You do not really need to hover over it though -- do some thing else, come back every short while, give it a stir and it should carry out its thing.

Try make use of home made beef broth. I create the bulk of my own, personal chicken broth, and a majority of the beef broth I work with. If you need to work with commercial products, spring for the very best you can buy. It is actually a significant flavor factor, and this is just not the spot to skimp. The no skimping principle refers to the cheeses too. Because so much of this dish is so extremely economical, make use of budget for very good cheeses. Look for a great Swiss, Gruyere, Emmentaler etc. On no account use the pre-sliced Swiss cheese -- you could as well simply just pour your French onion soup down the drain if you get that cheap. A bit of good cheese might go around $10, and so it really is not some thing you'd probably purchase daily, but since the whole pot - enough to serve 8 people, costs approximately $15, I spring for the good stuff, even as tight as I am with the grocery budget typically.

Give the following timeless French Onion Soup a try - you are going to be blown away with just what fabulous, authentic flavor you can find by using these easy, accessible ingredients!

Ingredients - Classic French Onion Soup Recipe

1/2 (1 stick) cup butter
4 medium onions, thinly sliced
2 big garlic cloves, finely minced
2 bay leaves
2 fresh thyme sprigs, or 1 teaspoon dried thyme
1 tsp. salt, plus additional to taste
1/2 tsp freshly ground black pepper, plus additional to taste
1 cup red wine, cabernet wine or merlot
1/3 cup all-purpose flour
2 quarts beef broth
1 baguette, sliced
1 single lb grated Gruyere, Emmentaler or good Swiss
1/2 cup grated Parmesan

Directions - Classic French Onion Soup Recipe

1. Inside a Dutch oven over moderate heat, melt butter. Add onion, garlic, bay leaves, thyme, pepper and salt. Saute for about 30 minutes, stirring from time to time, until the onions are soft, full golden brown and really fragrant.

2. Add the red wine, and cook gently till the wine has disappeared, around ten minutes more. If you'd like, remove the bay leaves and thyme sprigs. (I forget, and so I've made a game that whichever kid ends up with the bay leaf will get to make a wish).

3. Very carefully dust the all-purpose flour across the onions, a bit at a time, stirring well, until all the all-purpose flour has incorporated. I like to make use of a mesh strainer to totally sprinkle it on without having lumps. Decrease heat to low, and cook for about 5 minutes or so. Mix in beef stock.

4. Bring the soup to a full boil, decrease to a simmer, and season to taste with salt and freshly cracked black pepper.

5. To serve, pre-heat oven to 350 F. Cut your baguette in to 1 inch pieces, and toast baguette slices for approximately ten minutes, or till very dry. Switch your oven to broiler.

6. Put 1-2 pieces in to each bowl. Ladle hot soup on top of the bread. homemade onion soup, french onion soup