French Onion Soup Mw Recipes

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.

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

Steps:

• 1. SOUP: Pre-heat oven to 425°F.
• 2. Peel and dice onions. I generally go for a medium-sized dice, but you can also use a rough chop.
• 3. Heat a large oven-safe skillet on your stovetop (med-high). Pour in the olive oil and stir in the onions until coated in oil.
• 4. Place skillet into the preheated oven. Cook onions in the oven for about an hour or so - stirring every 15-20 minutes - until onions are tender and starting to brown.
• 5. Move skillet back onto the stovetop. Sprinkle onions with sugar. Continue cooking and stirring the onions over medium heat until they begin browning and sticking to the bottom (this takes about 5 - 10 minutes).
• 6. Move skillet to a cold burner; pour in the bourbon and vinegar.
• 7. Move skillet back to the hot burner and bring contents to a boil while using a wooden spoon to scrape the brown bits from the bottom.
• 8. Scrape onion mixture into a large soup pot (about 5-6 quarts).
• 9. Stir in undiluted consommé along with the beef and chicken broths.
• 10. Toss in thyme sprigs. Bring to a boil, skimming foam, as desired. Reduce heat to low, cover and simmer for about an hour. Add salt and pepper, to taste.
• 11. TOPPING: Move rack to 6 inches below broiler. Turn on broiler to heat. Place bread slices on a baking sheet.
• 12. Toast both sides of bread slices to a golden brown.
• 13. Lightly butter one side.
• 14. Ladle soup into oven-safe bowls and place onto a sheet pan.
• 15. Place a slice of toasted bread (buttered side up) in each bowl.
• 16. Top bread with 1/4 cup shredded Swiss.
• 17. Then top with 2 slices Jarlsberg.
• 18. Re-arrange oven rack under the broiler, if needed, to accommodate the height of bowls. Broil the bowls of soup until cheeses are melted and bubbly - about 6 minutes.

Steps:

• Melt butter in a heavy Dutch oven over medium heat. Add onions and 1/2 teaspoon salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.
• Meanwhile, warm broth in a saucepan over low heat.
• Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.
• Slowly add warm broth, 1/4 teaspoon salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.
• Heat the broiler, and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles, and cover top with bread slices. Sprinkle each casserole generously with Gruyère. Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately.

Steps:

• Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.
• Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don't burn.
• Add the garlic cloves for the final few minutes of the onions' cooking time, then sprinkle in the plain flour and stir well.
• Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.
• To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
• Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.