Brittas Moms French Onion Soup Omelet Recipes

Steps:

• Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
• Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consomme, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
• Place oven rack in top 1/3 of oven and heat broiler.
• Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
• Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

Steps:

• Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes.
• Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock, Cognac, and wine. Cover loosely, and simmer very slowly 1 1/2 hours, adding a little water if the liquid reduces too much. Taste for seasoning
• Divide the soup among 4 ovenproof bowls. Arrange toast on top of soup and sprinkle generously with grated cheese. Place bowls on a cookie sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls. Serve immediately.

Steps:

• Brown sausage in a medium skillet over low heat.
• Drain grease and set aside to cool.
• Lightly beat eggs in a large bowl; add milk, mustard and salt and blend well.
• Stir in bread crusts, add sausage and cheese and mix well.
• Pour into a shallow, 2-qt glass baking dish and refrigerate overnight.
• The next morning, preheat oven to 350° and bake casserole for 40-45 minutes or until edges are golden brown.
• Serve hot or at room temperature.

Steps:

• In a 10-inch ovenproof skillet heat oil over medium heat.
• Add red onion, shallots (if desired, and sugar. Cook for 12 to 15 minutes or until tender and golden, stirring often.
• Remove 1/4 cup cooked onion mixture and set aside.
• Stir green onion, mustard, and thyme into skillet.
• In a bowl beat together eggs, water, salt, and pepper.
• Stir in 1/3 cup of the cheese.
• Pour into skillet.
• Bake in a 375°F for 15 minutes or until set.
• Top with remaining cheese and reserved onion mixture.
• Cut into wedges.
• Makes 6 main-dish servings.