French Onion Soup (Photos)

I read the recent FOS post with more of a want with each post. Tonight I did something about it. What I will show made two servings.

Started with three large onions (sliced) and a tablespoon of oil in a soup pan.



at a low temperature



The onions will immediately begin to wilt.



But I cooked them at a low temperature with a lid for an hour and a half, while I did other things. AT the temperature I used, it took that long to get them where I wanted.



When I was happy with the level of caramelization and the fond, I added four cups of beef stock from the freezer.



I like red wine (that I would drink) in my FOS.



So I added 1/4 cup for my two servings.



Then reduced the liquid by 1/3 with medium heat.



The beef stock and heavily caramelized onions gave my soup a nice sheen and a rich beef and onion flavor. Since I made the beef stock, I added no additional seasoning to my FOS. Normally you might add salt, black pepper, a little garlic and a touch of bay leaf.




We have Oven Proof bowls we always use for our FOS.



We are Mississippi State Folks, and like Vallagret cheese on our FOS. It has a nice nutty flavor, and a good melt with minimum stringing when placed under the broiler. I believe the cheese is unique to MSU and worth trying If you have never enjoyed it.





Here are the bowls, set up with toasted French bread.



and Cheese. You might like more, but this is the way we like our FOS.



The bowls go under the broiler until the cheese is fully melted and maybe lightly browned. Once again, the way we like it.



Ready to eat.



Thanks for looking at my post.

God Bless You.