An Onion Soup Calld The Kings Soup Recipes

Steps:

• In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onions, cover and cook for 30 minutes, stirring occasionally. Remove the cover; increase the heat to medium-high and cook until the onions are brown and caramelized, about 30 minutes. (Stir the onions frequently toward the end of this stage in the cooking so they do not scorch or burn.) Add the thyme and garlic; cook for 2 to 3 minutes more. Pour in the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon; simmer until the wine is reduced by about half. Stir in the broth and 1 teaspoon salt and bring to a gentle simmer. Cover and cook for 30 minutes. Add the cognac if using and season with pepper. (The soup can be made to this point a day ahead and refrigerated.)
• Preheat the broiler.
• Divide the soup evenly among 6 heatproof crocks or bowls. Top each with 1 or 2 slices of the baguette and about 1/2 cup of the Gruyere. Place the bowls on a rimmed baking sheet and broil until the cheese is bubbly and brown. Carefully transfer each crock to a plate. Serve immediately.

Steps:

• Slice onions, add milk and butter. Salt and bring to a boil.
• Cook slowly until onions are tender.
• Beat egg yolk in a small bowl and add a small amount of hot soup, beating as you add it.
• Pour mixture back into pot and cook a little longer.
• Serve with cornbread.

Steps:

• Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
• Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
• Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.

Steps:

• Slice Onions into thin rings.
• Saute Onion in Butter until they are clear.
• add water and bouillon.
• Bring to a boil.
• Turn down heat, simmer for 1 hour.

Steps:

• Place onions, milk, mace, butter, and salt in a saucepan. Bring to a boil, then reduce heat and cook slowly for 30-40 mins., or until onions are very tender. Pick out mace blades & discard.
• Beat egg yolk in a small bowl, then add a little of the hot soup, beating constantly. Pour egg mixture into soup and cook a minute or two to thicken slightly.
• Sprinkle each serving with finely chopped parsley, then add a few croutons.