Essential French Onion Soup - Revision history

Ajr at 21:02, 29 January 2025

2025-01-29T21:02:12Z

Ajr at 21:01, 29 January 2025

2025-01-29T21:01:47Z

Rehana at 22:04, 24 January 2025

2025-01-24T22:04:32Z

Ajr: Created page with "Ingredients * 3 T butter * 3 lb onions * kosher salt * 1/4 C white wine * 8 C chicken broth * 1 bay leaf * black pepper * bread * 1 clove garlic * 1/4 C gruyere per bowl Prep..."

2023-03-25T04:22:24Z

Created page with "Ingredients * 3 T butter * 3 lb onions * kosher salt * 1/4 C white wine * 8 C chicken broth * 1 bay leaf * black pepper * bread * 1 clove garlic * 1/4 C gruyere per bowl Prep..."

New page

Ingredients
* 3 T butter
* 3 lb onions
* kosher salt
* 1/4 C white wine
* 8 C chicken broth
* 1 bay leaf
* black pepper
* bread
* 1 clove garlic
* 1/4 C gruyere per bowl

Preparation

Halve and thinly slice the onions. Melt the butter over medium heat, then add the onions, cover, reduce heat, and cook for 15m. Stir in 2 t kosher salt, raise the temperature a bit, and cook until caramelized, stirring occasionally (40m+).

Add the wine, cook off the liquid, then add the broth, bay leaf, and pepper. Bring to a simmer and cook for 20m. Discard the bay leaf.

Slice the bread and toast under the broiler until firm, then rub with the garlic clove. Top each bowl of soup with bread, sprinkle with gruyere, and toast under the broiler until the cheese is melted.

← Older revision		Revision as of 21:02, 29 January 2025
Line 18:		Line 18:

	Slice the bread and toast under the broiler until firm, then rub with the garlic clove. Top each bowl of soup with bread, sprinkle with gruyere, and toast under the broiler until the cheese is melted.		Slice the bread and toast under the broiler until firm, then rub with the garlic clove. Top each bowl of soup with bread, sprinkle with gruyere, and toast under the broiler until the cheese is melted.
−	[[Category:Soup~~]][[Category:Main~~]]	+	[[Category:Soup]]

← Older revision		Revision as of 21:01, 29 January 2025
Line 18:		Line 18:

	Slice the bread and toast under the broiler until firm, then rub with the garlic clove. Top each bowl of soup with bread, sprinkle with gruyere, and toast under the broiler until the cheese is melted.		Slice the bread and toast under the broiler until firm, then rub with the garlic clove. Top each bowl of soup with bread, sprinkle with gruyere, and toast under the broiler until the cheese is melted.
−	[[Category:Soup]]	+	[[Category:Soup]][[Category:Main]]

← Older revision		Revision as of 22:04, 24 January 2025
Line 18:		Line 18:

	Slice the bread and toast under the broiler until firm, then rub with the garlic clove. Top each bowl of soup with bread, sprinkle with gruyere, and toast under the broiler until the cheese is melted.		Slice the bread and toast under the broiler until firm, then rub with the garlic clove. Top each bowl of soup with bread, sprinkle with gruyere, and toast under the broiler until the cheese is melted.
		+	[[Category:Soup]]