Onion Soup With A Twist Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt 1/4 cup butter in a large, oven-safe skillet on medium heat. Stir in onions until they are all coated in butter. Transfer skillet to the preheated oven and cook onions, stirring occasionally, until they are tender and well browned, about 1 hour.
• Transfer skillet to the stovetop; cook and stir onions over medium heat until they start to brown and stick to the bottom of the pan, about 5 minutes. Pour sherry and vinegar into the pan, and bring to a boil while scraping browned bits of onion off the bottom of the pan with a wooden spoon.
• Place caramelized onions in a large soup pot. Pour in chicken broth, beef broth, and thyme. Bring to a boil, skimming off any foam and fat that appear on top. Reduce heat to low and simmer for about an hour. Season with salt and pepper to taste.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Generously brush French bread slices with melted butter. Place on a baking sheet and broil in the preheated oven until crisp and golden, about 5 minutes.
• Ladle soup into heat-proof bowls, top each bowl with a piece of toasted bread, sprinkle with 2 to 3 tablespoons of Cheddar cheese and Monterey Jack cheese.
• Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes.

Steps:

• Slice onions, leeks and shallots very thinly.
• Heat butter in soup pot just until melted.
• Add onions, leeks, shallots and pepper; saute until onions begin to caramelize or become a light golden brown.
• Sprinkle in flour and stir until traces of flour disappear.
• Gradually add beef stock or consomme, stirring, then beer and water and bay leaf.
• Boil at moderately high heat, stirring constantly for 1 minute.
• Reduce heat to low and cook uncovered, for 30 minutes. Discard bay leaf.
• Taste soup; add salt and pepper if desired.
• Turn soup into individual broiler-proof bowls.
• Toast baguette slices in toaster oven until crisp.
• Place baguette slices on top of soup in bowls.
• Sprinkle top of each bowl with a generous amount of cheese.
• Place bowls under broiler until cheese melts and turns brown and bubbles.

Steps:

• Combine onion, beef bouillon, onion powder, salt, and pepper. Store in an airtight container.

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:

• To reduce foam for accurate measurement, use Coca-Cola at room temperature and stir rapidly.
• Melt butter in heavy saucepan; add onions and cook until golden; do not brown.
• Add undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. Cover; simmer 20-25 minutes.
• In a broiler, toast one side of the French bread slices. Turn, generously sprinkle with Parmesan cheese and toast until browned.
• Ladle soup into deep bowls and top with toast, cheese side up.

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:

• In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute the celery, onion and green pepper until tender., Stir in flour and pepper until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Add the cheese, olives, carrots and, if desired, sherry; cook and stir until cheese is melted. Sprinkle servings with parsley and bacon.