ONE-POT FRENCH ONION SOUP WITH GARLIC-GRUYèRE CROUTONS
I don't make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And what's the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.
Provided by Melissa Clark
Categories dinner, one pot, appetizer
Time 5h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.
- Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
- Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).
- Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)
- While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.
- Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).
- To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.
Nutrition Facts : @context http, Calories 748, UnsaturatedFat 22 grams, Carbohydrate 28 grams, Fat 42 grams, Fiber 4 grams, Protein 59 grams, SaturatedFat 19 grams, Sodium 1104 milligrams, Sugar 8 grams, TransFat 1 gram
FRENCH ONION DIP WITH GRUYERE TOASTS
Sweet caramelized onions and plenty of fresh thyme add bold flavor to brighten this hearty dip, inspired by French onion soup. Serve with cheesy baguette as the traditional soup garnish, and endive for some pleasantly bitter contrast to the richness.
Provided by Food Network Kitchen
Categories appetizer
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Heat the oil over medium heat in a large skillet. Add the onions and thyme and cook, stirring occasionally, until onions are very soft and browned, about 15 minutes.
- Meanwhile, stir together the sour cream, mayonnaise and Worcestershire sauce; season with salt and pepper. Fold in the onion mixture until well combined. Cover and chill for at least 1 hour or up to overnight. Mixture can be stored in an airtight container for up to 3 days.
- Arrange the bread in an even layer on a baking sheet. Sprinkle each slice with about 1 tablespoon cheese. Bake until the bread is golden brown and crisp and the cheese is melted, 6 to 8 minutes. Serve dip with the cheese toasts and endive leaves.
FRENCH ONION DIP
No need to travel all the way to France to make this simple dip! It's so easy and so creamy, you'll want to make it every night. Serve with your favorite chips.
Provided by LCROCCO
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 10
Number Of Ingredients 3
Steps:
- In a medium bowl, blend the cream cheese and dry onion soup mix. Add milk until the mixture reaches a desirable consistency.
Nutrition Facts : Calories 88.7 calories, Carbohydrate 2.6 g, Cholesterol 25.1 mg, Fat 8 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 316.2 mg, Sugar 0.5 g
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