How to Make Ultimate Maggie's French Onion Soup

Hey everyone, it is Brad, welcome to our recipe site. Today, we're going to make a distinctive dish, How to Make Super Quick Homemade Maggie's French Onion Soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

When it comes to cooking healthy meals for the families, there's definitely some amount of dissention among the ranks. The good thing is there are recipes which are very healthy but also the healthy temperament of those recipes is significantly disguised. What they don't know in such instances truly should not bring harm their way (outside of allergies, which should not be ignored).

Wholesome cooking can be difficult because many of us do not desire to spend some time planning and preparing meals that our own families refuse to eat. At exactly the same time, we need our families to be healthier so we feel pressured to understand new and improved ways of cooking well balanced meals to the family to enjoy (and unfortunately in some scenarios scorn).

With weight and nutrition being known as the culprit in a lot of health and fitness conditions it's impossible to ignore the importance of not only eating ourselves but instead of teaching our kids the value of eating healthy. One way to assure that your loved ones are in fact eating healthy is always to make sure you are cooking healthy and nutritious foods for them. This doesn't imply that you cannot enjoy the intermittent calorie splurge or even that you should not. The trick to cooking healthy is always learning how to control portions and understanding the significance of moderation.

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 get started with this particular recipe, we have to prepare a few components. You can cook Maggie's French Onion Soup using 16 ingredients and 9 steps. Here is how you cook it.

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 Make ready 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).

It's those tiny measures that you take towards your objective of cooking well balanced meals for the family that may matter a lot greater than any leap. Before you realize it you will find that you have greater energy and a greater understanding of overall health than you'd have imagined before changing your eating habits. If that isn't sufficient to encourage you however, you could check out the excuse to go shopping for new clothes after you lose a size or two.

So that is going to wrap it up with this special food Steps to Prepare Perfect Maggie's French Onion Soup. Thank you very much for reading. I'm sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!