Steps to Prepare Speedy Maggie's French Onion Soup

Hello everyone, I'm Dave, welcome to my recipe page. Today we are going to make a dish, the easiest way to make Maggier's Onion Soup any night of the week. One of my favorite cooking recipes. I'm going to make some delicious ones. It will be really sweet.

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The taste of Maggier's French Onion Soup is influenced by many things, from the types of ingredients, the choice of fresh ingredients, the ability to cut dishes, and the way it is prepared and served. Don't worry if you want to make Maggier's delicious Onion Soup at home, because if you know the trick, this dish can be used as an amazing special dessert.

The number of servings you can make in Maggie's French Onion Soup is 10-12 servings. So make sure that this part is enough to serve you and your beloved family.

To start with this particular recipe, we need to prepare a few ingredients. You can make Maggier's Onion Soup in 16 ingredients and 9 steps. Here's how to assemble one to use.

My favorite! It takes time and work, but it's worth it! I stopped asking in restaurants, even though it's pretty good because it never compares to those back home and I'm always disappointed. This recipe makes a wonderful pot of soup. This is a great advantage for a person like me, because it freezes very well (removing the cheese toast/top), it takes me a little time and I can taste the soup a dozen times or more; just heat it up and add it. Pour a portion of leftover soup into the freezer. Yes, there are faster and easier ways to make onion soup without juicing, but it won't be that good. Believe me...it's worth the time and win!

Maggier's Onion Soup Ingredients and Spices:

1. Leg leg bones
2. 1 tablespoon vegetable oil
3. 1/4 in. Red wine
4. LG blade. suction
5. 32 oz jar of sauce
6. 32 ounces of chicken broth
7. 3 in. Hot water
8. Sprinkle with 1 tsp. Better than beef juice
9. 3 kilos of sliced ​​yellow onions (about 4 litres)
10. 1/2 stick of oil
11. 6-8 garlic cloves, grated
12. 2 tablespoons of flour
13. 1/4 in. Red wine vinegar
14. Thick daily bread (see recipe note)
15. Gruvière, new version (see recipe note)
16. New ground eggplant

Maggier's Onion Soup Instructions

1. In a large saucepan (Dutch oven) over medium heat, fry the neck bones in oil. The darker it gets, the better the taste. Add the wine and grind the coffee grounds from the bottom of the pan. Add 2 cans of sauce and 3 cups of hot water. Using a teaspoon of food grade (not a measuring cup), add a tablespoon of beef in Better Than Bouillon and stir. Add the bay leaf, cover the pan, lower the heat and simmer until the onion is caramelized.
2. In a large skillet, melt 1/2 butter over medium heat. (If you don't have enough pots, you can use another pot of soup or fuel.) Cover the pot with a lid to block the steam and reduce the bulk of the onions. Cook for 10 minutes, then remove the lid.
3. Add the onion and reduce the heat to medium-low.
4. IMPORTANT: Don't rush to caramelize the onions; it's going to work. Weak and slow. Be patient! Continue to cook the onions every 10 minutes or stir until caramelized. It will take about 90 MINUTES.
5. When they look like the image above, add the minced garlic and cook for another 10 minutes. Sprinkle the surface with flour, mix well and knead for another 10 minutes.
6. Remove the neck bones from the pan and toss with the caramelized onions. Cover and cook over low heat for 1 hour. Taste the spices and adjust to your liking. I think red wine vinegar has too much salt, but be the judge. You can add thyme and/or fresh pepper.
7. BREAD INFORMATION: While any bread is good, I usually use sour cream or French bread. For this pile, I ate homemade bread, I thought it would be fine. The drier the bread, the better. Dry in the oven over low heat. Toast lightly if desired.
8. CHEESE INFORMATION: Do not buy pre-cut cheese; it doesn't melt as well as cheese you grind yourself. The gruvière and the parmesan are necessary, but you can also add a little mozzarella and/or muenster if you have it. Gruyère should be the main cheese. Mix the cheeses together before garnishing the soup.
9. Wrap and serve: Pour the soup into a baking dish and place on a baking sheet. Put on toast/toasts and sprinkle with good cheese crumbs. Bring the cheese to the top and cover the bread completely (see photo). Bake in preheated 450º oven until cheese is melted, bubbling and golden, about 8-10 minutes. Place the soup in a HOT dish to make it a little safer to serve on a plate (warn guests of a very hot bowl).

While this is by no means the end of the story, the entire quick and easy meal guide is worth considering. It is expected to unleash your creativity so you can cook great family meals without having to do a lot of cooking in practice.

So that's the end of this special meal. The easiest way to make Maggie's Perfect French Onion Soup. Thanks for the reading. I'm sure you will do it at home. There will be interesting products in future home recipes. Don't forget to save this page in your browser and share it with your family, colleagues and friends. Thanks for reading. Go to the kitchen!