Old Fashioned Onion Soup Recipes

Steps:

• Put sliced onions in slow cooker.
• Pour in melted butter and mix to coat onions thoroughly.
• Stir in cubed bread.
• Add chicken broth to cover and stir well.
• Cover and cook on Low 10-18 hours or on High.
• 4-5 hours, stirring occasionally.
• Stir well during last hour.

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:

• Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
• Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.

Steps:

• Cut meat into small, bite-size (1/2") pieces.
• In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
• Set aside on a plate.
• Chop celery, onion, potatoes, and carrots into bite-size pieces.
• Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
• Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
• Bring to a boil.
• Reduce heat and simmer uncovered until beef is almost tender, about an hour.
• Add peas and hot sauce to soup.
• Cover and simmer until beef is tender, about 30 minutes longer.
• Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

Steps:

• Place heavy bottom stock pot or dutch over over medium-low heat.
• Add 1 Tbs cooking oil, 2Tbs butter to pot.
• Add sliced onions and stir until they are evenly coated with the oil.
• Cover and cook for about 20 minutes until they are very tender and translucent.
• To brown or caramelize the onions turn heat under pot to medium or medium high heat.
• Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
• Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.
• Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).
• Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
• Add the rest of the stock, wine to the soup.
• Simmer for 30 minutes.
• To make the "croutes" (toasted bread), heat oven to 325 degrees F.
• Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.
• Cook the croutes for 15 minutes in oven on each side (30 minutes total).
• Check the soup for seasoning and add salt and pepper if needed.
• Transfer to a casserole dish.
• At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.
• Add a few ounces of the swiss cheese directly into the soup and stir.
• Place the toasted bread in a single layer on top of the soup.
• Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.
• Drizzle with a little oil or melted butter.
• Place in a 350 degree oven for about 30 minutes.
• Turn on broiler and brown cheese well.
• Let cool for a few minutes.
• Bon Apetit!

Steps:

• Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
• Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Steps:

• Place contents of both of the dry soup mix envelopes in a small baking dish.
• Place the roast in the dish and rub or pat the dry soup mix all over it.
• Place half each of potatoes, carrots, celery, and garlic in crock pot.
• Season with half each of the garlic pepper and thyme.
• Tuck the bay leaf into the vegetables.
• Mix together 1 cup of the wine and the broth.
• Pour into the crock pot.
• Add the roast and scrape any dry soup mix left in the baking dish on top.
• Cover the meat with the remaining vegetables, garlic, garlic pepper and thyme.
• Cover and cook on low 9-10 hours or until the meat is tender.
• Remove the meat to a warm serving platter.
• Remove and discard the bay leaf.
• Scoop out the vegetables with a slotted spoon and scatter them over and around the roast.
• Cover with foil to keep warm.
• Pour the juices into a medium saucepan and bring to a boil on top of the stove over medium-high heat.
• Whisk together the remaining 1/2 cup wine and flour until well blended.
• Stir into the juices in a the saucepan and cook stirring constantly, until the gravy is thickened and the flour has lost its raw taste, 3-5 minutes.
• Pour the gravy over the meat and vegetables and serve.

Steps:

• Peel the onions, cut them in half, and thinly slice them.
• In a large flame proof casserole, combine the onion slices, butter, olive oil, and salt.
• Cover and cook over moderatlely low heat, tossing frequently, until the onions are very soft and just beginning to color, 30-to-35 minutes.
• Add the flour and stir to mix.
• Increase the heat to moderately high and cook, stirring, for 2 to 3 minutes without allowing the flour to brown.
• Gradually stir in the broth and water.
• Bring to a boil, stirring frequently.
• Reduce the heat to moderate, add the savory, and cook at a low boil for 25 minutes.
• Remove the savory if you've used fresh.
• In batches, puree the soup in a blender or food processor until smooth.
• Return to the pot and add the cream and cayenne.
• Simmer for 5 minutes.
• Season with additional salt to taste.