FRENCH ONION SOUP
Provided by Ina Garten
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
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 veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.
AUTHENTIC FRENCH ONION SOUP COURTESY OF JULIA CHILD
There are a lot of French Onion Soup recipes on Zaar, but I think that this very authentic version deserves a place on the list. After making many of the existing recipes with success, I wrote down this recipe while watching Julia Child in a very old episode of "The French Chef". It takes a little longer, but the time is very well spent. It is also more detailed than others and includes fool-proof instructions for properly browning onions as well as many extra add-ins. Don't be put off by the long list of ingredients. The sage, wine, raw onion, and cognac are optional, but they contribute a lot, so use what you have. The result is an out-of-this-world onion soup with an amazing depth of flavor. You can make this even days ahead of time and then add the toasted bread ("croutes" as Julia calls them) and cheese and bake it the day of. This can be made vegetarian by using a beefy-flavored veg broth such as Better than Bullion Beefless broth instead of beef stock. Try it and love it! Enjoy!
Provided by Anita de la Costa
Categories European
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place heavy bottom stock pot or dutch over over medium-low heat.
- Add 1 Tbs cooking oil, 2Tbs butter to pot.
- Add sliced onions and stir until they are evenly coated with the oil.
- Cover and cook for about 20 minutes until they are very tender and translucent.
- To brown or caramelize the onions turn heat under pot to medium or medium high heat.
- Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
- Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.
- Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).
- Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
- Add the rest of the stock, wine to the soup.
- Simmer for 30 minutes.
- To make the "croutes" (toasted bread), heat oven to 325 degrees F.
- Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.
- Cook the croutes for 15 minutes in oven on each side (30 minutes total).
- Check the soup for seasoning and add salt and pepper if needed.
- Transfer to a casserole dish.
- At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.
- Add a few ounces of the swiss cheese directly into the soup and stir.
- Place the toasted bread in a single layer on top of the soup.
- Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.
- Drizzle with a little oil or melted butter.
- Place in a 350 degree oven for about 30 minutes.
- Turn on broiler and brown cheese well.
- Let cool for a few minutes.
- Bon Apetit!
CLASSIC FRENCH ONION SOUP
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Time 2h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
BRANDIED ONION SOUP
Make and share this Brandied Onion Soup recipe from Food.com.
Provided by dicentra
Categories Very Low Carbs
Time 6h5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in slow cooker; cover and cook on low for 6-8 hours.
- Add brandy. Season to taste with salt and pepper.
Nutrition Facts : Calories 59, Fat 0.6, SaturatedFat 0.3, Sodium 896, Carbohydrate 7.6, Fiber 1.4, Sugar 3.4, Protein 3.6
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- Place butter and oil in a medium pot over medium heat. When butter is melted add onions, stirring to coat in the butter mixture. Place a lid over the top of the pot and let the onions simmer for about 15 minutes, until onions are opaque and softened.
- When 15 minutes is up, remove the lid and let the onions saute in the pot. You cant turn the heat up just a bit to help them caramelize. Let them cook for another 20-30 minutes. Be sure to continue stirring to scrape up all of the brown bits. If pot becomes dry add a little more oil to help prevent the onions from frying in the pot. Season with salt and pepper.
- Once onions are caramelized add garlic and saute for a minute or two to release the flavors. Next, add brandy or cognac to the pot and let the onions deglaze. After about 5 minutes or so add the broth, bay leaf and, thyme to your pot. Bring to a boil and then cover and reduce heat to low. Let the soup simmer for 15 minutes.
- While soup is simmering place bread slices on a cookie sheet. Sprinkle each slice with parmesan cheese and place under the broiler until the bread is toasty brown and cheese is melted. Remove from the oven and place each slice in an oven proof bowl. Note: of the slices don't fit break them in half.
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