ONION SOUP
Toasted bread and gooey Gruyere are the perfect tried-and-true toppings for this satisfying bowl of caramelized onions in a flavorful broth.
Provided by Food Network Kitchen
Time 2h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onions, cover and cook for 30 minutes, stirring occasionally. Remove the cover; increase the heat to medium-high and cook until the onions are brown and caramelized, about 30 minutes. (Stir the onions frequently toward the end of this stage in the cooking so they do not scorch or burn.) Add the thyme and garlic; cook for 2 to 3 minutes more. Pour in the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon; simmer until the wine is reduced by about half. Stir in the broth and 1 teaspoon salt and bring to a gentle simmer. Cover and cook for 30 minutes. Add the cognac if using and season with pepper. (The soup can be made to this point a day ahead and refrigerated.)
- Preheat the broiler.
- Divide the soup evenly among 6 heatproof crocks or bowls. Top each with 1 or 2 slices of the baguette and about 1/2 cup of the Gruyere. Place the bowls on a rimmed baking sheet and broil until the cheese is bubbly and brown. Carefully transfer each crock to a plate. Serve immediately.
PARISIAN ONION SOUP
Steps:
- In a saucepan, brown the onions in the fat, sprinkle with flour and stir while it simmers for 10 minutes. Deglaze with white wine. Meanwhile heat the consomme. Add it to the onions and let boil slowly until the onions are tender. Spread the cheese thickly on the toast and melt under a quick broiler. Pour the soup into a hot soup tureen, cover with the toast and serve immediately.
CLASSIC ONION SOUP
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees F.
- Melt butter in a large saucepan over low heat, add onions and cook slowly, stirring occasionally, until onions are golden and tender, about 20 minutes. Add vegetable stock, salt and pepper to taste, and simmer for about 15 minutes. Stir in dry sherry or cognac.
- Rub garlic clove on each piece sliced bread and toast on a baking sheet until both sides are golden.
- Place bread in a casserole or in 6 individual ovenproof, bowls and ladle onion soup over top. Top with a mixture of Gruyere and Parmesan and place casserole or individual bowls under the broiler and to melt cheese and slightly brown top.
ONION SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onions, stir to combine with the butter, cover, and cook for 30 minutes, stirring occasionally. Remove the cover; increase the heat to medium-high and cook, until the onions are brown and caramelized, about 30 minutes. (Stir the onions frequently toward the end of this stage in the cooking, so they do not scorch or burn.) Add the thyme and garlic, saute for 2 to 3 minutes more. Pour in the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon; simmer until the wine is reduced by about half. Stir in the broth and salt and bring to a gentle simmer. Cover, and cook for 30 minutes. Add the Cognac, if using, and season with pepper to taste. (The soup can be made to this point a day ahead and refrigerated.) When ready to serve preheat the broiler. Heat the soup and divide it evenly among 6 heatproof crocks or bowls. Top each soup with a slice of the bread and about 1/2 cup of the cheese. Place the bowls on a sheet pan and broil until the cheese is bubbly and brown. Carefully transfer each crock to an under-lining plate. Serve immediately.
BRASSERIE'S LE COZE'S FRENCH ONION SOUP
This recipe is from the popular Atlanta restaurant, Brasserie le Coze (now F&B) and was published in the AJC.
Provided by christinepack
Categories European
Time 1h45m
Yield 8 US, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large stockpot over low heat, melt 2 tablespoons butter. Add onions and cook, stirring occasionally, until very soft and golden brown, about 1 hour. Add the white wine and reduce by half. Add the cream and reduce by half.
- Meanwhile, in a small saucepan, add sugar and moisten with water and lemon juice. Cook until the sugar melts and becomes a light caramel color. Remove from the heat immediately. Do not allow it to overcook, or it will become bitter. Cool briefly and add the vinegar to the caramel and whisk to combine (if mixture hardens, set it over low heat to liquefy again). Set aside.
- In a separate saucepan over low heat, melt the remaining butter and add the flour. Whisk for 1 to 2 minutes or until flour is absorbed but mixture is still blond-colored. Set aside.
- In a separate saucepan, bring the broth to a boil. Add the flour roux to the stock and cook to combine. Puree with an immersion blender or in a food processor to smooth it to a gravy-like consistency. Add this mixture (called a veloute) to the onions after the cream is reduced. Add the sugar-vinegar mixture (called a gastrique), stirring to incorporate.
- Season to taste with salt and pepper and serve. The restaurant serves the soup with grated Gruyere cheese, croutons and green onions, but it is filling enough to serve alone.
- Note: To properly caramelize the onions, allow yourself about one hour. Don't rush it by using too high heat or you could burn the onions. I use a heavy enamel pot for this step.
Nutrition Facts : Calories 488.4, Fat 32.6, SaturatedFat 20.3, Cholesterol 108.2, Sodium 786.5, Carbohydrate 36.5, Fiber 1.1, Sugar 28, Protein 4.4
CREAMY ONION SOUP FROM BRASSERIE LE COZE
This recipe is from the popular Atlanta restaurant, Brasserie Le Coze (now French American Brasserie) and was published in the AJC.
Provided by Epi Curious
Categories Onions
Time 1h30m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large stockpot over low heat, melt 2 tablespoons butter. Add onions and cook, stirring occasionally, until very soft and golden brown, about 1 hour. Add the white wine and reduce by half. Add the cream and reduce by half.
- Meanwhile, in a small saucepan, add sugar and moisten with water and lemon juice. Cook until the sugar melts and becomes a light caramel color. Remove from the heat immediately. Do not allow it to overcook, or it will become bitter. Cool briefly and add the vinegar to the caramel and whisk to combine (if mixture hardens, set it over low heat to liquefy again). Set aside.
- In a separate saucepan over low heat, melt the remaining butter and add the flour. Whisk for 1 to 2 minutes or until flour is absorbed but mixture is still blond-colored. Set aside.
- In a separate saucepan, bring the broth to a boil. Add the flour roux to the stock and cook to combine. Puree with an immersion blender or in a food processor to smooth it to a gravy-like consistency. Add this mixture (called a veloute) to the onions after the cream is reduced. Add the sugar-vinegar mixture (called a gastrique), stirring to incorporate.
- Season to taste with salt and pepper and serve. The restaurant serves the soup with grated Gruyere cheese, croutons and green onions, but it is filling enough to serve alone.
- Note: To properly caramelize the onions, allow yourself about one hour. Don't rush it by using too high heat or you could burn the onions.
Nutrition Facts : Calories 723, Fat 45.8, SaturatedFat 27.6, Cholesterol 151.5, Sodium 475.1, Carbohydrate 57.6, Fiber 1.2, Sugar 41.2, Protein 9.1
More about "brasserie balzars midnight onion soup recipes"
FRENCH ONION SOUP (THE BEST) | RICARDO - RICARDO …
From ricardocuisine.com
COZY UP WITH BALTHAZAR’S FRENCH ONION SOUP - TODAY
From today.com
BALTHAZAR'S FRENCH ONION SOUP - CUPCAKES & CASHMERE
From cupcakesandcashmere.com
BALTHAZAR ONION SOUP GRATINéE | FRENCH FOOD AND DRINK | THE …
From theguardian.com
BRASSERIE BALZAR'S MIDNIGHT ONION SOUP RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
SOUPE à L’OIGNON IN BRASSERIE BALZAR - TASTEATLAS
From tasteatlas.com
PARIS WITH PATRICIA WELLS | COOKING LIVE | FOOD NETWORK
From foodnetwork.com
MIDNIGHT BALZARS RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
BRASSERIE BALZAR'S MIDNIGHT ONION SOUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BRASSERIE BALZAR’S MIDNIGHT ONION SOUP – RECIPES NETWORK
From recipenet.org
BRASSERIE BALZAR'S ONION SOUP GRATINéE (SOUPE à L'OIGNON GRATINéE ...
From eatyourbooks.com
SOUP BALZARS RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
BRASSERIE ONIONS RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
BRASSERIE BALZAR’S MIDNIGHT ONION SOUP – THREE MEALS A DAY
From recipes.threemealsaday.com
You'll also love