ONE-POT FRENCH ONION SOUP WITH GARLIC-GRUYèRE CROUTONS
I don't make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And what's the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.
Provided by Melissa Clark
Categories dinner, one pot, appetizer
Time 5h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.
- Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
- Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).
- Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)
- While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.
- Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).
- To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.
Nutrition Facts : @context http, Calories 748, UnsaturatedFat 22 grams, Carbohydrate 28 grams, Fat 42 grams, Fiber 4 grams, Protein 59 grams, SaturatedFat 19 grams, Sodium 1104 milligrams, Sugar 8 grams, TransFat 1 gram
BEEF AND ONION SOUP
Make and share this Beef and Onion Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 1h22m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a big soup pot over medium-high heat, let the oil get warm.
- Add in beef cubes; stir/sauté for 5 minutes or until meat is browned on all sides; transfer beef cubes to a plate.
- Reduce heat to medium-low; add in butter and onions; sauté/toss for about 6-7 minutes or until onions are slightly limp.
- Add in beef stock, mustard, wine, salt, and pepper; stir to combine.
- Return beef cubes to pot.
- Bring to a boil, decrease heat to medium-low, cover and simmer for 30 minutes.
- Add in parsley; stir to combine; adjust seasoning to taste.
- Ladle soup into individual bowls; sprinkle cheese over the top.
SPRING ONION SOUP WITH GARLIC CROUTONS
A chicken broth base makes this a little lighter than French onion soup. Buttery homemade croutons are the crowning touch.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In 15x10x1-inch pan or cookie sheet with sides, melt 3 tablespoons butter in oven. Add bread cubes and garlic powder to butter; toss well to combine. Bake about 10 minutes, stirring occasionally, until bread cubes are crisp and brown.
- Meanwhile, in 2-quart saucepan, melt 3 tablespoons butter over medium heat. Add white onion; cook over medium heat 5 to 7 minutes, stirring occasionally, until onion is translucent. Stir in water, soup base, green onions and pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes. Stir before serving.
- Top each serving with 1/4 cup croutons and 1 tablespoon cheese.
Nutrition Facts : Calories 240, Carbohydrate 10 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1560 mg, Sugar 3 g, TransFat 1 g
RICH ONION BEEF SOUP
When you're in the mood for soup that's big on beef flavor, reach for this robust recipe on beef flavor, reach for this robust recipe from Nina Hall of Citrus Heights, California.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, cook onions in butter over medium-low heat for 15-20 minutes or until tender and golden brown, stirring occasionally. Add beef and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., In a small bowl, combine the flour, mustard and sugar; stir in wine or additional broth and browning sauce until smooth. Stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
Nutrition Facts : Calories 208 calories, Fat 6g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 786mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.
FRENCH ONION SOUP WITH CHEESE CROUTONS
The onions may make you cry, but this soup will make you smile. The mix of two kinds of both mix with sherry and congnac make this soup yummy, but the Gruyere Croutons put it over the top.
Provided by Debbwl
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
- Add the beef and chicken stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper.
- *For the croutons*.
- While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
- *To serve*.
- Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 1008.7, Fat 35.3, SaturatedFat 19.8, Cholesterol 95, Sodium 2973.1, Carbohydrate 118.2, Fiber 7.1, Sugar 16.9, Protein 40.4
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