Onion Soup With Parmigiano And Cracked Pepper Recipes

Steps:

• In a large pot, melt the butter over medium heat. Add the onions all at once and a small splash of water. Season the onions with salt and pepper. Bring the onions to a simmer, stirring often. Reduce the heat if the onions begin to cook too fast. Cook until the onions are soft and translucent, about 15 minutes. (If you want a sweeter soup, continue to cook the onions until they caramelize to the richness of your preference.)
• Add the flour and cook for 3 minutes. Add the sherry and cook for a few minutes longer. Add the beef stock and bring to a very low simmer; simmer for about 35 minutes.
• Preheat the broiler to finish the soup.
• Add the thyme to the soup and simmer for 5 more minutes. Season with salt and pepper as needed. Remove the herbs.
• Ladle the soup into 4 soup crocks. Cover each crock with 2 slices of cheese and some croutons, then top with the shredded Gruyere. Transfer the crocks to a baking sheet and place under the broiler until the cheese bubbles and browns.

Steps:

• Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add garlic, peppers, onions and cook until soft, 6 to 7 minutes more.
• Deglaze pan with a little vinegar, stir in stock and tomatoes and reduce heat to simmer, cook 5 minutes more then stir in parsley and basil and serve with cheese on top.

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:

• Preheat oven to 275 degrees F.
• Melt butter in a large saucepan over low heat, add onions and cook slowly, stirring occasionally, until onions are golden and tender, about 20 minutes. Add vegetable stock, salt and pepper to taste, and simmer for about 15 minutes. Stir in dry sherry or cognac.
• Rub garlic clove on each piece sliced bread and toast on a baking sheet until both sides are golden.
• Place bread in a casserole or in 6 individual ovenproof, bowls and ladle onion soup over top. Top with a mixture of Gruyere and Parmesan and place casserole or individual bowls under the broiler and to melt cheese and slightly brown top

Steps:

• In a saucepan, brown the onions in the fat, sprinkle with flour and stir while it simmers for 10 minutes. Deglaze with white wine. Meanwhile heat the consomme. Add it to the onions and let boil slowly until the onions are tender. Spread the cheese thickly on the toast and melt under a quick broiler. Pour the soup into a hot soup tureen, cover with the toast and serve immediately.

Steps:

• Saute onions in butter until limp.
• Add flour, salt, pepper, garlic & sugar.
• Cook over medium heat, stirring constantly, for about 5 minutes.
• Add parsley flakes, thyme, beef stock, chicken stock& wine.
• Simmer for 45 minutes.
• Add Cognac.
• Toast French bread & place in the bottom of ovenproof soup bowls.
• Sprinkle generously with Parmesan cheese.
• Ladle soup into bowls.
• Top with Mozzarella cheese (thin slice or grated).
• Place under broiler until cheese melts & soup bubbles.

Steps:

• In a large pot over medium-low heat, heat olive oil and add butter. Once the butter is melted, stir the onions and coat with oil and butter.
• Cover and cook for 20 minutes, checking occasionally.
• Turn up the heat to medium-high. Add ½ tsp salt and sugar. Stir and keep cooking until onions are brown and caramelized. (the bottom of the pan will develop some browning, it's very important!)
• Stir in flour one tablespoon at a time and cook for about 30 seconds.
• Preheat Oven To 325˚F (160˚C).
• Add 1 cup (235 ml) of the beef broth. Use a whisk to scrape up (deglaze) the browned bits stuck on the bottom of the pan.
• Add the remaining five cups of beef stock, wine, sage and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
• In the meantime, cut the french bread or baguette into ½ inch (10 mm) thick pieces. Brush with oil on both sides and bake at 325˚F (160˚C) for 30 minutes, flipping halfway. Once they are done, increase oven temperature to 350˚F (175˚C).
• Add optional ingredients.
• In an oven safe bowl, pour the onion soup, filling about ¾ of the way full. Top with a piece of baked french bread, and generously sprinkle swiss and parmesan on top.
• Bake for two to three minutes or until the cheese has melted completely and become slightly golden.
• Enjoy!

Steps:

• Preheat the oven to 350°.
• Place the onion wedges in a baking dish. Drizzle with the oil and sprinkle with a little salt. Stir to coat all the pieces evenly. Roast, uncovered, until browned and soft, about 1 hour. Remove and let stand until slightly cooled.
• Put the onions in a blender or food processor; add the broth and soy sauce and blend to a smooth puree. Transfer the sauce to a small saucepan, cover and set aside.
• Preheat the broiler or prepare coals for grilling.
• Press the cracked pepper onto both sides of each steak, using about 1 teaspoons of pepper for each steak. Broil or grill the steaks until seared and nicely browned on one side, about 4 minutes for medium-rare and 5 minutes for medium. Turn and cook 4 minutes more for both medium-rare and medium.
• Reheat the onion sauce while the steaks are cooking. Spoon the warmed sauce over each steak and serve.

Steps:

• Place the whole peppercorns in blender jar.
• Blend for 10 seconds.Some peppercorns will be pulverized,some will be cracked and crushed.
• Remove and reserve.
• Place the Parmesan cubes in blander jar.
• Blend for 20 seconds and scrape sides of jar.
• Add shallot, garlic and salt.
• Blend for 10 seconds and scrape sides again.
• Add remaining ingredients in order listed.
• Blend for 10 seconds.
• Add black peppercorns. Blend for 5 seconds.
• Transfer dressing to a resealable container and refrigerate for 30 minutes or longer to allow flavors to develop.
• Keeps for one week in refrigerator.

Steps:

• In a soup pot, heat the olive oil.
• When the oil is hot, add the onions, garlic cloves, and bay leaves.
• Season with salt and pepper.
• Saute the onion mixture until the onions are caramelized, about 7 minutes.
• Stir in the stock, minced garlic, basil, and thyme.
• Bring the liquid up to a boil.
• Reduce to a simmer and simmer for 40 minutes.
• Turn the heat up and whisk in the bread and cream.
• Continue whisking until the bread has dissolved into the soup for about 10 minutes.
• With a hand-held blender, puree the soup until smooth.
• Whisk in the Parmigiano-Reggiano cheese and parsley.
• Season with salt and pepper.