Tgi Fridays French Onion Soup Recipes

Steps:

• Over medium heat melt 3 tablespoons of the butter, and the olive oil in a large heavy stockpot.
• Add sliced onions, cover and cook, stirring occasionally, until the onions are soft and translucent.
• Increase heat to high, remove lid, add sugar, and salt.
• Sauté, stirring often until onions are very soft, and a 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, and then add the remaining beef stock and wine.
• Season to taste with salt and pepper, and simmer for 30 minutes.
• Preheat oven to 425 degrees.
• Brush hamburger buns with remaining butter,and place bread in oven, and let this brown.
• When the bread as browned remove it from the oven.
• Gather 8 small oven proof bowls, and spoon in soup, add one bun half, and then fill bowl with soup.
• Add one slice of provolone, and place soup bowls in a baking dish, and place into oven.
• When the cheese has toasted remove.
• You may also wish to use a baguette if you have it on hand.
• You do not need to place the soup back into the oven.
• You can simply top with cheese and serve.

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:

• Slice the onions into rings and saute in butter in a skillet until tender.
• Turn crock pot on to low and put in the cans of beef broth, bay leaves, dash of garlic powder and salt and pepper, 2 tablespoons of Worcestershire sauce and 3/4 cup of water. When the onions and butter mixture is tender, then also add them to the crock pot.
• Cover and cook for at least 3-5 hours on low. At this point you may want to taste the soup and see if you would like it a little weaker--if so add a little water or chicken broth. Also, at this time remove the bay leaves and discard them.
• When about ready to serve, slice bread into thin slices and toast in oven on 350°F or in toaster oven until just crusty. Put toasted slices (1-3) in bowl and cover with the cheese (adjust cheese to your liking). Then cover bread and cheese with hot soup. The cheese will melt and the bread will rise to the top.

Steps:

• Melt butter in saucepan over low heat. Add onions and cook 20 minutes, stirring occasionally.
• Add beef broth, water, sherry, Worcestershire sauce, pepper, and thyme to pot.
• Increase heat and bring to boil, then reduce heat. Cover and simmer for 5 minutes.
• Divide into bowls.
• Top with croutons, then mozzarella. -Broil until cheese melts and begins to brown.