My husband has made this a couple of times. It is really good but it does require about 3 1/2 hours to make. If anyone has any questions, just ask.
French Onion Soup from America's Test Kitchen
4 pounds yellow onions (must be yellow onions)
3 tablespoons butter
teaspoon salt
1/4 cup water-3 times
1/2 cup dry sherry
4 cups chicken broth
2 cups beef broth
Bayleaf
thyme
Bagget bread
1-1/2 cups gruyere cheese or shredded mozzarella cheese
Preheat oven to 400 degrees.
•Cut 4 pounds of onion pole to pole about 1/4" apart.
•Spray dutch onion with pam
• 3 tablespoons butter into dutch oven
• 1 teaspoon salt over top of onions
cook at 400 degrees for 2-1/2 hours with lid completely on.
Stir after 1st hour. Put lid back on but cracked a bit to let steam out.
Stir after 2nd hour.
Put lid back on but cracked a bit to let steam out.
Remove from oven after 1/2 hour.
Move to stove top for 15-20 minutes on medium - high heat (Covered)
Keep an eye on heat and adjust so it doesn't get too hot.
Add 1/4 cup water, scrape the glazing from the bottom of the pan with a wooden spoon - this brown stuff is flavor. Cook for 6-8 minutes. (covered)
Repeat step.. 1/4 cup water, scrape glazing. cook 6-8 minutes. (covered)
Repeat step, again, 1/4 cup water, scrape glazing. cook 6-8 minutes. (covered)
Repeat step for 4th time - 1/4 cup water, scrape glazing. cook 6-8 minutes. (covered)
Add 1/2 cup Dry Sherry, Scrape glazing. Cook for 5 minutes until sherry has evaporated.
Add 4 cups low sodium chicken broth & 2 cups beef broth & 2 cups water & 1/2 teaspoon salt. little pepper too.
Add thyme, a single bay leaf (wrapped bouquet) and cook 30 minutes.
While soup in on stove, Bake bagget bread at 400 degrees for 10 minutes on cookie sheet.
add 1-2 on top of soup when poured.
Remove heat, remove bouquet.
Spoon soup into oven safe bowls. Add the baked bagget bread and cheese.
Put on rack really close to broiler. Keep VERY close watch over it as not to burn. It only takes about a minute.
ENJOY!
French Onion Soup from America's Test Kitchen
4 pounds yellow onions (must be yellow onions)
3 tablespoons butter
teaspoon salt
1/4 cup water-3 times
1/2 cup dry sherry
4 cups chicken broth
2 cups beef broth
Bayleaf
thyme
Bagget bread
1-1/2 cups gruyere cheese or shredded mozzarella cheese
Preheat oven to 400 degrees.
•Cut 4 pounds of onion pole to pole about 1/4" apart.
•Spray dutch onion with pam
• 3 tablespoons butter into dutch oven
• 1 teaspoon salt over top of onions
cook at 400 degrees for 2-1/2 hours with lid completely on.
Stir after 1st hour. Put lid back on but cracked a bit to let steam out.
Stir after 2nd hour.
Put lid back on but cracked a bit to let steam out.
Remove from oven after 1/2 hour.
Move to stove top for 15-20 minutes on medium - high heat (Covered)
Keep an eye on heat and adjust so it doesn't get too hot.
Add 1/4 cup water, scrape the glazing from the bottom of the pan with a wooden spoon - this brown stuff is flavor. Cook for 6-8 minutes. (covered)
Repeat step.. 1/4 cup water, scrape glazing. cook 6-8 minutes. (covered)
Repeat step, again, 1/4 cup water, scrape glazing. cook 6-8 minutes. (covered)
Repeat step for 4th time - 1/4 cup water, scrape glazing. cook 6-8 minutes. (covered)
Add 1/2 cup Dry Sherry, Scrape glazing. Cook for 5 minutes until sherry has evaporated.
Add 4 cups low sodium chicken broth & 2 cups beef broth & 2 cups water & 1/2 teaspoon salt. little pepper too.
Add thyme, a single bay leaf (wrapped bouquet) and cook 30 minutes.
While soup in on stove, Bake bagget bread at 400 degrees for 10 minutes on cookie sheet.
add 1-2 on top of soup when poured.
Remove heat, remove bouquet.
Spoon soup into oven safe bowls. Add the baked bagget bread and cheese.
Put on rack really close to broiler. Keep VERY close watch over it as not to burn. It only takes about a minute.
ENJOY!
