ONION SOUP GRATINEE
Provided by Food Network
Yield 2 servings
Number Of Ingredients 16
Steps:
- Make the soup: In a large saucepan cook the onions in the butter and oil with sugar, salt and pepper to taste over moderately low heat, covered, stirring occasionally, until soft. Uncover and cook over moderate heat, stirring occasionally, until golden brown. Add the flour and cook, stirring, 2 minutes. Add the stock, wine, cheesecloth bag and salt and pepper to taste and cook, partially covered, skimming occasionally, 30 minutes. Season with minced onion and Cognac.
- Preheat oven to 350 degrees F. Arrange slices of bread on baking sheet, brush both sides with melted butter and bake, turning once, for 15 minutes, or until golden. Rub with garlic.
- Transfer soup to ovenproof bowls and cover with bread slices. Sprinkle with cheeses and drizzle with melted butter. Bake for 15 minutes, or until soup is simmering and cheese has melted. Run under a preheat broiler until cheese is golden.
- Recommended Wine: 1995 Beaujolais Nouveau
ONION SOUP GRATIN
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large heavy pot, melt the butter over medium heat. Stir in the leeks, onions and shallots and toss to coat with the butter. Cook onions until they begin to soften. Cover and continue to stir occasionally. When the onions begin to turn golden, turn up the heat to medium high and add the pinch of sugar and nutmeg. Continue to cook until onions turn a rich golden brown. Season onions with salt and pepper. Add red wine and bring to a simmer. Cook for 3-5 minutes. Pour in warm stock and bring to a simmer. Preheat oven to 400 degrees. Ladle soup into ovenproof bowls and place bowls on baking sheet. Top each bowl with slice of bread and sprinkle with cheese. Bake for 15 minutes or until bubbly.
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.
FRENCH ONION SOUP GRATINEE
I learned how to make this delicious soup by watching America's Test Kitchen. I'm glad I tuned in that day!
Provided by Debs Recipes
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Tie herb sprigs together with cotton twine; set aside.
- Melt butter in a heavy stockpot over medium-high heat; add sliced onions and salt; stir to coat onions with butter.
- As you cook the onions, gradually reduce heat to medium and keep cooking the onions, stirring occasionally, for 30 minutes or until the onions are reduced and syrupy and the inside of the pot is coated with a deep brown crust; stir in broth, wine, and herbs; scrape the pot bottom with a wooden spoon to loosen the browned onion bits as you bring the soup to a simmer.
- Simmer for 20 minutes or until flavors are blended; discard herbs; stir in balsamic vinegar and add salt and pepper to taste ~ At this point, you may refrigerate the soup in an airtight container for up to 2 days, then return it to a simmer before finishing it.
- To finish the soup, place your oven rack to the upper-middle position and turn on broiler; place heat-safe bowls on a rimmed baking sheet; fill each bowl with one cup of soup; top each with two baguette slices, sliced Swiss cheese, then 2 tablespoons grated Asiago cheese; place the baking sheet with its soup bowls under the broiler; broil until cheese is lightly browned and bubbly; cool 5 minutes then serve.
- HINT: Slice the baguette on the bias so that two slices will fit your soup bowls.
Nutrition Facts : Calories 143.3, Fat 8, SaturatedFat 4.7, Cholesterol 20.7, Sodium 249.5, Carbohydrate 10.1, Fiber 1, Sugar 3.4, Protein 8.1
FRENCH ONION SOUP GRATINEE
Make and share this French Onion Soup Gratinee recipe from Food.com.
Provided by Juenessa
Categories Onions
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a large pot over medium-high heat.
- Stir in salt, red onions and sweet onions.
- Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
- Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot.
- Bundle the parsley, thyme, and bay leaf with twine and place in pot.
- Simmer over medium heat for 20 minutes, stirring occasionally.
- Remove and discard the herbs.
- Reduce the heat to low, mix in vinegar and season with salt and pepper.
- Cover and keep over low heat to stay hot while you prepare the bread.
- Preheat oven broiler.
- Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides.
- Remove from heat; do not turn off broiler.
- Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet.
- Fill each bowl 2/3 full with hot soup.
- Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese.
- Sprinkle a little bit of paprika over the top of each one.
- Broil 5 minutes, or until bubbly and golden brown.
- As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal.
- Serve immediately!
Nutrition Facts : Calories 444.2, Fat 16.6, SaturatedFat 8.3, Cholesterol 31.5, Sodium 3014.4, Carbohydrate 51.5, Fiber 4.1, Sugar 8.2, Protein 17.1
RICH AND SIMPLE FRENCH ONION SOUP
We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.
Provided by Lori Levin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g
JACQUES PEPIN'S ONION SOUP GRATINEE
This is an amazingly easy way to make classic French Onion Soup. The quality of your stock will determine the quality of the soup. This makes four lovely individual crocks of cheese topped soup, assuming your crocks will hold at least two cups.
Provided by Chef Kate
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan and saute the onions over medium high heat for about eight minutes or until they are lightly browned.
- Add stock, salt and pepper (if your stock is salted, do not add additional salt) and boil gently for about 15 minutes.
- In the meanwhile, pre-heat the oven to 400°F.
- Toast the baguette slices in the oven.
- Place one or two slices of baguette in the bottom of each of four ovenproof crocks.
- Add 1/4 cup of grated cheese to each crock and place the crocks on a cookie sheet.
- Ladle the onion and stock mixture into the crocks.
- Top with the remaining grated cheese, pressing some of the cheese against the lip of each crock.
- Bake for 35 to 45 minutes or until cheese is beautifully browned.
- In the last few moments, place the remaining baguette slices in the oven to warm.
- Serve the soup immediately with the toasted slices of baguette.
FRENCH ONION SOUP GRATINéE
This fantastic French onion soup made using two types of cheese, French bread and beef bullions is an all time favorite dinner.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Melt margarine in Dutch oven or large saucepan over low heat. Add onions; cook 15 minutes or until onions are golden brown and tender, stirring occasionally.
- Add broth, bouillon cube, Worcestershire sauce and pepper. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes.
- Meanwhile, in medium bowl, combine cheeses.
- To serve, place 6 ovenproof bowls on cookie sheet for ease in broiling. Ladle soup into bowls. Top each with slice of toasted bread; sprinkle each with about 2 tablespoons cheese mixture. Broil about 3 to 5 inches from heat for 1 to 3 minutes or until cheese is bubbly.
Nutrition Facts : Calories 250, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Cup, Sodium 1150 mg, Sugar 5 g
THREE ONION SOUP GRATINEE
DH was out of town on a business trip and came home raving about this soup. This soup is a wonderful combination of sweet onions (Vidalia work well when in season.), red onions and yellow onions. I was able to find this recipe posted on another web page. Hope you enjoy!
Provided by PaulaG
Categories Clear Soup
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot, melt butter oven medium-low heat.
- Add all the onions along with 1/4 tsp black pepper.
- Saute until onions turn a nice golden brown or caramelize, about 25 minutes.
- Stir occasionally to prevent the onions from sticking to the pan.
- When onions are brown, add the flour and stir until it disappears.
- Turn heat to medium-high and add both stocks and the thyme.
- Bring to a boil, lower the heat to low, cover and cook until soup is slightly thickened and is a medium-brown in color.
- This should take about 1-hour, taste and adjust seasonings as necessary for personal taste.
- Preheat the broiler and ladle soup into broiler-proof bowls.
- Place 1 slice of toast in each bowl and top with the cheese.
- Heat under the broiler about 3 to 5 minutes or until cheese is brown and bubbling.
- Serve immediately.
FRENCH ONION SOUP GRATINEE
About as good as it gets! This is the version of French Onion Soup that people seek when they go to restaurants. I have been making it for 30 years and it never fails to please. It makes an exquisite presentation, too!
Provided by Jersey Tomato
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
- Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
- Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
- Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
- Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!
Nutrition Facts : Calories 617.8 calories, Carbohydrate 39.5 g, Cholesterol 113.9 mg, Fat 35.9 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 20.8 g, Sodium 3335.7 mg, Sugar 10.6 g
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