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French Onion Soup

Before you jump to French Onion Soup recipe, you may want to read this short interesting healthy tips about Here Are Several Simple Explanations Why Consuming Apples Is Good.

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You have always been told to be certain that you are eating your vegetables and fruits so you get your vitamins, but apples have always been at the top of the list. Well lets take a look at the vitamins and minerals which you can find in just one apple. Apples consist of, manganese, phosphorus and calcium and all tend to be beneficial to your health, but there will also be many more healthy minerals in apples. Needless to say vitamins are in addition extremely important for your overall health and you will find vitamin B1, niacin, vitamin B6 and many more that promote health.

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We hope you got benefit from reading it, now let’s go back to french onion soup recipe. You can cook french onion soup using 20 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook French Onion Soup:
  1. You need The Stock
  2. Prepare 4 lb lbs. cracked beef bones/soup bones w/o meat
  3. You need 2 onions, halved
  4. Use 2 scrubbed quartered carrots
  5. Provide 2 celery stalks
  6. Use bouquet garni:0.25 tsp. thyme, 1 bay leaf, 6 parsley sprigs, 2 unpeeled garlic cloves, 2 whole cloves
  7. Get 10 cups water
  8. You need For the Onions and Soup
  9. Use 1 12 lbs or about 5 cups of thinly sliced yellow onion
  10. Take 3 Tbsp Tbs butter+1 Tbs Oil
  11. Prepare 1 tsp salt
  12. You need 1 ⁄4 tsp sugar (helps the onions to brown)
  13. Use 3 Tbsp flour
  14. Take 12 cup dry white wine
  15. Get The strained Stock
  16. You need to taste salt and pepper
  17. Provide 2 Tbsp tbs Cognac, brings the flavors together
  18. You need 4 rounds of hard-toasted french bread
  19. Provide Grated good Swiss Cheese to cover
  20. Take Cook and assemble
Instructions to make French Onion Soup:
  1. Heat oven to 450F. Arrange the meat, bones, onions, and carrots in a cast iron pan. Place in the middle portion of the oven and roast for 30-40 minutes, turning occasionally until nicely browned.
  2. Remove from the oven and drain fat out of roasting pan. Transfer into an 8 or 10 quart soup kettle. Pour a cup or two of the water to the pan, set over heat (or back in the still hot oven). Scrape up all the brown bits at the bottom. Pour all that into the kettle.
  3. Tie the Bousquet garni in a coffee filter or cheese cloth.
  4. Cover ingredients with 10 cups water. Bring to a simmer, skim and add the salt, celery and bouquet garni. Simmer the stock for 4 to 5 hours. Strain the stock out of the kettle into a bowl.
  5. ONIONS, COOKING AND FINAL ASSEMBLY
  6. Melt butter, add oil to a large pot. Add sugar and onions, cover and cook on low for 30 minutes.
  7. Raise heat and cook, stirring often on medium until golden, around 45 minutes
  8. Stir in flour, cook for a minute and add stock and wine. Partially cover and simmer gently for one hour.
  9. Add Cognac, ladle into oven proof soup bowls, add bread slice and cover with cheese.
  10. Bake at 400 degrees until lightly brown.

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