Onionsoupbread Recipes

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan.
• Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly. Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture.
• Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside.
• In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top.
• Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.

Steps:

• Heat the olive oil in a large Dutch oven over medium heat. Stir in the onions, butter, thyme and bay leaves. Cook, adding some water and scraping up any brown bits from the bottom of the pot occasionally, until the onions are deep golden brown, about 45 minutes.
• Stir the flour into the onions and then add the beef stock, wine and some salt, and simmer for 30 minutes. Discard the bay leaves.
• While the soup cooks, slice a few inches from the tops of the boules and pull out the bread inside, leaving a 1-inch thick crust. Reserve the insides for serving with the soup.
• Preheat the broiler. Put the bread bowls on a baking sheet. Ladle the soup into the bread bowls. Divide the Gruyere among the bowls and broil until the cheese is melted and bubbly, 2 to 3 minutes. Transfer the soup bowls to plates and serve hot with the reserved bread, for dipping in the soup.
• Preheat the oven to 450 degrees F. Put enough olive oil in a heavy-bottomed roasting pan to coat the bottom, then add the beef bones. Roast until browned, turning occasionally, 35 to 40 minutes.
• Put the carrots, celery, onions, bay leaves, garlic and peppercorns in a large stock pot . Add the beef bones, making sure to scrape off and add any brown bits from the roasting pan. Add 8 cups water and bring to a boil over medium-high heat, skimming any scum on the surface. Lower the heat and simmer, skimming every hour or so, for 4 1/2 hours.
• Strain the stock through a fine strainer into a metal container. Set the container in an ice bath to cool. If not using right away, refrigerate in an airtight container for up to 1 week, or freeze for 4 months.

Steps:

• Preheat the oven to 350 degrees F. Grease six 8-ounce ramekins with butter and set aside on a rimmed baking sheet.
• Cut six 1/2-inch thick slices from the baguette and place them on the baking sheet. Cut the remaining baguette into 1/2-inch cubes (you should have about 4 1/2 cups) and spread them out on the same baking sheet. Bake, tossing the cubes and flipping the slices halfway through, until lightly browned, about 15 minutes.
• Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onions, thyme, 1 teaspoon salt and a generous amount of black pepper and cook, stirring occasionally, until the onions begin to soften, about 6 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are very soft and caramelized, 35 to 40 minutes. Add the wine, turn the heat to medium-high, bring to a boil and cook until the wine has evaporated, about 5 minutes. Add 2 cups water and the bouillon cube and stir until the cube dissolves. Bring the mixture to a boil and let cook until thickened slightly, about 5 minutes.
• Whisk together the heavy cream, chives, eggs and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup bread cubes to each ramekin, sprinkle each with 1/4 cup Gruyere and top each with 1/4 cup bread cubes. Pour the egg mixture over the top. Divide the onion mixture among the ramekins. Top each ramekin with a slice of bread and 3/4 cup Gruyere.
• Set aside at room temperature for 15 minutes to allow the bread to absorb the egg mixture. Bake on the baking sheet until the custard is set and the bread pudding is puffed and golden, about 20 minutes. Let stand 5 minutes before serving.

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.

Steps:

• Preheat your oven to 180 degrees.
• Grease or spray a loaf tin.
• Sieve flour and salt into a mixing bowl.
• Stir in the soup mix and 1 cup of grated cheese.
• Pour the buttermilk in and mix until a sticky dough is formed.
• Transfer to the greased loaf tin.
• Top with grated cheese.
• Bake for 50mins to 1 hour or until a skewer inserted comes out clean.

Steps:

• This is a easy blender recipe, so get out that trusty blender!
• Combine into blender the sugar, milk, onion soup mix, and butter.
• Blend together for a few seconds.
• Soften the yeast in the warm water.
• Add into blender while still warm.
• Mix for a few seconds.
• Pour mixture into a bowl.
• Combine the flour with the mixture, mix well.
• Cover the bowl and let rise in a warm place for 45 minutes.
• Stir the batter down, beating very well.
• Pour into a greased 1 1/2-quart casserole dish.
• Let the dough rise until doubled in size.
• Bbake at 375°F for a hour.

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet, saute the onions, sugar, and 1 teaspoon of the salt in the clarified butter over medium-high heat; stir constantly to prevent burning. Cook until golden brown. Add sherry and stir to lift any caramelized onion on the bottom of the pan. Remove from the heat and set aside.
• Spread out the bread pieces evenly on a baking sheet. Place in the oven for about 5 to 8 minutes to dry the bread slightly but not to add color. Set aside to cool.
• Whisk together the eggs, cream, mustard, thyme, the remaining salt, and pepper. Soak the bread in the egg mixture for 5 minutes.
• In a casserole dish, layer the bread with the onions and cheese. Pour the remaining egg mixture over the top.
• Bake for 35 minutes or until the egg mixture is set.

Steps:

• Preheat oven to 350°F. Cut 1/2 inch to 3/4 inch off top of bread loaves. Scoop out bread, leaving 1/2-inch-thick shell. Generously brush inside of bread bowls and lids with melted butter. Place bread bowls and lids, buttered side up, directly on oven rack; bake until crisp, about 20 minutes. Remove from oven; set aside.
• Melt 1/4 cup butter in heavy large pot over medium-high heat. Add white onions, leeks, red onions, garlic and shallot to pot. Cook until vegetables are dark brown, stirring occasionally, about 25 minutes. Add flour and stir 1 minute. Gradually mix in Sherry. Boil mixture until very thick, scraping up browned bits, about 5 minutes. Gradually mix in stock; add thyme and rosemary and bring to boil. Reduce heat to medium-low and simmer 30 minutes. Add cream; simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Place 1 bread bowl on each plate. Place bread lid alongside. Ladle soup into bread bowls and serve.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 2 cups flour; beat until smooth. Add enough of the remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, in a bowl, combine the butter, onion, Parmesan cheese, paprika and garlic salt if desired; set aside. Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each portion into a 20x4-in. rectangle. Spread filling over rectangles. Roll up jelly-roll style, starting from a long side., Place ropes on an ungreased baking sheet; braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack.

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, rosemary, salt, dill, garlic powder, onion and 1 cup of flour. Beat until smooth. Add the remaining flour and stir for about 1 minute. , Transfer to a greased bowl. Cover and let rise in a warm place until doubled, about 30 minutes. , Stir the batter down, about 25 strokes. Spread into a greased 8x4-in. loaf pan. Cover and let rise until almost doubled, about 15 minutes. , Bake at 375° for 40-45 minutes. Remove from pan to a wire rack. Serve warm.

Steps:

• In a bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt; beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes. , In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115°. Add to yeast mixture with 2 cups flour; mix for 1-2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down; divide into thirds. Shape into loaves; place in three greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30 minutes or until golden brown. Remove from pans to cool on wire racks.

Steps:

• Pour scalded milk over 2 Tbsp.
• of the butter, the sugar, and the salt.
• Stir until butter is dissolved.
• Sauté the onions in the rest of the butter until golden, about 10 minutes over med-low heat.
• Dissolve the yeast in the warm water.
• Add to the cooled milk mixture.
• Add the herbs to 2 cups of the flour and mix well.
• Add herb and flour mixture to the milk/yeast mixture and mix well.
• Add the onions and the remaining flour and mix thoroughly.
• Turn out onto a floured surface and knead until elastic.
• Place in a buttered bowl, cover and let rise until doubled.
• Punch down and let rise again for 30 minutes.
• Shape into loaves and place in two buttered loaf pans.
• Let rise again until doubled and bake in a 400 degree oven for 10 minutes, then bake at 350 degrees until browned and done, about 30 to 35 minutes more.
• Turn out of pans and cool on rack.
• Brush crust with butter while hot for a soft crust.
• NOTE: Also makes excellent rolls and breadsticks.

Steps:

• In a large bowl, combine 1 cup of the flour with the sugar and yeast.
• In a small saucepan over medium heat, heat the soup and butter until very warm.
• Butter does not need to completely melt.
• With mixer at low speed, gradually pour soup mixture into dry ingredients, mixing well.
• At medium speed, beat 3 minutes or until smooth.
• Add egg, cheese and 1 cup of the flour.
• Beat 2 minutes more.
• With a spoon, stir in enough of the remaining 1 cup flour to make a stiff batter.
• Cover and let rise in a warm place until doubled; about 1 1/2 hours.
• Grease a 1 1/2 quart casserole.
• Stir down batter and turn into casserole.
• Cover and let rise again until doubled, about 45 minutes.
• Preheat oven to 325 degrees.
• Brush bread with water and sprinkle sesame seeds over top.
• Bake 50 minutes or until bread sounds hollow when tapped with finger.
• Remove from pan and cool on wire rack before slicing.

Steps:

• In a Dutch oven or soup kettle, melt butter. Add onions and sugar; cook over low heat until lightly browned, about 1 hour. , Sprinkle flour over onions and stir until blended. Gradually stir in broth. Add the water, salt, dried onion, bouillon, garlic salt and pepper., Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 45 minutes., Ladle soup into ovenproof bowls. Top with a slice of toasted bread; sprinkle with cheese. Place on a baking sheet. Bake at 400° for 5 minutes.

Steps:

• Preheat oven to 350°F.
• Melt 4 tablespoons butter with the corn or vegetable oil in a heavy pot.
• Toss in the onions, cover and steam over low heat for 15 minutes.
• Uncover the pot raise the heat to medium, and cook, stirring occasionally, until the onions re deeply browned and caramelized.
• Pour in the vermouth and boil until the liquid cooks away, scraping the bottom of the pot with a wooden spoon all the while.
• Choose a shallow round 1 1/2-quart casserole dish Rub it thoroughly with the cut sides of the garlic clove.
• Discard the garlic.
• Toss the bread and onions together.
• Spread them in the casserole dish.
• Melt the remaining butter and pour over the bread.
• Sprinkle on the cheese.
• Beat the eggs slightly and beat in the half and half and salt and pepper.
• Pour the mixture evenly over the bread and cheese.
• Press the bread into the liquid with a spatula.
• (The dish may be covered and refrigerated overnight. Bring to room temperature before baking)
• Bake for 30 to 40 minutes until puffed and golden.
• Serve at once.