Unclebillsfrenchonionsoup Recipes

Steps:

• Peel and slice potatoes about 1/8 inch thick or thinner.
• Slice onion thinly.
• In a large frying pan on medium-high heat, melt butter, add olive oil.
• Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
• Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
• Serve hot with your meal.
• Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.

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:

• 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:

• Place onions and butter in saucepan.
• Sauté on medium heat until onions are tender.
• Add garlic and sauté 1-2 minutes (don't let garlic burn).
• Add beef broth, consomme, and Woschershire sauce.
• Bring to a boil for 1 minute.
• Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
• Fill bowl with soup leaving room at the top.
• Place toasted French bread on top.
• Top with 0.125 cup Swiss cheese.
• Place under broiler until cheese is bubbly.
• Serve immediately.
• Caution--bowls will be hot!

Steps:

• Preheat oven to 450°F. Cook onions in a 12" nonstick skillet over high heat, stirring constantly, until soft and caramelized, about 15 minutes. Add butter and toss onions to coat. Remove pan from heat and stir in Calvados. Return pan to heat and continue cooking until Calvados is absorbed, about 30 seconds. Add stock and bring to a simmer. Simmer until soup is reduced to 4 cups, about 5 minutes. Season soup to taste with salt and pepper.
• Place ramekins on a rimmed baking sheet. Divide soup among ramekins. Top each ramekin with 1-2 slices of bread. Sprinkle 1/4 cup cheese over each. Transfer baking sheet with ramekins to oven and bake until cheese is bubbly and browned in spots, about 4 minutes.

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:

• Rinse both mushrooms in cold water and immediately pat dry with paper towels.
• Cut mushrooms into quarters and then slice thinly, 1/8 inch thick.
• In a large heavy bottom soup pot, melt butter on medium heat.
• Add mushrooms and saute for 5 to 6 minutes or until liquid from the mushrooms has mostly evaporated.
• Sprinkle flour over mushrooms and cook for 1 minute, stirring often.
• Gradually stir in chicken broth, water and chicken soup base and bring to boil, about 5 minutes, stirring often so the bottom does not burn.
• Add thyme, bay leaf and green onions.
• Reduce heat, cover and simmer for 20 minutes.
• Remove bay leaf and discard.
• In a mixing bowl, whisk together egg yolks and whipping cream.
• Slowly add 1 cup of hot broth mixture from the soup pot to the egg/cream mixture, whisking constantly until incorporated. This prevents the egg yolks from cooking.
• Return mixture to the soup pot, adding slowly and whisking all the time while adding.
• Heat over low heat until hot, about 5 minutes.
• Add white pepper to taste.
• Serve soup sprinkled with minced parsley.

Steps:

• In a large cooking pot, add water, celery tops, bay leaves, salt and soup bones.
• Bing to boil, reduce heat and simmer for about 4 hours.
• Remove bones and meat, celery tops and bay leaves and discard.
• Transfer stock to a large bowl, refrigerate until cooled and fat sets.
• Skim all fat off and discard.
• Set soup stock aside.
• Slice onions thin.
• In a large frying pan add butter and sliced onions and saute' until light brown, about 15 minutes, stirring often, but DO NOT BURN.
• In a large cooking pot, add stock (measure stock so that you have 12 cups) and if necessary, make up the difference with water.
• Add sautee'd onions, consomme soup, beef broth, sugar, granulated garlic powder, ketchup and Worcestershire sauce and simmer for 1 hour, stirring occasionally.
• Adjust spices to taste.
• TO SERVE.
• Pour soup into oven-proof soup bowls leaving enough room in bowl to add 1 tablespoon of beer.
• Rub each piece of toasted French Bread with garlic.
• Place 1 piece of toasted French bread on top of soup.
• Sprinkle top of toast liberally with grated Gruyere cheese and Mozzarella cheese.
• Place bowls of soup on a metal tray or cookie sheet.
• Place under broiler (about 3 inches below elements) and broil until cheese melts and puffs up, about 3 to 4 minutes.
• Serve immediately.

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:

• In a large heavy bottom cooking pot, heat olive oil and butter over medium-high heat.
• Add onions, leeks, carrots celery and garlic and cook, stirring for about 3 minutes or until vegetables are slightly softened but not browned.
• Add chicken broth, water, bay leaf, thyme and rosemary.
• Bring to boil.
• Cut chicken into bite size pieces and add to soup along with the diced mushrooms.
• Add noodles and bring soup to boil.
• Reduce heat, cover and simmer for 10 minutes or until noodles are tender and the chicken is cooked through.
• Remove bay leaf and discard.
• Stir in parsley, salt and pepper.
• Adjust seasonings to taste.
• Serve soup hot.
• Refrigerate any unused portions.
• NOTE: Homemade Chicken or Turkey Stock is so much better than purchased broth.