Epicurious Website recipe for homemade french onion soup...can you help?

[sheryl]

I'm not able to open it.  I'd like to print off this recipe but the site won't let me "navigate" down.  I open up the link for the "page" on which the recipe resides but it won't let me scroll down the page to get the recipe.

 

Would one of you try?  And, if successful, would you cut/paste here for me?   Thanks.

 

Google "best french onion soup recipe epicurious"

[TrulySusan]

FccffYIELDMakes 6 (light main course) servings ACTIVE TIME45 min TOTAL TIME1 1/2 hr

INGREDIENTS

 

2 lb medium onions, halved lengthwise, then thinly sliced lengthwise

3 sprigs fresh thyme

2 Turkish bay leaves or 1 California

3/4 teaspoon salt

1/2 stick (1/4 cup) unsalted butter

2 teaspoons all-purpose flour

3/4 cup dry white wine

4 cups reduced-sodium beef broth (32 fl oz)

1 1/2 cups water

1/2 teaspoon black pepper

6 (1/2-inch-thick) diagonal slices of baguette

1 (1/2-lb) piece Gruyère, Comte, or Emmental

2 tablespoons finely grated Parmigiano-Reggiano

Special equipment: 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane

PREPARATION

 

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.

While soup simmers, put oven rack in middle position and preheat oven to 350°F.

Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.

Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.

Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

Cooks' note:

Soups and croûtes can be made 3 days ahead (but do not add croûtes and cheese to soup); cool completely, uncovered, then chill soup, covered, and keep croûtes in an airtight container at room temperature. Reheat soup before proceeding with recipe.

[TrulySusan]

Here is another with better reviews

YIELDServes 4 as a main (or 6 as an appetizer) ACTIVE TIME30 minutes TOTAL TIME1 3/4 hours

INGREDIENTS

 

5 tablespoons unsalted butter, divided

1 tablespoon vegetable oil

3 pounds Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon granulated sugar

1 1/2 cups dry white wine

6 cups homemade beef broth or store-bought low-sodium beef broth

10 sprigs thyme

2 bay leaves

1 baguette

1 garlic clove, cut in half lengthwise

2 teaspoons sherry, preferably Fino or Manzanilla

4 ounces Gruyère cheese, grated (about 1 cup)

Special equipment:

kitchen twine, six 8-ounce or four 16-ounce oven-safe ramekins or bowls (optional)

PREPARATION

 

In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.

Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.

Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.

Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.

Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)

Do ahead:

Soup can be made up to 3 days ahead (without toasts or cheese) if refrigerated, or up to 6 months ahead if frozen. Toasts can be made (without cheese) and kept sealed at room temperature for up to 3 days.

[TrulySusan]

I think this is actually the one you want:

YIELD6 servings

INGREDIENTS

 

Soup

3 tablespoons unsalted butter , cut into 3 pieces

6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)

Table salt

2 cups water , plus extra for deglazing

1/2 cup dry sherry

4 cups low-sodium chicken broth (see note)

2 cups beef broth (see note)

6 sprigs fresh thyme , tied with kitchen twine

1 bay leaf

Ground black pepper

Cheese Croutons

1 small baguette , cut into 1/2-inch slices

8 ounces shredded Gruyère cheese (about 2 1/2 cups)

PREPARATION

 

1. Adjust oven rack to lower-middle position and heat oven to 400F. Spray inside of 7+ qt Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1t salt. Cook, covered, 1 hr (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1½ to 1¾ hrs longer, stirring onions and scraping bottom and sides of pot after 1 hr. 2. Remove pot from oven and place over med-high heat. Cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15-20 mins, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6-8 mins, adjusting heat as necessary. Stir in ¼c water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6-8 mins. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 mins. 3. Stir in broths, 2c water, thyme, bay leaf, and ½t salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper. 4. While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges. 5. Adjust oven rack 6" from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1¾c soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 mins. Let cool 5 mins before serving.

ADD NOTES

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[sheryl]

Wow, Susan, this is kind of you!  I appreciate this so much and my printer is standing by.   Yay!!!  :hurray: