Creamy Onion Soup My Version Of Brasserie Le Cozes Recipes

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.

Steps:

• In a 10-quart stockpot, melt the butter over low heat. Add the oil, onions, and salt, and stir to coat the onions. Cook, covered, over low heat, stirring occasionally so the onions do not scorch, just until the onions are soft but still pale, about 15 minutes.
• Sprinkle the flour over the onions and stir to coat the onions. Immediately add the stock, wine, the white pepper, thyme sprigs, and bay leaves. Bring just to a boil. Immediately reduce the heat to low. Simmer, partially covered, for 30 minutes. Taste for seasoning. (The soup can be prepared up to this point 1 day in advance. Refrigerate in a covered container. Reheat gently at serving time.)
• Preheat the broiler.
• Ladle the soup into individual ovenproof soup bowls. Top each serving with a slice of toasted baguette. Cover the bread with a thick coating of grated Gruyere. Place under the broiler. As soon as the cheese begins to bubble, serve the soup.

Steps:

• Melt 4 tablespoons butter in a large saucepan over medium heat. Add leeks, garlic, shallots, and half of the onions. Cook, stirring occasionally, until vegetables are very soft and translucent, about 10 minutes. Reduce the heat to medium-low, and cook, stirring occasionally, until vegetables are deep golden brown, about 25 minutes.
• Add vermouth, stock, and 1 teaspoon salt. Bring to a boil. Reduce heat to medium-low. Simmer, stirring occasionally, 15 minutes. Let cool. Puree onion mixture in batches in a blender until smooth, about 3 minutes per batch. Set aside.
• Meanwhile, melt remaining 2 tablespoons butter in a medium skillet over medium-low heat. Add remaining onion. Cook, stirring occasionally, until onion is very soft and golden brown, about 45 minutes. Cover, and set aside.
• Return onion puree to saucepan. Stir in cream. Reheat over medium heat, stirring, until heated through but not boiling. Season with salt, if desired. Serve, topped with caramelized onions.

Steps:

• For the white sauce: In a 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
• In 2-quart saucepan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth or stock from can, chicken bouillon cubes, bay leaves, pepper, and stir until completely heated through.
• Add white sauce and Velveeta cheese to onion mixture. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 minute to 45 minutes.
• Serve with a garnish of shredded cheese(s), and a couple of slices of warm dark Russian Bread.

Steps:

• In a 3-qt. saucepan over medium heat, saute onions in butter. Add broth, pepper, thyme and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add 1-2/3 cups milk. Stir flour into remaining milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes or until thickened.

Steps:

• In a large skillet, cook onions in 3 tablespoons butter over medium-low heat until tender. Add the broth, bouillon and pepper; bring to a boil. Remove from the heat., In a large saucepan, melt the remaining butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add process cheese and onion mixture. Cook and stir until heated through and cheese is melted. Sprinkle with cheddar cheese and parsley.

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.