Gigis Soupe A L Oignon Recipes

Steps:

• Slice spanish onion wafer thin. IN large pan melt butter and saute onion, stirring until limp but not browned. Add water, bouillon, and spices; cook while stirring constantly until cubes dissolve then stir until onions are limp and tender, about 25 minutes. Ladle soup into bowls. Cover with bread and cheese then bake in preheated broiler until bubbly and golden, about 8-10 minutes.

Steps:

• In a heavy bottomed frying pan, melt the butter and the sugar together.
• Add the onions and slowly brown them until they are dark brown (about 30 minutes). Stir frequently remembering to use a wooden spoon to occasionally lift off the brown from the bottom of the pan.
• Add flour, cooking and stirring it for 2-3 minutes.
• Add broth and simmer partially covered for 1 hour.
• To serve, ladle each serving into an oven proof serving bowl and top with one crouton per bowl. Cover each bowl generously with Swiss cheese and sprinkle with Parmesan cheese.
• Bake covered on a baking sheet at 325F for 15 minutes and then uncovered for another 10 minutes. Serve.

Steps:

• Melt butter in saucepan.
• Slice onions very thin and cook in butter until golden brown.
• Add stock and water and boil 15 minutes until onions are cooked.
• Season with salt and butter.
• Serve with toast squares.

Steps:

• In a heavy-bottomed pan, slowly brown the onions in butter and sugar until the onions are golden brown, about 30 minutes, occasionally scraping the brown off the bottom of the pan.
• Add flour and cook, stirring for 2 or 3 minutes.
• Add the wine and cook for 2 or 3 minutes.
• Add stock or consomme and water, and simmer partially covered for 1 hour.
• To serve, you may place a small slice of French bread on top of each bowl, and cover generously with Swiss cheese and a sprinkle of Parmesan cheese, then bake covered at 325 degrees for 15 minutes, then uncover and bake another 10 minutes.
• Or add the cheese, heat in the micro for 25 seconds, and then use a slice of French bread to dip in the soup; again, I usually take the easy way out.

Steps:

• Preheat oven to 450 °F.
• Melt half the butter and oil in a sauce pan over low heat.
• Add the onions, cover, and cook for about 20 minutes until soft and translucent. Stir frequently.
• Butter the bread slices with the remaining butter and bake until toasted.
• Remove and set aside.
• Remove the cover, increase to medium-high, add sugar, and stir continuously until the onions turn golden.
• Add stock and wine, increase heat to high, and bring soup to a boil. Add thyme if using.
• Reduce heat and simmer for 30 minutes.
• Adjust seasoning.
• Divide the bread slices among the serving bowls in a single layer.
• Gently divide the soup among the bowls.
• Combine the cheeses and sprinkle half over each bowl.
• Melt and brown the cheese under a broiler.