Edith Gumps French Onion Soup Recipes

Steps:

• Sauté onions in melted butter in a large soup pot or saucepan for 15 to 20 minutes or until onions begin to brown and turn transparent.
• Add beef broth, salt and garlic powder to onions.
• Bring mixture to a boil, then reduce heat and simmer uncovered for 1 hour. Add the grated parmesan cheese in the last 10 minutes of cooking the soup.
• When soup is done, preheat oven to 350 degrees and toast the French bread slices for about 10 to 12 minutes or until they begin to brown. When bread is done, set oven to broil.
• Build each serving of soup by spooning about 1 cup of soup into an oven-safe bowl. Float a toasted slice or two of bread on top of the soup, then add a slice of Swiss cheese on top of that.
• Place a slice of mozzarella on next and sprinkle 1 tablespoon of shredded parmesan cheese over the top of the other cheeses.
• Place the soup bowl on a baking sheet and broil for 5 to 6 minutes or until the cheese begins to brown.

Steps:

• Heat the olive oil over medium-low heat in a soup pot. Add the onions and sauté them until golden, being careful not to burn - adjust heat down if necessary.
• Add the garlic and continue to sauté slowly until the onions are lightly and evenly browned, stirring frequently, about 20 to 25 minutes.
• Preheat the oven to 375 degrees.
• Pour the water over the onions and give them a good stir. Then add the broth, wine, and mustard. Bring to a gentle boil, then lower the heat. Cover and simmer for about 15 minutes. Season to your tastes with salt and pepper.
• While the soup is simmering, cut the bread into 1-inch-thick slices, allowing 1 or 2 slices per serving depending on the size of your soup bowls. Lay the slices on a baking sheet and bake them for about 15 minutes until they are dry and crisp, turning the slices over once about halfway through the baking time. Watch that they don't burn.
• To assemble the soup, place one layer of bread (1 or 2 slices) in each ovenproof bowl and ladle a serving of soup over it.
• If you're using the cheese - sprinkle about 1/4 cup of the grated cheese over each. Place the bowls back onto the baking sheet and bake them for approximately 10 minutes, or until the cheese is melted. Serve immediately.

Steps:

• In a large saucepot, melt butter in olive oil and cook onions over medium-high until nicely softened. Add thyme.
• Pour in port and allow to cook mostly off.
• Add beef broth, salt and pepper to taste. Bring to a boil and simmer 5 - 10 minutes.
• Pour into soup bowls. Top with snug-fitting slice of bread (toasting helps it stay afloat) and shredded cheese.
• Broil until cheese is golden. Serve immediately.

Steps:

• In a large saucepan over low heat, melt butter with olive oil. Cook onions in mixture, stirring occasionally, for 30 minutes, until very soft, translucent and brown on the edges.
• Sprinkle the flour over the onions and stir to combine. Pour in beef broth, wine and water with bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 to 30 minutes.
• Preheat oven broiler.
• Toast the bread slices. Ladle the soup into 6 ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread over each bowl and top with Swiss cheese.
• Place bowls under broiler until cheese is melted.

Steps:

• Trim and peel onion leaving a small amount on the root end.
• Core the center then slice almost all the way thru (looks like a bloomin onion from outback steakhouse).
• Place 1 tsp butter and 1 boullion in hollow core.
• Place in sheet of heavy duty foil and form bowl with the onion.
• Sprinkle with Worcestershire sauce, wine and spices. Use more or less to your tastes.
• Close up foil and place on medium heat grill for about 1 hour.
• Remove from grill.
• Open carefully and add cheese and croutons.
• Note #1: You can add water/broth to make this more soup-like.
• Note #2: I use a beef base or low sodium boullion as this can get salty with the boullion, croutons and the cheese.