FRENCH ONION SOUP
Steps:
- Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
- Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consomme, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
- Place oven rack in top 1/3 of oven and heat broiler.
- Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
- Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
CHEF PACHUCO'S FRENCH ONION SOUP
When I was younger, I used to go to Ruby Tuesday with my family. I remember that my mother used to always order french onion soup. I remember it being served in a crock. Later while in Chicago, I has the soup again at an upscale French restaurant. This is my spin on the tried and true recipe. Enjoy!
Provided by Chef Pachuco
Categories Onions
Time 3h30m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large stockpot (6 quarts or larger). Stir in sugar, herbs, and bay leaves. Cook onions over a medium-low heat until golden brown (1/2 hour to an hour), stirring often (so as not to burn).
- Stir in flour until well blended with the onions and pan juices. Add wine and beef broth. Heat to boiling. Reduce heat to low. Cover and let simmer for 2 hours.
- Cut 1 inch thick slices of French baguette bread (depends on how many you are serving). Toast the bread at 325 degrees, until golden brown (about 10 minutes).
- Ladle the soup into oven-safe bowls or crocks. Place one slice of toasted bread on top of the soup in each bowl. Place a piece of the smoked provolone cheese centered on top of each piece of bread. Place all bowls on a baking sheet for easier handling.
- Bake at 425 degrees for 10 minutes, or until cheese is melted and golden brown.
Nutrition Facts : Calories 447.7, Fat 17.7, SaturatedFat 8.8, Cholesterol 37.2, Sodium 2946, Carbohydrate 49.9, Fiber 3.9, Sugar 7, Protein 21
FAMOUS BARR'S FRENCH ONION SOUP
One of St. Louis's favorite soup recipes was recently printed in the Post-Dispatch. I remember going to St. Louis when I was young and my family going into the department store's restaurant for this famous soup. Enjoy! Famous-Barr's French Onion Soup
Provided by Bill Hilbrich
Categories Cheese
Time 4h25m
Yield 4 quarts, 16 serving(s)
Number Of Ingredients 12
Steps:
- Peel onions and slice 1/8 inch thick, preferably in a food processor.
- Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
- (The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.
- Pour in 6 cans broth and wine. Increase heat and bring to a boil.
- Dissolve flour in remaining 1 can broth.
- Stir into boiling soup.
- Reduce heat and simmer slowly for 2 hours.
- Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.
- If desired, pour into ovenproof crocks or bowls.
- Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
- Leftover soup can be frozen.
Nutrition Facts : Calories 145.8, Fat 6.5, SaturatedFat 4, Cholesterol 15.2, Sodium 1086, Carbohydrate 18.4, Fiber 2.9, Sugar 6.1, Protein 4.6
RICH AND SIMPLE FRENCH ONION SOUP
We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.
Provided by Lori Levin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
- Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
- Heat the oven broiler.
- Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g
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