Pour in white wine to deglaze the pot, scraping up any tasty bits. add beef broth, fresh thyme, bay leaves, salt and pepper. bring to a simmer and let it cook for an additional 10 15 minutes. 3. prepare the baguette. while the soup simmers, preheat your oven’s broiler. toast baguette slices until golden on both sides. 8. fontina. fontina is a semisoft to hard cheese that goes well on top of french onion soup. it has a mild but distinctive nutty and savory flavor, and its texture is semisoft to hard. fontina has a 45% milk fat content, which means it’s got great flavor and will add a richness to your broth.
Instructions. in a large dutch oven or soup pot, melt the butter over medium heat. add the oil, onions, salt, pepper, and sugar. cook, uncovered, stirring occasionally with a wooden spoon, until onions are deep golden brown and caramelized, 45 to 55 minutes. in the beginning, you will only need to stir the onions occasionally. In a large pot over medium high heat, melt the butter. add in the onions and sauté, stirring often, until softened, about 10 minutes. reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy. Stir in the bouquet garni, chicken stock, and beef base. simmer the soup for about 45 minutes, then discard the herbs and ladle the soup into bowls. top with baguette and cheese. place two or three baguette slices and a generous helping of shredded cheese overtop each bowl of soup. then, pop the french onion soup under the broiler to toast the. Melt 4 tablespoons unsalted butter in a large, wide pot or dutch oven over medium heat. add the onions, 5 fresh thyme sprigs, 2 fresh or dried bay leaves, 1 1 2 teaspoons kosher salt, and 1 4 teaspoon black pepper. stir well to combine. cover and cook undisturbed for 5 minutes.
Stir in the bouquet garni, chicken stock, and beef base. simmer the soup for about 45 minutes, then discard the herbs and ladle the soup into bowls. top with baguette and cheese. place two or three baguette slices and a generous helping of shredded cheese overtop each bowl of soup. then, pop the french onion soup under the broiler to toast the. Melt 4 tablespoons unsalted butter in a large, wide pot or dutch oven over medium heat. add the onions, 5 fresh thyme sprigs, 2 fresh or dried bay leaves, 1 1 2 teaspoons kosher salt, and 1 4 teaspoon black pepper. stir well to combine. cover and cook undisturbed for 5 minutes. Let simmer for 30 minutes. meanwhile, preheat the oven's broiler. ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). layer each slice of bread with a slice of provolone, 1 2 slice diced swiss and 1 tablespoon parmesan cheese. Bring the soup to a boil, then let simmer for 30 minutes. add the brandy. discard the bay leaf. brush the bread slices with olive oil and toast in the oven at 450 degrees f for 5 to 7 minutes. flip the bread slices over, top with cheese, and bake for another 2 to 3 minutes.
Let simmer for 30 minutes. meanwhile, preheat the oven's broiler. ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). layer each slice of bread with a slice of provolone, 1 2 slice diced swiss and 1 tablespoon parmesan cheese. Bring the soup to a boil, then let simmer for 30 minutes. add the brandy. discard the bay leaf. brush the bread slices with olive oil and toast in the oven at 450 degrees f for 5 to 7 minutes. flip the bread slices over, top with cheese, and bake for another 2 to 3 minutes.
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