French Onion Soup Recipe
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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.
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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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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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Don't let the onions brown. In a stock pot, stir raw onion slices into hot butter. Put in the thyme, beef broth, and sherry. Add pepper and salt. For 30 minutes, let it cook. In a stock pot, onions, beef soup, and spices are being cooked. In the meantime, heat up the grill in the oven.
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How to make Microwave French Onion Soup. Peel cut in half and slice onions and set aside. Place butter in your trusty cereal bowl. 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.
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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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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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French onion soup — that delectable mix of carmelized onion and meaty broth topped with toasted bread and gooey gruyere — is a favorite among soup enthusiasts. Despite its simple ingredients.
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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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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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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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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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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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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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Stir in undiluted broth and water; cover with paper and microwave on medium 10 minutes, stirring after 5 minutes. Stir in pepper. (Soup can be made ahead up to this point and kept refrigerated; reheat before next step). Place bread slices on microwave-safe plate; divide cheese among slices. Microwave on high 20 seconds or until cheese is just.
