SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)
Provided by Food Network
Number Of Ingredients 11
Steps:
- Melt 3 tablespoons of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Saute stirring often until onions are very soft and deep golden brown. Reduce heat to medium, sprinkle in flour and cook, stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste. Preheat oven to 425 degrees. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tablespoons of butter, then toast until golden brown on both sides in the oven. Place a slice of toast in each of 8 ovenproof bowl, then fill bowls with the onion soup. Spread a thick layer of cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned.
ITALIAN GIGI SAUCE WITH CHICKEN AND PASTA
This is a wonderful, light sauce served over your choice of pasta. Not your traditional tomato sauce but a totally different flavor that your family will love. My husband (and myself quite frankly) were concerned about the tomato soup but you don't even know that is what was used. It doubles very well.
Provided by Palmtreesbend
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Fill a large stove-top pot with water, cover and bring to a boil.
- Heat oil in a large nonstick fry pan or wok at med-high.
- Cut chicken into bite-size pieces and add to pan as you cut.
- Add garlic and basil to pan. Toss occasionally until meat is no longer pink.
- While meat is browning....
- Slice onion and add to pan as you chop.
- Wash and slice mushrooms, adding to pan as you slice.
- Place pasta in boiling water, stir and cook uncovered.
- Set timer according to package directions (approx 11 minutes).
- Add tomato soup to chicken mixture and stir.
- Gradually add milk, then salsa.
- Stir well to combine.
- Wash and chop the green onion. Set aside.
- Rinse the cooked pasta under hot water in a colander. Let drain. Return pasta to pot.
- Toss with olive oil and basil.
- Serve sauce over pasta and sprinkle green onion for garnish.
- Our family also loves a little parmesan cheese on top.
Nutrition Facts : Calories 578.8, Fat 6.1, SaturatedFat 1.4, Cholesterol 67.6, Sodium 789.8, Carbohydrate 87.2, Fiber 5.4, Sugar 12.1, Protein 43.1
SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)
Steps:
- 1. Preheat oven to 450 °F. 2. Melt half the butter and oil in a sauce pan over low heat. 3. Add the onions, cover, and cook for about 20 minutes until soft and translucent. 4. Stir frequently. 5. Butter the bread slices with the remaining butter and bake until toasted. 6. Remove and set aside. 7. Remove the cover, increase to medium-high, add sugar, and stir continuously until the onions turn golden. 8. Reduce heat, add flour, and cook a minute or two more. 9. Add stock and wine, increase heat to high, and bring soup to a boil. 10. Reduce heat and simmer for 30 minutes. 11. Adjust seasoning. 12. Divide the bread slices among the serving bowls in a single layer. 13. Gently divide the soup among the bowls. 14. Sprinkle half the cheese over each bowl. 15. Melt and brown the cheese under a broiler.
FRENCH ONION SOUP (SOUPE A L'OIGNON)
This is a traditional French onion soup recipe. It is not difficult to make....although you can use canned/prepared stock, it is best when made with "homemade" beef stock, as the canned/prepared stocks tend to be too salty.
Provided by Dee514
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Slice the onions very thinly.
- Cook them in butter until clear (do not let them brown).
- Add stock and simmer for 45 minutes.
- Just before serving, add the brandy.
- Toast the bread towards the end of the cooking time, place the grated Gruyère on the toasted bread and float on the top of the soup.
- If the soup is served in ovenproof bowls, you can place the filled bowls under the broiler for a minute or so to brown the cheese.
SOUPE A L'OIGNON
One of my favorite soups, it has a mellow flavor and it comes together quickly. Two tips: chill onions to lessen the flow of tears when slicing, and avoid slicing onions first thing in the morning! The recipe's from "Colorado Cache Cookbook", by the way, which is a junior league cookbook.
Provided by rochsann
Categories < 4 Hours
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 347, Fat 20.5, SaturatedFat 12.9, Cholesterol 60.8, Sodium 778.4, Carbohydrate 18.4, Fiber 1.8, Sugar 7.7, Protein 16.1
GIGI'S SOUPE A'L 'OIGNON
During WWII, the Montana-Dakota Utilities Company published monthly recipes and at Christmas, sent out a Holiday menu. This is from my grandma's (Gigi) collection of recipes from them.
Provided by Krsi Sue
Categories Stocks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 130.8, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 65.3, Carbohydrate 15.2, Fiber 2.1, Sugar 6.4, Protein 1.5
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