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Cook the soup for about 1 hour at a low boil, stirring occasionally to prevent sticking and burning. Meanwhile, toast the baguette slices under the broiler or in a 400-degree oven. Set aside.
For the French onion soup: Heat a dutch oven or stock pot over medium heat on the stove. Melt butter and add sliced onions, garlic powder and pepper and sauté for 40 minutes.
It may be soup season, but there are so many French onion recipes that go beyond soup, like French onion pasta, French onion dip, and French onion potatoes! ... which get delightfully gooey in the ...
French onion soup; Garbure – a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added. [1] Lettuce soup; Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables. [2] Potée; Ragout
French onion soup (French: soupe à l’oignon [sup a lɔɲɔ̃]) is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Onion soups were known in France since medieval times, but the version now familiar dates from the mid ...
Slice the onions, keeping them thin. In a medium pan, add the butter and the onions and let them get golden and caramelized. Stir to keep them evenly coated in the butter.