French Onion Soup With An Italian Attitude Recipes

Steps:

• In a Dutch oven over medium heat, melt butter with the oil. Add the onions, rosemary, 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook for 30 minutes or until lightly browned, stirring occasionally. Add the broth, wine and vinegar; heat through., Meanwhile, in a small bowl, combine the tomatoes, basil, Parmesan cheese, garlic powder and remaining salt and pepper. Spoon tomato mixture over bread slices; top with mozzarella. Place on a baking sheet., Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Ladle soup into bowls; top with toast. Serve immediately.

Steps:

• In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
• Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

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:

• Preheat the broiler to high.
• Heat a large deep pot over medium to med-high heat; add in olive oil and butter.
• When the butter melts, start adding the onions as you slice them.
• Season with salt, pepper, and rosemary.
• Cook the onions 15-18 minutes, until tender, sweet, and caramel colored, stirring often.
• If you find the onions are burning in spots before browning all over, add a splash of water and stir now and then, scraping the bottom of the pot.
• While the onions are cooking, make the topping: in a small bowl, combine the grape tomatoes, basil, grated cheese, salt, and pepper.
• Under the broiler or toaster oven, toast the crusty bread until golden; rub each side of the toast with the crushed garlic clove.
• Once the onions are done, add the balsamic vinegar and white wine, stirring up all the brown bits from the bottom of the pot.
• Add in the stock; cover to bring to a quick boil.
• Arrange 4 small, deep soup bowls or crocks on a cookie sheet.
• Once the soup reaches a boil, ladle it into the bowls.
• Float a toasted bread slice on each serving and cover each toast with a mound of grape tomato mixture.
• Top with 2 slices of the mozzarella cheese.
• Slide the cookie sheet under the hot broiler until the cheese melts and bubbles.