Mike's French Onion Soup.

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You can have Mike's French Onion Soup using 16 ingredients or wanting. Here is how you cook it.

The main ingredient Mike's French Onion Soup

  1. Provide 2 of EX LG Vidalia Onions [no substitutions].
  2. Prepare 2 of Coves Garlic [smashed & fine chopped].
  3. Provide 1/3 Cup of Green Onions [small chop].
  4. Prepare 1/2 Stick of Unsalted Butter.
  5. Provide 1 of LG Bay Leaf.
  6. You need 3/4 teaspoon of Dried Thyme.
  7. Prepare of Cracked Black Pepper [to taste].
  8. You need 32 oz of Box Beef Broth [low sodium].
  9. Prepare 1/2 Cup of Dry White Wine [chardonnay].
  10. Provide 1 of LG Baguette Bread.
  11. Prepare of Garlic Butter [as needed - for bread].
  12. Prepare 1 of Gruyère Cheese [4 slices or 1 brick - you can substitute Swiss if in a pinch].
  13. Provide 1 1/2 tbsp of AP Flour.
  14. You need of Fresh Parsley [for garnish].
  15. You need 1/2-3/4 Packet of Lipton Onion Soup Mix.
  16. Provide 2 of LG Oven Safe Ramikins.

These recipes cook in roughly 60 minutes from start to finish, and 12 actions. Get ready to comply these recipes to get you by means of a strenuous back-to-school tide!. Here guides how you cook 12 stridesit.

Mike's French Onion Soup guidance

  1. Add butter to a large pot. Slice onions thin and place in pot. Also, add your green onions, garlic, thyme, black pepper and bay leaf. Simmer onions for 25+ minutes until onions are limp and translucent. Stir regularly..
  2. Add white wine and simmer 5 minutes longer to burn off alcohol. Pull bay leaf..
  3. Dust onion mixture with your flour and cook for about 5 to 7 minutes to cook out any flavor of flour. Stir constantly. Add minimal amounts of butter to pot if your flour begins to seize up and is too difficult to stir. Or, if you feel it's in danger of burning..
  4. Add your broth and 1/2 to 3/4 package of Lipton Onion Soup Mix. I use 2/3's packet for the additional sodium & onion flavors. It really does balance the sweetness of the Vidalia Onions quite well. Simmer 10 minutes longer. Stir occasionally..
  5. Here's your desired outcome..
  6. Slice your Baguette Bread into 4 pieces. Cut more if you'd like to serve additional slices for dipping. Coat slices with garlic butter. Place in a 350° preheated oven for 8 to 10 minutes - or, until baguettes are browned and crispy..
  7. Ladle your hot soup into your Ramikins. Place Ramikins on a lifted edge cookie sheet. These can easily overflow. In fact, it's desired that they do! Just not today in my new oven..
  8. Place 2 toasted garlic Crustinis in each of your your Ramikins..
  9. Slice your Gruyère Cheese and place on top of your toasted Crustinis..
  10. Turn on your ovens broiler..
  11. Place Ramikins in oven for 5 minutes. Or, until your cheese is fully melted and browned..
  12. Garnish with fresh parsley. Allow dish to sit for 3 minutes. Then serve. Enjoy!.

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Instructions cook Mike's French Onion Soup order get results that are maximum

  1. Selection EX LG Vidalia Onions [no substitutions], Coves Garlic [smashed & fine chopped], Green Onions [small chop], Unsalted Butter, LG Bay Leaf, Dried Thyme, Cracked Black Pepper [to taste], Box Beef Broth [low sodium], Dry White Wine [chardonnay], LG Baguette Bread, Garlic Butter [as needed - for bread], Gruyère Cheese [4 slices or 1 brick - you can substitute Swiss if in a pinch], AP Flour, Fresh Parsley [for garnish], Lipton Onion Soup Mix, LG Oven Safe Ramikins, the right food ingredients also affect the results of cooking, starting from determination fresh ingredients will be very good because the reserves of the nutrition is still very good.
  2. Furniture The cookware used must also match what is cooked. Also, care must be taken that the cleanliness of the cookware does not affect the taste and nutritional content.
  3. How to cook Mike's French Onion Soup, which includes which ingredients must be processed first and which ones are processed later and when to add spices. Read the steps to make it Add butter to a large pot. Slice onions thin and place in pot. Also, add your green onions, garlic, thyme, black pepper and bay leaf. Simmer onions for 25+ minutes until onions are limp and translucent. Stir regularly.. , Add white wine and simmer 5 minutes longer to burn off alcohol. Pull bay leaf.. , Dust onion mixture with your flour and cook for about 5 to 7 minutes to cook out any flavor of flour. Stir constantly. Add minimal amounts of butter to pot if your flour begins to seize up and is too difficult to stir. Or, if you feel it's in danger of burning.. , Add your broth and 1/2 to 3/4 package of Lipton Onion Soup Mix. I use 2/3's packet for the additional sodium & onion flavors. It really does balance the sweetness of the Vidalia Onions quite well. Simmer 10 minutes longer. Stir occasionally.. , Here's your desired outcome.. , Slice your Baguette Bread into 4 pieces. Cut more if you'd like to serve additional slices for dipping. Coat slices with garlic butter. Place in a 350° preheated oven for 8 to 10 minutes - or, until baguettes are browned and crispy.. , Ladle your hot soup into your Ramikins. Place Ramikins on a lifted edge cookie sheet. These can easily overflow. In fact, it's desired that they do! Just not today in my new oven.. , Place 2 toasted garlic Crustinis in each of your your Ramikins.. , Slice your Gruyère Cheese and place on top of your toasted Crustinis.. , Turn on your ovens broiler.. , Place Ramikins in oven for 5 minutes. Or, until your cheese is fully melted and browned.. , Garnish with fresh parsley. Allow dish to sit for 3 minutes. Then serve. Enjoy!. , This is done in order to produce cuisine which has nutritional quality and cooked food maturity without reducing the delicacy of the cuisine.

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