How To Make: French Onion Beef Noodle Bake
How To Make: French Onion Beef Noodle Bake
Recipe Found Here -
There are some casseroles that attempt to approximate an entire healthy meal in a single baking dish, maybe involving some rice and some chicken and some sensible broccoli. And then… then, there are casseroles that are unapologetically creamy, meant solely to provide you a delicious helping of comfort out of a casserole dish. This is the latter. This easy casserole has only seven ingredients, but each one wholeheartedly plays its part in creating a seriously comforting and delicious bake.
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Easy Homemade French Onion Soup
A classic french onion soup recipe absolutely must have caramelized onions. But Finding one that gives you the how and why, is few and far to come. We're talkin proper homemade french onion soup with all of it's caramelized onion goodness and lots of good melted cheese on top. Can't go wrong there.
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PERFECT FRENCH ONION SOUP (5 details that make it great)
French onion soup is a classic. In this recipe, I hit the 5 things you need to make perfect french onion soup at home including the best cheese to use and a new take on the traditional baguette topper. This recipe cuts back on active cooking time, but tastes just as classy as the ones you spend all day stirring.
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14oz SOUP CROCK:
MASAHIRO CHEF'S KNIFE:
HALF SHEET PAN + RACK:
6.75qt LE CREUSET DUTCH OVEN:
BOOS BLOCK CUTTING BOARD:
BOX GRATER:
6qt CAMBRO:
CHINOIS STRAINER:
INSTANT POT:
RECIPE
FOR THE STOCK (This stock recipe makes 2x what you'll need for this soup recipe. I use 1/2 for the soup and freeze the other half. Nice store bought stock also works)
•3lb beef shanks, bone in
•2lb beef femur/marrow bones
•1lb 80/20 ground beef
•5000g or 5 liters water or add to the fill line of your pressure cooker. my instant pot is 8qt for reference
Lay out all meat products on sheet trays and roast in a 450°F/232°C oven for 20 minutes. After bones are roasted in the oven, add them into a large pressure cooker (making sure to include all juice and fond from the sheet trays), add water to the fill line of your pressure cooker, and pressure cook on low for 2 hours. If you don't have a pressure cooker, you can make this stock on the stovetop by simmering for 4-6 hours. Using a fine mesh strainer, strain stock into a large container and skim off some of the fat.
FOR THE SOUP
•5lbs or 2 1/4 kg yellow onions (not vidalia)
•15g or 2TBSP olive oil
•115g or 8 TBSP unsalted butter
•15g or 2.5tsp salt
•100g or 1 c water
•120g or 1/2 c dry sherry
•4-5 springs of time
•2 bay leaves
•25g or 1.5 TBSP Worcestershire
•5g or 2 tsp black pepper
•8g or 1.5 tsp salt
•2000g or 2 liters beef stock (recipe below)
Preheat oven to 400°F/204°C. Peel and chop onions, pole to pole. Into a large heavy bottomed pot or dutch oven, add in olive oil, chopped onions, butter, and salt. Load into a 400°F/204°C degree oven, covered, for 1 hour. After 1 hour, stir onions, making sure to scrape brown bits off bottom and sides. Cook for another 1hr 45min to 2 hours, with lid cracked, making sure to stir once half way through.
Remove pot from oven and deglaze with 50g or 1/2 cup of water, scraping up all the brown bits from the bottom and sides. Transfer pot to the stovetop to finish soup by caramelizing onions over high heat, stirring often. After 3-5 minutes or when the bottom of the pot begins to get brown and caramelize again, deglaze for a 2nd time with 50g or 1/2 cup of water, scraping the brown bits off the bottom and sides of the pot. When the onions begin to caramelize and brown on the bottom of the pot, this time deglaze for the 3rd and final time with Sherry. Scrape bottom and sides again to incorporate the brown caramelized onion and cook off alcohol then add in Worcestershire, followed by salt, pepper, bay, thyme, and 2000g/2L of beef stock. Stir and cover, turn heat to low and simmer for about 25-30 minutes.
Ladle finished soup into crock, top with croutons, a generous portion of shredded gruyere and a slice of provolone and broil on high for 20-40 seconds until the cheese is golden and bubbling.
GARNISH:
•French Gruyere, grated on largest holes box grater
•Thick sliced provolone
•1'x1' sourdough croutons
‣ to make your own croutons i cut half of a 1 kilo sourdough loaf into 1' cubes, toss with olive oil, salt, and garlic powder, and bake in a 350°F/175°C oven until golden and toasty
▶️Watch my No Knead Sourdough video here to make your own loaf:
0:00-1:05 Intro + 5 keys that make it worth it!
1:06-1:39 Roasting Meat/Bones for Beef Stock
1:40-2:39 The onion part - not vidalias!
2:40-3:32 Pressure Cooking the Beef Stock
3:33-4:11 The First Onion Stir + #napcident
4:12-5:12 Finishing the Beef Stock
5:13-7:05 Deglazing the onions and final simmer
7:06-8:32 Garnishes (Bread + Cheese)
8:33 Finishing the Soup
#frenchonionsoup #comfortfood #comfortsoup
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The BEST I've Ever Had: Julia Child's French Onion Soup
I always wanted to remake Julia Child's masterpiece: French Onion Soup (Soupe a l'oignon). The first time I made it, it was very, very good. But a few years of learning and the addition of homemade beef stock, how much does it improve?! You can find this recipe in Mastering the Art of French Cooking v1.
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Mastering the Art of French Cooking Vol 1 & 2:
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#jamieandjulia #frenchonionsoup #antichef #juliachild
Recipe:
(for 6)
1 1/2 pounds sliced yellow onions
3 tb butter
1 tb oil
1 tsp salt
1/4 (or a pinch more;)) sugar for the onions to brown
3 tb flour (don't be a cowboy when adding this in)
2 quarts beef stock
1/2 cup dry white wine or vermouth
salt and pepper
3 tb cognac (if you want)
rounds of french bread toasted (olive oil and a garlic clove)
1 to 2 cups of swiss or parmesan cheese... or both
beef stock:
3 to 4 pounds raw beef bones
2 each: roughly sliced carrot, onion, celery
6 or more quarts water
herb bouquet: 8 parsley sprigs, 1/4 tsp thyme, couple bay leaves, 6 peppercorns, 4 allspice berries
2 large garlic cloves smashed
large unpeeled tomato
salt and pepper
Delicious French Onion Soup Recipe
This classic French Onion Soup is a super warm and cozy dish that only requires a few ingredients to make. It is made with deeply caramelized onions and topped with a layer of cheesy baguettes, this soup is the definition of comfort food. Easy to make and full of flavor, this rich and savory soup will rival any restaurant’s version! Caramelizing onions takes time but it's quite easy and gives you the most amazing depth of flavor!
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Homemade French Onion Soup That's Worth The Hype | My Viral TikTok Recipes
Good soup!
French onion soup has become a staple in my house this winter. It’s rich, tasty and easier to make than you might think. Check out the recipe below, follow along… and don’t forget to pick up a french stick (baguette) to go with it.
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French Onion soup
50ml olive oil
100g unsalted butter
1.25kg peeled and sliced brown onions
150ml Brandy
2 tbsp flour
1L beef stock
2 bay leaves
6 dashes Maggi seasoning
10 dashes Worcestershire sauce
Salt and pepper
Baguette
100g gruyere