Simple Way to Prepare Perfect Maggie's French Onion Soup

Hey everyone, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Steps to Make Homemade Maggie's French Onion Soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

In regards to cooking, it's very important to keep in mind that everyone else started somewhere. I don't know of a single person who was born with a wooden cooking spoon and ready to go. There is a good deal of learning which needs to be done in order to become prolific cook and there is obviously room for improvement. Not only can you need to start with the basics in terms of cooking however, you almost must start if learning to cook a new cuisine such as Chinese, Indian, Thai, or Indian food.

The same holds true for lunches when we frequently add to your can of soup or even box of macaroni and cheese or some other such product as opposed to putting our creative efforts into creating an instant and easy yet delicious lunch. You may see many thoughts in this article and the expectation is that these ideas won't only enable you to get off to a wonderful start for ending the lunch rut most of us seem to find ourselves at at any point or another but in addition to test new things all on your own.

Cooking healthy isn't an overnight change; it's a life style change which should really be implemented one step at the same time. You do not have to get to your kitchen and through out every tiny thing which you deem'Bad' simply work to never buy these items once they have been used. Make wiser decisions when purchasing fats for food prep and also you will find that you've made a vitally important stage in the process of incorporating healthy cooking and eating customs at dwelling.

Many things affect the quality of taste from Maggie's French Onion Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Maggie's French Onion Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Maggie's French Onion Soup is 10-12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few components. You can have Maggie's French Onion Soup using 16 ingredients and 9 steps. Here is how you can achieve that.

My absolute favorite! It's time-consuming and a bit of work, but SO worth it! I've quit ordering this at restaurants because, even when quite good, it never comes close to my homemade, and I'm always disappointed. This recipe makes a big pot of soup. For an empty-nester single person like me, that's a big plus because it freezes very well (minus the toast/cheese topping), so I only do the time-consuming bit once and can enjoy the soup a dozen or more times; just reheat and add the topping. I vacuum seal 1-serving portions of the leftover soup for the freezer. Yes, there are quicker, easier ways to make French onion soup by not doctoring the broth, but it won't be as good. Trust me....this IS worth the time and trouble!

Ingredients and spices that need to be Take to make Maggie's French Onion Soup:

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

Instructions to make to make 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).

While this is in no way the end all be all guide to cooking easy and quick lunches it is great food for thought. The expectation is that will get your creative juices flowing so you could prepare excellent lunches for the family without the need to complete too horribly much heavy cooking from the process.

So that's going to wrap it up with this exceptional food Step-by-Step Guide to Make Ultimate Maggie's French Onion Soup. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!