheese, grated<\/span><\/div>\n
½<\/span> <\/span> Raw Yellow Onion<\/span><\/div>\n
2<\/span> tbsp<\/span> Cognac, optional but OH SO GOOD!!<\/span><\/div>\n
8<\/span> <\/span> Slices of good French Bread, sliced 1 inch thick. ( I have a recipe for that HERER<\/a>if you want to go all out!)<\/span><\/div>\n
4<\/span> tbsp<\/span> Olive Oil for drizzling <\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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Place heavy bottom stock pot or dutch oven over medium-low heat. Add 1 Tbs cooking oil, 2Tbs butter to pot. Add sliced onions until they are evenly coated with the oil Cover and cook for about 20 minutes stirring regularly until they are very tender and translucent. To brown or caramelize the onions turn heat under pot to medium or medium high heat. Add 1\/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring continually until the onions have browned and reduced significantly.<\/p>\n<\/div>\n<\/div>\n

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Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions. Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit of butter here). Stir in about 1 cup of warm consomm\u00e9, scraping the bottom of the pan to get up all of the yummy cooked-on bits. Add the rest of the consomm\u00e9, wine, sage, and bay leaf to the soup. Simmer for 30 minutes.<\/p>\n<\/div>\n<\/div>\n

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For the toasted bread, heat oven to 300 degrees F. Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet. Cook the bread for 15 minutes in oven on each side (30 minutes total). <\/p>\n<\/div>\n<\/div>\n

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Check the soup for seasoning and add salt and pepper if needed. Remove the bay leaf (if you can find it… if not tell who ever finds it they are VERY special and get to do the dishes!). Transfer to a single serving casserole dish. You can find good French Onion soup bowls for cheep at Old Time Pottery or sometimes at Walmart (At this point you can add the 2-3 Tbs cognac and grate the 1\/2 raw onion into the soup. if you want to) Add a few ounces of the Swiss cheese directly into the soup and stir. Place the toasted bread in a single layer on top of the soup. Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning. Sliced is best if you can get it! Drizzle with a little melted butter. Place in a 350 degree oven for about 30 minutes.(keep an eye on them just in case not all ovens operate equally) At the last few moments, turn on broiler and brown cheese well if it is not already doing so.<\/p>\n<\/div>\n<\/div>\n

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Grate a bit of fresh black pepper on top and hoard it all to your self… HEY, you deserve it right I mean you HAVE been in a kitchen workin on one dish for 3 weeks now! BUT it is SOOOOOOO worth it!!!<\/p>\n

Unlesssss…. You wanna use some more of that beef stock… say in a Herder Pie recipe<\/a>?!?<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":3,"featured_media":385,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-383","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.hallandjanet.com\/recipes\/wp-json\/wp\/v2\/cooked_recipe\/383","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hallandjanet.com\/recipes\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/www.hallandjanet.com\/recipes\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.hallandjanet.com\/recipes\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hallandjanet.com\/recipes\/wp-json\/wp\/v2\/comments?post=383"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hallandjanet.com\/recipes\/wp-json\/wp\/v2\/media\/385"}],"wp:attachment":[{"href":"https:\/\/www.hallandjanet.com\/recipes\/wp-json\/wp\/v2\/media?parent=383"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/www.hallandjanet.com\/recipes\/wp-json\/wp\/v2\/recipe_category?post=383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}