French Onion Soup Authentic Recipe From Steve Ross Recipe 445

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:

• Place a thick-bottomed 4-quart pot over medium heat and add olive oil (or unsalted butter). Add onions and 1 teaspoon sea salt. Mix onions with oil (or butter) and salt, stirring until onions wilt. Turn heat to low and cook, stirring frequently until onions are a deep golden brown, approximately 30 to 40 minutes. Do not let tips of slices burn. Add white wine and boil down until it is nearly evaporated. Add beef broth and bring to a simmer over medium heat. Then turn down to low and simmer partially covered for 45 minutes. While soup is simmering, place bread slices on a sheet and place into a preheated 325-335°F oven until toasted golden brown. To serve, preheat oven to 350°F. Taste the broth and add salt and pepper to taste (little or no added salt may be necessary if canned broth was used). Add the 1/4 cup of Courvoisier Cognac. Ladle soup into oven-proof bowels. Place a slice of bread into each bowl and divide the cheese among the bowls. Place a sheet pan into the oven and place soup bowls into pan. Bake until bubbling and cheese is slightly browned (20 to 30 minutes)

Steps:

• In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.

Steps:

• Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.
• Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don't burn.
• Add the garlic cloves for the final few minutes of the onions' cooking time, then sprinkle in the plain flour and stir well.
• Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.
• To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.
• Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.

Steps:

• Place heavy bottom stock pot or dutch over over medium-low heat.
• Add 1 Tbs cooking oil, 2Tbs butter to pot.
• Add sliced onions and stir until they are evenly coated with the oil.
• Cover and cook for about 20 minutes until they are very tender and translucent.
• To brown or caramelize the onions turn heat under pot to medium or medium high heat.
• Add 1/2 tsp sugar and 1 tsp salt and continue to cook uncovered, stirring frequently until the onions have browned and reduced significantly.
• Once caramelized, reduce heat to medium-low and add 3 Tbs flour to the onions.
• Brown the flour for about 2-3 minutes trying not to scorch it. (If the flour does not form a thick paste, you can add a bit more butter here).
• Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
• Add the rest of the stock, wine to the soup.
• Simmer for 30 minutes.
• To make the "croutes" (toasted bread), heat oven to 325 degrees F.
• Drizzle each side of the bread slices with a bit of olive oil and place on baking sheet.
• Cook the croutes for 15 minutes in oven on each side (30 minutes total).
• Check the soup for seasoning and add salt and pepper if needed.
• Transfer to a casserole dish.
• At this point you can add the 2-3 Tbs cognac and grate the 1/2 raw onion into the soup.
• Add a few ounces of the swiss cheese directly into the soup and stir.
• Place the toasted bread in a single layer on top of the soup.
• Sprinkle the rest of the cheese in a thick layer on top of the bread making sure to cover the edges of the toast to prevent burning.
• Drizzle with a little oil or melted butter.
• Place in a 350 degree oven for about 30 minutes.
• Turn on broiler and brown cheese well.
• Let cool for a few minutes.
• Bon Apetit!

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt 1/4 cup butter in a large, oven-safe skillet on medium heat. Stir in onions until they are all coated in butter. Transfer skillet to the preheated oven and cook onions, stirring occasionally, until they are tender and well browned, about 1 hour.
• Transfer skillet to the stovetop; cook and stir onions over medium heat until they start to brown and stick to the bottom of the pan, about 5 minutes. Pour sherry and vinegar into the pan, and bring to a boil while scraping browned bits of onion off the bottom of the pan with a wooden spoon.
• Place caramelized onions in a large soup pot. Pour in chicken broth, beef broth, and thyme. Bring to a boil, skimming off any foam and fat that appear on top. Reduce heat to low and simmer for about an hour. Season with salt and pepper to taste.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Generously brush French bread slices with melted butter. Place on a baking sheet and broil in the preheated oven until crisp and golden, about 5 minutes.
• Ladle soup into heat-proof bowls, top each bowl with a piece of toasted bread, sprinkle with 2 to 3 tablespoons of Cheddar cheese and Monterey Jack cheese.
• Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes.

Steps:

• Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
• Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
• Heat the oven broiler.
• Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.