Vincent Price Soupe à Loignon Onion Soup Recipes

Steps:

• (Also needed: 6 oven-proof soup bowls.).
• Over medium temperature, heat a deep skillet with the bacon drippings or butter.
• Add the chopped onions and sauté until just soft.
• Add the flour, salt, pepper, and garlic and cook until it is golden brown (careful not to burn).
• Add the parsley sprig, thyme, chicken stock, wine, and simmer for 45 minutes, then remove from heat and add the Cognac.
• To serve: divide the servings between the six oven-proof bowls, placing the bowls on a baking sheet, with 1 slice of toasted French bread in each bowl.
• To make it Soupe à L'Oignon Gratinée: preheat your oven's broiler setting; you're going to make three layers of thinly sliced bread and Parmesan cheese in the bowl, pouring soup into the bowls, topping each layer with Parmesan and a little melted butter, then placing the bowls on a baking sheet under the broiler until the cheese melts and forms a golden brown crust.

Steps:

• In a heavy bottomed frying pan, melt the butter and the sugar together.
• Add the onions and slowly brown them until they are dark brown (about 30 minutes). Stir frequently remembering to use a wooden spoon to occasionally lift off the brown from the bottom of the pan.
• Add flour, cooking and stirring it for 2-3 minutes.
• Add broth and simmer partially covered for 1 hour.
• To serve, ladle each serving into an oven proof serving bowl and top with one crouton per bowl. Cover each bowl generously with Swiss cheese and sprinkle with Parmesan cheese.
• Bake covered on a baking sheet at 325F for 15 minutes and then uncovered for another 10 minutes. Serve.

Steps:

• Melt 3 tablespoons of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Saute stirring often until onions are very soft and 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, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste. Preheat oven to 425 degrees. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tablespoons of butter, then toast until golden brown on both sides in the oven. Place a slice of toast in each of 8 ovenproof bowl, then fill bowls with the onion soup. Spread a thick layer of cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned.

Steps:

• In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
• Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
• Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.
• Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
• Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)

Steps:

• Slice spanish onion wafer thin. IN large pan melt butter and saute onion, stirring until limp but not browned. Add water, bouillon, and spices; cook while stirring constantly until cubes dissolve then stir until onions are limp and tender, about 25 minutes. Ladle soup into bowls. Cover with bread and cheese then bake in preheated broiler until bubbly and golden, about 8-10 minutes.

Steps:

• Slice the onions very thinly.
• Cook them in butter until clear (do not let them brown).
• Add stock and simmer for 45 minutes.
• Just before serving, add the brandy.
• Toast the bread towards the end of the cooking time, place the grated Gruyère on the toasted bread and float on the top of the soup.
• If the soup is served in ovenproof bowls, you can place the filled bowls under the broiler for a minute or so to brown the cheese.