French Onion Soup
Introduction:
Indulge in the rich and savory allure of our meticulously crafted French Onion Soup. This classic recipe elevates the ordinary into the extraordinary, transforming humble ingredients into a symphony of flavors that dance on your palate. Immerse yourself in the warmth and comfort of this soul-satisfying dish, where thinly sliced yellow sweet onions, velvety cheese, and a luscious white sauce come together to create a masterpiece that is both elegant and deeply satisfying.
Ingredients:
2 cups thinly sliced yellow sweet onions
2 tablespoons butter
1 can (15-ounce) chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 chicken bouillon cubes
1/4 cup compressed Velveeta cheese (cubed or shredded)
1 1/2 to 1 3/4 cups Thick White Sauce (recipe below)
Shredded Cheddar Cheese for garnish
White Sauce Ingredients:
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups whole milk
How to Make French Onion Soup
White Sauce:
In a 1-quart saucepan, melt butter and add flour. Cook on medium heat until the flour turns thick and pulls away from the sides of the saucepan.
Gradually pour in milk, stirring constantly. Add salt. The mixture should thicken to a consistency resembling a thick pudding. Ensure continuous stirring to avoid lumps. Set aside off from heat until ready to use for the soup.
Soup:
In a 2-quart saucepan, place 3 tablespoons of butter and the sliced onions. Cook on low to medium heat, stirring frequently until the onions become soft and clear, avoiding browning.
Add chicken broth, chicken bouillon cubes, salt, and pepper. Stir until completely heated through.
Incorporate the prepared white sauce and Velveeta cheese. The white sauce, being thick from being removed from the heat, will contribute to the soup’s luxurious texture. Simmer on medium-low heat until the cheese is fully melted, ensuring all ingredients are harmoniously blended. Stir constantly for the perfect consistency.
Reduce the temperature to warm and let the soup cook for an additional 30 to 45 minutes, allowing the flavors to meld and intensify.
Presentation:
Serve this exquisite French Onion Soup with a garnish of shredded cheddar cheese, and pair it with a couple of slices of warm dark Russian bread for an irresistible combination.
Cooking Tips and Additional Information:
Opt for sweet yellow onions for a milder flavor profile, enhancing the overall sweetness of the soup.
Velveeta cheese adds a creamy and velvety texture, ensuring a luxurious mouthfeel to each spoonful.
For a gourmet touch, consider using homemade chicken broth or a high-quality store-bought version.
Conclusion:
Dive into the sublime experience of our Gourmet French Onion Soup, where every element is carefully considered to create a dish that transcends the ordinary. Share this culinary masterpiece with family and friends, allowing them to revel in the comfort and sophistication that this soup brings to the table. The marriage of sweet onions, velvety cheese, and a perfectly crafted white sauce creates a symphony of flavors that will linger in your memory, making this recipe a cherished addition to your repertoire of gourmet delights.
French Onion Soup
Ingredients
2 cups thinly sliced Yellow Sweet Onions
2 tablespoons Butter
1 can (15-ounce) Chicken Broth
1/4 teaspoon Salt
1/4 teaspoon freshly ground Black Pepper
2 Chicken Bouillon Cubes
1/4 cup compressed Velveeta Cheese (either cubed or shredded)
1 1/2 to 1 3/4 cups Thick White Sauce (recipe below)
Shredded Cheddar Cheese for garnish
White Sauce Ingredients:
3 tablespoons Butter
3 tablespoons Flour
1/4 teaspoon Salt
1 1/2 cups Whole Milk
How To Make French Onion Soup
WHITE SAUCE:
In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan. Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
SOUP:
In 2-quart sauce pan place 3 tablespoons butter and sliced onions.
Cook at low to medium heat stirring frequently until soft and clear but not brown.
Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through. Add white sauce and Velveeta cheese.
White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
Turn temperature to warm and let cook for additional 30 to 45 minutes.
Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.