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The Fast Method to Producing Appetizing Maggie's French Onion Soup

Maggie's French Onion Soup is the nomero uno that comes to most people’s mind when it comes to a comfort dish. Today, we will tell you steps on preparing a delicious Maggie's French Onion Soup.

Maggie's French Onion Soup

We hope you got benefit from reading it, now let’s go back to maggie's french onion soup recipe. You can have maggie's french onion soup using 16 ingredients and 9 steps. Here is how you do it.

First of all, here are the ingridients that you should prepare to cook Maggie's French Onion Soup:

  1. You need of Beef neck bones.
  2. Get 1 T. of Vegetable oil.
  3. Use 1/4 c. of Red wine.
  4. You need leaf of Lg. Bay.
  5. You need 32 oz. of Box beef broth.
  6. Prepare 32 oz. of Box chicken broth.
  7. Provide 3 c. of Hot water.
  8. Provide 1 of heaping tsp. Better Than Bouillon beef base.
  9. Prepare 3 of lbs. Yellow onions, sliced (about 4 quarts).
  10. You need 1/2 stick of butter.
  11. Prepare 6-8 of garlic cloves, minced.
  12. Use 2 T. of Flour.
  13. You need 1/4 c. of Red wine vinegar.
  14. Take of Thick-sliced day-old bread (see recipe note).
  15. Take of Gruyere cheese, freshly grated (see recipe note).
  16. Take of Parmesan cheese, freshly grated.

After preparing the ingridients, now we are set to make our yummy Maggie's French Onion Soup:

  1. In a large soup pot (Dutch oven) over medium-high heat, brown the neck bones in the oil. The darker the browning the better the flavor. Add the wine and scrape any brown bits off the bottom of the pot. Add the 2 boxes of broth and 3 cups hot water. Using a teaspoon you eat with (not a measuring spoon) add a heaping spoonful of Better Than Bouillon beef base and stir. Add the bay leaf, cover the pot, reduce heat to low, and simmer while caramelizing the onions..
  2. In a large, tall-sided skillet, melt 1/2 stick of butter over medium heat. (If you don't have a skillet large enough, you can use another soup pot/Dutch oven.) Place a lid on the skillet to trap steam to help reduce the volume of onions. Cook for 10 minutes then remove the lid..
  3. Stir the onions and reduce heat to medium-low..
  4. IMPORTANT: You can't rush caramelizing onions; it just won't work. Low and slow. Have patience! Continue cooking the onions, stirring every 10 minutes or so, until nicely caramelized. This will take approximately 90 MINUTES..
  5. When they look like the above picture, stir in the minced garlic and cook another 10 minutes. Sprinkle the flour over the top, stir well, and cook another 10 minutes..
  6. Remove the neck bones from the soup pot and stir in the caramelized onions. Cover and simmer on lowest heat for 1 hour. Taste for seasoning and adjust to your preference. I think the red wine vinegar in it makes salt unnecessary, but you be the judge. You might want to add a bit of fresh thyme and/or pepper..
  7. ABOUT THE BREAD: While any bread will work, I usually use sourdough or French bread. For this batch I had some homemade everything bagel bread I thought would be good. The dryer you can get the bread the better. Dry it out on low heat in the oven. Lightly toast if desired..
  8. ABOUT THE CHEESE: Don't buy pre-shredded cheese; it doesn't melt as nicely as cheese you grate yourself. Gruyere and parmesan are a must, but you can also mix in some mozzarella and/or munster if you've got some. Gruyere should be the main cheese. Toss the cheeses together before topping the soup..
  9. FINISH & SERVE: Ladle soup into oven-safe soup crock or bowl and place on cookie sheet. Top with the dried/toasted bread and a nice pile of the grated cheese mixture. Take the cheese all the way to the edges an cover the bread completely (see photo). Carefully place in preheated 450° oven until cheese is melted, bubbly and golden brown (about 8-10 minutes). Place the screaming HOT bowl of soup on a plate to serve a little more safely (warn diners about the super hot bowl)..

I had just moved to California and quickly became friends with a co-worker, who also happened to be vegetarian and a. Bay • Box beef broth • Box chicken broth • Hot water • heaping tsp. Made in New Zealand from Local and Imported ingredients.

Recipe : Maggie's French Onion Soup

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