Recipe of Quick Maggie's French Onion Soup

Hey everyone, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Award-winning Maggie's French Onion Soup. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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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 recipe, we have to first prepare a few components. You can cook Maggie's French Onion Soup using 16 ingredients and 9 steps. Here is how you cook 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).

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