Easy French Onion Soup This Is How I Cook
Stove Top Instructions. Place unwrapped soup brick in a small saucepan. Heat on medium, moving the frozen block around occasionally with a spoon as it starts to melt. Stir more frequently and reduce heat to low as the liquid boils around the frozen puck. Takes 15-20 minutes.
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How to make French onion soup. Caramelize your onions. Start by caramelizing your onions, then stir in flour and garlic. Assemble the soup. Deglaze the soup with white wine, scraping up all of the brown bits, then add in the beef broth, thyme, black pepper, Worcestershire sauce, and bay leaf. Simmer uncovered.
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To toast the bread, lightly sprinkle the bread slices with some olive oil, transfer them to a baking sheet and toast them under broil for about 30 seconds to a minute per side. Top the soup with toasted bread, then top with remaining gruyere and parmesan cheese. Melt cheese: Preheat your oven to 350°F (177°C).
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Place 1 frozen French onion soup portion in a microwave-safe bowl with the cheese on top. Heat on HIGH for 3 minutes. Stir and heat for 2 minutes more. Note: The cheese will melt into the soup when heated in the microwave. If desired, top with Swiss cheese and heat until melted before serving.
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1. Peel cut in half and slice onions and set aside. Place butter in 3 quart glass casserole measuring cup. Microwave at HIGH until melted, about 1 1/2 minutes. Add onion slices, tossing to coat. Cover and microwave on high 6-8 minutes or until onions are tender, stirring at least twice. Blend in broth, water, sugar, wine and pepper.
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Add sliced onions. Add sugar, salt, garlic powder, and pepper. Cook until the onions are caramelized. This will take 45-55 minutes to get a deep brown color. Add dry white wine. Cook until most of the wine has evaporated. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Simmer for 20 minutes.
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Preheat broiler. Arrange the baguette slices on a baking sheet in a single layer. Top the bread with cheese. Broil until melted and beginning to brown, 1-2 minutes. To serve, ladle into bowls and top with cheesy croutons. Alternatively, toast the bread at 325 degrees for 12-15 minutes, turning once.
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1/4 cup grated gruyere, comte, or a mix of gruyere and parmesan per toast. Caramelize your onions: Melt butter in the bottom of a 5- to 6-quart saucepan or Dutch oven over medium heat. Add the onions, toss to coat them in butter and cover the pot. Reduce the heat to medium-low and let them slowly steep for 15 minutes.
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Cover again and microwave on High for 5 to 7 minutes, stirring after 2 1/2 to 3 minutes until the soup is heated through. Pour the soup into 4 microwavable soup bowls. Lay 1 slice of melba toast on top of each serving of soup and sprinkle with 1 tablespoon of parmesan. Microwave on High for 2 1/2 to 3 minutes until the cheese melts.
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Step 2: Keep Microwaving in 5 Minute Increments. Put your onions back in the microwave and nuke in 5 minute increments, stirring in-between. Keep cooking your onions like this until they turn nice and toasty brown.
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Slice onions. Place onions and butter in microwave-safe dish and microwave on high 4-6 minutes. Add water and seasonings to onions. Stir to combine ingredients, then microwave on high 5 minutes. Change power setting to 50% (medium) and microwave 15-20 minutes. Toast bread and place in to bowls. Ladle soup over bread, top with mozzarella cheese.
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In a 3-qt. microwave-safe dish, combine the first eight ingredients. Cover and microwave at 50% power for 18-23 minutes or until onions are tender. Ladle hot soup into four microwave-safe bowls. Top with croutons and cheese. Cover and microwave on high for 45 seconds or until cheese is melted. Serve immediately.
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Step 1. In a 3 quart microwave-safe dish, add everything but the croutons and cheese. Cover and microwave at 50% power for 20-30 minutes or until onions are tender. Ladle soup into microwave-safe soup bowl. Top with croutons and cheese. Cover with wax paper; microwave on 100% power for 1 minute or until cheese is melted.
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Reheating French onion soup in the oven. Preheat the oven to 350ºF (180ºC). Pour the soup into an oven-safe dish and cover with foil. Heat the soup for 10-20 minutes. While heating, prepare some toast and grated cheese. Ladle the hot soup into bowls, add the bread and cheese, and broil until the cheese is melted.
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Step 3: Create the Broth. Once the onion slices are caramelized, remove the bowl from the microwave again and add the beef bouillon cube and 1½ cup of water. (These two ingredients will create the broth.) Cover again, then cook for 2 more minutes. Remove the lid, then stir the broth to make sure the bouillon cube and butter spread evenly.
